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The Ultimate Blueberry Cheesecake Recipe: A No-Bake

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 20 minutes
Total Time 6 hours
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: 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.