Gluten-Free Mini No-Bake Cheesecakes with Berry Sauce
These gluten-free mini no-bake cheesecakes are creamy, light, and naturally sweetened with maple syrup for a refined sugar-free dessert everyone will love. Made with a simple gluten-free graham cracker crust and topped with homemade berry sauce, they’re an easy make-ahead treat perfect for parties, holidays, and special occasions.
Equipment
- Food processor or zip-top bag + rolling pin
- Hand mixer or Stand mixer
- Muffin tins (2)
- Cupcake liners
- Zip-top bag or piping bag (optional)
Ingredients
Crust:
- 1 batch homemade g/f graham crackers (find link above) or store-bought g/f graham crackers (use 2¾ cups / 390 g crumbs)
- ½ cup salted butter melted
Filling:
- 16 oz cream cheese 2 blocks, softened
- ¾ cup pure maple syrup
- 1½ teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 6 tablespoons sour cream or Greek yogurt
- 1 cup heavy whipping cream
Topping Ideas
- Fresh fruit
- Strawberry, blueberry, raspberry, or mixed berry sauce find links above for my berry sauce recipes
Instructions
Prepare the Crust
- Crush graham crackers using a food processor or a zip-top bag with a rolling pin until fine crumbs form.
- In a bowl, mix crumbs with melted butter until evenly combined.
- Line muffin tins with cupcake liners.
- Add about 1½ tablespoons of crust mixture to each liner and press down firmly.
- Optional: Bake at 350°F for 5 minutes for a firmer crust. Cool for 15 minutes before filling.
Make the Filling
- In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until completely smooth.
- Add maple syrup, vanilla, lemon juice, and sour cream. Beat until fully combined and smooth.
Whip the Cream
- In a separate bowl, use a hand mixer or stand mixer to whip the heavy cream until soft peaks form.
Fold Together
- Using a spatula or wooden spoon gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Avoid overmixing to keep the filling light and airy.
Assemble
- Keep crusts in the muffin tins and pipe or spoon filling into each (about 4–5 tablespoons per cheesecake).
To pipe it in, you could use a piping bag or use a Ziplock bag and cut the corner off.
Chill
- Refrigerate for at least 3 hours, or until set. For best texture, chill overnight.
Serving
- Add toppings just before serving. Store prepared toppings in the refrigerator until ready to use.
Notes
For the best results, plan ahead—these cheesecakes need at least 3 hours to fully set, but an overnight chill creates the creamiest texture.If making homemade gluten-free graham crackers from scratch, allow additional time for preparing and cooling the graham crackers before making the crust.Baking the crust is optional but helps it hold together better.Use within 30-40 minutes of taking out of fridge (the cheesecake starts to soften and stick to the wrappers)
