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    El Mundo Eats » No-Bake Cheesecake

    Published: May 29, 2021 by Bea & Marco · This post may contain affiliate links · 8 Comments

    Healthy No-bake Blueberry Mini Cheesecakes

    Jump to Recipe

    The heat is coming on us, can you feel it? What is more refreshing than a bite of these healthy no-bake blueberry mini cheesecakes, right?

    No warming up your kitchen since there's no cooking or baking involved at all. And we love that at this time of the year.

    These blueberry cheesecakes are on the healthy side because they are made using wholesome ingredients and have no refined sugar at all. That's why we're all here.

    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • How To Make Them Set
    • How Long Do They Last Outside The Fridge?
    • More Healthy Recipes
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments
    mini blueberry cheesecakes on a stand and plate.

    They are not necessarily low(er) calories than the typical cheesecake because we all know, that low calories don't mean it's healthy. Let's change our mentality, and say yes to wholesome food!

    Recipe Highlights

    half eaten mini blueberry cheesecake.

    Texture and flavour - Nutty base with super creamy cheese filling flavoured naturally with blueberries.

    Size - 10 mini cheesecakes or makes 1 whole 7-inch (18 cm) cheesecake (needs longer chilling time).

    Level - Easy, all you need is to blend and whisk.

    Occasions - Perfect to prepare during hot seasons as they require no cooking, amazing for parties or family get together.

    Lets Talk Ingredients

    ingredients for healthy blueberry cheesecake.

    Blueberry - Use fresh or frozen, they both work. If using frozen, thaw them first.

    SWITCH IT UP: Use other berries such as raspberries, blackberries or strawberries.

    Cream cheese - Full-fat natural, please. You can use light cream cheese but you need to experiment with the amount of gelatine to help it set because it won't be the same.

    SUBSTITUTION: Use full-fat natural Greek yogurt.

    Sweetener - I use erythritol. You can use whatever dry sweetener that you prefer, for example, Stevia. Don't use liquid sweetener as it won't make the cheesecakes set properly unless you go ahead and experiment with adding more gelatine.

    Gelatine - I use natural powdered gelatine with the amount to set 1 cup (250 ml) of liquid.

    SUBSTITUTION: Use agar agar instead. Follow your packet's instructions on how to use it. Use the amount to set (as mentioned above) as needed because it's different between brands.

    How To Make Them Set

    mini blueberry cheesecakes from top view.

    I've tested setting these cheesecakes using 2 different methods and they both work great.

    • In the freezer - 2 hours, the fastest way. But you need to leave them at room temperature for 15 minutes before serving so that you can enjoy the creamy texture.
    • In the fridge - the coldest part in the fridge takes 4 hours.

    How Long Do They Last Outside The Fridge?

    3 mini blueberry cheesecakes on a table.

    These cheesecakes have gelatine, yes. But as with any other cheesecake, they need the cold to maintain their shape, texture and flavour.

    Don't leave them out at room temperature for more than 30 minutes.

    Serve just when you're about to eat them (unless they're frozen). If not, keep them in the fridge all the time, for up to 3 days.

    More Healthy Recipes

    • No-bake mango cheesecake
    • 4-ingredient peach upside-down cake
    • Strawberry cheesecake shots
    • Carrot cake muffins with glazing
    • Oats banana muffins

    Recipe Video

    📖 Recipe

    mini blueberry cheesecakes on a cake stand.

    Healthy No-bake Blueberry Mini Cheesecake

    Nutty base, creamy cheese filling naturally flavoured with blueberries. No refined-sugar. Very easy to make and perfect to serve at gatherings. Delicious!
    Author: Bea & Marco
    5 from 2 votes
    Print Pin Rate
    Servings: 10 pieces
    Prep Time20 mins
    Chill Time2 hrs
    Total Time2 hrs 20 mins

    Ingredients  

    The Base

    • ½ cup walnuts (50 g)
    • ½ cup almond flour (45 g)
    • 1 tablespoon maple syrup or honey

    The Filling

    • ⅔ cup fresh blueberry (100 g)
    • 1 tablespoon lemon juice
    • 16 oz full fat cream cheese (450 g), room temperature
    • ½ cup sweetener (60 g)
    • 1 ½ teaspoon powdered natural gelatine
    • 1 tablespoon water
    Prevent your screen from going dark

    Instructions

    The Base

    • Blend walnuts and almond flour in a food processor into a fine texture. Add in maple syrup and blend for a few more seconds to make everything comes together.
    • Divide equally into 10 muffin papers, places in a muffin pan. Using the back of a spoon, press the base evenly. Place in the freezer for 30 minutes.

    The Filling

    • Blend blueberry and lemon juice using a hand blender. Pour into a bowl together with sweetener and cream cheese. Using a whisk, mix until everything is well combined. Set aside.
    • Into another bowl, mix gelatine and water. Leave to soak for 5 minutes. Then heat geantly in microwave until gelatine is fully dissolved. Add 1-2 tablespoon of cream cheese mixture into the bowl and mix well.
    • Now pour into the cream cheese mixture and immediately whisk until everything is well combined. Divide evenly into the muffin pan and smooth out the top.
    • Place in the freezer for 2 hours, leave at room temperature for 15 minutes before serving. Or chill in the coldest part of the fridge for 4 hours. Enjoy!

    Notes

    I'm the queen of freezing everything, but, for this beauties, I would not recommend you freezing them longer than instructed (or until frozen solid hard). Why? The combo of gelatine and blueberry juice will turn the filling texture into ricotta-like when you thaw them (I already tried).

    Nutrition Facts

    Calories: 246.4kcal, Carbohydrates: 18.2g, Protein: 5.6g, Fat: 22.6g, Saturated Fat: 9.8g, Cholesterol: 45.8mg, Sodium: 144.1mg, Potassium: 101.4mg, Fiber: 1.3g, Sugar: 4.4g, Calcium: 65.8mg, Iron: 0.5mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Healthy No-Bake Lemon Cheesecake Cups
    • Healthy Mango Cheesecake (No-Bake)
    • Easy Raspberry Cheesecake Shots (Small Batch Dessert)
    • Peanut Butter Cheesecake Tarts

    Reader Interactions

    Comments

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    1. Tanja says

      February 02, 2022 at 1:50 pm

      I would really like to make this, but an unhealthy version. What would I need to substitute?

      Reply
      • Bea says

        February 04, 2022 at 11:35 am

        You could make my classic raspberry cheesecake here. hope it helps.

        Reply
    2. Emily Lai says

      August 05, 2021 at 6:53 pm

      If I want to use a regular cake mold instead of cupcake molds, what size should I prepare for this recipe?

      Reply
      • Bea says

        August 06, 2021 at 2:11 pm

        Sorry Emily, I haven't tried converting this one to big mould so I cannot say for sure.

        Reply
    3. Camilla Hein says

      June 04, 2021 at 11:36 am

      5 stars
      Hello Bea, I made this recipe using mixed berries instead and the cheesecake came out so great!
      Thank you for this easy and healthy recipe.
      I love all your healthy recipes by the way <3.

      Reply
      • Bea says

        June 04, 2021 at 12:48 pm

        Hi Camilla! I'm happy that you gave it a go and liked it. Yes, mixed berries are delish also, right? Thank you for your feedback and keep checking in, more healthy recipes are coming! 😉

        Reply
    4. Lance says

      June 02, 2021 at 2:39 pm

      How many calories are these each please

      Reply
      • Bea says

        June 02, 2021 at 5:19 pm

        Hi! I will try to calculate the nutrition values when the time permits.

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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