This no-bake sugar-free gluten-free cheesecake recipe is easy to follow and easy to make! Its creamy filling tastes just like traditional cheesecake, while the cookie dough crust and chocolate ganache add a fun and delicious twist.

three cheesecake bars staked on top of each other. You can see the rest of the bars behind them

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I’m just going to come out and say it. I’m not a healthy person, actually for being a food blogger, and an advocate for local from-scratch eating, I don’t eat very well myself. Most days I nearly forget to eat altogether, I eat out more than I should, and, well, you get the point. I don’t usually eat healthy, especially this healthy.

Suger-free, and gluten-free, aren’t two words(or four?) you’ll find me using very often. But this recipe is different, not only do I love it, my family, everyone in my family loves it. Everyone I’ve ever served it to loves and the best part is they don’t have any idea that it’s even healthy!

With its creamy cheesecake filling, rich chocolate ganache, and delicious cookie dough crust, it’s sure to be a hit and have people coming back for more.

a no-bake cheesecake bar on white plate with a folk, cuting into it

why you should make Healthy Cheesecake Bars

If you are trying to eat sugar-free or gluten-free, OR both. You are likely very aware that finding easy dessert recipes to make, that don’t take a ton of time and still taste great, and hopefully just as good as regular desserts, is hard, hard often these recipes are few and far between.

I’m telling you now, you’ll want to save this no-bake cheesecake recipe! This decadent dessert tastes amazing, it’s fairly easy to make and its simple ingredients can easily be changed and sub to fit whatever eating style you have.

Even if you aren’t eating any special way, even if you don’t ever want to eat sugar-free or gluten-free would still highly suggest you give this recipe a try.

As a cheesecake lover, I promise you this recipe is the real thing, it tastes exactly like cheesecake. There are no weird flavors or textures. This isn’t the kind of healthy dessert people are going to turn their noses up at, this is the sort of healthy recipe people won’t believe is exactly healthy.

I also come from a big family, of fairly picky eaters, most of my younger siblings don’t even believe I can cook. And I’ll just say we’ve tried some weird diets that sort of scared us off from healthy eating.

But my family loves this recipe, I get asked to make this more often than anything else I make. And it’s literally impossible to keep it in the house for more than 24 hours.

So please give this recipe a try, I promise you aren’t going to regret it!

a close up of sliced cheesecake bars, you can see the filling.

Healthy no-bake cheesecake bars

Ingredients.

for the crust.

Almond flour
Softened butter
Softened cream cheese
Sweetener of choice. My favorite thing to use is raw honey. But I have also used maple syrup, coconut sugar, maple sugar, date sugar, and sugar-free baking blends, all with good results
Molasses optional
Vanilla extract
Sugar-free chocolate chips, mini work best if you can find them!

for the filling

Softened cream cheese
Sweetener. My favorite thing to use is raw honey. But I have also used maple syrup, coconut sugar, maple sugar, date sugar, and sugar-free baking blends, all with good results
Sour cream
Vanilla extract

Chocolate ganache

Unsweetened chocolate
Sweetener
Heavy cream

a no-bake cheesecake bar in front of the rest of the sliced bars

How to make healthy no-bake cheesecake bars with cookie dough crust

Line a 9×13 baking dish with parchment paper and set aside.

In a large bowl, combine all of the crust ingredients, except the chocolate chips, using your hands or a hand mixer, gently mix until everything comes together. It should look like wet cookie dough.

Fold in the chocolate chips.

Transfer the cookie dough to your prepared pan, and gently press it out with your hands till it covers the whole bottom of the pan. Doing your best to keep it in an even layer.

Place the pan in the freezer to help set the cookie dough, while you perper the filling.

In a large mixing bowl combine all of the filling ingredients and beat with an electric mixer until smooth. Remove the cookie dough from the freezer, and pour the cream cheese mixture over it, be sure to scrape down the sides of your bowl to make sure you get all the filling out!

Gently spread the filling over the cookie dough, again trying to keep it all in a nice even layer.

Cover the pan with plastic wrap and put in it the fridge to chill. Allow the cheesecake to set for 1-2 hours being adding the ganache.

To make the ganache, first, create a double boiler, fill a small saucepan with 1-2 inches of water, and place a glass bowl over it. You don’t want the bowl to be touching the water.

Place all the ingredients in the bowl, and turn on low. Gently stir the mixture as it melts, once everything is completely melted, remove it from the heat, and whisk until the mixture is completely smooth and shiny.

Take your cheesecake out of the fridge and pour the melted chocolate mixture over it. Using a spatula, carefully spread the ganache out until it covers the whole cheesecake. Cover the pan again and return it to the fridge.

Allow the finished cheesecake to chill for 2-3 hours before serving, Slice into 12 pieces and enjoy!

Notes

This cheesecake melts quickly, so I would recommend, cutting it, then placing it back in the fridge for a few minutes before serving.

You can store this no-bake cheesecake for 5-7 days in the fridge covered with plastic wrap.

DO NOT use melted butter in the crust! Melted butter will make the crust soft and sticky.

If you can’t find mini sugar-free chocolate chips, you can use regular-sized ones, or you can chop them up before adding them to the cookie dough.

You can serve this cheesecake on its own or with whipped cream and a side of fresh berries or fresh fruit. Fresh strawberries would be amazing!

Tips and tricks

Since this cheesecake tends to melt quickly, cutting it can be tricky sometimes. I’ve found that popping it into the freezer for 10-15 minutes before cutting it, makes it a lot easier to cut, wiping your knife off with a damp rag between cuts also helps.

For the best results use room temperature butter for the crust. If you only have cold butter, I would recommend using a food processor to help mix everything together.

To make this a round cheesecake follow the recipe as directed but use a springform pan instead of a 9×13 baking dish.

You can easily make this recipe dairy-free too! You can use vegan cream cheese or other cream cheese alternatives in place of the cream cheese. Vagen sour cream or a dairy-free Greek yogurt can be used in place of the sour cream. Any dairy-free milk can be subbed in place of the heavy cream. And vegan whipped cream or coconut cream can be used for serving!

If you’re having a hard time finding sugar-free chocolate chips at the grocery store, be sure to check places like Amazon for them.