Gluten-Free Blueberry No-Bake Cheesecake


This Gluten Free Blueberry Cheesecake has a light creamy texture without the heavy calories. It’s almost a strange biting into what appears to be a decadent, creamy blue-berry cheesecake, and yet is not calorie or sugar loaded.

No-bake cheesecakes always make a delicious dessert, no matter the time of the year. They are effortlessly creamy, velvety and this cheesecake has just the right amount of blueberries swirled into the filling.  

The base is biscuit and butter free and to be honest this is the base I have been using for my cheesecakes all round.  Not because it is a healthier version, but because the consistency is always just right – not crumbly, not hard but firm and easy to cut through with a dessert spoon.

I have used lower fat cream cheese as well as ricotta cheese and only a smaller portion of cream. All blended together to make a creamy cheese-based dessert.

Philadelphia Cream Cheese manufacture a cream cheese with 50% less fat. This product is perfect for using into desserts without compromise on taste or texture.  You will have to trust me, this cheesecake has a velvety, creamy texture.

The base is lightly sweet, chewy and crunchy and ever so simple and quick to make, truly a must try. Most biscuit bases are either too crumbly or too hard, this cheesecake base as it is made without biscuits is super-easy to assemble.  

Substitute Splenda with your choice of sweetener. It won’t impact on your end result whichever choice of added sugar you prefer.

It is lower in sugars, carbs and fats making it a perfect healthier balanced dessert option without compromising on taste.

Blueberry cheesecake gluten-free , guilt-free, carb-free,blueberry,dessert


Gluten-free no-bake cheesecake guilt-free, carb-free,blueberry,dessert

Gluten-Free Blueberry No-Bake Cheesecake

Prep Time: 20 minutes
Additional Time: 8 hours
Total Time: 8 hours 20 minutes

A lightly textured and creamy refreshing no-bake cheesecake. Decadent and refreshing. A gluten-free, low-sugar, lower-carbohydrate dessert.



  • 1 cup raw walnuts
  • 1/2 cup almond meal
  • 10 pitted dates
  • 1 tbspn coconut oil liquid form
  • 1 tbspn honey



  • 1 tbspn hot water
  • 1/4 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 2 tbspns Splenda or sweetener of choice.


Make the Base of the Cheesecake

In a food processor blend the walnuts and dates until finely ground. Add the other ingredients listed under base and mix well.

Line a large round deep cake tin with a removable base with baking paper.

Pour date and walnut mix into removable base cake tin. Compact then nuts well use your fingers to press down to form the base.

Place in the fridge to set while preparing the filling.

Make the Filling of the Cheesecake

Dissolve Gelatine as per packet instructions. Use a 1/4 cup of hot water. Ensure the powder is dissolved fully.

Place the cream cheese and Lemon juice into a blender and blend for 2-5 mins until it is super smooth. It is easier if the cream cheese has been allowed to thaw out a little.

If the mixture, sticks to the side a little bit, stop your blender, and dislodge the mixture from the sides with a spatula.

Add the ricotta cheese, cream and sweetener and also blend until nice and smooth. Do not rush this. Dissove gelatine in hot water ( follow tips listed in notes ) and as soon as you add gelatine into mixture beat the mixture. Beating through, as soon as you pour gelatine will minimize risk of your gelatine solidifying before it has mixed through.

Reserve 1/4 of cream cheese mix.

Place the blueberries into a saucepan with 4 tbspns water on low heat. Allow to simmer gently then place into a blender and whisk till smooth. Add into the larger batch of cream cheese mixture and stir through.

Pour over the base and then also pour the plain cream cheese mix over the cheesecake. With a knife make Swirl patterns. Allow to set overnight. Remove from tin.


Stir the sugar ( Splenda in this case, but you can use your own sweetener ) and hot water together. Add the berries, and stir through. They should thaw out a little.

Allow to Set overnight.

Decorate with partially thawed berries and blueberry compote.

Store in the fridge.


The use of the almond meal in the base helps to bind the ingredients together to ensure the base is not crumbly.

Use 18 cm diameter pan with deep sides and a removable base.

The cream cheese, cream and ricotta should be at room temperature.  This will ensure your gelatine does not solidify when you pour it in the mixture.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 252Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 133mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 8g

Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.

Gluten-free no-bake cheesecake guilt-free, carb-free,blueberry,dessert
A clean and healthy dessert gluten-free blueberry no-bake cheesecake


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Average rating:  
 2 reviews
 by Peggy

Really nice recipe 😊

 by Rochelle
Absolutely Delicious

You were right! A refreshing, smooth and creamy cheesecake with blueberries scattered throughout. The compote is lightly sweet and oozes down the cake nicely too.

24 Comments Add yours

  1. This looks amazing! I want a slice!

  2. chefkreso says:

    Love blueberry desserts and this cheesecake looks so delicious!!

  3. jyo says:

    This is truly irresistible 💯💯

  4. Beautiful cake. Love the crust with nuts and dates.

    1. I have ceased to make the cheese cake base with biscuits and butter. This does taste so much better.

  5. KR says:

    Amazing and so beatiful.!! :). This is one skill I would like to learn : how to decorate cakes ( as you do :))

    1. Keep it simple I say. 👌✨✨

  6. mistimaan says:

    Looks yummy

  7. Looks delicious and so pretty!

  8. wow.yummy.Today I made no bake Oreo cheese cake.

    1. That sounds wonderful

  9. bakeaffairs says:

    I love the comination of the blue- and raspberris, and the cake looks delicious! I’ll try it soon!

  10. commememucho says:

    Simply lovely!

  11. So nice, so beautiful. Thank you for this beautiful pictures. 🙂

    1. Glad you enjoyed 🙂

      1. Thank you 🙂 See you soon !

  12. Nice one with my homegrown blueberries!! Thank you!

    1. Oh yes, we could have swapped!!

  13. Oh my! Have to add my own ‘looks incredible’ comment! Only issue is the lack of food processor…😐

    1. you could use a hand blender but it will take much longer. food processor certainly gets the job done.

      1. Yeah- work those upper arm muscles!

      2. double gains!

  14. Beautiful!

  15. VikiiT says:

    Looks delicious and so creative! Will definitely try this 🙂

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