The Best No Bake Cheese Cake!

Bottom Layer Ingredients:

  • 2 C graham cracker crumbs (recipe uses gluten free)
  • 2 T maple syrup
  • 1/3 C coconut oil (melted)

Top Layer Ingredients:  


  • 1 t mint (chopped)
  • 1 T graham cracker crumbs  


  1. In an 8x8 baking dish, line with parchment paper and set aside.  
  2. In a food processor a high-speed blender, add the graham crackers and blend until crumbs are formed.
  3. Next, add in the maple syrup and coconut oil until combined. Press the graham crumb layer evenly to the bottom of the baking dish and freeze for 30-40 minutes. 
  4. While the crust is setting, add top layer ingredients, except for the fruit, to a food processor and blend until creamy and smooth.  
  5. Add in the strawberries and blueberries and pulse until they crush up into the cheesecake filling.  
  6. Add an even layer of the cream cheese filling onto the graham crust and set in the fridge for 6-8 hours or until settled. You may top with some extra graham cracker crumbs or mint.  
  7. Once it has settled, you may remove from the freezer & enjoy!
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