Easy Gluten-Free No-Bake Cheesecake with Berry Sauce

Gluten-Free No-Bake Cheesecake with oat flour, almond butter, chia seeds, cream cheese, white sweet potatoes, maple syrup and coconut milk.

Gluten-free no bake cheesecake with strawberry sauce on a white plate.

Enjoy a healthier creamy cheesecake with my easy Gluten-Free No-Bake Cheesecake with Berry Sauce. The delicious crust is made with healthy, simple ingredients, including oat flour, almond butter, almonds, chia seeds, and coconut oil. Unlike a traditional cheesecake recipe, the filling is made with cream cheese, white sweet potatoes, and coconut milk. And my gluten-free cheesecake recipe is naturally sweetened with maple syrup without refined white sugar. It’s the perfect make-ahead dessert for Easter, Mother’s Day, bridal or baby showers, or to satisfy a sweet tooth any day of the week. 

I also included a simple recipe for quickly making a natural berry sauce with your choice of fruit. It quickly transforms this into a no-bake strawberry cheesecake that is fresh and delicious.

If this is your first time using sweet potatoes in a dessert, you’re in for a treat! They make the cheesecake rich and creamy, reduce the amount of added sweetener needed, and add additional nutrition and satiety.

YouTube video

Why You’ll Love This Gluten-Free No-Bake Cheesecake Recipe

  • It’s naturally sweetened with maple syrup and sweet potatoes without any processed white sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • It’s super quick and easy to make.
  • They taste even better than the real thing
Gluten-free no bake cheesecake with strawberry sauce on a white plate.

Ingredients & Substitutions

Here is all you need to make the best no-bake gluten-free cheesecake and fruit compote:

Oat Flour: Substitute with almond flour or brown rice flour.

Almonds: Swap with your favorite nuts, including walnuts, pecans, or hazelnuts.

Almond Butter: You can use cashew butter, peanut butter, or sunflower seed butter as alternatives.

Maple Syrup: Replace with honey, agave nectar, or date syrup.

Coconut Oil: Substitute with melted butter or ghee for a non-vegan option.

Chia Seeds: These can be omited or replaced with flaxseeds or hemp seeds.

Vanilla Extract: You can use pure vanilla extract or imitation. You can also omit it or replace it with half as much almond extract, coconut extract, or any other preferred flavor extract.

Cinnamon: You can omit the cinnamon.

Cream Cheese: Substitute with a dairy-free cream cheese made from raw cashews or almonds.

Coconut Cream: You can use Greek yogurt, sour cream or ricotta cheese as a substitute.

Sweet Potato Cubes: Use the white sweet potato variety to maintain the lightest color of cheesecake.

Lemon Juice: You can use fresh lemon juice or storebought. Or you can omit it for less tang.

Fresh or Frozen Fruit: Choose any preferred fruit like fresh strawberries, fresh berries, peaches, or cherries.

Gluten-free no bake cheesecake with strawberry sauce on a white plate.

How to Make My Healthy No-Bake Gluten-Free Cheesecake with Fruit Sauce Recipe

Step 1: Prep the Sweet Potato

Peel and chop one large white sweet potato. Steam them until fork tender. Allow to cool before making the filling.

How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese
How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese

Step 2: Make the Fruit Compote

Adding the fruit compote is optional. Add 1 cup of fresh or frozen strawberries, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a bowl to cool.

OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth. Then it can be poured into a food-grade squeeze bottle for embellishing.

How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese
How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese

Step 3: Make the Crust

Add the almonds to a food processor or high-speed blender and grind on high until they are crushed to a crumbly texture.

Add the oat flour, almond butter, maple syrup, coconut oil, chia seeds, vanilla extract, cinnamon and salt and mix until well blended. It is the perfect consistency when you squeeze it together, and it holds its shape.

Dump the crust mixture into a 9″ spring-form pan lightly sprayed with non-stick cooking spray. Then, press the crust firmly into the bottom of the pan with your hands.

How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese
How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese

Step 4: Make the Cheesecake Filling

Wash out your food processor bowl and blade. Then add the cream cheese, solid coconut cream, sweet potato cubes, maple syrup, lemon juice, vanilla, and salt and blend on high for several minutes until it is smooth and creamy.

Pour the cream cheese mixture into the springform pan. Once filled, tap the pan a few times on the counter to remove any air bubbles.

Place the pan in the fridge for 4 hours, or in the freezer for at least 1 hour for the filling to set. Then, you can easily remove the springform pan ring. You can eat the cheesecake frozen or set it out on the counter for 15-30 minutes until it’s thawed to room temperature or your desired consistency.

Drizzle the fruit compote using a spoon or squeeze bottle over the cheesecake layer. Then top with fresh fruit slices and optional whipped cream.

How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese
How to make the best no-bake cheesecake that is gluten-free with oat flour, naturally sweetened with maple syrup and sweet potatoes, and made with real cream cheese
Gluten-free no bake cheesecake with strawberry sauce on a white plate.

Gluten-Free Cheesecake No-Bake Recipe Notes

Sweetness Level: Taste the cheesecake mixture and adjust the sweetness by adding more maple syrup before pouring it into the crust based on personal preference.

Sweet Potato Consistency: Steam or roast sweet potato cubes until fork-tender before blending for a smoother texture.

Cream Cheese: Ensure the cream cheese is at room temperature for easier blending and a smoother consistency.

Cheesecake Setting: Allow the cheesecake to chill for a minimum of 4 hours in the fridge or 1 hour in the freezer, or preferably overnight, for the best texture and flavor.

Refrigeration: Store the cheesecake in the refrigerator in an airtight container for optimal freshness. Consume within 3-4 days for the best taste and texture.

Freezing: Wrap the cheesecake, without the sauce, securely in plastic wrap and then aluminum foil to prevent freezer burn before freezing. Frozen cheesecake can last for up to 3 months.

Slicing Before Freezing: For easier serving, consider slicing the cheesecake before freezing. Separate slices with parchment paper to prevent sticking. This allows you to defrost and enjoy individual portions without thawing the entire cheesecake.

Thawing: When ready to enjoy a frozen cheesecake slice, transfer it to the refrigerator and let it thaw overnight. Or on the counter at room temperature.

Can I use a different type of flour for the crust?
Yes, you can substitute oat flour with almond flour, coconut flour, or a gluten-free all-purpose flour of your choice.

Can I make this no bake cheesecake recipe vegan?
Absolutely! Choose a dairy-free cream cheese substitute, use a plant-based yogurt instead of coconut cream, and replace honey with a vegan sweetener.

How do I ensure a smooth texture in the cheesecake filling?
Steam or roast sweet potato cubes until fork-tender before blending. Also, make sure the cream cheese is at room temperature for smoother blending.

Can I use frozen fruit for the compote sauce?
Yes, you can use either fresh or frozen fruit for the compote sauce. Adjust the cooking time as needed for frozen fruit.

Can I make this silky smooth cheesecake ahead of time?
Certainly! Prepare the cheesecake in advance and store it in the refrigerator. It often improves in flavor after chilling overnight.

How long does the cheesecake need to chill before serving?
Allow the cheesecake to chill for at least 4 hours, but for the best results, let it set overnight.

Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator before serving.

What can I serve with this easy cheesecake?
You can add any of your favorite toppings, including chocolate chips, whip cream, chocolate fudge syrup, or coconut.

Can I make gluten-free mini-cheesecakes with this recipe?
Yes, you can press the crust mixture into a muffin tin or cupcake liners and then fill them with the cream cheese mixture. You can also make it in a square or rectangular baking pan and cut it into mini cheesecake bites.

Sugar Comparison with Traditional Cheesecake

A slice of traditional cheesecake has roughly 47 grams of sugar per slice. A slice of my no-bake cheesecake has roughly 10 grams of sugar. And it’s made with natural sweeteners, including sweet potatoes and maple syrup. It’s also gluten-free with oat flour.

Although my cheesecake is a much healthier option, it is still a treat and should be eaten in moderation 🙂 But now you can accommodate more guests who may have food allergies.

Gluten-free no bake cheesecake with strawberry sauce on a white plate.

Easy Gluten-Free No-Bake Cheesecake with Berry Sauce

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
Enjoy a healthier creamy cheesecake with my easy Gluten-Free No-Bake Cheesecake with Berry Sauce. The crust is made with oat flour, almond butter, almonds, chia seeds, and coconut oil, and the filling includes cream cheese, white sweet potatoes, and coconut milk. And its all naturally sweetened with maple syrup without refined white sugar.
5 from 1 vote
Servings 16
Prep Time 20 minutes
Total Time 2 minutes

Ingredients
  

Crust:

  • 1 cup oat flour
  • 1/2 cup almonds
  • 1/4 cup almond butter
  • 2 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Cheesecake:

  • 12 oz cream cheese
  • 3/4 cup coconut cream solid
  • 2 cups sweet potato cubes
  • 1/2 cup maple syrup
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Fruit Compote Sauce:

  • 1 cup fresh or frozen fruit
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 dashes salt

Instructions
 

  • Peel and chop one large white sweet potato. Steam them until fork tender. Allow to cool before making the filling.
  • Adding the fruit compote is optional. Add 1 cup of fresh or frozen strawberries, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a bowl to cool.
    OPTIONAL: I like to use the chopper cup with my immersion blender to blend the compote to a smooth and creamy consistency. Pour the sauce into the cup and blend until smooth. Then it can be poured into a food-grade squeeze bottle for embellishing.
  • Add the almonds to a food processor or high-speed blender and grind on high until they are crushed to a crumbly texture.
    Add the oat flour, almond butter, maple syrup, coconut oil, chia seeds, vanilla extract, cinnamon and salt and mix until well blended. It is the perfect consistency when you squeeze it together, and it holds its shape.
    Dump the crust mixture into a 9" spring-form pan lightly sprayed with non-stick cooking spray. Then, press the crust firmly into the bottom of the pan with your hands.
  • Wash out your food processor bowl and blade. Then add the cream cheese, solid coconut cream, sweet potato cubes, maple syrup, lemon juice, vanilla, and salt and blend on high for several minutes until it is smooth and creamy.
    Pour the cream cheese mixture into the springform pan. Once filled, tap the pan a few times on the counter to remove any air bubbles.
    Place the pan in the fridge for 4 hours, or in the freezer for at least 1 hour for the filling to set. Then, you can easily remove the springform pan ring. You can eat the cheesecake frozen or set it out on the counter for 15-30 minutes until it's thawed to room temperature or your desired consistency.
    Drizzle the fruit compote using a spoon or squeeze bottle over the cheesecake layer. Then top with fresh fruit slices and optional whipped cream.

Video

YouTube video

Notes

Sweetness Level: Taste the cheesecake mixture and adjust the sweetness by adding more maple syrup before pouring it into the crust based on personal preference.
Sweet Potato Consistency: Steam or roast sweet potato cubes until fork-tender before blending for a smoother texture.
Cream Cheese: Ensure the cream cheese is at room temperature for easier blending and a smoother consistency.
Cheesecake Setting: Allow the cheesecake to chill for a minimum of 4 hours in the fridge or 1 hour in the freezer, or preferably overnight, for the best texture and flavor.

Nutrition

Calories: 260kcalCarbohydrates: 22gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 21mgSodium: 227mgPotassium: 233mgFiber: 3gSugar: 3gVitamin A: 3302IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Keyword cheesecake, gluten free, maple syrup, naturally sweetened, no bake, sweet potatoes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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