Healthy no-bake cheesecakeis not made like a traditional cheesecake but is just as delicious! Everyone needs this quick-to-prepare, easy dessert in their life.

healthy no-bake cheesecake layered into a wide mouthed mason jar with fresh strawberries on top.

Cheesecake is a dessert that I have always been a huge fan of, but sometimes I want thattasty flavor without all the hard work! My healthy no-bake cheesecake is the perfect solution, because it is easy to make and tastes just as amazing as traditional cheesecake. The crunchy crust pairs perfectly with the smooth, honey-sweetened filling.

If you are serving people with food allergies or aversions, this cheesecake is free of refined sugar, eggs, and gluten. You can add a variety of toppings to this dessert to amp up the flavor and make it your own. Thischeesecake recipe is one that you must try, I promise it will not disappoint!

Cheesecake is one of those flavors that I have always really liked. I have postedcheesecake brownie bars, a super simple5 minute raspberry cheesecake dip, and even acheesecake ice cream recipe,all of which are delicious.

Why You’ll Love This Recipe

Quick and easy to make.
You can customize them with a variety of toppings.
These cheesecakes are perfect for large gatherings or late night snacks.

Recipe Ingredients

portion bowls each with digitally labeled raw ingredients to make healthy no-bake cheesecake.

For the Crust

Dates—Pitted.
Cashews—Help give the crust some texture and flavor.
Salt—To help the flavors pop and balance the sweetness of the dates.

For the Cheesecake

Cream Cheese—Room temperature cream cheese is easier to work with.
Greek Yogurt—Plain. Adds a light, fluffy texture to the cheesecake.
Honey—The key ingredient to sweetening your cheesecake filling.
Lemon Juice—You can use freshly squeezed or bottled lemon juice.
Vanilla Extract—Amplifies the sweetness of your cheesecake.
Salt—To enhance the flavors.

See the recipe card for full information on ingredients and quantities.

How to Make Healthy No-Bake Cheesecake

portion bowls each with raw ingredients to make healthy no-bake cheesecake recipe.

blender with ingredients for the bottom crust of the healthy no-bake cheesecake recipe.

Step #1.Prepare the necessary ingredients for this easy cheesecake recipe.

Step #2.Make the crust by adding the dates, cashews, and salt to the bowl of a food processor. Process until a loose ball forms.

healthy no-bake cheesecake layered into a wide mouthed mason jar.

blender pitcher with the ingredients for the healthy no bake cheesecake recipe.

Step #3.Add a thin layer of crust to each jar or container, using a spoon to press it into the bottom of the container. Place all of the cheesecake ingredients in the bowl of the food processor and process until smooth.

Step #4.Spoon the cheesecake mixture evenly into the jars. Use a spoon to smooth out the top. Cover and refrigerate until set.

Recipe FAQs

Can I substitute the cashews for a different type of nuts?

Absolutely! You can use just about any nut that you prefer for the crust. We use cashews because they have a mild flavor that pairs well with the dates, and the texture is smooth when processed. Keep in mind that peanuts will have a distinct taste, if that is what you are going for! Walnuts, almonds, or pecans are also great options that work well in this recipe. You can even substitute a traditional graham cracker crust if that works better for you.

Does fat-free yogurt work in this cheesecake?

I would not recommend using reduced-fat or fat-free yogurt in this recipe because it will not set up the same, as it has more liquid and a thinner texture. Whole milk Greek yogurt is very thick which helps with the texture of your filling, keeping it creamy and light. Sometimes even whole milk Greek yogurt can have a fair amount of liquid, and if this happens you can strain it in a few layers of cheesecloth to remove that extra moisture.

Why is my cheesecake filling lumpy?

If you find there are any lumps in your cheesecake filling, this is usually caused by the temperature of your cream cheese. It will be hard to mix the cream cheese if it has just come out of the fridge and is still cold, which will result in those small lumps. To avoid this, allow the cream cheese to sit at room temperature for at least an hour before you make the filling, or microwave it for 10 seconds at a time until it is softened, but not warm.

Best No-Bake Cheesecake Toppings

Something I love about plain cheesecake is that you can add whatever toppings you’d like to contrast the tangy, creamy filling! It is especially easy withthese individual serving jars, because everyone can customize their own mini cheesecake. Here are a few toppings we love to add to get you started:

Fruit—Pineapple, raspberries, strawberries, or blueberries.
Syrups—Chocolate, strawberry, caramel, or butterscotch.
Sweets—Chocolate curls, candied lemon peel, or cookie crumbs

How to Store Healthy No-Bake Cheesecake

You can serve this no-bake cheesecake after it sets in the fridge, or make it a few days in advance! Be sure to cover the jars either with a lid or with plastic wrap as you store them in the fridge. They will stay good for up to a week, ready to enjoy as a snack or dessert!

Expert Tips

If your dates were a little dry,you might need to add a tablespoon or so of warm water and then process again until the mixture starts to come together.
I use plain Greek yogurt for this cheesecake but,you can use a different flavor of Greek yogurt if you want to change the flavor of your cheesecake! If you are using another flavor of Greek yogurt then you can omit the vanilla extract.
Be sure toallow at least 2 hours for the cheesecake to set in the fridgebefore serving.
If you don’t have cashews thenyou can use pecans instead.