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!
Prep Time30 minutesmins
Chill2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Gluten Free, No Bake Cheesecake, Peach, Raspberry, Small Batch, Summer Dessert
2tablespoonshoneyor any sweetener of choice; sweeten to taste
½teaspoonfresh lemon juicefrom half a lemon
¼teaspoonvanilla extract
Raspberry Peach Topping
1 cupfresh peaches, cut into cubesabout 1 to 1 and 1/2 peaches
¼cupfresh raspberries
1tablespoonhoneyor any sweetener of choice; sweeten to taste
½teaspoon lemon zestfrom 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.
½ cup unsweetened canned coconut milk, 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!
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.