Raspberry Peach Gluten Free Cheesecake Cups

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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!

Raspberry Peach Gluten Free Cheesecake Cups

As we near the end of summer, a no-bake, easy to assemble, and even easier to eat cheesecake seemed in order.  This recipe made gluten free and naturally sweetened as well.  Winner, winner.

  • 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 FreeGluten free graham crackers (store-bought) taste just like traditional graham crackers.
  • 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.

No-Bake Cheesecake Recipe

For this particular recipe, we are serving the no-bake cheesecake in single serve jars.  However, you can make the recipe into cheesecake bars, or even small cakes.  

  • For making bars – Line a 6-inch square cake pan on all sides with parchment.  This makes lifting the bars out of the pan easy.  Press the graham cracker crumbs into the bottom of the pan, and follow the same assembly instructions as the jars.
  • For making mini cheesecakes – Same as above, but use 4-inch spring form pans to make the cakes.  This recipe should yield 2 small 4-inch cakes.
Four raspberry peach gluten free cheesecake cups in a row on a table

What You Need To Make Raspberry Peach Gluten Free Cheesecake Cups

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.
  • Gluten Free Graham Crackers – I like to use Pamela’s because I can usually find them at the grocery, or on Amazon.
  • 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 coconut milk I use can be found at Target.  But you can certainly use any canned coconut milk you prefer.  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.

Kitchen Equipment

  • Serving Glasses – The serving glasses/jars in the pictures hold 4 ounces and I was able to make 4 servings.    Or you could use 8 ounce jars for 2 larger servings.
  • Mixing Bowls

Tips For Making Raspberry Peach Gluten Free Cheesecake Cups

  • Use fresh fruit – I always recommend fresh fruit, especially if in season.
  • 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.
Single serving close up of a raspberry peach cheesecake cup

common questions for how to make raspberry peach gluten free cheesecake cups

Can this recipe be doubled?

Yes! This recipe is easily adjusted to accommodate your desired serving size/portion.

Do I have to use gluten free graham crackers?

You do not. You can substitute any graham cracker or cookie you prefer.

Can I use regular heavy cream instead of the coconut milk?

Yes! A 1:1 swap will work just fine.

Why do you use coconut milk? Why not just use heavy cream?

I like using coconut milk because it makes the filling extra creamy.

What can I use with the extra coconut milk in the can?

You can either blend it up into smoothies, or make a batch of Whipped Coconut Cream to top the cheesecake cups!

Can I make these cheesecake cups vegan?

You can certainly swap in vegan ingredients as you like. I have not tested a vegan version, so I can’t say how it will turn out.

Does the fruit need to fresh, or can I use frozen?

I recommend fresh fruit, especially if it is in season. Otherwise, you can use frozen fruit that has been thawed and drained.

Will another fruit work?

Yes! I made a traditional (non-gluten free) version with the No-Bake Cherry Cheesecake Parfaits.

Do I really have to let the cheesecake cups chill for two hours?

I recommend it. It gives the cheesecake filling time to set up.

My filling is lumpy. What did I do wrong?

The cream cheese should be at room temperature. This will help alleviate any lumps.

Can I make this no-bake cheesecake recipe into a cake?

Yes! This no-bake cheesecake recipe is versatile enough that is can be served as bars or a mini cake. Simply use a small cake pan for bars, or 2 spring form pan for cakes.

Raspberry peach gluten free cheesecake cups arranged on a table

More no-bake dessert recipes

Fresh fruit on top of no-bake cheesecake filling in a small jar

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Raspberry Peach Gluten Free Cheesecake Cups

Yield: 2 Servings
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!
Prep30 mins
Chill2 hrs
Total2 hrs 30 mins

Equipment

  • 2 to 4 Serving Glasses

Ingredients

Gluten Free Graham Cracker Crust

No-Bake Cheesecake Filling

  • 1/2 cup unsweetened canned coconut milk, 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
  • 1/2 teaspoon fresh lemon juice - from half a lemon
  • 1/4 teaspoon vanilla extract

Raspberry Peach Topping

  • 1 cup fresh fresh peaches, cut into cubes - about 1 to 1 and 1/2 peaches
  • 1/4 cup fresh raspberries
  • 1 tablespoon honey - or any sweetener of choice; sweeten to taste
  • 1/2 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.
  • 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.
  • 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.
  • 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!
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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.
Course: Dessert
Cuisine: American
Author: Erin Cernich

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