Keto No Bake Blueberry Cheesecake

Keto No Bake Blueberry Cheesecake

This Delicious Easy Keto No Bake Blueberry Cheesecake Recipe is silky and smooth with a very rich no-bake crust and healthy wild blueberries. This keto no-bake cheesecake is also egg-free, gluten-free, grain-free, low-carb, sugar-free, and diabetic-friendly.

Course Desserts

Cuisine International

Keyword almond, bake, blaubeer cheesecake, blueberries, blueberry, blueberry cheese cake recipes, blueberry cheesecake, blueberry cheesecake keto, blueberry cheesecake pie, blueberry cheesecake recipe, blueberry cream cheesecake, blueberry keto cheesecake, blueberry sauce, blueberry yogurt cheesecake recipe, carb, carb blueberry cheesecake, cheese, cheesecake, cheesecake filling, cheesecake recipe, cream, cream cheese, crust, easy keto, easy keto blueberry, eggless blueberry cheesecake, flour, free, healthy blueberry cheesecake recipe, how many carbohydrates in blueberries, keto, keto berry cheesecake, keto blueberry, keto blueberry cheesecake, keto blueberry cheesecake no bake, keto blueberry delight, keto cheesecake, keto dessert recipes, keto desserts with blueberries, keto recipes, lemon, lemon juice, low carb, low carb blueberry, low carb blueberry cheesecake, low carb cheesecake, low carb keto, low carb sweetener, minutes, net carbs, no bake keto mixed berry cheesecake, recipe, recipes, recipes keto, room temperature, sauce, says, sour cream, springform pan, sugar free, sugar free blueberry cheesecake, sweetener, time

Prep Time 10

Total Time 10

Servings

Calories 214kcal

Author Zuzana Paar

Equipment

Ingredients

Base:

1 Cup Hazelnuts
1 Cup Almonds
1 Cup Coconut Shreds
2 Tablespoons Coconut Oil
1 Tablespoon Lemon Juice
1 Tablespoon Cacao
2 Tablespoons Sweetener

Topping:

1 Cup Wild Blueberries
2 Cups Curd Cheese (Quark)
4 Tablespoons Sweetener
2 Packets Agar or Gelatin
1 Cup Whipped Cream

US Customary - Metric

Instructions

Prepare all of the ingredients both for cheesecake filling as well as no-bake crust.
Starting with making a no-bake pie crust, place all of the nuts, coconut, cacao, sweetener, and coconut oil together with lemon juice into a food processor. Blend everything thoroughly until you get crumbled-like consistency.
Prepare a springform and cover the sides with parchment paper. Fill the base with a crumble mixture, and using your spatula or the back of the glass, push in for the crumble to set and form a perfect base. Place into the fridge for the base to set even more and for the coconut oil to harden.
Take your wild blueberries, place them into a cooking pot, and together with sweetener, let them cook for a while until they lightly burst open, soften a bit and release the liquid. Using an immersion blender, blend all of the blueberries into a smooth consistency sauce. Add your gelatine, mix it thoroughly and make sure there are no lumps left from the gelatine. Set aside.
Using your Kitchen machine, whip up heavy cream until firm and set aside.
Using a second bowl, whip your curd cheese. Add blueberry sauce and whisk fully. Once all combined, add whipped heavy cream and fold it in until all colors combine. Pour the cheesecake topping onto the crust and place it into the fridge overnight.

Video

Notes

Gelatine bits - use a blender in case you still get some pieces of gelatine that have not melted
Gelatine sheets - if using gelatine sheets, use half the amount of 20 grams only
Coconut oil - can be replaced with butter
Extra smooth - for extra silky smooth cheesecake, use the blender for the cheesecake filling
Base - any type of your preferred nuts or seeds can be added

Nutrition