Easy Gluten-Free No-Bake Cheesecake with Berry Sauce
Enjoy a creamy and rich Gluten-Free No-Bake Cheesecake with Berry Sauce, made with simple ingredients like oat flour, almond butter, chia seeds, coconut oil, cream cheese, white sweet potatoes, and coconut milk. Naturally sweetened with maple syrup and topped with a fresh berry sauce, it’s perfect for any special occasion or sweet craving.
Looking for a delicious, creamy cheesecake without all the extra sugar? My Gluten-Free No-Bake Cheesecake with Berry Sauce is the answer! This recipe delivers a rich, creamy texture with simple, wholesome ingredients. The crust combines oat flour, almond butter, almonds, chia seeds, and coconut oil, creating a healthy, flavorful base. The filling, made with cream cheese, white sweet potatoes, and coconut milk, sets this cheesecake apart from the rest, offering a velvety texture that’s naturally sweetened with maple syrup—no refined sugar in sight!
This dessert is perfect for special occasions like Easter, Mother’s Day, bridal or baby showers, or whenever you want to indulge in something sweet and nutritious. Plus, you’ll love the quick and easy berry sauce recipe included, allowing you to customize your cheesecake with fresh fruit for a no-bake strawberry cheesecake or your favorite berry blend.
If you’re new to using sweet potatoes in desserts, prepare to be amazed! Not only do they add richness and creaminess, but they also bring a touch of natural sweetness and extra nutrition, making this cheesecake as satisfying as it is delicious.
Why You’ll Love This Gluten-Free No-Bake Cheesecake Recipe
- Easy and No-Bake: This gluten-free cheesecake requires no baking, making it a simple and stress-free dessert for any occasion.
- Naturally Sweetened: Made with maple syrup, this cheesecake is free from refined sugars, offering a naturally sweet treat.
- Rich and Creamy Texture: Thanks to the white sweet potatoes and coconut milk, this cheesecake has a luscious, creamy texture that’s hard to resist.
- Customizable with Fruit: Top it with a fresh berry sauce of your choice, from strawberries to raspberries, for a burst of fruity flavor.
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.
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.
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.
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.
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.
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.
Delicious Serving Suggestions
- Top with Fresh Berries: Add a layer of strawberries, blueberries, or raspberries for a refreshing, fruity touch.
- Pair with Whipped Coconut Cream: Serve with a dollop of whipped coconut cream for extra indulgence.
- Drizzle with Honey or Maple Syrup: Enhance the sweetness by drizzling honey or maple syrup over each slice before serving.
- Add a Sprinkle of Almonds: For extra crunch, top with slivered almonds or chopped nuts.
- Serve Chilled: Keep the cheesecake in the fridge and serve cold for the best texture and flavor.
- Garnish with Mint Leaves: A few fresh mint leaves make a beautiful and refreshing garnish.
- Enjoy with a Cup of Coffee or Tea: Pair this dessert with a warm drink for the perfect sweet treat.
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.
Do you cheesecake? Check out more of my easy and healthier cheesecake recipes:
- No-Bake Vegan Cheesecakes Cups
- Healthier Gluten Free Olive Garden Pumpkin Cheesecake
- BEST Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream
- Gluten Free Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches
- Elevated Blueberry Cheesecake Chia Seed Pudding
- Strawberry Cheesecake Cottage Cheese Ice Cream
Easy Gluten-Free No-Bake Cheesecake with Berry Sauce
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.
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