Easy No Bake Blueberry Cheesecake

Servings: 2

Author:

Prep Time:
5 minutes

Cook Time:
10 minutes

Resting in Fridage:
30 minutes

Total Time:
45 minutes

Dessert

American

dessert cheesecake Banana Blueberry Bread

Instructions

1 In a small pot combine blueberries and powdered sugar. Turn the heat to medium
low. Cook for 2-3 minutes stirring often until the blueberries begin to get warm
and start softening.
2 Using a heavy spatula smash your blueberries against the bottom and sides of
your pot. Do this for a few minutes until you have a lumpy jam consistency. Then
turn the heat off and allow the blueberry compote to cool, about 10 minutes
3 While the bluberries are cooling, add the cream cheese, almond flour, and lemon
zest to a blender.
4 Once the bluberries have cooled pour them into the blender. Then blend all
ingredients until smooth, about 1 minute.
5 Spoon equal amounts for blueberry mixture into your serving glasses or ramekins.

Or scoop your blueberry cheesecake mix into a zip lock bag. A Zip lock bag will
allow you to control where your mixture goes inside of your serving glass,
preventing it from making a mess.

Closing the zip lock bag, but not squishing the blueberry cheesecake all the way
down into the corners.’

Next, cut the tip off one of the bottom corners of your zip lock bag. Making a
hole in the bag about ½ inch in diameter.’ Now sqeeze your blueberry cheesecake
filling into your serving dish, squeezing half into your first glass, then do
the same thing in the second glass.
6 Top with crumbled graham crackers and a few additional blueberries.
7 Place in the fridge to allow to set up for a minimum of 30 minutes before
serving.