Mini No-Bake Cherry Almond Cheesecake

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.

🔪 Instructions

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.

1. Start by making the almond flour base or crust for the cheesecakes. Press it firmly into the bottom of small oven-safe jars or ramekins. Bake until lightly browned.
   
2. Beat the filling ingredients together, then spoon on top of the cooked and cooled base in the jars.
   
3. 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 Greek yogurt.
• Both frozen or fresh cherries will work in this mini cherry 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 of water to the cherries in the saucepan when making the cherry topping.

❓Frequently Asked Questions

🗒 Gluten-free dessert recipes

📖 Recipe

Mini No-Bake Cherry Almond Cheesecake

Serve these Mini No-Bake Cherry Almond Cheesecakes in small jars or ramekins. A great choice for a dessert buffet or for picnics. Gluten-free and sugar-free options.

Print Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 42 minutes minutes

Servings: 15

Calories: 173kcal

Author: Elaine

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Ingredients

Almond Base

• ▢ 1 ⅓ cups almond flour finely ground
• ▢ 2 tablespoon melted butter
• ▢ 2 tablespoon low-carb granulated sweetener
• ▢ 1 teaspoon ground cardamom optional or ¼ teaspoon 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 teaspoon pure vanilla extract

Cherry Topping

• ▢ 3 cups cherries, pitted, fresh or frozen
• ▢ ¼ cup low carb granulated sweetener
• ▢ 1 tablespoon corn starch

Instructions

• 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.

Notes

This cherry dessert freezes well. Cover the jars with a lid and freeze without the cherry topping. Thaw completely in the refrigerator. Spoon cherries on top just before serving.

Nutrition

Calories: 173kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 168mg | Potassium: 136mg | Fiber: 2g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 1.9mg | Calcium: 104mg | Iron: 0.5mg

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