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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.
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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 minutes mins
Cook Time 20 minutes mins
Chilling time 4 hours hrs
Total Time 35 minutes mins
Course Cheesecake, Dessert
Cuisine American
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 byhttp://nutritiondata.self.comfrom 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
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Theresa
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
Thank you for your review! It's still one of my favourites too!
Reply
Theresa
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
Jeniffer
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
Glad you and your family enjoy it!
Reply
Angela Coleby
It should be a cup
Reply
Melanie Pope
This looks yummy! What is desiccated coconut? Will this work with regular unsweetened shredddd coconut?
Reply
Kailey Meyers
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!
KaileyReply
Angela Coleby
It's a great dish for Easter! Next time take a photo! Glad your grandmother enjoyed it too!
Reply
Shannon Brown
What size of pan did you use?
Reply
Angela Coleby
An 8 inch spring form cake tin.
Reply
Tara
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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