This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake!
You neeeeeeeeeeed this easy healthy dessert in your life! I’m SO excited to share it with you today because it is one of my favorites! You are going to love how easily these Healthy No-Bake Cheesecakes come together (hello no-bake!). Plus, they have no refined sugar (just a little honey and a few dates), and they are chock-full of protein and fat, which I’m always trying to get a little more of into my young active children. The texture is perfection, it’s egg-free and gluten-free, and it tastes just like a traditional no-bake cheesecake dessert, if not better. Cheesecake is one of those flavors that I have always really liked. I have posted cheesecake brownie bars, a super simple 5 minute raspberry cheesecake dip, and even a cheesecake ice cream recipe, all of which are delicious. This recipe is a bit healthier than the others so I feel like I can make it more often, not a bad thing!
It’s extra fun to serve individual/mini things and these mini cheesecakes are super cute. I used these one cup (half-pint) wide mouth canning jars to make them in and they are the perfect size. Plus I love having these handy little jars on hand and use them often (they fit any of my 9 favorite salad dressings perfectly). I have made a classic vanilla cheesecake for you today, which means that you can top it with just about anything. You can add fresh fruit (strawberries, pineapple, blueberries, raspberries, and/or cherries are perfect). You can top it with a little lemon or lime zest, or you could even top it with a few pretty chocolate curls.
If you don’t want to make mini no-bake cheesecake, then this will make a 9×9 inch baking dish of cheesecake that you’ll be able to dish up to share. It doesn’t slice up as cleanly as a true cheesecake (most no-bake ones don’t), but it’s still delicious.
Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this no-bake cheesecake, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
- 1 cup pitted dates
- 1 cup cashews
- ⅛ teaspoon salt
- 8 ounces cream cheese
- 1 cup Greek yogurt, plain
- ⅓ cup honey
- 2 tablespoon lemon juice
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- sliced strawberries
- chocolate curls
- lemon or lime zest
- candied lemon peel
- To make the crust, add the dates, cashews, and salt to the bowl of a food processor and process until a loose ball forms. If your dates were a little dry, you might need to add a tablespoon or so of warm water and then process again until the mixture starts to come together.
- Add about a tablespoon of the crust to 6 glasses/mason jars/containers (about 1 cup in size) and use a spoon to press it into the bottom of the jar.
- Place all of the ingredients in the bowl of a food processor and process until smooth (about 1 minute).
- Spoon the cheesecake mixture evenly into the 6 jars. Use a spoon to smooth out the top.
- Cover and refrigerate for at least 2 hours before serving. Serve with your choice of toppings (like berries or other fruit).
A few notes on this recipe:
- I made this with plain Greek yogurt. You can use just about any flavor of Greek yogurt that you would like to change the flavor of the cheesecake. Most flavored yogurts have some added sweeteners, so adjust the amount of honey you use according to your taste.
- Don’t use reduced-fat or fat-free cream cheese or Greek yogurt here, they won’t set up the same. I would recommend using a whole milk Greek yogurt (it might say 4% milk fat on the package). The Greek yogurt that you use should be very thick (a spoon should stand up in a tub of it). If your Greek yogurt is thin or watery, you can strain it in a few layers of cheesecloth for a few hours to remove extra moisture.
- If you’d like a little lemon or lime flavor to your cheesecakes, try adding the zest of 2 limes or 2 lemons. You have so many options!
- You can use just about any nut you’d like for the crust. I really like cashews in this because they are a mild nut and their texture is a little smoother/less crunchy than others. Feel free to use what you have on hand, though peanuts would have a very distinct peanut taste (which might be delicious if you like peanut butter cheesecake!). You can always sub a more traditional graham cracker crust for the date/cashew one if you like.
Enjoy! I can’t wait to hear how much you like these Healthy No-Bake Cheesecakes!
I love that these can be made ahead of time, too. You can plan on them for a little dinner party or for a night you know you’ll want dessert but might not have time to make it during the evening. You are going to love this recipe, and I can’t wait for you to try it. Happy eating, from my kitchen to yours.