Raspberry Peach Small Batch Cheesecake Cups are a gluten-free-friendly and refined sugar-free summer dessert. A velvety no-bake cheesecake filling is sweetened with honey and layered with raspberry and peach topping. This easy small batch dessert is everything you love about cheesecake, but served deconstructed in cute serving glasses!
Raspberry Peach Gluten Free Cheesecake Cups
- No-Bake Cheesecake – The cheesecake filling and the graham cracker crust are no-bake!
- Velvety and Creamy – Yes, the filling is luxuriously thick and creamy. So much so, you may find yourself eating it right out of the mixing bowl …
- Easy – The no-bake part makes this easy. Plus, putting all of the ingredients into cut little jars or serving glasses makes this recipe even easier!
- Gluten Free Option – Use gluten free or regular graham crackers to suit your dietary preference.
- Naturally Sweetened – Honey is the sweetener in this recipe, making this no-bake cheesecake refined sugar-free. With its fruity and floral notes, honey is a great counterpart to fresh fruit.
Ingredients
- Fresh Raspberries – Fresh is always best if in season. In a pinch, frozen can work as long as they are thawed and drained.
- Fresh Peaches – See above!
- Lemon – 1/2 of a fresh lemon is all we need for the juice and zest.
- Graham Crackers – Gluten free or regular graham crackers can be used. Even your favorite cookie!
- Cream Cheese – I recommend full-fat cream cheese. I have not tested with low-fat or dairy free cream cheese, but can imagine the filling won’t turn out as creamy.
- Unsweetened Canned Coconut Milk – The can should be refrigerated overnight so the coconut solids and liquid separate. We only use the coconut solids for this recipe.
- Honey – The fruity floral notes of the honey pair deliciously with the fruit. But, you can swap in any sweetener of choice.
- Vanilla Extract – For a little extra flavor.
- Unsalted Butter – The butter is used to bind the no-bake graham cracker crust.
Helpful Tips
- Refrigerate the can of coconut milk overnight – This will force the coconut solids and liquid to separate in the can. We are only using the coconut solids for this recipe.
- Use the extra coconut milk to make whipped cream – These cheesecake cups would be delicious topped with Whipped Coconut Cream.
- Crush the graham crackers by hand – Especially if you don’t have a food processor. Put the graham crackers in a Ziploc and crush with a rolling pin – or your hand!
- Bring the cream cheese to room temperature – This will ensure it whips smooth and creamy. Free of lumps!
- Make the fruit topping the night before – This isn’t necessary, but the longer you let the fruit marinate with the honey and lemon, the more flavor you get!
- Chill the cheesecake cups – It may be tempting to dive right in, but I do recommend chilling the cheesecake cups for at least 2 hours. This gives the cheesecake filling time to set up.
Recipe FAQ
Can I make these cheesecake cups vegan?
You can certainly swap in vegan ingredients as you like.
My filling is lumpy. What did I do wrong?
The cream cheese should be at room temperature. This will help alleviate any lumps.
More no-bake dessert recipes
- Coconut Milk Peach Panna Cotta
- Neapolitan No-Bake Mini Cheesecake
- No-Bake Key Lime Bars
- Sweet Corn Panna Cotta with Fresh Berry Sauce
- Mini No-Bake Chocolate Mousse Cheesecake
- No-Bake Cherry Cheesecake Parfaits
- Mini Orange Creamsicle No-Bake Cheesecake
Raspberry Peach Gluten Free Cheesecake Cups
Raspberry Peach Gluten Free Cheesecake Cups are a gluten free and refined sugar free summer dessert. Featuring gluten free graham crackers, velvety no-bake cheesecake filling, and honey sweetened raspberry and peach topping. An easy small batch recipe with everything you love about cheesecake, but served deconstructed in cute serving glasses!
EQUIPMENT
- 2 to 4 Serving Glasses
INGREDIENTS
Gluten Free Graham Cracker Crust
- 4 sheets gluten free graham crackers, crushed
- 1 tablespoon unsalted butter, melted
No-Bake Cheesecake Filling
- ½ cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
- 4 ounces cream cheese, room temperature
- 2 tablespoons honey (or any sweetener of choice; sweeten to taste)
- ½ teaspoon fresh lemon juice (from half a lemon)
- ¼ teaspoon vanilla extract
Raspberry Peach Topping
- 1 cup fresh peaches, cut into cubes (about 1 to 1 and 1/2 peaches)
- ¼ cup fresh raspberries
- 1 tablespoon honey (or any sweetener of choice; sweeten to taste)
- ½ teaspoon lemon zest (from half a lemon)
INSTRUCTIONS
- Refrigerate the can of coconut milk overnight. This causes the coconut solids and liquid to separate in the can. We are only using the coconut cream from the can. Note – You will have leftover coconut milk that you can use for smoothies, or a batch of Whipped Coconut Cream.
Gluten Free Graham Cracker Crust
- Crush the graham crackers in a food processor, or by hand. Transfer the cracker crumbs to a small bowl and stir in the melted butter. Stir until well combined.4 sheets gluten free graham crackers, crushed, 1 tablespoon unsalted butter, melted
- Press the graham cracker crust into the bottom of your serving glasses. Refrigerate until ready to assemble and serve.
No-Bake Cheesecake Filling
- In a medium mixing bowl, add the coconut cream and cream cheese. Using a hand held mixer, beat on medium-high speed until the filling in smooth and creamy. Add the honey, lemon juice and vanilla and beat until incorporated.½ cup unsweetened canned coconut milk or cream, full fat, 4 ounces cream cheese, room temperature, 2 tablespoons honey, ½ teaspoon fresh lemon juice, ¼ teaspoon vanilla extract
- Cover, and refrigerate for at least 2 hours, or overnight, to allow the cheesecake filling to set up.
Raspberry Peach Topping
- The Raspberry Peach Topping can also be prepared the night before. This will give the fruit time to 'marinate' in all of the flavors.
- In a medium mixing bowl, add the prepared peaches, raspberries, honey, and lemon zest. Toss to combine. Note – It is your preference on whether or not to peel the peach(s). Cover and refrigerate until ready to assemble the cheesecake cups.1 cup fresh peaches, cut into cubes, ¼ cup fresh raspberries, 1 tablespoon honey, ½ teaspoon lemon zest
- When ready to assemble and serve – Spoon 2 to 3 tablespoons of the fruit topping onto the graham cracker crust in the serving glasses. Then top with equal amounts of cheesecake filling. Finish by topping the cheesecake cups with the remaining fruit topping, and Enjoy!
Loved the recipe?Please consider leaving a comment + star for the recipe! This greatly helps me continue to provide FREE recipes. Thank you!
RECIPE NOTES
- Serving Size – All of the ingredients can easily be adjusted to accommodate your desired serving size/portion.
- Serving Glasses – The serving glasses in the pictures are 4 ounces. You can use any size serving glass/bowl you prefer.
- Coconut Milk – The coconut milk can be swapped with heavy cream 1:1.
- Sweetener – Any sweetener will work. I chose honey because the floral fruity notes of honey pair well with fruit.
- Chill Time – I do recommend chilling the cheesecake cups for at least 2 hours. This will give the cheesecake filling time to set up.
NUTRITION ESTIMATES
Calories: 508kcal | Carbohydrates: 42g | Protein: 6g | Fat: 38g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 204mg | Potassium: 337mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1193IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!