Low Carb No Bake Blueberry Cheesecake
“I like cheesecakes, so to make a low carb no bake blueberry cheesecake was a brilliant discovery.” Low Carb No Bake Blueberry Cheesecake – You must try this recipe.
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- 1/2 stick butter melted
- 2 tsp granulated sweetener of choice or more, to your taste
- 1/4 cup desiccated/shredded coconut unsweetened
- 1 cup almond meal/flour
- 3 tsp powdered gelatine see recipe notes
- 2 cups boiling water
- 2 tbsp granulated sweetener of choice or more to taste
- berry essence
- 1.1 lb cream cheese full fat, not spreadable
- 1 cup blueberries frozen or fresh
- Mix the melted butter and sweetener together.
- Add the almonds and coconut, then press into a greased, lined flan dish.
- Refrigerate whilst making the topping.
- Dissolve the gelatine (or jello boxes) in 500ml / 2 cups boiling water.
- Add the cream cheese, sweetener and flavouring.
- Mix slowly to begin melting the cream cheese then use a stick blender with the blade attachment to get it really smooth.
- Using the blade attachment on your stick blender, puree the fresh/frozen blueberries until smooth.
- Fold the blueberries into the cheesecake mixture and stir until thoroughly combined.
- Pour onto the prepared base, then refrigerate until ready to serve.
- Add fresh berries and melted chocolate (optional) to garnish.
- Enjoy! 🙂
- An alternative version is to replace the gelatine, sweetener, flavouring and berries with 2 boxes of sugar free jelly/jello.
Per Serving: 240 calories; 22 g fat; 6 g carbohydrates; 5 g protein.
Recipe by: Kiro, Photo Credit: Amallia Eka
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