Blueberry Cheesecake Recipe: A No-Bake Delight with Almond Flour, Coconut, and Oatmeal Crust
This Blueberry Cheesecake is a delicious, creamy, no-bake treat. The Crust, made from almond flour, coconut, and oatmeal, is wholesome and inviting. With fresh blueberries and a rich cream cheese filling, this dessert is perfect for any occasion, whether enjoying a summer get-together or having a cozy night at home.
Why You’ll Love You’ll Recipe
- No-Bake Convenience: Skip the oven and enjoy an easy dessert.
- Wholesome Crust: Made with almond flour, coconut, and oatmeal for a nutritious base.
- Creamy and Smooth: A luscious cream cheese filling balances the tart blueberries.
- Make-Ahead Friendly: Perfect for preparing in advance.
Pro Tips for Perfect Blueberry Cheesecake
- Room Temperature Ingredients: Soften the cream cheese to ensure a smooth filling. (Leave it at room temperature for 30 minutes or microwave it for 10 to 15 seconds.)
- Press the Crust Firmly: A well-packed crust holds together better when sliced.
- Chill Thoroughly: Give the cheesecake plenty of time to set for clean slices.
- Customize the Topping: Add a mix of berries or a drizzle of chocolate for variation.
- Use Fresh Blueberries: For the best flavor, use fresh, plump blueberries when in season.
Serving Suggestions
- Dessert Table: A show-stopping centerpiece for any celebration.
- Light Snack: Pair with coffee or tea for an indulgent afternoon treat.
- Elegant Plating: Garnish with fresh mint leaves and extra blueberries for a polished look.
Storing and Freezing
Refrigeration:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing:
- Freeze slices individually in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs About Blueberry Cheesecake
1. Can I make this gluten-free?
Yes! Ensure the oats are certified gluten-free and proceed as usual.
2. Can I use frozen blueberries?
Absolutely! Thaw them slightly before using it.
3. Can I replace the Greek yogurt?
You can use sour cream instead as a substitute.
4. How do I make it vegan?
Use dairy-free cream cheese, coconut yogurt, and maple syrup for a plant-based version.
5. What if I don’t have a spring form pan?
A pie dish works, but serving may be more challenging without removable sides.
Why This Recipe Works
The combination of almond flour, coconut, and oats creates a flavorful, nutty crust that pairs perfectly with the tangy, creamy filling and sweet blueberry topping. The no-bake method ensures ease while delivering a luscious dessert that looks as good as it tastes.
Conclusion
Blueberry cheesecake with almond flour, coconut, and oatmeal crust is a no-bake wonder sure to impress. Its balance of creamy and fruity flavors with a wholesome crust makes it a delightful addition to any dessert spread. Try this recipe today for a delicious treat!
The Ultimate Blueberry Cheesecake Recipe: A No-Bake
Ingredients
Crust
- 1/2 cup almond flour
- 1/4 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/4 cup butter, melted
- 2 tablespoons honey or maple syrup
- Pinch of salt.
Filling
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup blueberry jam or blueberry puree
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
Topping (optional)
- Fresh blueberries
- Lemon zest
- Mint leaves
- Strawberries
Instructions
Crust
- Prepare the Pan: Cover the bottom with saran wrap and line the sides with the acetate cake collar of a 6-inch springform pan or mousse mold. ( of your choice, square or round pan )
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, rolled oats, shredded coconut, and a pinch of salt.
- Add Wet Ingredients: Add the melted butter and honey (or maple syrup) to the dry ingredients. Mix until everything is well combined and the mixture holds together when pressed.
- Form the Crust: Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to help pack it down tightly.
- Chill: Place the crust in the refrigerator to set while you prepare the filling.
Filling
- Prepare Gelatin: In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it sit for 5 to 10 minutes to bloom.
- Beat Cream Cheese: Beat the softened cream cheese in a large bowl until smooth and creamy.
- Add Greek Yogurt and Sweetener: Add the Greek yogurt, honey (or maple syrup), vanilla extract, and lemon juice. Beat until well combined and smooth.
- Add whipping cream to the cheese mixer and whip until soft peak.
- Incorporate Gelatin: Heat the gelatin in the microwave for 10 seconds and stir until completely dissolved. Add a little cheese mixer to the gelatin to cool slightly.
- Gradually add the gelatin mixture to the cream cheese mixture, beating constantly to ensure it is well incorporated.
- Take about 1 cup of cream cheese mixer out before adding blueberry jam.
- Add blueberry jam or puree to the rest of the cream cheese mixer and mix until well combined.
- Fill the Crust: Pour the blueberry cheesecake filling over the chilled crust and spread it evenly.
Chill
- Set in Refrigerator: Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours or until the filling is firm before adding plain cream cheese filling over blueberry filling.
- (Add a little cream to the plain cheesecake if it's too thick.)
- Set in Refrigerator: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 5 to 6 hours or until the filling is firm. For best results, chill overnight.
Serve
- Release from Pan: Once the cheesecake is set, carefully remove it from the springform pan.
- Top and Garnish (Optional): If desired, top with extra fresh blueberries, lemon zest, and mint leaves.
- Slice and Serve: Slice and enjoy your delicious no-bake blueberry cheesecake!
Notes
Tips
- Ensure the gelatin is fully dissolved to avoid lumps in the cheesecake filling.
- Add a little cream to the plain cheesecake if it's too thick.
- The cheesecake can be kept in the refrigerator for 3-4 days.