I remember the first time I tried to make a gluten-free dessert for a family gathering—half the room looked suspicious when I mentioned it was “gluten-free.”
But the moment they took a bite, their doubts disappeared faster than the last cheesecake on the plate!
These brownie layered mini cheesecakes are my go-to when I want to impress without turning on the oven.
They’re rich, creamy, and have that perfect balance of indulgence and feel-good nutrition. Plus, no one will believe they’re gluten-free unless you tell them!
Tips & Variations
- Substitutions:
- If you’re nut-free, swap almond flour with oat flour.
- For a dairy-free version, use plant-based cream cheese and yogurt.
- Flavor Boosts:
- Add a teaspoon of espresso powder to the brownie base for a mocha kick.
- Swirl in a spoonful of raspberry jam before chilling for a fruity twist.
- Serving Tips:
- Serve these mini cheesecakes on a platter with a mix of fresh berries and a dusting of powdered cocoa for that “fancy bakery” vibe.

Brownie Layered Mini No-Bake Cheesecakes
- Total Time: 20 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Gluten Free
Description
Creamy, rich, and perfectly gluten-free, these brownie layered mini cheesecakes are an easy, no-bake dessert that’s sure to wow your guests.
Ingredients
For the Brownie Base
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- Pinch of salt
For the Cheesecake Layer
- 1 cup cream cheese (softened) or dairy-free cream cheese
- 1/2 cup Greek yogurt or coconut yogurt
- 1/4 cup honey or agave syrup
- 1 tsp vanilla extract
- Zest of 1 lemon (optional for brightness)
Instructions
Step 1: Make the Brownie Base
- In a medium bowl, mix the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until well combined.
- Line a muffin tin with paper liners and press about a tablespoon of the brownie mixture into each liner, making a flat, even layer.
- Pop the tray in the freezer while you prepare the cheesecake layer.
Step 2: Make the Cheesecake Layer
- In a large bowl, whip the cream cheese with a hand mixer until fluffy.
- Add the yogurt, honey, vanilla extract, and lemon zest (if using), and whip again until smooth and creamy.
- Spoon the cheesecake mixture over the brownie base in each muffin cup, smoothing the tops with a spoon or spatula.
Step 3: Chill and Set
- Place the tray in the fridge for at least 4 hours, or overnight for best results.
- When ready to serve, remove the cheesecakes from the liners and top with your favorite fresh berries or a drizzle of chocolate.
Notes
Can be made dairy-free. Keep chilled until serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg