Keto No Bake Blueberry Cheesecake

Why You’ll Love This Recipe

If you’re following a keto or low-carb diet, this cheesecake is a must-try. It’s a simple, no-bake dessert that combines the creamy texture of curd cheese with the freshness of wild blueberries. The addition of whipped cream and sweetener helps balance the flavors while keeping things light and fluffy. Plus, with the use of agar or gelatin, this cheesecake holds its shape perfectly without needing to be baked, making it ideal for hot days when you don’t want to turn on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Base:

• 1 cup hazelnuts
• 1 cup almonds
• 1 cup coconut shreds
• 2 tablespoons coconut oil
• 1 tablespoon lemon juice
• 1 tablespoon cacao
• 2 tablespoons sweetener

For the Topping:

• 1 cup wild blueberries
• 2 cups curd cheese (Quark)
• 4 tablespoons sweetener
• 2 packets agar or gelatin
• 1 cup whipped cream

Directions

1. Start by preparing the base. In a food processor, combine the hazelnuts, almonds, coconut shreds, cacao, and sweetener. Process until everything is finely ground.
2. Add the coconut oil and lemon juice to the mixture, and pulse until the mixture begins to clump together.
3. Press this mixture into the bottom of a springform pan, creating an even, compact layer. Place in the fridge to set while you prepare the topping.
4. In a small saucepan, heat the blueberries over low heat, cooking them down until they become soft and release their juices. Set aside to cool.
5. In a separate bowl, whisk together the curd cheese and sweetener until smooth.
6. In a small saucepan, dissolve the agar or gelatin in a little water (as per the packet instructions) and gently heat until fully dissolved.
7. Once the agar or gelatin mixture is ready, combine it with the blueberry mixture, then fold it into the curd cheese mixture. Stir in the whipped cream until everything is well combined.
8. Pour this creamy topping over the prepared crust and smooth it out evenly.
9. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
10. Once set, remove from the springform pan, slice, and serve chilled.

Servings and Timing

This recipe makes about 8 servings.

• Preparation Time: 15 minutes
• Chilling Time: 4 hours or overnight

Variations

• Nut-Free Version: For a nut-free version, replace the hazelnuts and almonds with sunflower seeds or a combination of seeds like chia, flax, and pumpkin.
• Berry Options: If you’re not a fan of blueberries, try using raspberries, strawberries, or blackberries for a different flavor.
• Sweetener Substitutes: You can use stevia or erythritol as a sweetener instead of traditional sugar or other keto-friendly sweeteners.
• Chocolate Drizzle: For an added touch of indulgence, drizzle melted sugar-free chocolate over the top of the cheesecake.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. The texture may soften if left out too long, so it’s best enjoyed chilled.
• Freezing: If you want to store it for longer, this cheesecake freezes well. Wrap individual slices in plastic wrap and then foil, or store the entire cheesecake in a freezer-safe container. It can be frozen for up to 1 month. Let it thaw in the fridge before serving.
• Reheating: Since this is a no-bake cheesecake, it doesn’t require reheating. Simply let it thaw if frozen, or enjoy straight from the fridge.

FAQs

Can I use a different type of cheese instead of curd cheese?

Yes, you can substitute the curd cheese with cream cheese or mascarpone for a slightly different flavor and texture.

Is there a way to make this cheesecake dairy-free?

Yes, you can use a non-dairy cream cheese and substitute the whipped cream with coconut cream for a dairy-free version.

What can I use if I don’t have agar or gelatin?

Agar or gelatin is used to help set the cheesecake. If you don’t have it, you can try using xanthan gum as an alternative, though it may change the texture slightly.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but make sure to thaw them first and drain any excess liquid to avoid making the topping too runny.

How long does it take for the cheesecake to set?

The cheesecake needs to chill for at least 4 hours, but for best results, chill it overnight to ensure it fully sets.

Can I use a different sweetener?

Absolutely! You can use any keto-friendly sweetener such as stevia, monk fruit sweetener, or erythritol. Adjust the amount based on the sweetness level of your chosen sweetener.

Can I add other fruits to the topping?

Yes, you can mix in other fruits like strawberries, raspberries, or even a combination of berries. Just be sure to adjust the sweetener to taste.

How can I make the crust more flavorful?

To enhance the flavor of the crust, you can add a bit of vanilla extract or cinnamon. If you prefer a sweeter base, add a little extra sweetener to the mixture.

Can I double the recipe?

Yes, you can double the ingredients if you’re serving a larger crowd. Just be sure to use a larger pan and adjust the chilling time if needed.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. In fact, it benefits from being prepared the day before so the flavors can meld and the texture can fully set.

Conclusion

This Keto No Bake Blueberry Cheesecake is an easy-to-make, low-carb dessert that will satisfy your cravings for something sweet without compromising your diet. The nutty crust pairs perfectly with the smooth, creamy topping, making this cheesecake a treat everyone will love—whether they’re following a keto lifestyle or not. With its simple ingredients and no-bake convenience, this cheesecake is sure to become a staple in your dessert repertoire.

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