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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 12
Total Carbs: 6g
Fibre: 1.8g
Author: Libby Jenkinson



Cheesecake Filling


  • 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.


An alternative version is to replace the gelatine, sweetener, flavouring and berries with 2 boxes of sugar free jelly/jello.
Calories: 240kcal | Carbohydrates: 6g | Protein: 5g | Fat: 22g | Fiber: 1.8g | Sugar: 3.4g