This blueberry cheesecake is a no bake cheesecake made in a coconut macaroon crust. A delicious alternative to a biscuit crust as well as it being a low carb and gluten free option.
I have a baked blueberry cheesecake recipe with this coconut crust and wanted to make it again. This time I was lazy and thought that I would make a no bake cheesecake. All you need to do is bake the coconut crust. Let it cool, then fill it with a smooth cheesecake. It’s a simple as that!
I used fresh blueberries as they were on special offer in the supermarket (I am always looking for a bargain!) but you could happily use frozen berries. Just make sure that they are defrosted. If you don’t have any blueberries to hand, other berries would be just as delicious with the coconut.
I did wonder about making this with cranberries for a festive dessert but they might be a bit sharp just by themselves. You might want to add additional sweetener if you use cranberries. Or just stick with the blueberry cheesecake.
This is still one of my favourite blueberry cheesecake recipes and the coconut crust is a winner in our house. It received a firm thumbs up from the vet at the vets (or should that be a paws up?) since this was baked whilst the husband was off the island. I think of all the dishes that they taste tested for me, this was a firm favourite.
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A coconut crusted cheesecake with a no bake filling.
- 3 cups Desiccated coconut unsweetened
- 1/4 cup Erythritol low carb sweetener
- 2 Egg whites
- 1/4 cup Butter, unsalted melted
- 1 teaspoon Coconut oil
- 16 oz Cream Cheese softened
- 1/2 cup Erythritol low carb sweetener
- 1 cup Cream heavy/whipping
- 1 cup Blueberries
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries
Gently brush the inside of a springform cake tin with coconut oil. Line the bottom with parchment paper.
Preheat the oven to 180C/350F degrees.
Mix the desiccated coconut, melted butter, egg whites and sweetener together until combined
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
In a bowl beat the cream cheese until soft. I used a whisk.
Add the sweetener and vanilla and whisk away until blended.
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the blueberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with blueberries, slice, eat and enjoy!
Serves 10 slices
Nutritional Info per serving (based on 10 slices) : 344 Calories, 33g Fat, 5g Protein, 10g Total Carbs, 4g Fibre, 6g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.