Fat Free Blueberry Cheesecake Recipe

Cheesecake lovers, rejoice. This blueberry cheesecake is incredibly easy to make and requires no water bath or other special equipment. It’s perfectly creamy, packed full of lemon zest and juicy blueberries, and topped with a luxurious blueberry sauce. It’s guaranteed to impress, and you’ll want to make it over and over (and over) again.

I have to admit it: I used to find making cheesecakes incredibly stressful. The endless worrying about whether the creamy filling will crack, running back and forth to peek at the cheesecake every 30 seconds or so just to check whether any ugly cracks have appeared, messing about with water baths… listen, I love cheesecakes (seriously adore them) – but all that stress meant that I would make them maybe once every 6 months or so.

BUT (!!!) all that changed when I developed my 100% reliable and pretty much stress- (and fuss-) free method for baking crack-free cheesecakes WITHOUT A WATER BATH, while I was writing my upcoming cookbook, Baked to Perfection. (Which you can now pre-order!)

No Bake Blueberry Cheesecake

Case in point: this incredibly easy blueberry cheesecake. It’s perfectly creamy, packed full of lemon zest and vanilla, generously dotted with blueberries and topped with a luxurious blueberry sauce. It’s so good, in fact, that I’ve tested this recipe more times than was probably necessary… I simply can’t get enough of it.

Before we get to the bits and bobs of making this wonderful cheesecake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Blueberry Cheesecake For Calorie Counters

How do you make blueberry cheesecake from scratch?Making this blueberry cheesecake from scratch actually couldn’t be easier. You don’t need any special equipment – no stand or hand mixers, no water bath. Just a large bowl, a whisk and a few other kitchen essentials, and that’s it.First, prepare the cheesecake crust:

NO!!! I know that using a water bath is highly popular in cheesecake baking, but I’m personally not a fan – for two reasons. First up, it’s fussy and messing about with boiling hot water is not fun. And if you’ve been round these parts before, you know I’m all about no-fuss baking.

Secondly, I don’t like the texture of cheesecakes prepared using a water bath. This is very much a personal preference, but to me it’s much too smooth – almost like eating a mouthful of straight-up cream cheese.

The Best Low Calorie Lemon And Blueberry Cheesecake

The good news is that I’ve developed an incredibly simple method for reliably preparing crack-free cheesecakes (and cheesecake bars) without using a water bath. Read on to learn all about it!

I’ve developed what is now my go-to cheesecake baking method while I was writing my debut cookbook, Baked to Perfection (which is now available to pre-order). Here’s how it works.

And that’s all there is to it. It might be a bit overwhelming looking at this list of ’do’s and ‘don’t’s, but trust me – it’s actually incredibly straightforward. Plus, just check out how lovely and smooth the surface of the baked cheesecake is!!!

Keto Blueberry Cheesecake

You need to chill the cheesecake in the fridge for at least 4 hours (or preferably overnight) before removing it out of the springform pan onto the serving plate. Then you could serve it directly… but I 100% recommend you add the blueberry sauce on top – it’s crazy delicious, and will take the cheesecake to a whole new level.

Note that the sauce on top does make cutting the cheesecake slightly messy – so, what you could do is cut the cheesecake without the sauce on top and them spoon it over the individual slices right before serving.

Yes!! You could use blackberries or raspberries instead. I don’t recommend trying to use strawberries, as they tend to be too watery (and they might release too much moisture during baking, making your cheesecake filling much too runny).

Best No Bake Blueberry Cheesecake

The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But, let’s be honest… it really never lasts that long.

And there you have it, friends! An incredibly simple and 100% reliable recipe for an easy blueberry cheesecake that’s bound to impress and that you’ll want to make over and over (and over) again.

And I’m so excited to welcome you to The Loopy Whisk, where we’re all aboutfeel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)

Keto Blueberry Cheesecake (no Bake)

And I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.This vegan blueberry cheesecake is so easy to make and requires no baking. It's got an intense blueberry flavor and color thanks to a homemade blueberry sauce. The perfect no-bake cheesecake for any occasion.

This easy vegan blueberry cheesecake is packed with blueberry flavor. It has an intense color that looks almost too good to be real!

Unlike a lot of blueberry no-bake cheesecake recipes, it's made using homemade blueberry jam which intensifies the taste and color without having to use any artificial colors or berry powder.

No Bake Vegan Blueberry Cheesecake (no Cashews)

Just like my vegan raspberry cheesecake, it's perfect for making the most out of berry season and makes a delicious vegan summer dessert. But don't worry if blueberries aren't in season, you can easily make this recipe using frozen blueberries or even blueberry jam!

As mentioned above, this vegan cheesecake gets its intense purple color and blueberry flavor from a homemade blueberry jam. Reducing the blueberries into a jam consistency intensifies their flavor as well importantly, minimizes their water content.

Cheesecakes with a lot of fruit in them tend to have a higher water content which can result in a less creamy consistency. Because we'll be cooking them you can use either fresh or frozen blueberries, or even storebought blueberry jam!

The Lighter Side

I originally tested this recipe without reducing the blueberries and the result was an almost icy consistency due to the added water content.

To make the blueberry preserve, toss the blueberries and sugar into a saucepan and bring to a gentle simmer. Make sure you're stirring the mixture often to prevent it from burning to the pan.

In a small bowl, whisk together the arrowroot starch and 2 tablespoons of water to create an arrowroot slurry which prevents it from turning lumpy when added to hot liquid. This is the thickening agent for the jam. Add the paste to the blueberries and cook for 12-15 minutes until you have a thick blueberry sauce.

Blueberry Cheesecake Pie (vegan)

The cookie crust is so simple and comes together in just a couple of steps. First, add the dry ingredients to a food processor and blend them down into a sandy consistency. In this case, that's ginger cookies and sea salt.

Once the biscuits are crushed, add the vegan butter and blend again. The mixture will start to stick together and you can then press it into a cake pan lined with parchment paper.

Add the blueberry jam and soaked cashews to a high-speed blender with the rest of the filling ingredients (that's vegan cream cheese and yogurt, maple syrup, coconut oil, vanilla, lemon juice, and ground cinnamon).

Protein Blueberry Cheesecake Bars

Blend until the mixture is completely smooth without any lumps. Then pour it into the cake pan and either smooth out the top using a spatula or create a circular design with the tip of a spoon.

The best way to get the swirl effect on the top of the blueberry cheesecake is with a turntable like thisrotating cake stand. Place the cheesecake on the turntable and use a spoon to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to chill for at least 4 hours, or overnight.

Although completely optional, I love to top this no-bake blueberry cheesecake with a layer of whipped coconut cream. Lastly, decorate with fresh blueberries, and add some violets or pansies if you're feeling extra fancy!

Vegan Blueberry Cheesecake (no Bake)

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days, depending on how fresh the blueberries you used for garnish are.

Yes, you can freeze the cheesecake in an airtight container for up to 2 months. I'd recommend slicing it into individual portions before freezing so that you can thaw them for an hour at room temperature or overnight in the fridge out as needed. If freezing the cake, I would leave off the blueberries on top as they can go mushy when defrosted.

Pin Vegan Blueberry Cheesecake 5 from 14 votes PREP TIME: 35 mins Chilling Time: 4 hrs TOTAL TIME: 4 hrs 35 mins Servings: 12 Author: Christina Leopold PRINT RECIPE PIN RECIPE

No Bake Blueberry Cheesecake Parfait

Calories: 397 kcal | Carbohydrates: 34 g | Protein: 6