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No-Bake Blueberry Cheesecake

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

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 people
Calories 421 kcal

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

  1. 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.
  2. 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.
  3. Mix together the cheesecake layer ingredients until smooth. Distribute the cheesecake layer between the mason jars. Top with the cooled blueberry sauce and serve.
Nutrition Facts
No-Bake Blueberry Cheesecake
Amount Per Serving
Calories 421 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 11mg 4%
Sodium 136mg 6%
Potassium 185mg 5%
Total Carbohydrates 53g 18%
Dietary Fiber 3g 12%
Sugars 39g
Protein 14g 28%
Vitamin A 2.3%
Vitamin C 10%
Calcium 14.9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.