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No-Bake Blueberry Cheesecake Recipe

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4.3 from 70 reviews

A quick and easy no-bake blueberry cheesecake recipe perfect for a light dessert or snack. Made with a gluten-free almond flour crust, creamy Greek yogurt and reduced fat cream cheese filling, and topped with a homemade blueberry sauce simmered to juicy perfection.

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 (softened)

Blueberry Sauce

  • 3/4 cup fresh or frozen blueberries
  • 2 tablespoons honey or agave
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Instructions

  1. Make Blueberry Sauce: Place blueberries, honey or agave, water, and lemon juice into a small frying pan over medium heat.
  2. Simmer Blueberries: Bring the mixture to a boil, then reduce heat to a simmer for 3-5 minutes until the blueberries are soft enough to pop easily when pressed with a spoon.
  3. Mash and Continue Cooking: Gently pop the blueberries with a spoon and continue to simmer for another 2 minutes. Remove from heat and allow the sauce to cool.
  4. Prepare Crust: In a bowl, combine almond flour, coconut sugar, melted coconut oil, gluten-free or oat flour, and a pinch of salt using a fork until the mixture is well combined. Press the crust mixture firmly into the bottoms of two mason jars.
  5. Make Cheesecake Filling: Mix together the Greek yogurt and softened reduced fat cream cheese until smooth and creamy.
  6. Assemble Cheesecakes: Distribute the cheesecake filling evenly between the two jars on top of the crust. Spoon the cooled blueberry sauce over the cheesecake layer and serve immediately or chill before enjoying.

Notes

  • Use fresh or frozen blueberries interchangeably; adjust cooking time if frozen.
  • Press the crust mixture firmly to help it hold shape without baking.
  • Allow blueberry sauce to cool completely before topping to prevent melting the cheesecake layer.
  • Store leftovers refrigerated in airtight containers for up to 2 days.
  • For vegan version, substitute Greek yogurt and cream cheese with plant-based alternatives.

Find it online: https://justsosavory.com/no-bake-blueberry-cheesecake-recipe/