No-Bake Blueberry Cheesecake (Keto and Gluten Free)

This no-bake blueberry cheesecake recipe is keto and gluten free. It features a simple almond flour and erythritol base and a creamy filling made with cream cheese, blueberries, and lemon.

All about No-Bake Blueberry Cheesecake

The crust for this cheesecake is made from almond flour, butter, and erythritol. This will give the dessert a crunchy texture that is gluten free. The creamy filling combines tangy cream cheese with blueberry and lemon freshness. Erythritol provides sweetness to the dessert without adding sugar. It is the perfect combination of sweetness and tanginess.

Ingredients You’ll Need for this Recipe

Base:

Almond flour
Granulated erythritol
Lemon zest
Unsalted butter, softened

Blueberry sauce:

Blueberries, fresh or frozen
Powdered erythritol
Lemon juice
Water

Filling:

Cream cheese, at room temperature
Heavy cream, cold
Powdered erythritol
Vanilla extract
Cold water
Gelatin powder

Topping:

Fresh or frozen mixed berries
Water
Powdered erythritol (optional)

Optional garnishes:

Fresh berries
Mint leaves

How to Make No-Bake Blueberry Cheesecake

Make the base:

Add the almond flour, granulated erythritol, and lemon zest to a bowl. Stir until combined. Add the softened butter, and use your hands to combine the ingredients. The result should be a soft dough.
Separate the bottom from the removable ring of an 8″ springform pan (a round pan with a loose base). Cut a square piece of parchment paper 1″ larger than the base. Place the parchment paper over the base, add the removable ring, and close the ring.
Press the no-bake crust mixture inside the prepared pan. Refrigerate the crust while you make the filling.

Make the blueberry sauce:

If you are using frozen blueberries, thaw them.
Place the blueberries, powdered erythritol, lemon juice, and water in a small saucepan. Crush the blueberries with a spoon to release their juice.
Place the saucepan over medium heat. Once the ingredients are well-combined and the liquid has evaporated, remove the saucepan from the heat. Allow the sauce to cool to room temperature.

Make the filling:

Use an electric mixer to beat the cream cheese. Once it is creamy, add the powdered erythritol and vanilla extract. Fold in the cooled blueberry sauce until combined.
Mix the gelatin powder and cold water in a small saucepan. Let it sit for 1 minute for the gelatin to hydrate. Place the pan over medium heat until the gelatin dissolves in the water (this only takes 5 to 10 seconds).
Let the gelatin mixture cool to room temperature for a minute, then combine it with the cream cheese mixture. It will solidify after a couple of minutes. If this happens, it won’t work, and you’ll need to repeat the gelatin process.
In a different bowl, beat the heavy cream into soft peaks. The heavy cream must be cold. Use a spatula to fold the whipped cream into the cream cheese mixture.
Pour the filling on top of the crust, using a spatula to make it even. Refrigerate for at least 4 hours for the cheesecake to harden.

Make the blueberry topping before serving:

Combine the mixed berries, water, and powdered erythritol (if desired) in a saucepan. Place the pan over medium without stirring until it turns into a light jam.

Serve:

Make sure the cheesecake is firm before unmolding. But note that this no-bake version won’t be as firm as a traditional cheesecake. It is creamier but holds its shape very well.
Open and remove the ring. Hold the edges of the parchment paper and lift the cheesecake from the base onto a large plate. Place one hand under the bottom and a pancake turner on the sides so it doesn’t crack. This will be easier with a helper. To remove the paper, lift the cheesecake while the helper pulls it.
Garnish the cheesecake with the blueberry topping. Add fresh berries or mint leaves if desired.

Tips and Variations for this Dessert

Here are some tips and ideas for variations of this dessert:

If you only have granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
Replace the powdered erythritol with powdered sugar or powdered monk fruit in the same amounts if desired. Remember that the cheesecake will no longer be keto.
Substitute ground walnuts or pecans for the almond flour for a crunchier texture.
Add a layer of sliced kiwi or strawberries between the base and the filling for an extra burst of flavor.
Top it off with your favorite chopped nut.

No-Bake Blueberry Cheesecake FAQs

How do I store leftover blueberry cheesecake?

Keep leftovers in an airtight container in the fridge for seven days.

Is this cheesecake vegan and vegetarian?

This cheesecake is not vegan because it contains several animal products: butter, cream cheese, and heavy cream. It is vegetarian, though.

What is erythritol?

Erythritol is an artificial sweetener known as a sugar alcohol. It has become popular in the keto community for its low carb count. Erythritol has almost no calories and carbs.