Good Taste: Frozen Berry Cheesecake with Ginger Snap Pecan Crust

I shared a photo of this tasty frozen berry cheesecake on Istagram over the weekend, and promised to share the recipe here this week…so here you are. I followed the directions for the cheesecake filling almost exactly (using Raspberry Apple juice from Juicy Juice…for those of you unable to find plain raspberry juice in your local stores) and then poured it into my favorite go-to crust (keep reading for my recipe).

I made up the crust recipe on the fly for my sister’s baby shower and still haven’t sorted out precise measurements, but here are the approximates. It would be pretty hard to mess it up, so don’t be afraid to give it a try:

Ginger Snap Pecan Crust (Gluten-free)

Feel free to substitute in your favorite kind of crisp cookies (gluten-free or regular) in place of the gingers snaps (i.e. graham crackers).


  • 2/3 bag of MI-DEL Gluten-free Gingers Snaps, finely ground (makes about 1 to 1 1/2 cups gound)
  • 1 cup Raw Unsalted Pecans
  • 1/8 cup Granulated Sugar (or more, to taste)
  • 2 Tablespoons Butter (unsalted)
  • Pinch of sea salt


Preheat oven to 300 F. Meanwhile, place butter into a small saucepan on the stove top, and melt on low heat.

Once your oven is heated, pour the pecans onto a metal baking sheet and place on the center rack inside. Toast for approximately 5 minutes until pecans smell fragrant, stir often with a wooden spoon. Pecans burn easily, so it is best to err on the side of taking them out too soon, rather than burn them. Allow nuts to cool.

Grind your cookies in a food processor until you have fine crumbs. Pour crumbs into a medium mixing bowl and stir in sugar and a small pinch of sea salt. Grind cooled pecans in food processor until they are very fine. Do not over-grind or they will begin to turn into nut butter. Add nuts into the cookie crumb mixture and stir well.

Pour melted butter into crust mixture, and stir well with a fork until clumps form. If the mixture is too dry, you can add in additional melted butter. Pour crust mixture into a fluted pie dish and press down until it covers the bottom and sides of the dish.

Place in the refrigerator to cool, and then fill with your cheesecake filling! Enjoy!