No-bake desserts for the win, am I right? Seriously, what’s not to love about a no-bake cheesecake? Not only is it incredibly easy to make, but it’s also practically foolproof. These healthy no-bake cheesecake jars are simple, delicious, and happen to be gluten-free and refined sugar-free. Plus, I’ve got an easy swap for a vegan version, too!

These healthy no-bake cheesecake jars didn’t last long in my house, and I have a feeling you’ll experience the same thing—because they are THAT good! When I was younger, I was obsessed with cherry cheesecake. One time, a friend and I picked up an entire cheesecake and devoured it in one sitting. Let’s just say, we didn’t feel great afterward. Lesson learned! That was the last time I ever ate that much cheesecake in one go.

Recently, I wanted to create my own version of cheesecake, but since I’m not much of a baker, I needed it to be no-bake. Traditional no-bake cheesecake is made with heavy cream and cream cheese, which is totally fine, but I personally can’t handle heavy cream. So, I wanted to lighten things up while keeping it rich and satisfying. Enter—full-fat Greek yogurt and cream cheese! These two simple ingredients provide the perfect creamy texture and delicious flavor.

I hope you love this healthy cheesecake recipe with Greek yogurt as much as I do!

Ingredients

For the Cherry Topping:

• Frozen cherries – A classic cherry cheesecake flavor that works beautifully year-round. Frozen cherries are easy to cook down into a syrupy topping.
• Coconut sugar – Adds a touch of natural sweetness to the cherries and the crust.
• Lemon juice – Balances the sweetness with a slight tartness.
• Arrowroot powder/flour – Helps thicken the cherry topping. (See substitutions for alternatives.)

For the Cheesecake Filling:

• Greek yogurt – Full-fat Greek yogurt provides creaminess and a boost of protein.
• Cream cheese – Gives the cheesecake its signature taste. (See substitutions for dairy-free options.)
• Maple syrup – A natural sweetener that enhances the flavor of the cheesecake.

For the Gluten-Free Crust:

• Pecans – Raw pecans create a deliciously nutty base. Other options include cashews, almonds, or hazelnuts.
• Almond flour – Helps bind the crust together. (See substitutions for alternatives.)
• Coconut oil – Adds moisture and helps hold the crust together.

How to Make No-Bake Cheesecake Jars

This no-bake cheesecake in a jar is incredibly easy to make, taking just 15 minutes!

1. Make the Cherry Topping:

In a small saucepan, combine frozen cherries, coconut sugar, lemon juice, arrowroot flour, and water. Bring to a gentle simmer, stirring occasionally. Cook until the mixture thickens, about 10 minutes. While the cherries cook, move on to the crust.

2. Make the No-Bake Gluten-Free Crust:

In a food processor or blender, pulse the pecans, almond flour, coconut oil, coconut sugar, and a pinch of salt until combined. The mixture should hold together when pressed. If it’s too dry, add a little more coconut oil or one date. Divide the crust evenly among the jars.

3. Prepare the Cheesecake Filling:

Using a stand mixer or hand mixer, beat the cream cheese, Greek yogurt, maple syrup, and lemon juice until smooth and creamy. Spoon the mixture over the crust in the jars.

4. Assemble and Chill:

Top each jar with the cherry topping. You can enjoy them immediately, but for best results, chill for at least 10-15 minutes before serving.

Why You’ll Love This Healthy No-Bake Cheesecake:

• Quick & Easy – Ready in just 15-20 minutes.
• Instant Satisfaction – No waiting required; you can enjoy these right away!
• Lighter & Easier to Digest – No heavy cream means a lighter, gut-friendly dessert.
• Probiotic Boost – Greek yogurt adds beneficial probiotics for digestion.

Storing:

Keep the jars stored in the fridge for up to five days—though in my house, they never last that long! I haven’t tested freezing them, but since these are meant to be single-serve, they’re best enjoyed fresh.

Substitutions & Tips:

• Greek yogurt – Use full-fat for the best texture. For a dairy-free version, opt for full-fat coconut yogurt.
• Cream cheese – Can be swapped for vegan cream cheese if needed.
• Nut-Free Option – Replace pecans with pumpkin or sunflower seeds and use oat flour instead of almond flour. Alternatively, use crushed graham crackers with coconut oil.
• Arrowroot Flour – Cornstarch can be used as an alternative thickener.
• Jar Size – I used 120g (just over 4oz) jars, but any size will work.

Tips for Success:

• Let the cherry topping cool slightly before adding it to the cheesecake layer to keep the filling firm.
• These taste best when served cold, so chilling them for at least 10-15 minutes before eating is ideal. But if you just can’t wait—go ahead and dig in!

Gluten-Free No-Bake Cheesecake Jars

A quick and healthy no-bake cheesecake made with Greek yogurt, a nutty crust, and a sweet cherry topping. Perfect for a gluten-free and refined sugar-free dessert!

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4

Ingredients

Cherry Topping

• 1 cup frozen cherries, pitted

• 2 teaspoons coconut sugar

• ½ teaspoon lemon juice

• 1 teaspoon arrowroot powder

• 3 tablespoons water

Crust

• ½ cup raw pecans

• ¼ cup almond flour

• 2 tablespoons coconut oil, softened

• 2 tablespoons coconut sugar

• ¼ teaspoon kosher salt

Filling

• ⅔ cup Greek yogurt

• 6 ounces cream cheese

• 2 tablespoons maple syrup

• 1 teaspoon lemon juice

Instructions

1. In a saucepan, combine cherries, coconut sugar, lemon juice, arrowroot powder, and water. Simmer until thickened, about 10 minutes.

2. In a food processor, pulse pecans, almond flour, coconut oil, coconut sugar, and salt until the mixture holds together. Press into jars.

3. Beat Greek yogurt, cream cheese, maple syrup, and lemon juice until smooth. Layer over the crust.

4. Top with the cherry mixture and serve immediately.

Nutrition Information (Per Serving)

Calories: 285 | Carbs: 18g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Fiber: 3g | Sugar: 12g | Calcium: 90mg | Iron: 1mg