This cheesecake with nut crust recipe has a toasted oats and nut baked crust that is filled with a no bake cheesecake.
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Walnut Oat Crust
Preheat oven to 350 degrees F.
Walnut Oat Crust
We will start by toasting the oats and walnuts.
Spread the oats into a round cake pan and spread the walnuts into a second round cake pan.
Place both pans into the preheated oven and bake the walnuts until they smell toasty and are beginning to brown, about 8 minutes.
Bake the oats until they begin to brown. This takes a little longer, 15 to 18 minutes.
Watch the walnuts and oats very carefully as they go from perfect to burnt very quickly.
Remove the walnuts from the oven, let them cool for a few minutes and using a large knife chop the nuts to smaller pieces..
When the oats are done, remove them from the oven. Transfer both the toasted oats and chopped toasted walnuts to a mixing bowl.
Add the sugar and salt and drizzle in the melted butter.
Use a wooden spoon to mix until well combined.
Press the crust into a 9 inch springform pan
Bake for about 14 minutes, just until it is turning brown.
Remove from oven and place on a rack to cool.
Once cooled down, put into the refrigerator to continue cooling before adding the filling.
No Bake Cheesecake
In a medium sized bowl, use an electric mixer to beat the cream cheese until fluffy. Pour in the can of sweetened condensed milk, lemon juice and sour cream and mix until combined.
Place the bowl into the refrigerator, cover with plastic wrap and chill mixture 20 minutes.
Once cooled, remove the crust and filler from the refrigerator and spoon mixture into prepared crust.
Smooth the top out
Chill 2 hours before serving.
Drizzle on strawberry syrup when serving.