Mini No-Bake Cheesecakes with Fruit Spreads

Mini No-Bake Cheesecakes with Fruit Spread

Creamy, sweet, and topped with a burst of fruit, these mini cheesecakes skip the sugar but not the flavor. With a buttery almond flour crust and whipped filling, they’re an easy make-ahead dessert that feels just the right amount of fancy. A spoonful of GOOD GOOD no added sugar Fruit Spread on top brings everything together.

Ingredients

For the crust

• 1 cup almond flour

• 3 tablespoons unsalted butter, melted

• 2 tablespoons brown sugar alternative

• ⅛ teaspoon cinnamon

• ¼ teaspoon salt

For the cheesecake

• 12 oz cream cheese, softened

• ¼ cup alternative sugar

• 2 tablespoons powdered alternative sugar

• 2 tablespoons sour cream

• 1 teaspoon lemon juice

• ½ teaspoon vanilla extract

• ¾ cup heavy cream

For the topping

• ½ cup GOOD GOOD no added sugar Fruit Spreads, any flavor

• Fresh fruit, optional

Instructions

1. Line a cupcake pan with 8 paper liners.

2. In a bowl, whisk together all crust ingredients until combined.

3. Distribute the crust mixture evenly into the liners.

4. Use a measuring cup or spoon to press the crust firmly down.

5. Chill the crusts in the fridge while you make the filling.

6. In a large bowl, beat the cream cheese, alternative sugar, and powdered alternative sugar until fluffy.

7. Add sour cream, lemon juice, and vanilla, then beat until smooth.

8. Chill a separate mixing bowl in the freezer for 5 minutes.

9. Add heavy cream to the chilled bowl and whip to medium peaks.

10. Gently fold whipped cream into the cream cheese mix in thirds, keeping it airy.

11. Spoon or pipe the filling onto the crusts.

12. Tap the pan on the counter or use a spatula to smooth the tops.

13. Cover and chill for at least 2 hours until set.

14. Before serving, top each cheesecake with a spoonful of Fruit Spread and fresh fruit if you’re feeling extra.

These are great for birthdays, brunches, or just a midweek treat that doesn’t require an oven. They’re light, customizable, and endlessly fun to decorate—plus, they taste like a bite of summer no matter the season. Keep a batch in the fridge and you’ll always have a dessert ready to go.