Gluten-Free No-Bake Mixed Berry Cheesecake Cups

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.

Individual no-bake cheesecake cups layered with a gluten-free almond crust and topped with a bright mixed berry compote, ready in under an hour. This American-inspired gluten-free recipe, ready in about 30 minutes, layers gluten-free almond flour, unsalted butter, melted, cream cheese, softened 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 280 calories and feeds 6, 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: 20 min Cook: 10 min Serves 6 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, mix 1 cup gluten-free almond flour with 4 tbsp melted unsalted butter until the mixture holds together when pressed. Divide evenly among 6 serving cups and press down firmly to form crust layers.
  2. Step 2: In a medium bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.
  3. Step 3: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  4. Step 4: Spoon the cheesecake filling evenly over the almond crusts in the cups.
  5. Step 5: In a small saucepan, combine 1 1/2 cups mixed berries with 2 tbsp honey and 1 tsp lemon juice. Cook over medium heat for 5-6 minutes until berries break down slightly and sauce thickens.
  6. Step 6: Allow the berry compote to cool slightly, then spoon over the cheesecake layers. Refrigerate the cups for at least 30 minutes before serving.

Related recipes