Super simple low-carb no bake blueberry cheesecake. It's gluten free, sugar free, grain free and quick and easy healthy recipe. |
4.8 from 5 votes

Low-Carb No Bake Blueberry Cheesecake

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.

Course Cakes and desserts
Cuisine Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword No bake low-carb blueberry cheesecake
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 240 kcal



Cheesecake Filling


  1. Mix the melted butter and sweetener together. 

  2. Add the almonds and coconut, then press into a greased, lined flan dish. Refrigerate whilst making the topping.

  3. Dissolve the gelatine (or jello boxes) in 500ml / 2 cups boiling water. 

  4. 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.

  5. Using the blade attachment on your stick blender, puree the fresh/frozen blueberries until smooth.

  6. Fold the blueberries into the cheesecake mixture and stir until thoroughly combined.
  7. Pour onto the prepared base, then refrigerate until ready to serve.
  8. Add fresh berries and melted chocolate (optional) to garnish.

Recipe Notes

An alternative version is to replace the gelatine, sweetener, flavouring and berries with 2 boxes of sugar free jelly/jello.

Nutrition Facts
Low-Carb No Bake Blueberry Cheesecake
Amount Per Serving
Calories 240 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Total Carbohydrates 6g 2%
Dietary Fiber 1.8g 7%
Sugars 3.4g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.