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You ever have one of those days where you just want something sweet without turning on the oven?
Yeah, same here. I’ve got a thing for cherries—they remind me of those summers picking fresh fruit with my grandma.
This no-bake cherry cheesecake is my go-to when I’m craving something creamy, tangy, and just a little indulgent without all the guilt.
Plus, it’s gluten-free and crazy easy to throw together with fresh, local ingredients.
Tips & Variations
- Fruit swap: No cherries? No problem. Swap them out for blueberries, raspberries, or a mix of your favorite berries.
- Dairy-free option: Use vegan cream cheese and coconut yogurt for a dairy-free version.
- Extra crunch: Sprinkle crushed almonds or walnuts over the top for some texture.
- Sweetness control: Adjust the sugar to your liking, especially in the cherry topping. Fresh cherries can vary in sweetness!
No-Bake Gluten-Free Cherry Cheesecakes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These creamy, tangy no-bake cheesecakes are perfect for summer. Made with a gluten-free crust and topped with a fresh cherry compote, they’re a hit at any gathering!
Ingredients
Scale
Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp maple syrup or honey
Filling:
- 16 oz cream cheese, softened
- ½ cup Greek yogurt (plain or vanilla)
- ½ cup powdered sugar (or to taste)
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
Cherry Topping:
- 2 cups fresh cherries, pitted and halved
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp sugar (adjust based on cherry sweetness)
Instructions
- Make the crust:
Mix the graham cracker crumbs, melted butter, and maple syrup in a bowl until combined. Press the mixture firmly into the bottom of your serving glasses or jars. Pop them in the fridge while you work on the filling. - Prepare the filling:
Beat the softened cream cheese, Greek yogurt, powdered sugar, vanilla extract, and lemon juice in a large bowl until smooth and fluffy. Spoon or pipe the filling over the chilled crusts. - Cook the cherry topping:
In a small saucepan, combine the cherries, cornstarch, water, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5 minutes). Let it cool to room temperature. - Assemble:
Once the topping has cooled, spoon it over the cheesecake filling. Refrigerate the cheesecakes for at least 2 hours or until set. - Serve and enjoy:
Top with a little whipped cream or a sprig of fresh mint for a fancy touch. Grab a spoon and dig in!
Notes
Can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
