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    Home » Desserts

    No Bake Blueberry Cheesecake

    Published: Dec 11, 2017 · Updated: Jul 22, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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.

    WATCH THE VIDEO

    OTHER COCONUT RECIPES TO ENJOY!

    Key Lime Cheesecake

    Coconut Strawberry Tarts

    Coconut Chocolate Cups

    Coconut Chocolate Chip Cookies

    No Bake Blueberry Cheesecake

    Angela Coleby
    A coconut crusted cheesecake with a no bake filling.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Chilling time 4 hrs
    Total Time 35 mins
    Course Cheesecake, Dessert
    Cuisine American
    Servings 10 Slices
    Calories 344 kcal

    Ingredients
     
     

    CRUST

    • 3 cups Desiccated coconut unsweetened
    • ¼ cup Erythritol low carb sweetener
    • 2 Egg whites
    • ¼ cup Butter, unsalted melted
    • 1 teaspoon Coconut oil

    FILLING

    • 16 oz Cream Cheese softened
    • ½ cup Erythritol low carb sweetener
    • 1 cup Cream heavy/whipping
    • 1 cup Blueberries
    • 1 teaspoon Vanilla Extract

    TOPPING

    • 1 cup Blueberries

    Instructions
     

    COCONUT CRUST

    • 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.

    FILLING

    • 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!

    Video

    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
    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.

    Nutrition

    Serving: 1SliceCalories: 344kcalCarbohydrates: 10gProtein: 5gFat: 33gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Theresa

      June 02, 2019 at 7:21 pm

      I made your No Bake Blueberry Cheesecake and oh my gosh.... it’s heavenly! I prefer using monkfruit sweetener (powdered) and this is one of the top 3 desserts I’ve made! Thank you so much this is scrumptious 🙂

      Reply
      • Angela Coleby

        June 03, 2019 at 10:12 am

        Thank you for your review! It's still one of my favourites too!

        Reply
        • Theresa

          August 11, 2020 at 1:58 pm

          I have made this several times and it’s popular weather someone is low carb or not. My fresh blueberries went bad and I had to use frozen, so disappointed because fresh are better. I thawed too many do you think this cheesecake would freeze well. I made two 🤣

          Reply
    2. Jeniffer

      December 20, 2018 at 5:02 pm

      Love this recipe. I have made it several times using different berries. I make them for all our special occasions as we have several keto family members.

      Reply
      • Angela Coleby

        December 21, 2018 at 3:59 pm

        Glad you and your family enjoy it!

        Reply
    3. Angela Coleby

      May 22, 2018 at 9:45 am

      It should be a cup

      Reply
    4. Melanie Pope

      April 28, 2018 at 4:58 pm

      This looks yummy! What is desiccated coconut? Will this work with regular unsweetened shredddd coconut?

      Reply
    5. Kailey Meyers

      April 01, 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 02, 2018 at 8:08 am

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

        Reply
    6. 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
    7. 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!

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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