No-Bake Cheesecake

June 14, 2012

in Desserts, Gluten Free, Healthy "MAKEOVERS", Recipes

Its taken forever, but I’ve finally done a healthy cheesecake recipe.  I’m actually not the biggest fan of cheesecake, but hubby sure loves it!  So I figured it was time!  I wanted my recipe to taste identical to a regular cheesecake, hence the graham crust and using actual cream cheese versus tofu (I’ve seen various versions for that).  But you can make it dairy free by using Tofutti, a cream cheese substitute made with soy (I’ve had it numerous times and it tastes identical to cream cheese).  I originally wanted to do a cherry topping, but I was too lazy to pit a bunch of cherries, and I couldn’t find any frozen ones at my store.  But next time, I think I might actually pit some fresh ones.  It sure would be good too!

All I do know, is that everyone that’s tried it has loved it, so I’m pretty sure you will too!

No-Bake Cheesecake
Can be gluten free, dairy free

Makes 12 servings



3 cups blueberries (or pitted cherries, raspberries or strawberries – fresh or frozen, I used frozen)
1/4 cup water
1 Tbsp cornstarch (or arrowroot powder for corn-free)
6 packets stevia (or 1/4 cup dry sugar sub of choice)


20 lower fat graham crackers or gluten free graham crackers, blended to crumbs (I like Smorables by Kinnikinnick).  If using crumbs, then 1 1/2 cups of graham crumbs
1/4 cup almond flour or meal (just grind up raw almonds in your blender)
1/4 cup coconut oil, melted (or butter, or vegan margarine)


1 – 8 oz (250 gram) pack of light cream cheese, softened (for dairy-free, use Tofutti)
1 1/2 cups 0% Greek yogurt (for dairy-free, use So Delicious coconut yogurt, or other non-dairy yogurt of choice in plain or vanilla)
1 tsp vanilla (skip if you use a vanilla yogurt)
1 tsp cornstarch
8 packets stevia (or 1/3 cup dry sugar sub of choice)


In a saucepan make topping. Add berries, cornstarch, water & stevia.  Stir well and simmer until hot and thickened.  You don’t want to boil it for too long as you still want bigger pieces of fruit, not have it cook down to a syrup.

Next, make the base.  In a bowl, mix the graham crumbs, almond meal & melted coconut oil together with a fork.  Press into an 8 x 8 square dish.

Lastly the filling.  Mix all the filling ingredients together in a blender, food processor or in a bowl with a whisk until smooth.  Pour filling over graham crust, then berry topping.  Place in fridge until set, at least 3 hours.

Nutrition (per serving)  Calories: 180   Fat: 9.8 g   Carbs: 19 g   Fiber: 2 g   Sugars: 7.9 g   Sodium: 210 mg   Protein: 6.5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • 李正偉

    Cornstarch in the filling don’t need cook?

  • 李正偉

    Can i use arrowroot powder in substitution for cornstarch in the filling?

    • Kristine Fretwell

      Yes arrowroot should work as well.

  • Kcaccamo

    Made this tonight…..and the whole family loved it…which is rare. It was soooo good! Thank you for your wonderful recipes !

    • Kristine Fretwell

      Great! So happy to hear that!!

  • Anna @ The Guiltless Life

    Those stats are phenomenal! And blueberries are so perfect for this time of year – I have a whole box in my fridge wanting to be used up! I gotta say I don’t know how you’re still producing all these great recipes in the midst of moving, you are quite the supermom!

    • Kristine Fretwell

      Aww, you’re so sweet! Thankfully I have a temp kitchen and was able to haul along some of my most used ingredients. Missing some of my dishes for photo’s, but I’m making do!

  • Kathleen @ KatsHealthCorner

    Oh my gosh, that is so cute! Do you think coconut yogurt would work the same as the greek (if it is greek style coconut yogurt)?

  • Suzanne

    My husband loves cheesecake too and with Father’s Day and his birthday coming up this month I will try this one for sure. Probably for Father’s Day….I don’t want to wait an extra week to try it, lol!!

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