Cheesecake is an irresistible dessert but many of us dread making them because honestly, the whole baking process can be a bit complicated. But, have you tried a no bake recipe? Just wait until you see this yummy Blueberry NO BAKE Cheesecake Recipe! It takes all the difficulty away making it super easy and leaving you with an oh so yummy delight! You will wonder why you haven’t tried it sooner!
You may also like to check out this No-Bake CBD-Infused Cheesecake! Or, if you want a fun dessert you can serve in individual containers, this No-Bake Cherry Cheesecake Recipe is perfect!
Crust Ingredients:
1 cup almond flour
Half of .25 ounce unflavored gelatin packet
1 ounce softened cream cheese
1 tbl heavy cream
1 tsp vegetable shortening
1/3 cup stevia
1 tsp vanilla extract
1/2 tsp lemon juice
1/8 tsp salt
Filling Ingredients:
1 .25 ounce unflavored gelatin packet
2/3 cup heavy cream
16 ounces cream cheese, softened
1 1/4 cups stevia
1 1/2 tsp lemon juice
2 tsp vanilla extract
1 1/4 cup fresh or frozen blueberries, mashed
Preparation:
Line a 8 inch diameter spring form pan with with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around. The plastic will make separating the cheesecake from the pan simple.
Make the crust first. Mix the gelatin with the almond flour and then add the stevia powder, and salt.
Drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough. You may find it easier to do this with your fingers. 
Press the dough into the bottom of the pan, evenly. You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
For the filling, combine the gelatin and heavy cream and add it to the softened cream cheese. Add the stevia powder, vanilla extract, and lemon juice. Stir until everything is well mixed and no lumps or clumps exist. 
Finally, add the mashed blueberries and stir them into cheese mixture. Spoon this mixture into the pan over the crust and smooth it with a spatula. 
Cover with plastic and refrigerate until everything is firm which takes about 2 hours. Letting the cheesecake refrigerate for longer periods allows for flavors to mingle.
Remove the cheesecake out from the spring form and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole blueberries.
Print this Blueberry No Bake Cheesecake Recipe
- Crust Ingredients:
- 1 cup almond flour
- Half of .25 ounce unflavored gelatin packet
- 1 ounce softened cream cheese
- 1 tbl heavy cream
- 1 tsp vegetable shortening
- ⅓ cup stevia
- 1 tsp vanilla extract
- ½ tsp lemon juice
- ⅛ tsp salt
- Filling Ingredients:
- one .25 ounce unflavored gelatin packet
- ⅔ cup heavy cream
- 16 ounces cream cheese, softened
- 1¼ cups stevia
- 1½ tsp lemon juice
- 2 tsp vanilla extract
- 1¼ cup fresh or frozen blueberries, mashed
- Line a 8 inch diameter spring form pan with with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around. The plastic will make separating the cheese cake from the pan simple.
- Make the crust first. Mix the gelatin with the almond flour and then add the stevia powder, and salt. Drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough. You may find it easier to do this with your fingers. Press the dough into the bottom of the pan, evenly.
- You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
- For the filling, combine the gelatin and heavy cream and add it to the softened cream cheese. Add the stevia powder, vanilla extract, and lemon juice. Stir until everything is well mixed and no lumps or clumps exist. Finally, add the mashed blueberries and stir them into cheese mixture. Spoon this mixture into the pan over the crust and smooth it with a spatula. Cover with plastic and refrigerate until everything is firm which takes about 2 hours. Letting the cheese cake refrigerate for longer periods allows for flavors to mingle.
- Remove the cheese cake out from the spring form and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole blueberries.
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