This No-Bake Blueberry Cheesecake is a deliciously light and healthy dessert perfect for anyone following a gluten-free, sugar-free lifestyle. With its creamy ricotta or Greek yogurt base, fresh blueberry jam, and a nutty, crunchy crust, it’s a dessert that doesn’t compromise on flavor while still being guilt-free.

Full Recipe:

Ingredients:

• Step 1 (Blueberry Jam):
  • 200 g blueberries
  • 1.5 tbsp chia seeds
• Step 2 (Base):
  • 130 g mixed nuts (approx. 1 cup or 200 ml)
  • 1/2 tbsp water
  • 2 dates or 1 tbsp sweetener (optional)
• Step 3 (Filling):
  • 100 ml hot milk
  • 10 g unflavored gelatin or agar-agar
  • 1/2 cup blueberries (about 100 g)
  • 400 g ricotta cheese or Greek yogurt
  • 1 tbsp sweetener (caloric or non-caloric)

Directions:

1. Prepare the Blueberry Jam: In a small pot, heat 200 g of blueberries over medium heat until they soften and release juice. Stir in 1.5 tbsp of chia seeds and let the mixture thicken. Set aside.
2. Make the Base: In a food processor, blend 130 g of mixed nuts with 1/2 tbsp of water until it forms a sticky dough. Press this mixture into the base of an 18 cm round mold or one with a 1-liter capacity. Optionally, add 2 dates or sweetener for extra flavor.
3. Prepare the Filling: Dissolve 10 g of gelatin in 100 ml of hot milk. In a large bowl, mix 400 g of ricotta cheese or Greek yogurt, 1 tbsp sweetener, and 100 g of fresh blueberries. Gradually incorporate the gelatin mixture into the filling until smooth.
4. Assemble the Cake: Pour the filling over the nut base. Spread the blueberry jam on top.
5. Refrigerate: Let the cheesecake set in the fridge for at least 2-3 hours, or until firm. Serve chilled.

Prep Time: 20 minutes
Chill Time: 2-3 hours
Total Time: 3 hours 20 minutes
Kcal per Serving: Approx. 200 kcal
Servings: 8

 

Nutrition Facts (Per Serving, Approx. 8 Servings):

• Calories: 200 kcal
• Protein: 7g
• Carbohydrates: 12g (of which sugars: 6g)
• Fiber: 4g
• Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 80mg
• Calcium: 130mg
• Vitamin C: 8mg
• Iron: 1.2mg

Storage Tips:

• Refrigeration: After making the cheesecake, allow it to chill in the refrigerator for at least 2-3 hours or overnight to set properly. Once set, store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Ensure the cheesecake is always covered to avoid it absorbing fridge odors.
• Freezing: You can freeze individual slices or the entire cheesecake. Wrap each slice tightly in plastic wrap and then place it in a freezer-safe container. When ready to enjoy, thaw it in the refrigerator overnight. Frozen cheesecake can last up to 2 months but may lose some of its creamy texture.

Cooking Tips:

• Sweetener Choice: For a sugar-free cheesecake, you can use stevia, erythritol, monk fruit sweetener, or any preferred low-calorie sweetener. Adjust sweetness according to taste.
• Gelatin Substitution: If you’re vegan or prefer not to use gelatin, opt for agar-agar, a plant-based alternative. Agar-agar requires boiling to activate, so make sure to dissolve it in hot water or milk as indicated in the recipe. The texture will be firmer compared to gelatin, but it works well for this no-bake dessert.
• Base Alternatives: If you’re not a fan of mixed nuts, you can use almond flour, coconut flour, or gluten-free oats to create a different base texture. Add a bit of coconut oil or nut butter to help it stick together.
• Filling Add-ins: Feel free to customize the cheesecake filling with other flavors or ingredients. You can fold in lemon zest for a citrusy twist, or add vanilla extract for more depth of flavor. For extra texture, consider adding chopped nuts, shredded coconut, or even chocolate chips.

FAQs:

1. Can I use fresh or frozen blueberries for the jam?
Yes, both fresh and frozen blueberries work well for the jam. If using frozen blueberries, you may need to cook them slightly longer to reduce the extra water content.

2. Can I substitute ricotta cheese with another type of cheese?
Yes! Greek yogurt is a great substitute for ricotta in this recipe. For a richer flavor, you can use cream cheese, but it will increase the calorie content.

3. Is it necessary to use chia seeds in the jam?
Chia seeds are used as a natural thickening agent to give the jam a jam-like consistency. If you prefer not to use chia seeds, you can cook down the blueberries longer until they reduce and thicken on their own.

4. What is the best way to serve this cheesecake?
This cheesecake is best served chilled. Top with additional fresh blueberries or whipped cream if desired. For a decorative touch, sprinkle powdered sweetener or a drizzle of melted dark chocolate.

5. Can I make this cheesecake ahead of time?
Absolutely! Since it requires time to set, it’s a perfect make-ahead dessert. You can prepare it the day before a gathering, allowing it to set overnight for best results.

Conclusion:

Perfect for special occasions or as a quick midweek treat, the cheesecake can be made in just a few minutes with minimal ingredients. The chia seed blueberry jam adds a natural sweetness and texture, making it a wholesome alternative to sugary jams. The gluten-free nut base provides a rich, crunchy contrast to the smooth filling, ensuring every bite is satisfying.

You can easily adapt this recipe to your dietary needs by using plant-based gelatin or adjusting the sweeteners. Whether you’re hosting guests or enjoying a solo indulgence, this no-bake cheesecake is sure to impress without derailing your healthy eating goals. Its vibrant, fresh flavors make it ideal for any season, and it’s a fantastic way to showcase how delicious a nutritious dessert can be.

With its minimal prep time and versatile ingredients, this cheesecake will quickly become one of your go-to dessert recipes for any occasion.