simply natalie laura

Lemon Blueberry Cheesecake Slice

I love cheesecakes, not baked cheesecakes though.  There’s something about the taste of a baked cheesecake that annoys me, kinda like trying to fix something that isn’t broken.  Don’t change a good thing.

Blueberries were ridiculously cheap this week so after eating my weight in them I was still left with four punnets.

Cheesecake time!!!!

This recipe is for a thin slice, not really a cake, plus I wanted small, lighter servings.

You will need:

500g light cream cheese

1 tsp vanilla essence

1 lemon- you will need the juice and zest

1.5 cup gluten-free plain flour

1/2 cup shredded coconut

2 punnets blueberries

3 tbs Natvia for Baking

1 tbs gelatin plus 100ml boiling water

3/4 cup unsalted butter

Pre-heat a fan forced oven to 180 degrees.

Line a medium slice tin or dish with baking paper and also spray the paper with non stick oil.

Cream 1 tablespoon of Natvia for Baking with the butter and 1 tablespoon of lemon zest.


Add in the flour and coconut and combine.


Once thoroughly mixed, spread into the baking dish and bake for 30 minutes. Remove from the oven and cool in the dish.

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While the base is cooling, use a hand held mixer to combine the juice of half a lemon with the vanilla, 1 tbs lemon zest, 2 tablespoons of Natvia for Baking and mix well.  Set aside.

In a saucepan add the remaining Natvia and 1/2 tablespoon of lemon zest to the blueberries and heat for 5-10 minutes, mixing until the berries soften. Leave to cool.


Mix up the gelatin into the boiled water in a small cup, making sure the gelatin has dissolved.

Using the mixer again, slowly pour the gelatin into the cream cheese mixture, making sure everything is combined well.

Pour the cheese cake mixture on top of the cake, spreading evenly.

Spoon the blueberries over the cheese mix, use a knife to swirl and spread the berries through.

Refrigerate overnight & then slice into squares. Serve with extra blueberries or a blueberry sauce if you prefer sweeter desserts.


This recipe is sugar free, low fat & low calorie. At about 100 calories per square. You should be able to cut 12 squares from this recipe.


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