Gluten-Free No-Bake Mixed Berry Cheesecake Bars

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

Light and tangy no-bake cheesecake bars with a gluten-free crust, topped with a vibrant mixed berry compote for a refreshing treat. This american-inspired gluten free (gluten-free) ready in about 30 minutes layers gluten-free graham cracker crumbs, melted unsalted butter, softened 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 370 calories and feeds 9, 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.

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs
• 6 tbsp melted unsalted butter
• 16 oz softened cream cheese
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups mixed berries (blueberries, raspberries, strawberries)
• 2 tbsp lemon juice
• 2 tbsp honey

Instructions

1. Step 1: In a medium bowl, combine 1 1/2 cups gluten-free graham cracker crumbs with 6 tbsp melted unsalted butter. Stir until the mixture resembles wet sand.
2. Step 2: Press the crust mixture firmly into the bottom of a 9x9-inch square pan lined with parchment paper. Refrigerate for 15 minutes to set.
3. Step 3: Using an electric mixer, beat 16 oz softened cream cheese with 2/3 cup granulated sugar and 1 tsp vanilla extract until smooth and creamy.
4. Step 4: In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form, about 3-4 minutes.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light.
6. Step 6: Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
7. Step 7: In a small saucepan, combine 2 cups mixed berries, 2 tbsp lemon juice, and 2 tbsp honey. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries have softened and the mixture thickens slightly.
8. Step 8: Allow the berry compote to cool to room temperature, then spoon evenly over the cheesecake layer.
9. Step 9: Refrigerate the bars for at least 4 hours or overnight until set before slicing into squares and serving.