Healthy No-Bake Cheesecake
on Aug 17, 2024
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Healthy no-bake cheesecake is not made like a traditional cheesecake but is just as delicious! Everyone needs this quick-to-prepare, easy dessert in their life.
Cheesecake is a dessert that I have always been a huge fan of, but sometimes I want that tasty flavor without all the hard work! My healthy no-bake cheesecake is the perfect solution, because it is easy to make and tastes just as amazing as traditional cheesecake. The crunchy crust pairs perfectly with the smooth, honey-sweetened filling.
If you are serving people with food allergies or aversions, this cheesecake is free of refined sugar, eggs, and gluten. You can add a variety of toppings to this dessert to amp up the flavor and make it your own. This cheesecake recipe is one that you must try, I promise it will not disappoint!
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.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy to make.
- You can customize them with a variety of toppings.
- These cheesecakes are perfect for large gatherings or late night snacks.
Recipe Ingredients
For the Crust
- Dates—Pitted.
- Cashews—Help give the crust some texture and flavor.
- Salt—To help the flavors pop and balance the sweetness of the dates.
For the Cheesecake
- Cream Cheese—Room temperature cream cheese is easier to work with.
- Greek Yogurt—Plain. Adds a light, fluffy texture to the cheesecake.
- Honey—The key ingredient to sweetening your cheesecake filling.
- Lemon Juice—You can use freshly squeezed or bottled lemon juice.
- Vanilla Extract—Amplifies the sweetness of your cheesecake.
- Salt—To enhance the flavors.
See the recipe card for full information on ingredients and quantities.
How to Make Healthy No-Bake Cheesecake
Step #1. Prepare the necessary ingredients for this easy cheesecake recipe.
Step #2. Make the crust by adding the dates, cashews, and salt to the bowl of a food processor. Process until a loose ball forms.
Step #3. Add a thin layer of crust to each jar or container, using a spoon to press it into the bottom of the container. Place all of the cheesecake ingredients in the bowl of the food processor and process until smooth.
Step #4. Spoon the cheesecake mixture evenly into the jars. Use a spoon to smooth out the top. Cover and refrigerate until set.
Recipe FAQs
Absolutely! You can use just about any nut that you prefer for the crust. We use cashews because they have a mild flavor that pairs well with the dates, and the texture is smooth when processed. Keep in mind that peanuts will have a distinct taste, if that is what you are going for! Walnuts, almonds, or pecans are also great options that work well in this recipe. You can even substitute a traditional graham cracker crust if that works better for you.
I would not recommend using reduced-fat or fat-free yogurt in this recipe because it will not set up the same, as it has more liquid and a thinner texture. Whole milk Greek yogurt is very thick which helps with the texture of your filling, keeping it creamy and light. Sometimes even whole milk Greek yogurt can have a fair amount of liquid, and if this happens you can strain it in a few layers of cheesecloth to remove that extra moisture.
If you find there are any lumps in your cheesecake filling, this is usually caused by the temperature of your cream cheese. It will be hard to mix the cream cheese if it has just come out of the fridge and is still cold, which will result in those small lumps. To avoid this, allow the cream cheese to sit at room temperature for at least an hour before you make the filling, or microwave it for 10 seconds at a time until it is softened, but not warm.
Best No-Bake Cheesecake Toppings
Something I love about plain cheesecake is that you can add whatever toppings you’d like to contrast the tangy, creamy filling! It is especially easy with these individual serving jars, because everyone can customize their own mini cheesecake. Here are a few toppings we love to add to get you started:
- Fruit—Pineapple, raspberries, strawberries, or blueberries.
- Syrups—Chocolate, strawberry, caramel, or butterscotch.
- Sweets—Chocolate curls, candied lemon peel, or cookie crumbs
How to Store Healthy No-Bake Cheesecake
You can serve this no-bake cheesecake after it sets in the fridge, or make it a few days in advance! Be sure to cover the jars either with a lid or with plastic wrap as you store them in the fridge. They will stay good for up to a week, ready to enjoy as a snack or dessert!
Expert Tips
- 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.
- I use plain Greek yogurt for this cheesecake but, you can use a different flavor of Greek yogurt if you want to change the flavor of your cheesecake! If you are using another flavor of Greek yogurt then you can omit the vanilla extract.
- Be sure to allow at least 2 hours for the cheesecake to set in the fridge before serving.
- If you don’t have cashews then you can use pecans instead.
More No Bake Recipes To Consider
From Scratch Recipes
Watergate Salad Recipe
No Bake Desserts
Berries and Cream
Dessert Recipes
Banana Split
From Scratch Recipes
Banana Pudding
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Easy Healthy No-Bake Cheesecake
Ingredients
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
Instructions
- 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.
To make the cheesecake:
- 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).
Notes
- 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.
- I use plain Greek yogurt for this cheesecake but, you can use a different flavor of Greek yogurt if you want to change the flavor of your cheesecake!
- If you are using another flavor of Greek yogurt then you can omit the vanilla extract.
- Be sure to allow at least 2 hours for the cheesecake to set in the fridge before serving.
- If you don’t have cashews then you can use pecans instead.
Would this work as a filling for a cake?
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.
Can the healthy no-bake cheesecake be frozen?
Yes, it’s excellent frozen!
I put this in the fridge for 5 hours and the filling is still liquid. Why?
Sounds like something is off, it’s not all that thin when you mix it up in the first place.
Would the list of ingredients be enough to fill a typical sized pie crust or would I need to add or reduce to them?
I think they’d fit just perfect! Let me know if you try it.
it was a little to small
I’m planning on using ginger nut biscuits,, do you think this would work with lime juice in the topping?
Sounds yummy! I’d love to hear how it turns out.
hello! can you make this cheesecake on a spring form pan? would it be firm enough to slice?
Yep, it should work fine as long as it is cold!
If I wanted to use another nut for the base, would I just use the same amount?
Yep, I’ve used lots of different nuts and most work great, just done over blend and turn them into nut butter!
LOVE these. Wondering how I can make them pumpkin flavored. Great recipe.
Now that sound delicious! I’ll have to play around with the pumpkin idea, thanks for the idea!