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For those days where you just don’t want to turn on the oven! This dairy-free blueberry cheesecake is gluten-free and is no-bake, too!

Total Prep Time: 30-40 minutes Makes: 8-10 servings

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


Crust Ingredients
3 cups organic desiccated coconut
1/4 cup xylitol
2 duck eggs or flax egg alternative (2 tablespoons ground flax and 6 tablespoons of water, blend until thick)
1/4 cup dairy-free butter alternative
1 teaspoon organic coconut oil

Filling Ingredients
2 packages (16 oz) Kite Hill dairy-free cream cheese, softened
1/2 cup xylitol
1 can organic, full-fat coconut milk
1-2 cups organic blueberries
1 teaspoon organic vanilla extract

Topping Ingredients
1 cup organic blueberries


To make crust, brush inside of cake tin with coconut oil, then line bottom with parchment paper.

Preheat oven to 350 degrees.

Mix coconut, melted butter alternative, eggs, and xylitol.

Spoon mixture into tin with wet hands. Press coconut mixture around sides and bottom until tin is covered.

Bake 20-25 minutes until golden and firm.

Remove from oven and cool.

For the filling, beat cream cheese until soft.

Add vanilla and xylitol and blend.

In a different bowl, whip coconut milk into stiff peaks, then fold into cream cheese mixture.

Add blueberries and gently stir.

Spoon filling into coconut crust and chill for at least 4 hours.

Top with blueberries, and enjoy!

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