Gluten-Free No-Bake Mixed Berry Cheesecake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing no-bake cheesecake with a gluten-free almond crust and a luscious mixed berry topping, ready in under an hour. This American-inspired gluten-free recipe, ready in about 15 minutes, layers almond flour, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups almond flour and 6 tbsp melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
  2. Step 2: In a large mixing bowl, beat 16 oz softened cream cheese and 3/4 cup powdered sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  3. Step 3: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks using an electric mixer on high speed, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  4. Step 4: Pour the cheesecake filling over the chilled almond crust and smooth the top with a spatula. Refrigerate for at least 45 minutes to set.
  5. Step 5: Before serving, top the cheesecake with 1 1/2 cups mixed berries evenly spread. Slice and serve chilled.

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