Desserts & Cakes/ Gluten Free/ Low Carb

No Bake Blueberry Cheesecake

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! 

blueberry cheesecake

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.

blueberry cheesecake

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.

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.

5 from 1 vote
No Bake Blueberry Cheesecake
Course: Cheesecake, Dessert
Servings: 10 Slices
Calories: 344 kcal
Author: Angela Coleby
Ingredients
CRUST
  • 3 cups (180g) Desiccated coconut unsweetened
  • 1/4 cup (54g) Erythritol low carb sweetener
  • 2 Egg whites
  • 1/4 cup (57g) Butter, unsalted melted
  • 1 teaspoon (5g) Coconut oil
FILLING
  • 16 oz (448g) Cream Cheese softened
  • 1/2 cup (108g) Erythritol low carb sweetener
  • 1 cup (120g) Cream heavy/whipping
  • 1 cup (148g) Blueberries
  • 1 teaspoon Vanilla Extract
TOPPING
  • 1 cup (148g) Blueberries
Instructions
COCONUT CRUST
  1. Gently brush the inside of a springform cake tin with coconut oil. Line the bottom with parchment paper.

  2. Preheat the oven to 180C/350F degrees.

  3. Mix the desiccated coconut, melted butter, egg whites and sweetener together until combined

  4. 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.

  5. Bake for 20 to 25 minutes until slightly golden and firm.  

  6. Remove from the oven and allow to cool.

FILLING
  1. In a bowl beat the cream cheese until soft. I used a whisk.

  2. Add the sweetener and vanilla and whisk away until blended.

  3. In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.

  4. Add the blueberries and gently stir, being careful not to break them up too much.

  5. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.

  6. Decorate with blueberries, slice, eat and enjoy!

Recipe Notes

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

You Might Also Like

6 Comments

  • Reply
    Key Lime Cheesecake - Divalicious Recipes
    April 4, 2018 at 1:22 pm

    […] I made my coconut blueberry cheesecake I have been enjoying a coconut shell for a few desserts.  It’s such a delectable alternative […]

  • Reply
    Kailey Meyers
    April 1, 2018 at 7:01 pm

    Tried this for Easter and turned out great! My grandmother used to own a bakery and couldn’t believe it was Keto and gluten free. Delicious – Thank you! Will definitely be making again. Wish I could share a photo!
    Kailey

    • Reply
      Angela Coleby
      April 2, 2018 at 8:08 am

      It’s a great dish for Easter! Next time take a photo! Glad your grandmother enjoyed it too!

  • Reply
    Shannon Brown
    January 31, 2018 at 4:10 pm

    What size of pan did you use?

    • Reply
      Angela Coleby
      January 31, 2018 at 5:53 pm

      An 8 inch spring form cake tin.

  • Reply
    Tara
    December 26, 2017 at 1:28 pm

    This looks interesting. I’m not sure how I feel about it not being baked but I will certainly give it a try. That would be most convenient. Especially, given I just made a low carb baked cheesecake for Christmas. Thanks for sharing!

  • Leave a Reply