Blueberry Yum Yum

5 Minute Read

Written by Abby

This dreamy no bake, layered blueberry dessert is easy to whip up with a gluten-free graham cracker crust, creamy cheesecake, topped with a naturally date-sweetened blueberry pie filling. Gluten-Free.
 
For a deliciously easy and light summertime dessert, this Blueberry Yum Yum (also Blueberry Delight, Blueberry Dream) is your fruity answer and no baking is required in this date recipe! Consisting of three yummy layers, blueberry yum yum is perfect for hot summer days☀️ 
 
The graham cracker crust is made out of almond flour, Jem Cinnamon Maca Almond Butter, coconut sugar, and coconut oil. These simple ingredients blend together into a magical combo that tastes just like a graham cracker without gluten, additives, etc! 
 
blueberry yum yum
 
The cheesecake layer consists of cream cheese, coconut sugar and vanilla extract. To create a whipped cheesecake layer, we will mix in a packet of dream whip to the cream cheese mixture. The tang of the cream cheese cuts the sweetness of this no bake dessert. And don't worry if you're looking for a vegan option, we've got you! Just sub the regular cream cheese for a vegan kind and use coconut whip instead of the dream whip, which is really similar to cool whip. 
 
The homemade blueberry filling is a delicious combination of fresh blueberries, Joolies Date Syrup, tapioca starch, and lemon juice which boils down to create a sweet-n-tart topping that brings it all together 😍
 
blueberry yum yum
  

Ingredients for the crust:  

    1. Almond Flour
      • This serves as the dry base for our crust and also has a stellar nutritional profile that's rich in Vitamin E and magnesium and just like medjool dates, almond flour is a great low glycemic option! 
    2. Coconut Sugar
      • To help give us that graham cracker taste, while keeping it refined sugar-free, we went with coconut sugar.
    3. Jem Cinnamon Maca Almond Butter
      • This acts as a great binder to get the perfect texture, plus coconut flour is high in fiber, protein, making it a great alternative for wheat flour.    
    4. Refined Coconut Oil 
      • You want this to be melted, in order to thoroughly mix with the other ingredients. Once cooled, it will double as a binder to hold everything together. 

blueberry yum yum

Ingredients for the filling:

    1. Dream Whip
      • Adding this into the cheesecake filling will create a whipped, fluffy layer. For a dairy-free option, you can substitute coconut whip. 
    2. Cream Cheese
      • Make sure the cream cheese is soft or it won’t properly mix together. Just set it out an hour before preparing (do not microwave)! You can also use a dairy-free cheese if you so desire. We love Miyoko's vegan cream cheese as an alternative. 
    3. Coconut Sugar
      • A bit more sugar is needed to sweeten the filling 
    4. Milk
      • Just a splash is needed to help create the desired texture.

blueberry yum yum

Ingredients for the topping:

    1. Blueberries 
      • Fresh is a must for the best consistency and flavor
    2. Joolies Date Syrup
    3. Lemon Juice
      • You'll get the best flavor from fresh lemons, so grab a few and start juicing 🍋
    4. Tapioca Starch
      • Also called tapioca flour, is a natural thickening agent that will create the perfect consistency for the filling. If needed, you can substitute 1 tablespoon of cornstarch with 2 tablespoons of tapioca starch.   

If you make this summertime treat, be sure to tag both of us on Instagram @jooliesdates and use the hashtag #jooliesdates so we can see all your date-able recreations! And you can always comment below! 
 
blueberry yum yum
 

Blueberry Yum Yum

Gluten-free, No-bake

  • prep time: 25 minutes
  • cook time:  45 minutes
  • total time: 70 minutes
Servings: 9
 
INGREDIENTS:

Graham Cracker Crust 

Cheesecake Layer

  • 1 pkg dream whip
  • 1 - 8oz cream cheese, softened
  • 3/4 cup coconut sugar
  • 1/2 tsp vanilla extract

Blueberry Pie Filling

  • 2 cups blueberries
  • 1/4 cup lemon juice
  • 1/4 cup Joolies Date Syrup
  • 1 cup water
  • 3 tbsp tapioca starch (flour)
DIRECTIONS:
  1. In a medium mixing bowl, mix together the almond flour, coconut sugar, and almond butter. Then mix in the melted coconut oil.
  2. Next, evenly press the crust mixture into an 8 in. square baking dish. Set aside. 
  3. In a small saucepan, heat the fresh blueberries, lemon juice, blueberry date syrup, and water over high heat until boiling. Reduce heat to low, periodically adding in the tapioca starch and simmer for 45 minutes. Once the blueberry topping has thickened, remove from heat to cool.
  4. With a hand mixer, mix the cream cheese, coconut sugar and vanilla until evenly combined.
  5. In a separate bowl, prepare the dream whip according to package. Then fold the cream cheese mixture into the dream whip. Evenly spread the filling on top of the crust and place in fridge.  
  6. Once the blueberry topping has cooled to room temperature, evenly spread over the top of the filling. Place back into fridge until ready to serve. 
 
Store in the fridge for up to a week.