Bursts of fresh blueberries complimented with zesty lemon incorporated into a sweet, tangy Greek yogurt based dessert: this no-bake blueberry lemon cheesecake is one of those perfect easy summertime treats!
The Easiest No-Bake Blueberry Lemon Cheesecake Recipe
August always seems to be one of the craziest months. Between the heat waves, classes starting, and last-minute vacations and summer plans I’ve come to associate this month with a very busy schedule! As a result of me being too stubborn to give up prioritizing a homemade dessert to have on hand for the week, I’ve also come to associate August with exclusively making my favorite no-bake recipes!
Although my post-grad school lifestyle is much less chaotic and stressful, August heat still keeps me leaning on no-bake desserts this time of year.
No-bake cheesecakes are one of the easiest no-bake recipes to make. All it takes is a little bit of gelatin and a really good gluten-free no-bake crust! Traditional cheesecake can be super annoying to make, but this no-bake blueberry lemon cheesecake recipe is beyond simple. It’s nearly impossible to over-mix or over-bake like baked cheesecakes that are made with eggs can be. This no-bake blueberry lemon cheesecake also doesn’t require you to have your oven on for hours in summertime heat waves!
A Seasonal Blueberry Lemon Dessert
Blueberries and August go hand-in-hand for me. The second this time of year rolls around, I’m immediately taken back to going on hikes to pick wild blueberries and going home to make delicious blueberry pies, muffins, tarts immediately!
Most of those blueberry recipes I remember from that time included lemon. Seasonal blueberry lemon desserts are simply the best. There’s something about the sweet tart blueberry flavor paired with the zesty sourness of a fresh lemon that make the perfect flavor combination!
A Gluten-Free Low Sugar Cheesecake
My secret to making the best gluten-free low sugar cheesecake is the combination of plain Greek yogurt and monk fruit. Plain Greek yogurt is one of my favorite ingredients to use in any recipe that needs a creamy base. Not only does it have a naturally low sugar content, but it also packs a lot of protein and healthy fats too!
Monk fruit is my absolute favorite sugar replacements at the moment. It doesn’t seem to have the weird aftertaste that a lot of other non-nutritive sweeteners have and I love that I don’t have to use as much of it to pack the same amount of sweetness as traditional sugar.
My other new favorite gluten-free low sugar ingredient recently has been pecan flour. It’s very similar to almond flour, but it has a stronger slightly sweet nutty pecan flavor and it’s much darker since it includes the “skins”. I love using pecan flour for gluten-free pie crusts since it contributes to a dynamic flavor profile and sturdy texture, even when it’s not baked!
What You’ll Need
- Large Food Processor
- 8″ Spring Form Pan
- Parchment Paper
- Pecan Flour (or other nut-based flour)
- Coconut Oil
- Plain Greek Yogurt
- Grass-Fed Gelatin
- Blueberries
- Monk Fruit
- Dried Lemon Zest
- Pure Vanilla Extract
- Sea salt
- Cinnamon
- (Optional) Coconut Butter
How to Make No-Bake Blueberry Lemon Cheesecake
Step 1: Cut a sheet of parchment paper into a circle to fit the bottom of the springform pan. Prepare a pan by placing the parchment paper on the bottom and set aside. Prepare the blueberries by microwaving them for 45 seconds and slightly mashing them with the back of a spoon. Set aside to cool.
Step 2: Combine the pecan flour, cinnamon, sea salt, and coconut oil into the bowl of a large food processor. Pulse on high for about 45 minutes, until a thick mixture forms.
Step 3: Transfer the mixture to the prepared springform pan and press evenly over the surface of the bottom of the pan. Place in the freezer while you make the filling.
Step 4: Combine the plain greek yogurt, mashed blueberries, lemon zest, monk fruit, and vanilla into the bowl of a large food processor. Pulse on high for about 45 seconds. Turn the food processor to the lowest speed and slowly add the gelatin.
Step 5: Transfer the Greek yogurt cheesecake filling to the springform pan over the chilled pecan crust. Use a spatula to evenly spread the blueberry lemon cheesecake mixture over the crust. Cover and refrigerate for at least 2 hours before slicing and serving!
Although it’s totally optional, I love decorating this no-bake blueberry lemon cheesecake with extra blueberries, melted coconut butter, and hemp hearts.
More of My Favorite No-Bake Desserts:
- Gluten-Free No-Bake PB Date Bars
- No-Bake Paleo Chocolate Hazelnut Bars
- No-Bake Espresso Chocolate Truffles
- No-Bake Raw Vegan Chocolate Hazelnut Cinnamon Rolls
- No-Bake Coconut Cookie Collagen Bars
No-Bake Blueberry Lemon Cheesecake (Gluten-free, Low Sugar)
- Prep Time: 15 minutes
- Set Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
The easiest no-bake blueberry lemon cheesecake recipe made with healthier gluten-free low sugar ingredients. This seasonal dessert is based with Greek yogurt to offer a high-protein satisfying sweet treat! Grain-Free, Gluten-Free, Refined-Sugar-Free, Low Sugar, High Protein.
Ingredients
No-Bake Pecan Crust
- 3 cups Pecan Flour (360g)
- 1/2 cup Coconut Oil (110g)
- 1 tsp Ground Cinnamon
- 1/2 tsp Sea Salt
Cheesecake Filling
- 24oz Plain Greek Yogurt (680g)
- 1/2 cup Fresh Blueberries (95g)
- 1/4 cup Granulated Monk Fruit (50g)
- 2 tbsp Grass-Fed Beef Gelatin (20g)
- 2 tsp lemon zest
- 1/2 tsp pure vanilla extract
Optional Garnish
- Melted Coconut Butter
- Mashed or sliced Blueberries
- Hemp Hearts
- Coconut Flakes
Instructions
- Prepare a 8″ springform pan by lining the bottom with a sheet of parchment paper, cut into an 8″ circle. Set aside.
- Prepare the blueberries by microwaving them for 45 seconds. Mash the warm berries lightly with the back of a spoon and set aside to cool.
- Combine the pecan flour, melted coconut oil, cinnamon, and sea salt in the bowl of a large food processor. Pulse on high for about 45 seconds until a thick mixture forms.
- Transfer the pecan pie crust mixture to the prepared springform pan. Press evenly to cover the surface of the bottom of the pan. Place in the freezer while you make the filling.
- Combine the plain Greek yogurt, mashed and cooled blueberries, monk fruit, lemon zest, and vanilla into the bowl of a large food processor. Pulse on high for 45 seconds until a smooth, creamy mixture forms.
- Turn the food processor to the lowest speed and slowly add the gelatin. Turn off immediately after adding.
- Transfer the cheesecake filling mixture to the chilled pecan crust in the springform pan. Use a spatula to spread the mixture evenly. Place in the refrigerator covered to set for at least 2 hours before serving.
- (Optional) Top with more blueberries, melted coconut butter, coconut flakes, and hemp hearts and enjoy!
Notes
Do not freeze!!! Store leftover cheesecake in an airtight container in the refrigerator for up to 10 days.
- Category: something sweet
- Method: no-bake
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3
- Fat: 25
- Carbohydrates: 13
- Fiber: 2
- Protein: 9
Keywords: no-bake, gluten-free, low sugar, low sugar dessert, grain-free, refined-sugar-free, easy dessert, no-bake cheesecake, Greek yogurt, low carb, gluten-free dessert, no-bake recipe, blueberry lemon
