Looking for no-bake gluten free desserts that actually taste incredible? These four recipes are everything free-from food should be — real flavour, no oven required, and prep in under 15 minutes. All four are made with our oat free granola. No compromise. No apology. Just genuinely delicious desserts for everyone at the table.
It started with a customer message.
Suzanne, one of our wonderful customers, sent us a Instagram recipe she'd created using our granola. A tin of condensed milk, some butter, melted white chocolate, and 500g of granola blended to rough crumbs. She called it a fridge cake. We called it a revelation!
That message became the spark for Sweet Without Limits, our no-bake dessert campaign, and these four recipes are the result. We've tested them, shot them, and eaten far too many of them. Now they're yours.
All recipes use our oat-free granola. Shop Granola
Why Our Granola Makes the Perfect No-Bake Base
Most granola collapses under pressure. It goes soggy, it crumbles, it loses all texture the moment it meets moisture. Ours doesn't.
MyGFBakery Granola is made using a genuine sourdough process, the same fermentation culture we use in our breads. That process creates a depth of flavour and a structural integrity that holds up beautifully in no-bake recipes. Blend it to rough crumbs and it binds like a dream. Leave it whole and it stays crunchy. Either way, it does something that regular granola simply can't.
It's also free from all 14 major allergens, oat, gluten, dairy, nuts, eggs, and more, made in our dedicated allergen-free facility in London. Which means these recipes are accessible to almost everyone at your table.
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What makes it work • Sourdough-fermented for depth of flavour • Chunky texture, blends to crumbs without going to dust • Binds without eggs • Free from 14 allergens • Made in a dedicated allergen-free London bakery |
What you can make with it • Salted caramel balls (Recipe 03) • Trifle cup layers (Recipe 04) • And honestly — so much more |
The 4 Recipes
Each recipe uses a portion of one 500g bag of granola. Make one or make all four, the full bag covers the complete set - get a bag here.
Gluten Free Granola Fridge Cake
The one that started it all, Suzanne's recipe! This gluten free fridge cake comes together in under 10 minutes and delivers the kind of result that makes people ask if you bought it from a bakery. Crunchy granola base, buttery condensed milk binder, melted white chocolate on top. Set in the fridge, slice into fingers, done.
It's the perfect gluten free fridge cake for parties, gifting, or a Sunday afternoon when you want something brilliant without turning the oven on.
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Recipe 01 Gluten Free Granola Fridge Cake Prep: 10 mins | Chill: 2 hours |
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INGREDIENTS |
METHOD |
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150g MyGFBakery Granola 65g unsalted butter 200g condensed milk (approx. half a tin) 130g white chocolate, melted
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1. Blend the granola to rough crumbs — keep them chunky for texture 2. Melt butter in a saucepan over low heat, stir in condensed milk 3. Remove from heat, fold in granola crumbs until fully coated 4. Press firmly into a lined 15cm square tin 5. Pour melted white chocolate over the top 6. Refrigerate for a minimum of 2 hours until fully set 7. Slice into fingers and serve cold |
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PRO TIP For the cleanest slices, run your knife under hot water and wipe dry between each cut. Store in the fridge in an airtight container for up to 5 days — if it lasts that long. |
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Gluten Free Lemon Cheesecake
These gluten free lemon cheesecake are exactly what no-bake baking should be, very easy to execute, and disproportionately impressive. The granola base holds together perfectly (no soggy bottom situation here). The cream cheese filling is bright, creamy, and just sweet enough. Fifteen minutes of effort, two hours of patience, and then you have cheese cake that taste like they came from a very good café.
They're also the kind of recipe that travels well — ideal for lunchboxes, picnics, or gifting in a box tied with ribbon.
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Recipe 02 Gluten Free Lemon Cheesecake Prep: 15 mins | Chill: 2 hours | No Bake | Gluten Free |
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INGREDIENTS |
METHOD |
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BASE: 100g MyGFBakery Granola BASE: 40g unsalted butter, melted FILLING: 260g full-fat cream cheese, room temperature FILLING: 2 tbsp honey or maple syrup FILLING: Zest and juice of 2 unwaxed lemons FILLING: 1 tsp vanilla extract |
1. Mix granola and melted butter until fully combined 2. Press firmly into a lined tin — use the back of a spoon to compact 3. Refrigerate the base while you prepare the filling 4. Beat cream cheese until completely smooth 5. Add honey, lemon juice, zest, and vanilla — mix well 6. Taste and adjust sweetness if needed 7. Spread evenly over the chilled base 8. Refrigerate for 2 hours (or freeze for 45 mins for cleaner cuts) 9. Top with extra lemon zest to serve |
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PRO TIP Use room-temperature cream cheese — cold cream cheese creates lumps that won't beat out. For an extra-fresh flavour, add the zest of a third lemon just before serving. |
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Gluten Free Salted Caramel Granola ball
The gluten free salted caramel ball works because the medjool dates create a natural caramel that is genuinely, properly good — no refined sugar, no artificial anything, just dates, almond butter, and a pinch of salt doing extraordinary things together.
Dark chocolate on top, flaky sea salt scattered while it's still wet. One hour in the fridge.
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Recipe 03 Gluten Free Salted Caramel Granola balls Prep: 15 mins | Chill: 1 hour | No Bake | Gluten Free |
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INGREDIENTS |
METHOD |
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125g MyGFBakery Granola 100g medjool dates, pitted 2 tbsp almond butter Pinch of fine sea salt 100g dark chocolate (70%), melted Flaky sea salt, to finish |
1. Blend dates to a smooth paste — add 1 tbsp warm water if needed 2. Add almond butter blend briefly 3. Transfer to a bowl and fold through the granola 4. Roll into small balls 5. Pour melted dark chocolate over evenly 6. Scatter flaky salt over the chocolate immediately 7. Refrigerate for 1 hour until completely set
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PRO TIP Use the best quality medjool dates you can find — they make or break the natural caramel. Soft, sticky dates blend to a silky paste. If yours are dry, soak in warm water for 10 minutes first. |
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Gluten Free Strawberry Granola Trifle Cups
Nobody should sit at a table and feel like an afterthought. No dry alternative, no apologetic slice of something that tastes of compromise. Just a properly beautiful, layered dessert that happens to be free from gluten.
Individual portions in clear glasses — granola, quick homemade chia jam, Skyr yoghurt, fresh strawberries. Ready in 15 minutes. Genuinely stunning to look at.
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Recipe 04 Gluten Free Strawberry Granola Trifle Cups Prep: 15 mins | No chill needed | Servings: 4 individual cups | No Bake | Gluten Free |
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INGREDIENTS |
METHOD |
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125g MyGFBakery Granola (approx. 30g per cup) 300g Natural Skyr yoghurt 2 tbsp maple syrup 250g fresh strawberries, sliced CHIA JAM: 125g strawberries, mashed CHIA JAM: 2 tbsp chia seeds + 3 tbsp water + 1 tsp honey
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1. Make the chia jam: mash half the strawberries with chia seeds, water and maple syrup 2. Rest for 10 minutes until the mixture thickens into a jam 3. Stir maple syrup into the Skyr yoghurt 4. Slice the remaining strawberries 5. Layer in clear glasses: granola, chia jam, yoghurt, fresh strawberries 6. Repeat layers if your glass is tall enough 7.. Serve immediately, or refrigerate for up to 2 hours |
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PRO TIP Build these in clear glasses so the layers are visible — the presentation is half the appeal. Serve immediately for crunchy granola, or make ahead and refrigerate for a softer, more trifle-like texture. |
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Storage, Make-Ahead Tips & Variations
Storage
• Fridge Cake: Airtight container in the fridge for up to 5 days
• Lemon Cheesecake: Fridge for up to 4 days
• Salted Caramel balls: Fridge for up to 5 days — the chocolate sets firmer in the cold
• Trifle Cups: Best eaten day of, or refrigerate for up to 2 hours before serving
Dietary Variations
• To make the Fridge Cake dairy-free: use coconut condensed milk, vegan butter, and dairy-free white chocolate
• To make the Cheesecake dairy-free: use dairy-free cream cheese (Violife works well)
• To make the Trifle Cups dairy-free: swap skyr yoghurt for coconut yoghurt
• The Salted Caramel balls is already naturally dairy-free — just check your chocolate brand
One bag of granola - all four recipes.
Shop granola.