It is possible to have a healthy, flavorful, gluten free cheesecake. Many either make a “crustless” cheesecake (with ingredients low in fat, carbohydrates, calories per serving), or are contain a crust composed of crushed almonds and fruit flavored topping–with fruit and cream options beneath the surface.
Cheesecake recipes emphasize either high protein, low fat, fat free, or low carbohydrates, fat free or low fat. The gluten free component is in the created crust and fruit topping. Calories per serving can range from 200 to 287 per recipe. Protein per recipe is around 30 g. Carbohydrates are low at around 2 g.
Gluten-free alternatives may typically use an almond crust. Almonds are available year-round, contain vitamins B and D, magnesium, phosphorus, and biotin to name a few. Mid-summer is the peak for the almond growing season. The seed of the almond fruit is what is commonly known as the almond nut. When crushed, the almond makes a good tasting crust for homemade cheesecake.
Alternatively, use of protein powder, sugar-free instant pudding mix (vanilla flavored optional), either low fat cream cheese or cottage cheese, strawberries cherries or blue berries.