Friday 17 October 2014

No Bake Blueberry Cheesecake

Cheese. Cake. Separately wonderful food items that surprisingly combine to make something so luxurious, creamy and wonderful it makes the stars themselves weep.


Maybe not THAT dramatic but PRETTY CLOSE!

Combine that with a hearty no-bake RAW crust and you have what has assumed the position of #1 most delicious thing I have ever made according to my family. And me. I don't think I want to eat anything else ever again for my whole entire life.

I have always loved cheesecake. I know people who hate cheese in their desserts. And I respect all kinds of people -- cheese lovers or not. But cheesecake is so elegant and classy! Even without any topping at all it's just like "Hey I am cheesecake and I don't even need topping because I am so delicious and beautiful!"

I am sure you are wondering how on earth this could be made vegan! One simple swap of cream cheese for vegan cream cheese* product will do! Or you could Soak 1 1/2 cups of raw cashews in water overnight, drain and blend and make 'cashew cheese' in place of the cream cheese!

Either way...just make this and I promise you every problem you are dealing with in that moment will vanish and sweet creamy heaven will take over.

* I had initially recommended Daiya over other brands of vegan cream cheese until I tried it on it's own. Personally I think it is the worst tasting vegan cheese substitute in the whole world. Honestly. I was shocked because their shredded cheese product is awesome. Just my two cents!*  

This also makes for a beautiful presentation! I tossed on some frozen bloobs just for fun and grated some dark chocolate on top too! If you notice that white frozen layer that would be the coconut oil...OOPS! I let my filling sit too long and the oil separated. You can omit the coconut oil in the blueberry filling and it will work just fine. Or don't let it separate like I did. It didn't bother me at all -- but if presentation is a big deal then you may want to omit the oil just in case!

HOW PRETTY IS IT? I love that dark purple colour of the blueberries! So vibrant.

Luxurious, creamy, rich. And no bake! YES IT IS NO BAKE! I have never had a no bake cheesecake that tasted better (yep, better!) than the baked version. Sometimes I find cheesecake too rich -- but this wholesome crust and tart berry layer brings perfect balance to this dessert.

I adore the frosted bluberries (thanks mom!) which make the perfect little accent.

Enough with the jibber jabber -- let us see how to make this beauty!

No Bake Blueberry Cheesecake 

Yields 16 Cheesecake Squares

Gluten Free, Low Sugar 


  • 1 1/3 cup oat flour
  • 1 1/3 cup almond or hazelnut flour/meal 
  • 3 tablespoons liquid sweetener
  • 3 tablespoons coconut oil, melted


  • 1 block cream cheese (light, regular or vegan) softened at room temperature
  • 1/3 cup coconut oil, melted
  • 1/4 cup white chocolate, melted*
  • 1 tablespoon liquid sweetener of choice
  • 5 - 10 drops liquid stevia
  • 2 tablespoons organic coconut sugar, cane sugar or stevia 
  • 1 tablespoon lemon juice
  • 1-2 teaspoons vanilla bean paste (optional)

*For a vegan or non-dairy alternative you can use cocoa butter!

Blueberry Layer

  • 2 pints fresh blueberries, washed and dried
  • 2 tablespoons liquid sweetener 
  • 1/4 cup coconut sugar/cane sugar 
  • 5-10 drops liquid Stevia drops
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon 
  • 2 tablespoons coconut oil, melted*
  • Optional but highly recommended: 1 tablespoon cornstarch or gluten free flour to thicken 

*For the cornstarch -- mix with a few teaspoons of cold water first to make a slurry. Then add to blueberries once they are thoroughly cooked down*


  1. Line a 9 x 9 baking pan with plastic wrap or aluminum foil
  2. For base, combine all ingredients and press into the bottom of the pan -- refrigerate for 30 minutes until set
  3. For cheesecake layer, combine all ingredients in a medium mixing bowl until smooth -- pour onto base layer and spread evenly -- refrigerate for 30 minutes before preparing blueberry layer
  4. For blueberry layer combine all ingredients in a small mixing bowl
  5. Preheat a skillet on the stove top on medium heat  - pour mixture and let simmer for 5 minutes until all ingredients are combined and the mixture turns a dark blue colour -- once the blueberry mixture is dark purple in colour and the liquid coats the pan then add your flour -- whisk quickly as your mixture will immediately thicken. 
  6. Workng quickly -- spread your blueberry mixture onto cheesecake layer
  7. Refrigerate at least 1-2 hours or overnight before serving
  8. Cut into 16 squares and serve!
  9. Keep remainders refrigerated 

*If you would like to make a 9-inch spring-form cheesecake instead (the usual size of a cheesecake -- then simply double the recipe!*

AND BOOM! You have this:

I think leaving it overnight makes life really easy too if you know you are having guests! I would save the blueberries to add on before serving, though!

I *know* you want some.

Look at that! I love the colour from the berries as they stain the cheesecake layer. Soo pretty. Almost too pretty to eat. HA! Okay I obviously bit the bullet and had a slice...or ....3.

Even sliced up they are beautiful!

The perfect bite.

If you need any convincing just know that this is by far my favourite dessert I  have made. And it stays good in the fridge for a few days and the flavour just gets better and better!

Everyone went crazy for this dessert. Literally everyone. I brought some to my grandparents house and even my Grandpa loved it! He said it was better than the store ;)

So take Grandpa's word for it and make this on the weekend!

Happy Cheesecaking!