No-Bake Cheesecake Jars

April 21, 2022

A light, gluten-free cheesecake —perfect for Spring. 

Make in convenient individual jars or in an 8” square pan. Or double the recipe to make a traditional cheesecake using an 8” spring-form pan or a 9”x13” pan. 

Makes 4 – 250 ml jars


  • 1/2 cup ground almonds
  • 1/4 cup finely chopped pecans or walnuts
  • 1 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch kosher salt
  • 1 tablespoon unsalted butter, melted

Cream Cheese Layer

  • 1 – 250 g (8 oz) package cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1 lemon – zest and 2 tablespoons of juice
  • 1/2 teaspoon pure vanilla extract


  • 1-2 cups assorted berries

Directions: In a medium mixing bowl combine the ground almonds, pecans, cinnamon, ginger and salt. Mix in melted butter and honey, well combined. Press the mixture firmly into the bottoms of 4 250-ml jars or an 8” square baking pan. The mixture will be sticky – use a wooden spoon or tamper to press the mixture firmly. Refrigerate the crust while you prepare the filling.

Beat the softened cream cheese in a large mixing bowl with an electric hand mixer until smooth. Make sure cream cheese is at room temperature or the batter will be lumpy. Add the yogurt, maple syrup, lemon juice, zest and vanilla. Beat for 3-5 minutes on high until the mixture is smooth, well combined and fluffy.  

Carefully spoon the cream cheese mixture into the jars. Wipe the rims with a damp paper towel if necessary. Layer the berries over the cream cheese mixture and screw on the lids. Chill at least one hour before serving.