No-Bake Blueberry Cheesecake

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5 from 2 votes

A slight twist to your cheesecake, made healthier with greek yogurt and topped with sweet and tangy blueberry sauce.

Prep Time5

Cook Time7

Total Time12

Course: Dessert

Cuisine: American

Servings: people

Author: Rena

Ingredients

Crust

6 tbsp almond flour
3 tbsp coconut sugar
1 tbsp coconut oil melted
1 tbsp gluten-free flour or oat flour
pinch of salt

Cheesecake Layer

3/4 c Greek yogurt
2 tbsp reduced fat cream cheese soft

Blueberry Sauce

3/4 c fresh or frozen blueberries
2 tbsp honey or agave
2 tbsp water
1 tbsp 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

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition