Close

July 30, 2020

No Bake Individual Blueberry Cheesecakes

no bake blueberry cheesecake

print
Serves 6

If you follow me you know I do not sacrifice flavour when I put my Mairlyn spin on a dessert. This lower fat, lower sugar no bake blueberry cheesecake has just the right amount of sweet, blueberries and cheesecake flavour to satisfy your cheesecake wishes.

Blueberry Sauce:

2 cups fresh blueberries divided – this is recipe speak for you need some in this and some in that…

2 Tbsp sugar or sweetener of your choice – see below

1 ½ teaspoons cornstarch – for GF make sure the cornstarch is labelled gluten free

¾ cup cold water

 

Cheesecake filling:

4 oz. low fat cream cheese (that’s half a regular package of cream cheese) at room temperature, not the no fat version

2 tablespoons frozen orange juice concentrate, thawed

¾ cup 0% fat plain Greek yogurt

Zest of one lemon, optional

 

Crust:

3-6 S-Biscuits or 3-6 cookies of your choice as to how much “crust” you want, crushed – to make this a GF dessert choose a GF cookie – see below

 

Instructions:

  1. Rinse blueberries and let air dry on a clean tea towel or pat dry.
  2. Blueberry Sauce: In small saucepan, combine ½ cup of the blueberries, sugar or sweetener of your choice, cornstarch, and the water. Stir until cornstarch is dissolved.
  3. Bring to a boil; stir until sauce is a clear purple color, has thickened. It takes about 3- 5 minutes. Remove from the heat and immediately add 1 cup blueberries. Stir in and set aside to cool. Doing the math, you should have ½ cup blueberries left…..
  4. Cheesecake filling: Meanwhile in small bowl beat the low fat cream cheese until smooth. Add orange juice concentrate and continue beating until smooth. Gently beat in yogurt.
  5. Get out 6 martini glasses or any other show stopping small glasses you have.
  6. Place about 1/6 of the crushed cookies into the bottom of each glass; top with about 2 Tbsp of the Blueberry Sauce and about 2 Tbsp of the Yogurt mixture; repeat.
  7. Spoon the remaining ½ cup blueberries equally over the top of each serving. Sprinkle with zest if using.
  8. Serve right away or store in the fridge for up to 3 hours.

Makes 6 servings

Nutritional breakdown Without biscuits:

112 Calorie,  3.4 g fat, 1.9 g sat fat, 0 g trans fat, 12 mg cholesterol, 17.2 g carbs, 1.3 g fibre, 13.3 g sugar, 4.2 g added sugar, 5.3 g protein, 86 mg sodium, 173 mg potassium

Carb Count: 1 serving

 

Nutritional breakdown With biscuits: (based on 1 biscuit per serving)

212 Calories, 5.4 g fat, 2.1 g sat fat, 0 g trans fat, 17 mg cholesterol, 36.2 g carbs, 2.3 g fibre, 20.3 g sugar, 11.2g added sugar, 7.3 g protein, 171 mg sodium, 204 mg potassium

Carb Count: 2 servings

This recipe was adapted from Healthy Starts Here (Whitecap 2011) by Mairlyn Smith P.H.Ec.

Professional Home Economist tips:

  • Living with diabetes, feel free to use the sweetener of your choice.
  • Not a fan of cookie crusts? Skip the cookie altogether.

To watch me dem this recipe check out my Facebook Fan Page mairlyn.smith

 

6 Comments on “No Bake Individual Blueberry Cheesecakes

tracy east
July 30, 2020 at 4:24 pm

Hi Marilyn! I love making the recipes in your cookbooks and your videos. They are the most used cookbooks I own. What brand gluten free graham crackers did you use and where did you find them? I have never seen gluten free graham crackers. I live in Burlington so would have similar stores to you. Thanks for Wednesday nights!

Reply
Mairlyn
August 6, 2020 at 4:34 pm

Hi Tracy,
Bless your kind heart for your kind words.
I bought the GF graham crackers at a health food store and I shop at the Big Carrot, Whole Foods and a local store when I’m looking for GF so I’m not sure which one it was.
The brand is kinnikinnick and they are called S’moreables
Hope that helps,
Peace, love and fibre,
Mairlyn

Reply
Barbara Retz
August 5, 2020 at 4:07 pm

Sounds yummy

Reply
Mairlyn
August 6, 2020 at 4:32 pm

Hope you love it!
Peace, love and fibre,
Mairlyn

Reply
Angela
August 6, 2020 at 2:27 pm

I am definitely going to try these Mair! I would like to make them gluten free so my friend can enjoy them also.
Can you recommend a gluten free cookie to use and what would you use in place of canola oil?
Have a wonderful day!❤️

Reply
Mairlyn
August 6, 2020 at 4:31 pm

The GF cookie i used, and bought at a health food store, was S’moreables and the brand name is kinnikinnick
Re: the canola oil, it would depend on it’s application.
What do you want to use it for?
Peace, love and fibre,
Mairlyn

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *