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It’s the third of July, and if you still need a dessert recipe for the Fourth, this Blueberry Cheesecake Delight is your ticket! A healthy remake of an old family favorite, this recipe has its origins in an old Mennonite church cookbook – probably the falling-apart copy with the light blue cover and antiquated metal spiral that still graces the counter in my mom’s kitchen – right next to Necessary Food. 😛 I didn’t actually consult any old cookbooks when making this recipe because these days I prefer to work out of my own head or build from a recipe in my own cookbook, but the idea definitely had its roots in childhood experience, and most of my childhood culinary experiences came from my mom’s collection of black-and-white church cookbooks (no pictures, but plenty of grease spots and notes).
I posted a Strawberry Delight recipe two years ago, but I knew I wanted a blueberry one as well. Since our twenty blueberry bushes are bearing (berrying?)Â prolifically right now, I figured that this was as good a time as any to bring the idea to fruition.
Sorry – I’ll try to restrain the puns.
I always grew up calling layered cream cheese desserts “delights,” but apparently that isn’t the universal norm. A Canadian friend of mine recently asked me if I ever make “blueberry cheesecake,” then proceeded to describe what I had always called “blueberry delight.” In case you’re not familiar with a delight, I’ve included both terms in the name of today’s recipe so we’re all clear on what we’re making for dessert tomorrow.
Speaking of which, I really wanted to post this recipe sooner so people could get last-minute ingredient shopping done over the weekend, but it was a last-minute idea! I apologize that you didn’t have more advance warning, but I hope you’ll forgive me based on the fact that the recipe uses easy ingredients. Not only does it use easy ingredients, but it’s also easy to put together. For a three-layer dessert, it comes together very quickly. I like to refrigerate it overnight so it can firm up and the sweetness can settle out, and the next day it holds its shape beautifully (as you can see in the pictures that I had such fun taking).
Yeah, sorry about the barrage of pictures. I actually had 25 that I wanted to include in this post, but then I figured that you’d get tired of scrolling and never actually make the recipe.
Delights make wonderful potluck and picnic desserts, and this one tastes just like “the real thing” with a perfect balance of sweetness so most people probably won’t even know it’s sugar-free! However, if you want to be sure to get some yourself, maybe you should make a little sign that says, “Trim Healthy Mama APPROVED, sugar free, low carb, gluten free, egg free, nut free,” because we all know that the healthier and more allergy friendly something is, the less it gets eaten at a potluck (unless you’re going to a THM group meeting). It’s a happy fact of life if you’re a leftover-lover.
If you need more picnic ideas, check out the barbecue sauce recipe I posted Friday. In that post, I included lists of other grilling recipes, picnic side dishes, and festive Fourth desserts.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my blueberry recipes
- Strawberry Delight
- 1 c. Briana's Baking Mix*
- 2 tsp. THM Super Sweet Blend
- ¼ tsp. xanthan gum
- -
- 5 T. salted butter, softened
- 8 oz. reduced-fat cream cheese
- ½ tsp. vanilla extract
- ⅛ tsp. THM Pure Stevia Extract Powder
- -
- ½ c. heavy whipping cream
- 1½ c. blueberries
- ¾ c. water
- 1½ tsp. THM Super Sweet Blend
- 1 tsp. lemon juice
- ⅛ tsp. THM Pure Stevia Extract Powder
- -
- 1 tsp. Knox gelatin**
- ½ tsp. glucomannan
- -
- 2 c. fresh blueberries
- CRUST: Whisk the dry ingredients. Beat in the butter with a hand mixer until crumbs form. Press into a greased 8"x8" pan and bake at 350* for 7 minutes. Cool completely.
- CHEESECAKE FILLING: Beat the cream cheese, vanilla, and stevia until smooth. Add the cream and beat until thick and fluffy. Spread over the cooled crust.
- BLUEBERRY TOPPING: Bring the first five ingredients to a boil in a saucepan and simmer (uncovered) for five minutes. Take off the heat and blend with an immersion blender until smooth. Blend in the gelatin and glucomannan, adding the glucomannan while blending so it doesn't clump. Stir in the fresh blueberries gently and cool the blueberry topping to room temperature before spreading it onto the top of the delight.
- Refrigerate the delight overnight to set up completely. Serve.
**If using a beef gelatin such as Great Lakes or THM brand, add an extra ¼ tsp. gelatin.
Want a 9"x13" version? Just double the recipe.
Suggested products:
- Briana’s Baking Mix
- THM Baking Blend
- THM Super Sweet Blend
- Xanthan gum (Amazon)
- Xanthan Gum (iHerb)
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin (Amazon)
- Great Lakes Beef Gelatin (Amazon)
- Great Lakes Beef Gelatin (iHerb)
- THM Just Gelatin
- Glucomannan (Amazon)
Made this today and LOVED it!!! It came out perfect. THANKS! Easy to make, I would double in future for company. YUMMY!
So glad you liked it, Adria!
This looks so yummy- I will definitely try it! I’m kinda new to THM & was looking for a THM friendly sub for blueberry pie filling so I can try to THM-ify a family favorite, Blueberry Crunch. (Pour 1 can of BB pie filling in a pan & top with a cake mix & pecan crumble. Do you think your BB topping would work or do you have a suggestion? Thanks!
Hmm…it might be too runny when warm because the gelatin would be liquid. Maybe try leaving the gelatin out and using some additional glucomannan? You’d have to experiment a little to find the right amount. I would start with 3/4 teaspoon of glucomannan and no gelatin and work from there.
Can you suggest a replacement for glucomannan? I would like to make this but am not able to order this ingredient from Amazon. Can I use collagen – would it thicken as well? And if so – how much? Or maybe corn starch in a pinch?
Xanthan gum can often be used in the same amount. Collagen isn’t a thickening agent, and cornstarch isn’t on plan for the THM lifestyle, if you’re following that. 🙂
Just made this last with blackberries & blueberries. Subbed light Laughing Cow for cream cheese & used Gentle sweet. We had it earlier & it was so good. It cut very nicely. We put a dallop of whipped cream on top. Will definitely make again. Raspberry with Lilly’s semisweet chips would be awesome too.
Made this today, and it is delish! Thank you for always sharing your amazing recipes.
This has easily been my favorite summer time treat!! Thank you for the effort you put into your recipes!! I’ve tried several!
I wanted to share a tip in case anyone was trying to back off on so much dairy like I am.
In place of heavy whipping cream, I used full fat coconut milk.
First put the can of coconut milk in the fridge to solidify the fat. The liquid will be on the bottom. I just scooped the amount of fat for the recipe and fluffed it up with my mixer. Then I continued to cream it with the cream cheese as stated.
I didn’t miss the whipping cream at all and it didn’t taste like coconut.
Also I have used frozen blueberries each time for the entire recipe with no problems. This is because fresh blueberries never last long enough (kids 😄) in my house for me to use fresh. In fact, I feel like it makes the jello portion set up really fast by adding frozen berries!
Hope that helps someone else.
Thanks for sharing your tips, Audra!
I’m trying to decide if I should double this for out family cookout. How long does it keep in refrigerator?
For serving to company I wouldn’t make it more than a day in advance. Leftovers that I’m just eating myself – probably best within 4-5 days? I can’t remember it ever lasting that long, so I’m really not sure. 😛 It’ll tend to soften a little more with time.
Can it be made without Glucomannan? Or is there a sub for it?
Glucomannan is a thickener, so I don’t recommend leaving it out. You could probably use xanthan gum in its place in the same amount.
After over 6 years on THM, and enjoying many different desserts, I’m delighted to say this is one of my favorites! Thank you for this amazing recipe!
I think I should frame your comment and put it on the wall in my kitchen. 😛 Thank you so much! I’m so glad you enjoyed it!
Another incredible recipe Briana! Made it for a party and even non-THMers liked it (I kept it my little secret that this was a “healthy dessert”) My mom, who just recently started eating THM, took one bite and couldn’t believe it was on plan. It’s just as good if not better than the junky version I used to make and for a three component dessert it was so easy. As long as everything is prepped, it really doesn’t take more than 2o min. to make. Love that you call it Delight. We always just knew them as blueberry cheesecake bars.
I haven’t gotten to quite yet but I’m definitely going to pre-order your new cookbook. I can’t wait to look through it and see all of your new recipes, which I already know will be wonderful!
Thank you so much! I’m so glad everyone liked it!
Hi! I’m allergic to almonds, can the crust be made with coconut flour?
This crust is made with my baking mix, which doesn’t contain any almonds. 🙂 You can get the recipe for it here: https://www.briana-thomas.com/brianas-baking-mix/
I would love to try the blueberry delight but I don’t have super sweet. What could I sub and how much. I have just about any of the other non-sugar ones.
TY,
Lynnita
You can use whatever low-glycemic sweetener you prefer. 🙂 Here’s a conversion chart to help: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
This looks and sounds amazing and I will be making it immediately! Only thing is can I freeze it? My kids don’t like cheesecake and my husband and I can’t, despite valiant efforts in the past, finish off 9 servings before it goes bad 😀
I’m not sure that the cream cheese layer would hold up to freezing and thawing since it contains the whipped cream. It would be worth a try, but I’m guessing it would get a little soggy. Maybe your kids would like it – this isn’t a dense baked cheesecake. 🙂 The cream cheese layer is beaten with whipped cream and is light and fluffy. 🙂
So doubling the recipe would use 7 Cups of blueberries correct? I have about 8 Quarts I need to use up soon before they go bad. ? Thank you!
That’s right!
I was going to make this today but I do not have glucomannan. Is there something else I can use, or just eliminate it?
Thank you 🙂
Hi Leeann! You can use xanthan gum in its place. It’s a thickener, so I definitely don’t recommend leaving it out. 🙂
I don’t have xanthum gum can I use gluccie instead?
Yes, that should work. 🙂
I made this tonight for our Independence Day celebration. I used frozen blueberries in the gel topping and then used a mixture of strawberries, black berries, and raspberries in place of the 2 cups of fresh blueberries. For some reason I neglected to get fresh blueberries at the store. I hope it’s as wonderful as yours looks! Thanks so much and I love the cookbook too.
I love the mixed berry idea, Molly! I hope you like it!
Was the crust supposed to have more wet ingredients besides butter?
Nope, just the butter! The crust mixture should form coarse crumbs that you can press into the bottom of the pan.
Thank you!
Thanks for the recipe! I’m wondering if it would work just as well with frozen blueberries? That’s all I have on hand and would love to make it this afternoon!
Frozen blueberries are fine for the blended part, but I do like to use fresh for the 2 c. stirred in by hand because they have a much better texture and won’t get watery. But hey, if that’s all you have, I’m sure it will still be good. Just not quite as good. 😉
looks “delightful” Is there any way I could use Erythritol in place of the other sweetners if so do you know how much I would add?
Thanks
Angela
Hi Angela! That shouldn’t be a problem. You can use this chart to help in converting (when converting between sweeteners, I always start with less than I think I’ll need, then taste and add more as I go until it’s right) >> https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
You’ll probably want to powder the erythritol used in the cream cheese layer before mixing it in to make sure it dissolves.
I enjoy the puns, and I am definitely making this treat today. You have blueberries listed twice in the ingredients list near the the bottom. Will I need. 1 and 1/2 cups or 2 cups of blueberries. I am off shopping soon. Thank you for another great recipe.
You’ll need a total of 3 1/2 c. blueberries. 🙂 1 1/2 c. for blending into the filling and 2 c. for stirring in whole.
Sounds Delightful 🙂