Sugar-Free No-Bake Blueberry Cheesecake 無糖藍莓芝士凍餅

It’s blueberry picking season in mid-July and August and we had a fun family outing with other friends at the farm. Freshly picked blueberries are just CAD$3.15 per pound. They are so plumpy and sweet and my kids have been enjoying a big bowl of berries every night after dinner. I reserved some for dessert and made a cheesecake for my own birthday.
七,八月份是採摘藍莓的季節,早陣子EC與朋友們去了農場採摘藍莓,渡過了愉快的一天。 新鮮自摘藍莓每磅只是加幣$3.15,每粒都又大又甜,價格十分相宜,孩子們幾乎每晚晚飯後都吃上一大碗!EC亦趁機留下少許新鮮藍莓為自己的生日製作芝士凍餅。

This is the sugar-free version of my No Bake Blueberry Cheesecake with Chocolate Crust. I replaced white sugar and corn syrup with Swerve, which is a blend of erythritol and oligosaccharide, and oligosaccharide syrup respectively. The crust was made with no sugar added digestive biscuit that I purchased at Walmart. I still prefer Marie biscuits which contain less fat. If I were able to get sugar free Marie biscuits I would love to have another try.
這是藍莓芝士凍餅的無糖版,EC以Swerve(就是赤藻醣醇和果寡糖混合天然糖)和果寡糖糖漿分別取替白糖和粟膠, 餅底方面則使用在Walmart購買的無糖消化餅。 但EC始終喜歡脂肪較少的馬利餅餅底,希望日後遇上無糖瑪利餅時可再試。

No-Bake Blueberry Cheesecake (Sugar Free)

Makes an 6 inch cake


For the Blueberry Compote
200 g fresh blueberries
4 tsp erythritol (I used Swerve sweetener)
2 tsp lemon juice

For the Crust
100 g sugar-free digestive biscuits
30 g unsalted butter, melted

For the Blueberry Cheesecake
10 g powdered gelatin
50 g water
155 g cream cheese
145 g blueberry compote
40 g erythritol (I used Swerve sweetener)
145 g whipped cream

For the Blueberry Glaze
3 g powdered gelatin
15 g water (add to gelatin)
2 Tbsp blueberry compote
35 g water
1 Tbsp oligosaccharides syrup

For Garnish
Fresh blueberries as needed



新鮮藍莓 200克
赤藻醣醇 4茶匙(EC用Swerve)
檸檬汁 2茶匙

無糖消化餅 100克
無鹽牛油溶液 30克

魚膠粉 10克
水 50克
忌廉芝士 155克
藍莓醬 145克
赤藻醣醇 40克 (EC用Swerve)
淡忌廉 145克

魚膠粉 3克
水(加入魚膠粉) 15克
藍莓醬 2湯匙
水 35克
果寡糖糖漿 1湯匙

新鮮藍莓 適量


Directions 做法

For the Blueberry Compote 藍莓醬
Place blueberries, lemon juice and erythritol in a saucepan. Cook over low heat, stirring occasionally, until blueberries are softened and mixture is syrupy, 8 to 10 minutes. Remove from heat. Strain mixture to get rid of the seeds then let cool.

For the Crust 餅底
Wrap bottom of cake ring with plastic wrap. Set aside.

With a food processor, grind up digestive biscuits into a fine powder. Add melted butter and mix until evenly moistened. Evenly press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Store in the freezer until ready to use.

For the Blueberry Cheesecake 藍莓芝士漿
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start.

Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies

With an immersion blender, process blueberry compote, cream cheese and erythritol until smooth. Stir in gelatin mixture until incorporated. Set aside.

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. With a spatula, fold whipped cream into the blueberry cream cheese mixture in three batches until homogeneous. Remove ring from fridge and scrape batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula. Refrigerate until set.

For the Blueberry Glaze 藍莓鏡面
Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Add remaining water, blueberry compote and oligosaccharide syrup and mix thoroughly. Pour mixture over the chilled cake then refrigerate until the glaze has set. Unmold cake and decorate with more blueberries before serving

Freshly picked blueberries were so delicious.

The sugar free ingredients I used for the cake.

If you want to republish this recipe, please link back to this post.

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