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. Just like my healthy blueberry crumb bars!
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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
Texture and flavor - Nutty base with a super creamy cheese filling flavored naturally with blueberries.
Size - 10 mini cheesecakes or make 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
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. The fat content will help set the cheesecakes without gelatin, just like my no-bake key lime pie. 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
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?
These cheesecakes have gelatine, yes. But as with any other cheesecake, they need the cold to maintain their shape, texture, and flavor.
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
Healthy No-bake Blueberry Mini Cheesecake
Video
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
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
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Kathy Tindeson says
I love your healthy recipes! I made this recipe last weekend and everybody loved it. keep on going and thanks for sharing with us!
Bea & Marco says
Awesome! I'm happy to hear that, Kathy. Thanks for leaving your feedback!
Tanja says
I would really like to make this, but an unhealthy version. What would I need to substitute?
Bea says
You could make my classic raspberry cheesecake here. hope it helps.
Emily Lai says
If I want to use a regular cake mold instead of cupcake molds, what size should I prepare for this recipe?
Bea says
Sorry Emily, I haven't tried converting this one to big mould so I cannot say for sure.
Camilla Hein says
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.
Bea says
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! 😉
Lance says
How many calories are these each please
Bea says
Hi! I will try to calculate the nutrition values when the time permits.