Blueberry and Lemon Cheesecake

This no-bake cheesecake is a chilled dessert that doesn’t need an oven, making it super easy to prepare and perfect for warm days or when you want a quick, delicious treat. It has a crumbly gluten-free crust, a creamy lemon-infused filling, and a fresh, fruity blueberry topping. The result is rich, smooth, and refreshing, all without any baking!!

This no-bake (almost raw) vegan blueberry cheesecake will melt in your mouth. It’s creamy, rich, sweet, and fruity. When it comes to effortless indulgence,Blueberry and Lemon Cheesecake is the gold standard. My family love it. I hope will be for your family as well. 

Table of Contents

• Why You’ll Love This Recipe
• Ingredient Notes
• Blueberry and Lemon Cheesecake
• How to Make Blueberry and Lemon Cheesecake
• Secrets to Success
• Recipe Variations 
• Storage Tips
• Recipe FAQs
• Related post
  
  

Why You’ll Love This Recipe

You’ll love Blueberry and Lemon Cheesecake because it perfectly balances sweet and tangy flavors. The juicy blueberries add a natural sweetness and a burst of fruity freshness, while the lemon brings a bright, zesty kick that wakes up your taste buds. Together, they create a deliciously refreshing dessert that never feels too heavy.

Plus, this cheesecake is creamy and smooth, making every bite feel like a little moment of pure indulgence. It’s the kind of treat that’s easy to share with family or enjoy all by yourself when you want something special but simple.

Ingredients Note:

These ingredients aren’t just tasty but also offer amazing benefits for your health too, just like:

• 100 grams GF rolled oats
  Gluten-free rolled oats are a great source of fiber, which helps support digestion and keeps you feeling full longer. They also contain important nutrients like manganese, magnesium, and B vitamins that support energy and heart health.
  
• 100 grams pitted dates
  Dates are naturally sweet and rich in antioxidants, which help fight inflammation and support overall cell health. They also provide potassium and fiber, which aid in digestion and support healthy blood pressure levels.
  
• 4 GF vanilla wafers
  Gluten-free vanilla wafers can offer a lighter alternative for those with gluten sensitivity, helping reduce bloating and digestive discomfort. When made with cleaner ingredients, they can satisfy sweet cravings with minimal processed additives.
  
• 100 grams of frozen or fresh blueberries:
  Blueberries are rich in antioxidants, especially vitamin C and anthocyanins, which help fight inflammation and protect against cell damage. They also support brain health and improve heart function by lowering blood pressure.
  
• 2 lemon-flavored vegan yogurts:
  Vegan yogurt provides probiotics that promote gut health and improve digestion. The lemon flavor adds vitamin C, which boosts immunity and aids in skin health.
  
• 1 tablespoon of unflavored gelatin:
  Gelatin supports joint health by providing collagen, which strengthens skin, hair, nails, and connective tissues. It also aids digestion by improving the lining of the stomach and intestines.
  
• Juice of ½ lemon:
  Lemon juice is high in vitamin C, which boosts the immune system and promotes healthy skin. It also aids digestion and helps balance the body’s pH levels.
  
• 2 tablespoons of maple syrup or sweetener of your choice:
  Maple syrup contains antioxidants and minerals like zinc and manganese that support immune function and energy production. Using natural sweeteners in moderation can be a healthier alternative to refined sugars.

Secrets to Success

• This dessert is delicious with vegan vanilla ice cream or meringues on top.
• This dessert will keep in your fridge for 5 days.

Recipe Variations

Here are two delicious varieties of Blueberry and Lemon Cheesecake that you can try at home.

1. Classic No-Bake Blueberry Lemon Cheesecake
For the crust, mix 1 ½ cups gluten-free graham cracker crumbs with ¼ cup melted coconut oil and press into a 9-inch pan. For the filling, blend 16 oz cream cheese, ¾ cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until smooth. Fold in 1 cup fresh blueberries, then pour the filling over the crust and chill for at least 4 hours before serving

2. Vegan Blueberry Lemon Cheesecake
Soak 1 ½ cups raw cashews in water for 4 hours, then drain. Blend cashews with ½ cup coconut cream, ½ cup maple syrup, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until creamy. For the crust, combine 1 ½ cups almonds, 1 cup dates, and 2 tablespoons coconut oil in a food processor, press into a pan, then layer the cashew filling and top with 1 cup blueberry puree. Freeze for 3-4 hours to set.

Recipe FAQs

1. Can I use frozen blueberries?
Yes! Frozen blueberries work great and can be used straight from the freezer. Just thaw them a little before adding to the cheesecake to avoid extra moisture.

2. How long does the cheesecake need to chill?
It’s best to chill the cheesecake for at least 4 hours, but overnight is even better. This helps it set properly and makes it easier to slice.

3. Can I make this cheesecake vegan?
Absolutely! You can use dairy-free cream cheese or soaked cashews for the filling, and coconut oil or vegan butter for the crust. It will still taste creamy and delicious!

Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness

Enjoyed it!

xo,

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