No-Bake Blueberry Cheesecake
A slight twist to your cheesecake made healthier with greek yogurt and topped with sweet and tangy blueberry sauce.
Servings: 2 people
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
Calories: 442kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 98mg | Fiber: 4g | Sugar: 40g | Vitamin A: 162IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 1mg