Sometimes you just want a dessert that hits all the right notes—sweet, creamy, crunchy—but without the guilt of overcomplicated ingredients or turning your kitchen into a sauna.
That’s where these gluten-free cookie cups come in.
I came up with this recipe after craving something indulgent but still light and fresh.
Plus, it’s one of those desserts that feels fancy but is ridiculously easy to throw together—perfect for impressing guests or just treating yourself after a long day. Trust me, once you taste that creamy cheesecake filling in a buttery cookie crust, you’ll be hooked.
Tips & Variations
- Make it Dairy-Free: Use a plant-based cream cheese and coconut yogurt instead of Greek yogurt.
- Switch Up the Sweetener: Maple syrup gives a richer flavor, while honey adds a floral sweetness.
- Add a Crunch: Toss in some crushed gluten-free pretzels for a salty-sweet twist.
- Amp Up the Flavor: Add a pinch of cinnamon or cardamom to the cookie cup dough.
Serving Suggestions
I love serving these on a rustic wooden board, topped with a variety of fresh berries and a drizzle of extra honey for that wow factor. Pair them with a hot cup of coffee or iced tea, and you’ve got yourself a perfect afternoon treat.

Gluten-Free Cookie Cups | No-Bake Cheesecake Filling
- Total Time: 15 minutes
- Yield: 12 cookie cups 1x
- Diet: Gluten Free
Description
Buttery gluten-free cookie cups filled with a creamy no-bake cheesecake filling and topped with fresh fruit. Perfect for a light and easy dessert!
Ingredients
For the Cookie Cups
- 1 ½ cups gluten-free oats
- ½ cup almond flour
- 2 tbsp coconut oil, melted
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- Pinch of salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup Greek yogurt (or coconut yogurt for dairy-free)
- ¼ cup powdered sugar (or use maple syrup for a natural sweetener)
- 1 tsp lemon juice
- 1 tsp vanilla extract
Toppings (Optional)
- Fresh berries (strawberries, blueberries, raspberries)
- Shaved dark chocolate
- Crushed nuts
Instructions
Step 1: Make the Cookie Cups
- In a food processor, pulse the gluten-free oats until they form a coarse flour.
- Add almond flour, coconut oil, honey (or maple syrup), vanilla, and a pinch of salt. Pulse until the mixture forms a sticky dough.
- Grease a muffin tin lightly with coconut oil. Press a spoonful of the dough into each cup, shaping it into a small bowl.
- Chill the cookie cups in the fridge for at least 30 minutes to firm up.
Step 2: Prepare the No-Bake Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add Greek yogurt, powdered sugar, lemon juice, and vanilla extract. Beat until creamy and well combined.
- Cover and refrigerate the filling for about 20 minutes to thicken slightly.
Step 3: Assemble the Cookie Cups
- Once the cookie cups are firm, carefully remove them from the muffin tin.
- Fill each cookie cup with a generous spoonful of cheesecake filling.
- Top with fresh berries, shaved chocolate, or crushed nuts for extra flavor and texture.
Notes
Chill the cookie cups well before filling to ensure they hold their shape.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg