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For a delightful and airy spring treat try these easy-to-make and the finest No-Bake Blueberry Cheesecake recipe there is. so creamy, bursting with blueberry flavor, and ready in no time.
You may also like my Protein no bake cheesecake cups.
Mixing together blueberries and cheesecake is the ultimate win-win. Why not join them together to make this decadent dessert? Cheesecake with blueberry as an accessory makes for the creamiest cheesecake.
You’ll notice the perfect amount of sweetness and a nice tart blueberry flavor. This No-Bake Blueberry Cheesecake dessert is easy to make and looks divine to whomever it is served to. We love it so much and make it all the time!
Why you will love it
- Super easy to make and no baking is needed at all. A simple treat that anyone can make.
- Wholesome and good for you: Loaded with protein, fiber, and good for you ingredients.
- So tasty!
Ingredient you will need
- Flour: I went with almond flour, but you may use coconut flour or oat flour.
- Sugar: Any granulated sugar works. I used coconut sugar but you may also use brown sugar.
- Oil: Use coconut oil but you may also use melted butter.
- Flour: gluten-free flour or oat flour
- Pinch of salt
- Greek yogurt: You can use plant-based yogurt.
- Reduced fat cream cheese, softened
- Blueberries: You may use fresh or frozen blueberries
- Honey, agave or maple syrup
- Lemon Juice: bottled or fresh will be fine.
Full measurements are listed further down below.
How to make No-bake cheesecake
Step 1: Prepare your blueberry sauce by placing all blueberry ingredients into a small frying pan over medium heat.
Step 2: Bring mixture to a boil then reduce to a simmer for 3-5 minutes or until blueberries are soft enough that they easily pop when you press them down using a spoon. Pop blueberries and continue to simmer for another 2 minutes. Remove from heat and let cool.
Step 3: Prepare the crust layer by mixing all ingredients together using a fork until combined.
Step 4: Press the crust into the bottom of two mason jars and set aside.
Step 5: Mix together the cheesecake layer ingredients until smooth.
Step 6: Distribute the cheesecake layer between the mason jars.
Step 7: Top with the cooled blueberry sauce and serve.
Common Questions
Often times people wonder how long their cheesecake can last. A no-bake cheesecake will last for 5-7 days when stored in the fridge. The best way to store your cheesecake to make sure it lasts and does dry out is to place it in an airtight container or if it’s in a jar like these blueberry cheesecakes, make sure you tightly wrap it with plastic wrap.
Yes. If you do not have fresh blueberries, you can use frozen blueberries.
If you would like to thicken up the cheesecake filling, you can add a bit of gelatin mix to it. This will help firm it up if you rather have a firmer no-bake cheesecake filling.
More no-bake recipes
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Healthy Desserts you may like
No-Bake Blueberry Cheesecake
Ingredients
Crust
- 6 tablespoons almond flour
- 3 tablespoons coconut sugar
- 1 tablespoon coconut oil, melted
- 1 tablespoon gluten-free flour or oat flour
- pinch of salt
Cheesecake Layer
- 3/4 cup Greek yogurt
- 2 tablespoons reduced fat cream cheese, soft
Blueberry Sauce
- 3/4 cup fresh or frozen blueberries
- 2 tablespoons honey or agave
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- First prepare your blueberry sauce by placing all blueberry ingredients into a small frying pan over medium heat.
- Bring mixture to a boil then reduce to a simmer for 3-5 minutes or until blueberries are soft enough that they easily pop when you press them down using a spoon.
- Pop blueberries and continue to simmer for another 2 minutes. Remove from heat and let cool.
- Prepare the crust layer by mixing all ingredients together using a fork until combined. Press the crust into the bottom of two mason jars and set aside.
- Mix together the cheesecake layer ingredients until smooth. Distribute the cheesecake layer between the mason jars. Top with the cooled blueberry sauce and serve.
Video
Notes
- You may use frozen blueberries instead of fresh.
- Don’t have almond flour? Swap it with coconut flour instead.
- Use plant-based yogurt instead if Greek yogurt.
- Store in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
