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If you want a simple, summer dessert which doesn’t involve having to turn on the oven, check out these Gluten Free Cheesecake Pots.
Made with Greek yoghurt and honey and rippled with fresh raspberries, they are a lovely light dessert and perfect for summer.
And the best thing about these no-bake cheesecake pots is that you simple layer them together and eat them straight from the jar!
No need to chill them or wait around for them to set – just tuck straight in.
Perfect as a simple summer dessert and if you’re entertaining your guests won’t even know they’re gluten free.
No-Bake Raspberry Cheesecake
Now usually if I’m going for a gluten free cheesecake, I’ll go for a no-bake option like my gluten free lemon cheesecake.
These raspberry cheesecake pots are very similar, but instead of icing sugar and double cream I’ve gone for honey and Greek yoghurt.
This gives these cheesecake pots a delicious flavour but they don’t set in the same way as a classic no-bake cheesecake would.
And this is why I’ve turned them into individual pots!
The benefit to this is that you can give everyone their individual portions without the pressure of having to slice up a cheesecake.
Secondly, and most importantly, you don’t have to wait for hours to be able to tuck in!
The beauty of these cheesecake pots is that once you’ve made them you can basically get stuck in and devour the lot.
No chilling time, just eating time. My favourite kind of cooking!
Greek yoghurt cheesecakes
I absolutely love Greek yoghurt and paired with the raspberries in these cheesecake pots it adds a lovely tang.
I find it stops these cheesecake pots from feeling to heavy which is great on a hot day.
Now I always use full fat Greek yoghurt and full fat cream cheese – please do not be deceived into thinking this means these are less calories!
Using the full fat products means you get that gorgeous creamy texture and the mixture thickens and holds together well.
If you’re hoping for a lighter version, you could use fat-free Greek yoghurt and low fat cream cheese, but be aware it will be a lot runnier!
The beauty of cheesecake pots, however, is that it doesn’t really matter.
Because these are served in their individual bowls, you don’t have to worry if they don’t set because you can just tuck in with a spoon anyway.
What ingredients do I need?
The ingredients for these gluten free cheesecake pots are really simple and easy to find in the supermarket.
There’s a full printable recipe card below, but for the shopping list you will need:
- 160g gluten free digestive biscuits
- 50g unsalted butter (melted)
FOR THE RASPBERRY SWIRL:
- 225g fresh raspberries
- 30g honey
- Juice of half a lemon
FOR THE TOPPING:
- 500g full fat Greek yoghurt
- 300g full fat cream cheese
- 50g honey
I used the Sainsbury’s gluten free digestive biscuits but any variety you can find would work.
You could also try using something like gluten free shortbread which would be yummy.
And if you want to make these gluten free cheesecake pots but aren’t a fan of raspberry, why not try them with strawberries instead?
In fact they would work really well with blueberries or blackberries too – or you could make an apple compote instead for an autumnal variety?
I love experimenting with whatever fruit is in season but this recipe provides an easy base which you can adapt how you like.
Making these cheesecake pots
Again, there is a full method below in the printable recipe card, but I just wanted to give you an idea of how easy these are to make.
The best thing to make first is the raspberry ripple part.
This is because you want that to cool completely before adding it to the cheesecake topping.
The base is made in a food processor and is simply a case of just blitzing the gluten free digestive biscuits with melted butter.
And the cheesecake topping is made using an electric whisk.
Whip up the Greek yoghurt, cream cheese and honey until it thickens slightly and then swirl in the cooled raspberry coulis.
Layered up, it just becomes the most beautiful and simplistic dessert ever, perfect for fuss-free summer evenings.
My gluten free cheesecake pots recipe
I have made this gluten free cheesecake pots recipe based off a serving for 6 people.
You could make this for 4 but the portions are quite filling so I’d recommend making 6-8 servings or cutting the recipe down for less people.
I popped mine in some handleless wine glasses but any bowls, glasses, jars or other glass serving dishes would work.
Personally I love them in glass serving dishes as you can see the gorgeous raspberry ripples!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Cheesecake Pots
Ingredients
For the base:
- 160g gluten free digestive biscuits
- 50g unsalted butter (melted)
For the raspberry swirl:
- 225g fresh raspberries
- 30g honey
- Juice of half a lemon
For the topping:
- 500g full fat Greek yoghurt
- 300g full fat cream cheese
- 50g honey
Instructions
First prepare the raspberries:
- First off, you will need to make the raspberry swirl, as this will need to cool completely before adding to the cheesecake topping. Add the raspberries, honey and lemon juice to a small saucepan.
- Bring to the boil then turn down the heat to a simmer. Stirring regularly, simmer for 10 minutes. The raspberries should break down.
- Remove from the heat and allow to cool completely while you make the rest of the cheesecake pots.
For the base:
- Add the gluten free digestive biscuits to a food processor and blitz into a fine crumb.
- Pour in the melted butter and blitz again to combine. Pour the mixture evenly between 6 glasses or bowls and press down - for awkward shaped glasses, the end of an ice-cream scoop works well for doing this!
For the topping:
- Add the Greek yoghurt, cream cheese and honey to a large bowl and whisk with an electric whisk for 2-3 minutes, it should thicken slightly.
- Add the cooled raspberry mixture and fold with a spatula until you have a 'ripple' effect - you want swirls of raspberry rather than mixing it in completely.
- Spoon the mixture evenly between the bowls on top of the biscuit base. Shake gently to even it out, and then serve with extra raspberries to garnish. If not serving straight away, keep in the fridge until you're ready to eat them.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 502Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 313mgCarbohydrates: 48gFiber: 3gSugar: 36gProtein: 10g
Need some more gluten free dessert inspiration?
Want to have a go at some of the other gluten free dessert recipes on the blog?
Give some of these other gluten free desserts a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
- No-Bake Lemon Cheesecake
- Key Lime Pie
- No-Churn Strawberry Cheesecake Ice-Cream
- Pimms cheesecake puddings
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this Gluten Free Cheesecake Pots recipe?
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