Gluten Free No Bake Cheesecake in a Jar

Looking for a simple, no-fuss dessert that’s both gluten free and satisfying? This Gluten Free No Bake Cheesecake in a Jar recipe is exactly what your sweet tooth has been waiting for. Packed with wholesome ingredients like Greek yogurt, almond flour, and real cherries, it’s a treat that tastes indulgent but fits into a healthy lifestyle.

Whether you’re preparing for a weekend gathering or just want a guilt-free dessert prepped ahead, these portable jars are a game changer. With no oven required, they’re fast to make and even faster to enjoy.

Reasons You’ll Love This Gluten Free No Bake Cheesecake in a Jar

Naturally Sweet, Lower Sugar

This dessert is sweetened with maple syrup and coconut sugar—no refined sugar needed. It’s gentle on your blood sugar and still totally satisfying.

Simple, Clean Ingredients

From the Greek yogurt and cream cheese to the almond flour and pecan crust, every bite is made with whole food ingredients. No preservatives. No gluten. No junk.

Gluten Free and Still Delicious

The nut-based crust is rich, crunchy, and totally gluten-free. Even those without gluten issues will love the flavor and texture.

Perfect Portions in a Jar

No slicing or measuring, just grab a jar and enjoy. It’s easy for meal prep, parties, or dessert on the go.

Key Ingredients for Gluten Free No Bake Cheesecake in a Jar

What makes this gluten free no bake cheesecake in a jar so special? It’s the wholesome, simple ingredients that deliver big flavor, without needing an oven. Let’s take a closer look at each component and what it brings to the table.

For the Cherry Topping

Frozen cherries
I love a classic cherry cheesecake flavor, and frozen cherries make it easy year-round. They’re already pitted, budget-friendly, and cook down beautifully into a thick, syrupy topping.

Coconut sugar
A hint of coconut sugar brings richness and a subtle caramel sweetness to the cherries. You’ll also use it in the crust for a consistent flavor throughout.

Lemon juice
This little splash of acid helps balance the sweetness and brings a fresh, tart finish to the fruit layer.

Arrowroot powder
Arrowroot acts as a gluten free thickener for the cherry topping. It gives you that luscious, glossy texture without cornstarch. If needed, you can substitute with tapioca flour or cornstarch.

Water
A small amount is used to help simmer everything together into a juicy fruit sauce.

For the Filling

Greek yogurt
Full-fat plain Greek yogurt adds creaminess, tang, and a protein boost. It’s what keeps the filling light yet rich. You’ll want the thick, unsweetened kind for the best texture.

Cream cheese
This is where the classic cheesecake flavor comes from. It gives you that silky, cheesy goodness that holds up beautifully in jars.

Maple syrup
A little drizzle of pure maple syrup sweetens the filling naturally. You can also use honey or agave if that’s what you have on hand.

Lemon juice
Just like in the topping, lemon balances the richness and keeps the flavors fresh and vibrant.

For the Gluten Free Crust

Pecans
Raw pecans are soft, slightly buttery, and perfect for forming the base of your crust. They blend well and hold together with just a little moisture. Feel free to switch things up with almonds, cashews, or hazelnuts if you prefer.

Almond flour
Almond flour gives the crust a fine, crumbly texture and mild sweetness. It’s gluten free, nutrient-rich, and easy to find. If you don’t have almond flour, crushed gluten free oats can also work in a pinch.

Coconut oil
Softened coconut oil helps bind the crust together without needing butter. It brings a light coconut flavor and a nice texture once chilled.

Coconut sugar
Adds just enough sweetness to balance the nuts and bring warmth to the crust. You could also use brown sugar or maple sugar as alternatives.

Kosher salt
Just a pinch enhances all the other flavors and prevents the crust from tasting too sweet.

Each layer, crust, filling, and topping is made with real, accessible ingredients. That’s what makes these gluten free no bake cheesecake jars both feel-good and totally crave-worthy.

How to Make Gluten Free No Bake Cheesecake in a Jar (Step-by-Step Instructions)

These gluten free no bake cheesecake jars come together quickly with minimal equipment.

Step 1: Cook the Cherry Topping
Start by making the cherry layer so it can cool while you prep everything else.

Instructions:

1. In a small saucepan, combine 1 cup frozen cherries, 2 tsp coconut sugar, 1/2 tsp lemon juice, 1 tsp arrowroot powder, and 3 tbsp water.
2. Warm over medium heat until it gently simmers, giving it an occasional stir.
3. Continue simmering for about 10 minutes, until the cherries burst and the sauce thickens into a rich, syrupy texture.
4. Remove from heat and set aside to cool.

Step 2: Make the Gluten Free Crust
While the topping cools, prepare your nut-based crust.

Instructions:

1. In a food processor or blender, add 1/2 cup raw pecans, 1/4 cup almond flour, 2 tbsp coconut oil (softened), 2 tbsp coconut sugar, and 1/4 tsp kosher salt.
2. Pulse until the mixture is finely chopped and slightly sticky.
3. Press a small amount between your fingers—if it holds, it’s ready. If not, add a bit more coconut oil or one soft pitted date and blend again.
4. Layer it: Spoon the crust into the bottom of each jar, pressing it gently into a firm base with the back of a spoon.

Step 3: Mix the Cheesecake Filling
Now for that creamy, dreamy cheesecake layer.

Instructions:

1. In a mixing bowl or stand mixer, combine 6 oz cream cheese, 2/3 cup full-fat Greek yogurt, 2 tbsp maple syrup, and 1 tsp lemon juice.
2. Beat on medium speed until the mixture is smooth and fully incorporated.
3. Scrape down the bowl to ensure everything is evenly mixed.
4. Layer it: Spoon the cheesecake filling over the crust in each jar, smoothing the top with a spoon.

Step 4: Finish with Cherry Topping
Once your cherry mixture is cool, add a generous spoonful on top of each cheesecake layer. Gently spread it to form a smooth, elegant finishing layer.

Step 5: Chill and Enjoy
Place the jars in the refrigerator for at least 2 hours (or overnight) to allow the layers to set and the flavors to blend.

Serve directly from the jar, portable, portioned, and perfectly sweet.

Storing

Store the jars in your fridge for up to five days, though it might last longer; mine never did because I couldn’t resist! 😉

I haven’t tried freezing this dessert, so I’m not sure how well it would hold up. Since it’s designed as a single-serve treat, it’s best to prepare portion sizes that suit you perfectly.

Substitutions and Tips

Greek yogurt: Full-fat Greek yogurt works best here. For a dairy-free alternative, try a full-fat coconut yogurt (vanilla or plain). It won’t thicken quite as much as Greek yogurt, but it will still taste great.

Cream cheese: I’ve used lower-fat cream cheese simply because it was what I had on hand, but full-fat cream cheese works perfectly too. For a dairy-free version, simply replace the cream cheese with plain vegan cream cheese.

Nut-free: Replace pecans with pumpkin seeds or sunflower seeds, and opt for a different flour like oat flour. Another option is to use Graham crackers mixed with coconut oil for a classic crust texture.

Arrowroot flour: Cornstarch or another thickener can be used as a substitute.

Jar size: Feel free to use any jar size you like. Mine were about 120g (just over 4 oz).

More gluten-free desserts to make ASAP!

• Gluten Free Raspberry Lemon Loaf
• Gluten Free Chocolate Chip Cookies
• Gluten Free Biscuit Recipe
• Gluten Free Lemon Blueberry Scones
• Gluten Free Cinnamon Roll Cake

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