Easy Healthy No-Bake Cheesecake

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This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake!


Healthy No-Bake 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. While it’s egg-free and gluten-free, the texture is perfect and it tastes just like a traditional no-bake cheesecake dessert, if not better.This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake! 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!

 Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar

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.This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake!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.

What kind of yogurt do I need for No-Bake Cheesecake?

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). However, 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.

Can I make Healthy No-Bake Cheesecake ahead of time?

Remember, 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.

If you are looking to add some flavor:

Add a little lemon or lime flavor to your cheesecakes, try adding the zest of 2 limes or 2 lemons. You have so many options!

What type of nut do I use to make the  cheesecake crust?

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. Although peanuts have a distinct taste, feel free to use what you have on hand (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.

No-Bake Cheesecake

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Easy Healthy No-Bake Cheesecake

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5 from 2 reviews

  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 2 hours 15 minutes
  • Yield: 6 1x


This Healthy No-Bake Cheesecake is free of eggs, gluten, and refined sugar, while still tasting exactly like traditional cheesecake!



For the Crust:

  • 1 cup pitted dates
  • 1 cup cashews
  • 1/8 teaspoon salt

For the Cheesecake:

  • 8 ounces cream cheese
  • 1 cup Greek yogurt, plain
  • 1/3 cup honey
  • 2 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt

Optional Toppings:

  • sliced strawberries
  • raspberries
  • pineapple
  • chocolate curls
  • lemon or lime zest
  • candied lemon peel


  1. 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.
  2. 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.

To make the cheesecake:

  1. Place all of the ingredients in the bowl of a food processor and process until smooth (about 1 minute).
  2. Spoon the cheesecake mixture evenly into the 6 jars. Use a spoon to smooth out the top.
  3. Cover and refrigerate for at least 2 hours before serving. Serve with your choice of toppings (like berries or other fruit).
  • Prep Time: 15 mins
  • Cook Time: 2 Hours
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American


  • Serving Size: 1 Jar
  • Calories: 468
  • Sugar: 24.7g
  • Sodium: 916.4mg
  • Fat: 32.1g
  • Carbohydrates: 35.5g
  • Protein: 13.7g
  • Cholesterol: 44.4mg

A few more healthier dessert options that you’ll love:

You are going to love this Healthy No-Bake Cheesecake that tastes exactly like traditional cheesecake! I can’t wait for you to try it. Happy eating, from my kitchen to yours.

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    1. Possibly if you had a “dam” around the outside of the cake in a thicker frosting to keep the filling in. If you just sit a cake on top of it, it won’t be thick enough to support the weight of the cake and the filling will squish out but a buttercream dam would work fine to keep this kind of filling in.

    1. Sounds like something is off, it’s not all that thin when you mix it up in the first place.

  1. Would the list of ingredients be enough to fill a typical sized pie crust or would I need to add or reduce to them?

  2. I’m planning on using ginger nut biscuits,, do you think this would work with lime juice in the topping?

    1. Yep, I’ve used lots of different nuts and most work great, just done over blend and turn them into nut butter!