Gluten Free No Bake Healthy Cheesecake Jars

Gluten free no-bake healthy cheesecake jars made with Greek yogurt and cherry topping. Gluten-free, refined sugar-free, easy to make and ready in 15 minutes.

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It’s hard to imagine a dessert being anything other than cheesecake when no baking is required, right? This dessert is easy, quick, and always a hit! No Bake Cheesecakes are the best. They’re also gluten-free and refined sugar–free, with an easy swap to make them vegan too. This dessert is heaven and takes no time at all. Honestly, it will take longer to eat it than to make it.

These jars are so easy to make and taste so good! They did not last long at all in my house  which is likely the same to happen to yours once you make these! This is a true story, but when I was younger, I would eat an entire cheesecake on my own and there was one time when a friend and I ordered a whole cheesecake ourselves.

I had a craving for cheesecake and wanted to make my own version. However, I wanted to make a no-bake version as I do not like baking. Typical no-bake cheesecakes use heavy whipping cream and cream cheese. While there is nothing wrong with, I cannot do heavy cream. I wanted to make a lighter version that was easier to digest. This is where full fat greek yogurt and cream cheese come in! These are two simple ingredients that create a similar richness and actually taste great.

Healthy cheesecake with greek yogurt is delicious, and I hope you enjoy it as much as I do!

Ingredients: Gluten Free No Bake Healthy Cheesecake Jars

Cherry: This is my favorite cheesecake flavor, so it is what I am using here. They are easy to make into a syrupy cherry topping, and I like using frozen ones because you can get them any time of year.

Coconut Sugar: You will be using coconut sugar in the crust and with the frozen cherries to add a little bit of sweetness.

Lemon Juice: This balances sweetness and also adds a tartness.

Arrowroot Powder/flour: This is what I used to thicken the cherry topping. Check substitutions for ideas of what to use.

Fat Greek yogurt: for these, you’ll need full-fat Greek yogurt, as it will give lots of creaminess and flavor.

Cream cheese: plain cream cheese is what will give the cheesecake more of a cheesy flavor. See substitutions for other options.

Maple syrup: a tiny drizzle of maple syrup (or honey) will sweeten the cheesecake jars.

For the gluten-free crust

Pecans: for the base along with some almond flour, raw pecans are great. Feel free to use other nuts, such as cashews, almonds, or even hazelnuts.

Almond flour: some almond flour will be used to help form the crust. See substitutions for other options.

Coconut oil: this helps to bind the crust and stick together a little more, so the crumble holds at the bottom.

How to Make Gluten free No Bake Healthy Cheesecake Jars

This no-bake cheesecake in a jar is incredibly easy to make ready in just 15 minutes! Here’s the simple method.

Make the cherry topping:

First, the easy cherry topping is what you want to make. To do this, just put the frozen cherries in a small saucepan with the water, arrowroot flour, lemon juice, and coconut sugar. Stir occasionally and cook for about 10 minutes or so, until the mixture has thickened.

While the cherries are cooking, make the crust.

Make the no bake gluten-free crust

To make this quick no-bake crust, all you need to do is combine the pecans, almond flour, coconut oil, coconut sugar, and a pinch of salt in a food processor or blender. Continuously pulse the mixture until it is finely chopped and begins to clump.

Feel the mixture to see if it holds together. If the mixture holds together, it is good. If not, you need to add a little more coconut oil or one date to it. Since this mixture goes at the bottom of the jar and is not a “real” crust, it should be fine as is.

You can add the crust to the bottom of the jars.

Make the gluten free no bake cheesecake filling

To prepare the cheesecake filling for this recipe, combine cream cheese, Greek yogurt, maple syrup, and lemon juice in a stand mixer (or a medium-sized bowl). Beat the combined mixture using a hand mixer or stand mixer.

Now, add this filling on top of the crust layer, and add the cherry topping as well. You can directly eat them like this, or you can refrigerate to allow it to chill a bit.

Reasons You’ll Love This Gluten Free No Bake Healthy Cheesecake

• Easy to make: Ready in about 15 to 20 minutes from start to finish.
• No waiting required: Perfect when a cheesecake craving hits and you want something fast.
• Easy to digest: If heavy cream feels too rich for you, this lighter no-bake cheesecake is a great option.
• Probiotics: Greek yogurt adds a creamy texture and also provides gut-friendly probiotics.

Storing

The jars can be stored in the fridge for five days. In the past, mine hadn’t lasted that long because I ate all the jars.

I haven’t tried freezing these, so I’m not sure how well they would hold up. Since the intention is for these to be single-serve, it’s most convenient to prepare them in portions that cater to your needs.

Substitutions and Tips

Greek yogurt: full fat works the best. If you need a dairy-free alternative, I would recommend a thick coconut yogurt, whether it be vanilla or plain. It won’t get as thick as Greek yogurt, but it will still be delicious.

Cream cheese: I’ve used a lower fat cream cheese because that’s what was available at the grocery store, but you can also make it with full fat cream cheese. If you want a dairy-free alternative, plain vegan cream cheese works.

Nut-free: Instead of pecans, use pumpkin or sunflower seeds and another flour like oat flour. You can also be more classic and use graham crackers with coconut oil and process them.

Arrowroot flour: You can swap it with another thickener, like cornstarch.

About the jar size: You can use any size jar, mine were 120g, a little over 4oz.

Tips:

Before you put the cherry topping on the cheesecake filling, let the topping cool down a little bit, this will allow the filling to stay cool longer.

These jars are best served cold. So, I’d recommend you let the jars stay in the fridge for a minimum of 10 to 15 minutes before eating. But you can eat them immediately if you don’t want to wait.

FAQS: Gluten Free No Bake Healthy Cheesecake

Can I make no-bake cheesecake jars in advance?

Of course! You can. You can keep them for a maximum of 5 days in the fridge. They are really good for meal preps and as an easy dessert to grab during the week.

Can I make this recipe without dairy or as a vegan option?

Of course! You can do that. All you will need to do is replace the Greek yogurt with full cream coconut yogurt and plain vegan cream cheese. It will have a bit of a softer texture, but the taste will still be really good.

Can I skip the frozen cherries and use fresh cherries instead?

Of course. But make sure to pit them first and then cook them with a bit of water.

Can I freeze no-bake cheesecake jars?

Freezing is not an option, these jars are single-serve and meant to be enjoyed fresh out of the fridge.