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  • Jefferson Adams

    Gluten-Free No Bake Blueberry Cheesecake (Video)

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      This gluten-free no-bake blueberry cheesecake is gorgeous to look at, and begs for a fork, plate, and a cup of coffee.

    Image: thecookingfoodie.com
    Caption: Image: thecookingfoodie.com

    Celiac.com 12/07/2019 - Our recipe for Gluten-Free No Bake Cheesecake with cherries was one of our most popular recipes of all time. This gluten-free no-bake cheesecake recipe comes to us via thecookingfoodie.com, and and looks every bit as enticing as ours. We've included a link to the video. Remember, we modified the original version to be gluten-free, so keep that in mind if you watch the video. 

    Gluten-Free No Bake Blueberry Cheesecake Video:

    Gluten-Free No Bake Blueberry Cheesecake

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    • Almond Crust:
    • ¾ cup finely crushed almonds
    • ¾ cup almond meal
    • 2 tablespoons granulated sugar
    • 2-3 tablespoons butter, room temperature


    • 3 cups blueberries fresh or frozen
    • 2 tablespoons granulated sugar
    • 2 cups cream cheese
    • ⅔ cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon juice
    • 1 cup powdered sugar or less if your blueberries are sweet
    • 2 teaspoons gelatin powder
    • ¼ cup cold water


    • 1½ teaspoons gelatin powder + 2½ tablespoons cold water
    • 1¾ cups blueberries fresh or frozen
    • 2 tablespoons sugar
    • ⅓ cup cold water


    Gluten-Free Almond Meal Crust
    Use a pre-made gluten-free crust, or make from scratch with crushed almonds and almond meal.

    Place all nut crust ingredients in a mixing bowl and mix well. Add melted butter slowly, and mix until combined. 

    Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan.

    Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.

    Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and refrigerate while making the filling.

    Cheesecake Filling
    In a small saucepan, heat blueberries, lemon juice and sugar until sugar dissolves and the berries soften. Blend until smooth, and allow to cool.
    Stir gelatin powder and water into a small bowl, as per instructions. Allow to bloom for 10 minutes.

    In a large bowl, beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.

    Melt the gelatin in the microwave for 15 seconds. 

    Temper the gelatin by slowly adding a few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. 

    Stir back into the cheesecake mixture and keep stirring until combined.

    Pour mixture into the springform pan, spread evenly. 

    Freeze for 1 hour while you make the topping.

    Blueberry Jelly Topping
    In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. 

    In a small sauce pan place 180g blueberries, water and sugar. 

    Cook over medium-high heat, stirring occasionally until the sugar is dissolves. 

    Remove from heat, blend until smooth. 

    Add bloomed gelatin and stir until the gelatin is melted and incorporated. 

    Let cool to room temperature and pour over the cake.

    Refrigerate the cake overnight.
    Cut into wedges while still cool. Serve chilled, or at room temperature.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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