Serve these cute Mini No-Bake Cherry Almond Cheesecake desserts in small jars or ramekins. They're a great choice for a dessert buffet or for picnics! This recipe for gluten-free cherry cheesecake has sugar-free options. You can use either fresh or frozen cherries and make them ahead of time!
❤️Why this recipe works
This recipe for Mini No-bake Cherry Almond Cheesecake in jars makes an easy dessert for a crowd! Love cheesecake but don't like the fuss? This recipe may be just what you're looking for.
While this recipe is a no-bake cheesecake, the crust IS baked. To keep this recipe gluten-free and sugar-free and to avoid using commercial cookie crumbs, I made the crust for this cherry dessert using almond flour. You can easily substitute crushed gluten-free graham crackers for the almond flour if you'd prefer.
It only takes ten minutes to bake in the oven, and then, once cooled, the ramekins are ready to fill and top with sweet cherries.
If you don't want to use your oven at all, but still want a delicious mini cheesecake, you'll love my recipe for Mason Jar No-Bake Cheesecake made with fresh berries.
Ready to make a shopping list? Here's what you'll need.
For the crust: almond flour, butter, sweetener of your choice, and optional cardamom
To make the filling: cream cheese, Greek yogurt, sweetener of your choice, vanilla extract
For the topping: frozen or fresh cherries, sweetener of your choice, cornstarch or tapioca flour
Here's a quick overview of what you'll do to make this gluten-free cherry cheesecake recipe. You'll find complete instructions in the recipe card below.
- Start by making the almond flour base or crust for the cheesecakes. Press it firmly into the bottom of the jar. Bake until lightly browned.
- Beat the filling ingredients together, then spoon on top of the cooked and cooled base in the jars.
- Refrigerate, then top with cherry topping.
👍🏼Helpful tips and substitutions
- Love cherry cheesecake with a graham cracker crust? You can easily substitute an equal amount of crushed gluten-free graham crackers for almond flour in this recipe.
- I love the combination of cherries with cardamom, so I used a small amount in the crust, just for a hint of flavour. You could add ¼ teaspoon of almond extract instead if you prefer.
- I often bake with a 0-calorie sweetener, usually Lacanto Monkfruit with Erythritol. However, you can use granulated sugar or coconut sugar in the crust and the filling. You can substitute either of those types of sugar or honey in the topping.
- I use low-fat cream cheese and low-fat Greek yogurt, but any type will work. Avoid lumps by making sure the cream cheese is softened before combining with the Greek yogurt.
- Both frozen or fresh cherries will work in this no-bake cheesecake recipe. Frozen cherries come pitted, which is a big time-saver. If you use fresh cherries, you will have to add ⅓ to ½ cup water to the cherries in the saucepan when making the cherry topping.
❓Frequently Asked Questions
If you don't have a cherry pitter, there are two main methods for pitting cherries: poking the pit out using a tool like a metal straw, a chopstick or a frosting tip, or twisting the pit out using a tool like a paper clip or a bent fork.
Use an old fork that you don't care about (or get one at a thrift store). It should be of poor quality, so it bends easily. Using pliers, bend the out two tines forward, folding them so they lie flat against the base of the fork. Next, slightly bend the tips of the center two tines so they are bent at a 90° angle. To use, plunge the bent tips through the stem end of the cherry and pop out the pit! Easy-peasy.
Yes! No problem! You can make them a day or two in advance. Add the cherry topping just before serving.
Yes! These freeze beautifully. Prepare the almond flour crust, fill with the cheesecake mixture, add a lid and freeze. Thaw in the refrigerator, then add the cherry topping on the day you plan to serve them. I love convenient make-ahead desserts like this one!
For more ideas for desserts in jars, check out this collection! 12 Gluten-Free Mini Desserts in Jars
This recipe has been updated with more information to make it more useful. The recipe remains the same.
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Mini No-Bake Cherry Almond Cheesecake
- 1 ⅓ cups almond flour finely ground
- 2 tbsp melted butter
- 2 tbsp low-carb granulated sweetener
- 1 tsp ground cardamom optional or ¼ tsp pure almond extract
No-Bake Cheesecake filling
- 16 oz low-fat cream cheese, softened to room temperature
- 2 cups firm Greek yogurt
- ⅓ cup low-carb granulated sweetener
- 1 tsp pure vanilla extract
- 3 cups cherries, pitted, fresh or frozen
- ¼ cup low carb granulated sweetener
- 1 tbsp corn starch
- Make sure the cream cheese has been softened to room temperature to avoid a lumpy filling.
- Preheat oven to 350 °F. Melt butter. Sift almond flour before measuring. Combine flour with butter, sweetener and optional cardamom. Divide among 15 4-ounce Mason jars or ramekins, pressing firmly into the bottom of the jar. (A shot glass works well for this job.) Place the jars on a rimmed baking sheet and bake for 12-14 minutes or until lightly browned.
- Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat softened cream cheese with sweetener, then add Greek yogurt and vanilla and beat until well combined. Make sure you have softened the cream cheese ahead of time to avoid lumpy cheesecake.
- Spoon into cooled jars and refrigerate.
- To make cherry topping, combine cherries, sweetener and cornstarch in a saucepan. If using fresh cherries, add ⅓ to ½ cup water. Simmer until thickened, stirring gently. Chill completely before adding to cheesecake jars.
- Garnish with a sprig of mint, if desired and serve. Store leftovers covered.