No-Bake Cheesecakes


No Bake Cheesecake

The main issue with no bake cheesecake recipes is that the cake often never sets enough to actually slice into. So people end up spooning the cake into cups or ramekins and eating it with a spoon. Delicious, no doubt, but presentation-challenged.

One way to make sure a no-bake cheesecake sets is to use gelatin – gelatin is actually very healthy and supports bone, tooth and joint health. However, I could’t use it in this particular recipe because I was making it for vegetarian friends.

So I decided to make my no-bake cheesecake in individual little dessert glasses. My main problem with the result is that IT’S SO GOOD THAT I HAD A HARD TIME STOPPING AT ONE, and this is a very rich dessert – a little goes a long way. Creamy, infused with vanilla and honey, the first few bites have the freshness and slight tang of berries, and the last few bites – the amazing richness of walnuts. So, so good.

One last comment before we get to the recipe: I added raw, unmodified potato starch that acts as a thickener and also adds gut-healthy resistant starch, so highly recommended, but definitely optional. The cake will not be as thick without it, but since you’re going to eat it with a spoon anyway, it doesn’t matter, and the creaminess and deliciousness won’t be affected – potato starch is flavorless.

No-Bake Cheesecake
Total time
Recipe type: Dessert, Gluten-Free, Low-Carb, Primal
Yield: 8 mini cheesecakes
New quantity:
  • 1 cup (130 grams) raw walnut pieces
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • Pinch kosher salt
  • 8 oz full-fat cream cheese, soft
  • ½ cup full-fat Greek yogurt
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 4 tablespoon raw potato starch (optional)
  • 1 cup assorted berries
  1. To make the crust: Place the walnuts in food processor. Process until very finely chopped (but stop before they turn into walnut butter). Add the butter, honey and salt and process to incorporate, stopping once to scrape the sides of the bowl.
  2. Evenly distribute the crust among eight (4-oz) ramekins or dessert glasses, pressing it to the bottom of each glass. Set aside.
  3. Use a damp paper towel to wipe the food processor bowl and knife clean. Add the cream cheese, Greek yogurt, honey, vanilla and raw potato starch. Process to incorporate, stopping once or twice to scrape the sides and bottom of the bowl with a spatula.
  4. Once incorporated, process on high 2 more minutes, until very light and fluffy.
  5. Evenly distribute the filling among the eight ramekins. Cover and refrigerate at least 2 hours.
  6. When ready to serve, top each little cheesecake with berries.
Nutrition Per Serving
Serving size: 1 cheesecake; Calories: 274; Total Fat: 23g; Carbohydrates: 15g; Sugars: 10g; Sodium: 110mg; Fiber: 2g; Protein: 6g

No Bake Cheesecake

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