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No-Bake Blueberry Cheesecake Recipe

Blueberry cheesecake is a delightful dessert that is perfect for any occasion. Whether you are hosting a dinner party or want to treat yourself to something sweet, this no-bake blueberry cheesecake will surely impress. This cheesecake is made with a luscious almond flour, coconut, and oatmeal crust, which is delicious and easy to prepare. 
Course Dessert
Cuisine American
Keyword blueberry cheesecake no-bake
Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Servings 6

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:
  • Line the bottom with plastic wrap and then attach the acetate cake collar to the sides of your 6-inch springform pan or mousse mold. You can choose a square or round pan—whichever you prefer!)
  • 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 the blueberry filling.
  • 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

  • After the cheesecake has fully set, gently take it out of 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

  • Make sure the gelatin completely dissolves to avoid lumps in the cheesecake filling.
  • If the cheesecake mixture is too thick, adding a little cream can improve its smoothness.
  • You can keep the cheesecake in the fridge for about 3 to 4 days.