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.
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
While the bluberries are cooling, add the cream cheese, almond flour, and lemon zest to a blender.
Once the bluberries have cooled pour them into the blender. Then blend all ingredients until smooth, about 1 minute.
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.
Top with crumbled graham crackers and a few additional blueberries.
Place in the fridge to allow to set up for a minimum of 30 minutes before serving.
Macro Nutrition
Nutrition Facts
Easy No Bake Blueberry Cheesecake
Amount Per Serving
Calories 566Calories from Fat 392
% Daily Value*
Fat 43.6g67%
Saturated Fat 24.4g153%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 0g
Cholesterol 100mg33%
Sodium 338mg15%
Potassium 174.8mg5%
Carbohydrates 43.7g15%
Fiber 4.4g18%
Sugar 28.5g32%
Protein 8.2g16%
Vitamin A 2.5IU0%
Vitamin C 9.5mg12%
Calcium 15.2mg2%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.