Healthy No-bake Blueberry Mini Cheesecake

mini blueberry cheesecakes on a cake stand.

5 from 5 votes

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!

Prep Time20

Chill Time2

Total Time2 20

Servings: pieces

Author: Bea & Marco

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

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