This no-bake dessert has been a staple in our house for as long as I can remember, and it’s always a hit!
1 1/2 cups fine almond flour
1/4 cup coconut sugar
6 Tablespoons ghee, or butter, melted
2 1/2 Teaspoons gelatin, or 1 package
1/4 cup cold water
1 cup heavy whipping cream
1 – 8 ounce package cream cheese, at room temperature
1/4 cup + 2 Tablespoons maple syrup, I used Grade A amber
2 Teaspoons freshly squeezed lemon juice
1 Teaspoon vanilla extract
Pinch of sea salt
4 cups frozen sour cherries, thawed with their juices
1/4 cup organic cornstarch or tapioca
1/2 cup maple syrup
1/2 Teaspoon almond extract
For the crust, mix together the almond flour, coconut sugar, and melted ghee/butter until a sandy mixture forms. Set the mixture aside.
To make the filling, sprinkle the gelatin over the cold water, stir to combine, and let it stand about 10 minutes. Then place the gelatin mixture over a bowl of hot water and stir until the gelatin mixture completely dissolves. Let it cool slightly before adding it to the cheesecake mixture below.
In a mixer, beat the heavy cream until stiff peaks form. Remove the whipped cream from the bowl and set it aside. Beat the cream cheese in the mixer until no lumps remaining, scraping down the sides as needed. Add the maple syrup, lemon juice, vanilla extract, and sea salt, and beat again until completely smooth. Add the gelatin and beat again to combine. Then fold the whipped cream in using a spatula.
Portion the crust out evenly between 8 – 1 cup mason jars, patting it into the bottoms. Spoon the filling over the crust, about 1/3 heaping cup per jar. Place the lids on the jars and refrigerate while you make the fruit topping. Or to make this in a 9×13″ pan, very lightly grease the pan. Then evenly pat the crust over the bottom of the pan and about 1/2-3/4″ up the sides. Pour the cream cheese filling over the top, then cover the pan and refrigerate until set, about 4-6 hours.
For the fruit topping, whisk together the cornstarch/tapioca and maple syrup together in a large saucepan until no lumps remain. Add the thawed cherries and cook over medium high heat, whisking constantly until the mixture comes to a boil and thickens. Once the topping has thickened, remove it from the heat and stir in the almond extract. Place the topping into a container with a lid and refrigerate to cool slightly, about 1 hour.
When the sauce is no longer hot, and the tops of the mason jar cheesecakes have set up, portion the fruit topping out between the jars. Then place the lids back on and refrigerate until completely set, about 3-4 hours for a total of 5 hours. For the 9×13″ pan, either serve the fruit sauce on the side or pour the sauce over the top of the filling after it’s cooled down to room temperature, and the cheesecake filling has set up in the fridge for at least 1 hour. Chill again until it’s completely set, 3-5 more hours.
Serve when the cheesecake filling has set, about 5 hours total. These keep well in the refrigerator for 4-5 days.
- Category: Dessert
- Method: Mixing
- Cuisine: American
Keywords: No Bake Dessert, No Bake Cheesecake, Gluten Free Cheesecake, Grain Free Cheesecake, No Bake Cheesecake Recipe, Recipe for No Bake Cheesecake