No bake low-carb blueberry cheesecake is perfect for beginners. There is no need for a base and these can be made as one large cheesecake or poured into little individual teacups.
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Equipment
Measuring cups and spoons
Mixing bowls
Stick Blender
Food processor
Ingredients
Cheesecake Base
55gbuttermelted
2tspgranulated sweetener of choiceor more, to your taste
25gdesiccated/shredded coconutunsweetened
100galmond meal/flour
Cheesecake Filling
12gpowdered gelatinesee recipe notes
500mlboiling water
2tbspgranulated sweetener of choiceor more to taste
2tspberry essence
500 gcream cheesefull fat, not spreadable
100gblueberries fresh or frozenfrozen or fresh
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Instructions
Mix the melted butter and sweetener together.
Add the almonds and coconut, then press into a greased, lined flan dish. Refrigerate whilst making the topping.
Dissolve the gelatine (or jello boxes) in 500ml / 2 cups boiling water.
Add the cream cheese, sweetener and flavouring. Mix slowly to begin melting the cream cheese then use a stick blender with the blade attachment to get it really smooth.
Using the blade attachment on your stick blender, puree the fresh/frozen blueberries until smooth.
Fold the blueberries into the cheesecake mixture and stir until thoroughly combined.
Pour onto the prepared base, then refrigerate until ready to serve.
Add fresh berries and melted chocolate (optional) to garnish.
Video
Notes
An alternative version is to replace the gelatine, sweetener, flavouring and berries with 2 boxes of sugar-free jelly/jello.