Gluten-Free Blueberry No-Bake Cheesecake

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This Gluten Free Blueberry Cheesecake is light and creamy without the heavy calories.

The texture is amazingly smooth, and ever so simple and quick to make.

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

Ingredients

Base

1 cup raw walnuts

1/2 cup almond meal

10 pitted dates

1 tbspn coconut oil liquid form

1 tbspn honey

Filling

2 x 250g light cream cheese ( if your in Australia use Light Philadelphia Cream Cheese )

250ml light thickened cream

500g smooth ricotta cheese

Juice of 2 lemons

2 tbspns Splenda or sweetener of choice.

21g gelatine

1/4 cup orange juice

1/2 cup frozen blueberries

2 tbspns Splenda or sweetener of choice.

Topping

1/2 cup frozen blueberries

1/4 cup frozen raspberries

1 tbspn water

Method

Make the base

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

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

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

Compact then nuts well use your fingers to press down to form the base.

Place in the fridge.

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 cream cheese is not super cold when you do this. Add the ricotta cheese, cream and sweetener and also blend until nice and smooth. Do not rush this. Dissove gelatine in hot water and stir through cream cheese mixture Reserve 1/4 of cream cheese mix.

Place the blueberries into a saucepan with 4 tbspns water on low heat. Allow to semi that 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.

Decorate with partially thawed berries and blueberry compote.

Store in the fridge.

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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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