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This is one of those older recipes I still really like coming back to. I first made these mini cheesecakes years ago, and they’ve stuck around for a reason: they’re easy, no-bake, and actually work every single time.
I like using freeze-dried berry powder here because it adds real flavor without watering the filling down, which matters a lot in no-bake desserts. That said, you don’t need anything fancy to make these — I’ve added simple swaps below if you don’t have it on hand.
They’re great when you want a small dessert that looks a bit special but doesn’t require much effort, and they’re easy to make ahead, which is always a win.
Tips & Substitutions
- Gelatin: If you don’t have gelatin 3 gelatin sheets, use 2 tsp gelatin powder, 2 to 21/2 tsp agar flakes, or 3/4 tsp agar powder. Keep in mind that agar needs to be boiled to set properly and will give a firmer texture than gelatin.
- Berry powqder: If you don’t have freeze-dried berry powder, you can replace blueberry powder with raw cocoa powder, and strawberry powder with about 1 cup fresh strawberries, blended smooth.
- Nut Allergies: For nut allergies, swap the macadamia nuts for desiccated coconut.
- Baking Pan: I used mini cheesecake pans with removable bottoms. Silicone muffin molds also work well. Avoid rigid pans — you’ll need to remove the cheesecakes cleanly once set.
Hands-on Overall
Serving size 1 mini cheesecake
Nutritional values (per 1 mini cheesecake)
Net carbs3.8 grams
Protein3.5 grams
Fat19.6 grams
Calories204 kcal
Calories from carbs 7%, protein 7%, fat 86%
Total carbs5.6 gramsFiber1.8 gramsSugars3.3 gramsSaturated fat11.3 gramsSodium56 mg(2% RDA)Magnesium13 mg(3% RDA)Potassium86 mg(4% EMR)
Ingredients (makes 12 mini cheesecakes)
Crust:
Cheese filling:
Instructions
- Place all the crust ingredients in a food processor: desiccated coconut, macadamia nuts, butter (or coconut oil), freeze-dried blueberry powder, sweetener, and cinnamon.
Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.
- Pulse until the mixture is roughly chopped. Do not over-process. The crust should be crumbly, not smooth like nut butter.
- Divide the crust mixture between the mini cheesecake molds and press it down firmly. Place the molds in the fridge while you prepare the filling.
- Bloom the gelatin: place 3 gelatin sheets in a small bowl and cover with water.
Alternatively, sprinkle 2 teaspoons gelatin powder over 2–3 tablespoons water and let it bloom.
- Bring 1/4 cup water (60 ml) to a boil in a small pan, then remove from heat. Add the softened (and drained) gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
- In a bowl, beat together cream cheese, heavy cream, crème fraîche (or sour cream), sweetener, vanilla, and strawberries until smooth. Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.
- Slowly pour half of the gelatin mixture into the filling while mixing well. Transfer half of the filling to a second bowl and set aside.
- Remove the molds from the fridge and evenly divide the plain filling between them. Return to the fridge while you prepare the final layer.
- Add the freeze-dried strawberry powder to the remaining filling and mix well. Slowly incorporate the remaining gelatin mixture, stirring continuously.
- Remove the molds from the fridge and carefully spoon the strawberry layer on top. Refrigerate for at least 2–3 hours, or preferably overnight.
- Gently remove the cheesecakes from the molds. Store in an airtight container in the fridge to prevent the edges from drying out. Serve chilled or store for up to 5 days.
No-bake Mini Berry Cheesecakes
Step by Step
Ingredients
Instructions
- Place all the crust ingredients in a food processor: desiccated coconut, macadamia nuts, butter (or coconut oil), freeze-dried blueberry powder, sweetener, and cinnamon.
Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.
- Pulse until the mixture is roughly chopped. Do not over-process. The crust should be crumbly, not smooth like nut butter.
- Divide the crust mixture between the mini cheesecake molds and press it down firmly. Place the molds in the fridge while you prepare the filling.
- Bloom the gelatin: place 3 gelatin sheets in a small bowl and cover with water.
Alternatively, sprinkle 2 teaspoons gelatin powder over 2–3 tablespoons water and let it bloom.
- Bring 1/4 cup water (60 ml) to a boil in a small pan, then remove from heat. Add the softened (and drained) gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
- In a bowl, beat together cream cheese, heavy cream, crème fraîche (or sour cream), sweetener, vanilla, and strawberries until smooth. Tip: Adjust sweetness to taste using erythritol, allulose, or stevia.
- Slowly pour half of the gelatin mixture into the filling while mixing well. Transfer half of the filling to a second bowl and set aside.
- Remove the molds from the fridge and evenly divide the plain filling between them. Return to the fridge while you prepare the final layer.
- Add the freeze-dried strawberry powder to the remaining filling and mix well. Slowly incorporate the remaining gelatin mixture, stirring continuously.
- Remove the molds from the fridge and carefully spoon the strawberry layer on top. Refrigerate for at least 2–3 hours, or preferably overnight.
- Gently remove the cheesecakes from the molds. Store in an airtight container in the fridge to prevent the edges from drying out. Serve chilled or store for up to 5 days.
Nutrition (per serving, 1 mini cheesecake)
Calories204kcal
Net Carbs3.8g
Carbohydrates5.6g
Protein3.5g
Fat19.6g
Saturated Fat11.3g
Fiber1.8g
Sugar3.3g
Sodium56mg
Magnesium13mg
Potassium86mg
Detailed nutritional breakdown (per 1 mini cheesecake)
| Total per 1 mini cheesecake |
| 3.8 g | 3.5 g | 19.6 g | 204 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.5 g | 1.3 g | 0.8 g | 21 kcal |
| Macadamia nuts |
| 0.2 g | 0.3 g | 3.2 g | 30 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Blueberries, freeze-dried blueberry powder |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.2 g | 4.7 g | 41 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 3.8 g | 37 kcal |
| Crème fraîche |
| 0.3 g | 0.3 g | 3.3 g | 32 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Strawberries, freeze-dried strawberry powder |
| 1 g | 0.1 g | 0 g | 4 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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