Gluten Free No-Bake Cheesecake in a Jar

These no-bake cheesecake jars are a simple, wholesome dessert made with real ingredients. Using Greek yogurt and cream cheese for a light yet creamy filling, they’re a healthier twist on the traditional cheesecake, no oven needed! Perfect for those avoiding gluten or refined sugar, and easily adaptable for a vegan version.

Naturally Sweet, Gluten-Free Crust

The crust is made from pecans, almond flour, coconut oil, and a touch of coconut sugar, all blended into a soft, pressable base. It’s rich, nutty, and holds up perfectly at the bottom of each jar. This gluten-free base skips the hassle of baking while delivering that satisfying cheesecake texture.

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Creamy Filling with a Tangy Twist

The filling combines full-fat Greek yogurt, cream cheese, maple syrup, and lemon juice. It’s smooth, creamy, and balanced with just the right amount of sweetness and tang. A cherry topping thickened with arrowroot powder adds a fruity finish that makes each bite refreshing and satisfying.

Quick to Make & Easy to Store

Ready in just 15 minutes, these jars are perfect for when you’re short on time but still crave something indulgent. Keep them chilled in the fridge for up to 5 days. Whether enjoyed right away or saved for later, they’re the perfect single-serve treat you can feel good about.

No-Bake Cheesecake Jars (Gluten-Free + Easy)

These healthy no-bake cheesecake jars are quick to make, gluten-free, and naturally sweetened. With a nutty crust, creamy filling, and fruity cherry topping, they’re the perfect single-serve dessert — and can easily be made vegan!

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Prep Time 5 minutes mins

10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American, French, Italian

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

For the Cherry Topping

• 1 cup frozen cherries pitted
• 2 tsp coconut sugar
• ½ tsp lemon juice
• 1 tsp arrowroot powder
• 3 tbsp water

For the Crust

• ½ cup raw pecans
• ¼ cup almond flour
• 2 tbsp coconut oil softened
• 2 tbsp coconut sugar
• ¼ tsp kosher salt

For the Filling

• ⅔ cup full-fat Greek yogurt
• 6 oz cream cheese
• 2 tbsp maple syrup
• 1 tsp lemon juice

Equipment

• Small saucepan for cooking the cherry topping
• Blender to make the no-bake crust
• Refrigerator if chilling before serving

Method

 

Prepare the Cherry Topping

1. In a small saucepan, combine frozen cherries, coconut sugar, lemon juice, arrowroot powder, and water. Simmer over low heat, stirring occasionally, until the mixture thickens (about 10 minutes). Remove from heat and let it cool.

Make the Crust

1. While the cherries cook, blend pecans, almond flour, coconut oil, coconut sugar, and salt in a food processor until the mixture holds together when pressed. If needed, add a bit more coconut oil or a pitted date for better binding.

Layer the Crust

1. Divide the crust evenly and press into the bottom of 4 small jars.

Prepare the Filling

1. In a bowl or stand mixer, beat together cream cheese, Greek yogurt, maple syrup, and lemon juice until smooth and creamy.

Assemble the Jars

1. Spoon the cheesecake filling over the crust layer in each jar. Top with cooled cherry topping. Serve immediately or refrigerate for a chilled treat!

Notes

Nutrient	Amount
Calories	~310 kcal
Total Fat	~23g
• Saturated Fat	~8g
Carbohydrates	~21g
• Sugars	~13g
• Fiber	~3g
Protein	~7g
Cholesterol	~25mg
Sodium	~120mg
Calcium	~100mg
Iron	~1.2mg

Hummam Azhar

Hi, I’m Hummam – an SEO Content Writer and Copywriter passionate about demystifying the job market. I focus on money making online, teen jobs, and US employment trends, offering clear, actionable advice to help you navigate your career. When I’m not writing, I love exploring digital innovations, cycling around town, and relaxing with a good book.