The Ultimate Blueberry Cheesecake Recipe: A No-Bake Delight with Almond Flour, Coconut, and Oatmeal Crust
If you’re a fan of blueberries and cheesecake, this is the perfect recipe for you! This no-bake blueberry cheesecake is not only delicious but also easy to make. With a delightful crust made from almond flour, coconut, and oatmeal, this cheesecake combines rich flavors and a creamy texture that will have everyone asking for seconds. Plus, the addition of gelatin ensures a perfectly set filling every time. Let’s dive into the details of this fantastic dessert.
Why Choose a No-Bake Blueberry Cheesecake?
No-bake cheesecakes are a fantastic option for a decadent dessert without the hassle of baking. This blueberry cheesecake is:
- Quick and Easy: No need to turn on the oven, making it perfect for summer or any time you want a fuss-free dessert.
- Versatile: The blueberry topping can be swapped with other fruits like strawberries, raspberries, or mixed berries.
- Healthy Twist: The crust made from almond flour, coconut, and oatmeal provides a nutritious and gluten-free base.
Ingredients for the Perfect Blueberry Cheesecake
To make this delectable dessert, you will need almond flour, rolled oats, unsweetened shredded coconut, butter, honey or maple syrup, salt, cream cheese, Greek yogurt, whipping cream, vanilla extract, lemon juice, blueberry jam or puree, unflavored gelatin, and cold water. The optional toppings include fresh blueberries, lemon zest, mint leaves, and strawberries.
The process begins by preparing the crust, combining the almond flour, rolled oats, shredded coconut, melted butter, honey or maple syrup, and a pinch of salt. Once mixed, this crust is pressed firmly into the bottom of a 6-inch springform pan or mousse mold and chilled while the filling is prepared.
For the filling, the cream cheese is beaten until smooth and creamy before adding Greek yogurt, honey or maple syrup, vanilla extract, and lemon juice. The gelatin is softened in cold water in a separate bowl and then incorporated into the cream cheese mixture and whipped cream. A portion of the cream cheese mixture is set aside before adding blueberry jam or puree to the remaining mixture. This blueberry cheesecake filling is poured over the chilled crust and refrigerated until firm. After refrigerating for at least 5 to 6 hours, the cheesecake can be topped with fresh blueberries, lemon zest, and mint leaves before serving.
Tips for the Perfect No-Bake Blueberry Cheesecake
- Ensure Smooth Filling: Ensure the cream cheese is fully softened before mixing to avoid lumps.
- Proper Gelatin Use: Dissolve the gelatin completely to prevent any grainy texture in the cheesecake.
- Chilling Time: Allow adequate time for the cheesecake to set in the refrigerator, ideally overnight.
Conclusion
This no-bake blueberry cheesecake with almond flour, coconut, and oatmeal crust is a delightful dessert that’s both easy to make and irresistibly delicious. Whether serving it at a summer gathering or indulging at home, this cheesecake will surely be a hit. The combination of creamy filling, fresh blueberries, and a crunchy, flavorful crust makes for a perfect treat. Try this recipe today and enjoy a slice of blueberry heaven!
Feel free to share your creations and experiences with this recipe in the comments below. Happy baking!
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.
