No Bake Chocolate Blueberry Cheesecake in a Jar
This easy no bake chocolate blueberry cheese cake in a jar is rich, thick and creamy with no added sugar.
Servings 6 Jars
Calories 420kcal
Ingredients
Base
- 1 cup Almond flour or Almond Meal
- 2 tablespoons Butter melted
- 2 tablespoons Powdered sweetener that measures like sugar
- 2 tablespoons Unsweetened cacao powder
Cheesecake Filling
- 2 cups/16oz Cream cheese at room temperature
- 1 cup Heavy cream (or thickened cream)
- ½ cup Powdered sweetener that measures like sugar
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsweetened cacao powder
Garnishes
- Fresh or frozen blueberries on top
- Shaved sugar free chocolate bar scattered on top
Instructions
- Base: Mix all the ingredients for the base in a bowl until it resembles a chocolate “soil”. Divide mixture into six cups. Refrigerate them while making the rest of the cheesecake.
- Softening Cream Cheese: Place softened cream cheese in a large bowl. Use an electric mixer to beat until creamy. Then add powdered powdered sweetener that measures like sugar, cacao powder and vanilla extract. Mix to combine.
- Whipping the Cream: In a different bowl, whip heavy cream until firm picks. Next, combine whipped cream with the cream cheese mixture.
- Fill Jars: You can either use a piping bag for a fancy look or a spoon. Divide the cheesecake filling into the prepared cheesecake jars and refrigerate for one to two hours for the cheesecake to set.
- Before serving: Garnish with some fresh fruit, whipped cream or shaved chocolate.
Notes
- Cream Cheese: this is the basis of the filling and you’ll need two blocks. Its best to get the cream cheese out of the fridge and hour or two before making this recipe so that it softens and is easier to beat and whip with the cream.
- Cocoa Powder: using unsweetened cocoa powder is best and provides a deep and rich chocolate flavour. You can find it in the health food aisle of most supermarkets.
- Almond Flour/Almond Meal: sometimes is says Almond Flour on the packet, but it is actually Almond Meal. Look for an Almond Meal/Almond Flour this more gritter, has a rougher texture. Almond flour tends to be more powder like, and almond meal is more grittier. It provides more texture and complements the creaminess of the filling. Its harder to get a “chocolate dirt” effect with almond flour that is too powdery.
- Granulated Sweetener: any granulated sweetener that measures like sugar will work, but it should be powdered as it will be going in the cheesecake filling. Using a powdered sweetener means it will disappear into the creamy filling so you wont see it or feel it when eating the cheesecake. (Check out my recipe tips for making powdered sweetener out of granulated)
- Cream: Heavy cream or Thickened cream works best for whipping and mixing in with the cream cheese. This also helps to add lightness to the cheesecake and gives it body.
- Butter: this is used in the base of the cheesecake to create the chocolate dirt. Any butter will work and margarine could be substituted.
- Vanilla Essence: this adds an additional level of flavour that complements the chocolate
- Blueberries: Frozen or Fresh will work. If in season, I recommend using fresh, otherwise frozen berries work just as well.
- Addins: 1 tablespoon ofpeanut butter or other nut butter stirred through. 2 tblespoons of espresso or instant coffee (dissolved in water), ¼ cup blueberry jam swirled through, a few whole hazelnuts at the bottom on top of the base.
- Toppings: Shaved chocolate, fresh or frozen blueberries, orange zest.
- To lighten up the recipe: To make this recipe on the lighter side, I would recommend using extra light cream cheese, light cream (make sure it is suitable for whipping) and low fat butter. Still delicious just lower in calories and fat.
- Jars sizes and adjustments:
- 8 oz/250 ml (1 cup): this could be a mason jar or any other type of jar the same size. If using this size, the recipe will make 6 generous servings. (this is what I used)
- 4 oz/125 ml (½ cup): mini jars are a great alternative if you like smaller desserts, or want to make the recipe go further without doubling it. Use 12 mini jars to make 12 mini cheesecake jars.
- 6 oz/180 ml (3/ cup): if your looking for something in between this might be a good option and with this recipe will make around 9 cheesecake jars.
Nutrition
Calories: 420kcal | Carbohydrates: 22g | Protein: 8g | Fat: 40g | Saturated Fat: 20g | Fiber: 2g | Sugar: 4g