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No Bake Blueberry Cheesecake Pie

Easy keto blueberry cheesecake pie. Creamy no-bake cheesecake in a sweet almond crust, topped with sugar-free blueberry syrup. It’s a great low carb dessert for those days you don’t want to turn on the oven.

Low Carb No Bake Blueberry Cheesecake Pie

If you invite me over for dinner, chances are that I will offer to bring dessert. And if I offer to bring dessert, chances are that I will create a whole new recipe altogether. And if I create a whole new recipe, chances are that I will want to feature it on the blog. And if I feature it on the blog, chances are that I will take a lot of photos. And if I take a lot of photos, chances are that I will have to cut out a slice of that dessert. And if I cut a slice out of that dessert, chances are I will try to slot it back in nicely. And if I can slot it back in nicely, or even if I can’t, chances are I will still bring the dessert over to your house and present it to you. And if I bring it over to your house and offer it to you, chances are I will sheepishly apologize for the slice that’s been cut out of it.

No Bake Blueberry Cheesecake Pie with an almond flour crust - low carb and grain-free

Such is the way when you invite a food blogger over to your house for dinner. See, back in Massachusetts, my friends were used to this and didn’t so much as bat an eye when I brought over cakes with a slice cut out of them. I grew into my friendships in our Boston suburb as I was growing into my food blogging career, so they came to understand my strange ways. When we had dinners together, it was understood that I would bring some tasty treat for everyone to share. And I loved it, as it gave me the opportunity to try out some elaborate idea or other I had in mind and test it on friends. At first, I tried not to take a slice out of anything I was bringing over to someone else’s house, as it seemed too rude. I would instead bring my camera in an effort to get a “slice photo” to share on the blog.

But often these get togethers were at night and my slice photos looked absolutely terrible. As my photography skills grew, those photos just didn’t seem good enough to share. And as my friendships grew and deepened, I knew my friends wouldn’t mind if the cake or pie or tart had already been cut into. They were just happy to have someone to bake for them! And these were hardly formal dinner parties, not with all the kids running amuck and the parents sharing cocktails in the kitchen.

Best Low Carb Blueberry Cheesecake Pie Recipe - it's easy and no baking required!

But now I live in a new place and I am only just getting to know people, so I feel that same concern about appearing rude with my sliced-into desserts. Of course, I could always circumvent this awkwardness by bringing a dessert that’s meant to be sliced, like brownies or bars, or just making cookies or cupcakes instead. But sometimes a dessert idea takes hold and I just HAVE to make it, nothing else will do. Like this here low carb no-bake cheesecake pie. The idea was there and I knew it would be a hit with the lovely people who had invited us over for a casual dinner. Did I dare bring it over with a slice already cut out?

Well, yes, turns out I did dare. Although I did give them some advance warning. Thankfully, they did not seem to mind one little bit. Now these are people worth getting to know!

Easy No Bake Blueberry Cheesecake Pie

5 from 9 votes
Print
No Bake Blueberry Cheesecake Pie
Prep Time
40 mins
Chill Time
3 hrs
Total Time
3 hrs 40 mins
 
Creamy no-bake cheesecake in a sweet almond crust, topped with sugar-free blueberry syrup. It's a great low carb dessert for those days you don't want to turn on the oven.
Course: Dessert
Cuisine: Dessert
Keyword: keto blueberry cheesecake
Servings: 1 pie
Calories: 330 kcal
Ingredients
Crust:
Filling:
  • 12 ounces cream cheese softened
  • 2 tbsp sour cream or Greek yogurt room temperature
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 3/4 cup powdered Swerve Sweetener
  • 1/2 cup plus 2 tbsp heavy whipping cream divided
  • 1 tbsp grassfed gelatin or 1 envelope Knox gelatin
Topping:
Instructions
Crust:
  1. In a medium bowl, whisk together almond flour and powdered Sweetener. Stir in butter until well combined and clumps form.
  2. Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
Filling:
  1. In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
  2. In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
  3. In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
  4. Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.
Recipe Notes

Serves 10. Each serving has 8.62 g of carbs and 2.46 g of fiber. Total NET CARBS = 6.18 g.

Food energy: 330kcal
Total fat: 28.45g
Calories from fat: 256
Cholesterol: 71mg
Carbohydrate: 8.62g
Total dietary fiber: 2.46g
Protein: 6.74g
Sodium: 165mg

Nutrition Facts
No Bake Blueberry Cheesecake Pie
Amount Per Serving (1 slice)
Calories 330 Calories from Fat 256
% Daily Value*
Total Fat 28.45g 44%
Cholesterol 71mg 24%
Sodium 165mg 7%
Total Carbohydrates 8.62g 3%
Dietary Fiber 2.46g 10%
Protein 6.74g 13%
* Percent Daily Values are based on a 2000 calorie diet.

 

The best low carb no-bake dessert! Creamy cheesecake in an almond flour crust with sugar-free blueberry topping. Perfect for those days you just don't want to turn on the oven.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  3. Another great recipe to make with my own blueberries! Have I mentioned that you take the BEST food photos? Well, you do…it’s clearly an art, as I can’t say that for many food bloggers…some, but not a lot!

    Reply

  4. What do you mean by”Carbohydrate, by difference: 8.62g”? Does that mean net carbs? I’m not familiar with the “by difference” notation but am looking forward to making this. It looks delish.

    Reply

    • No, that’s just the total carb count and usually I remove “by difference” and I forgot this time. Basically, carbohydrates in a food are calculated after everything else is accounted for, and it’s just the difference between the total grams of the food and any grams left over after all other nutrients are taken into account. I never knew that until my new nutritional software started putting in “by difference” so I had to look that up myself.

      Reply

  7. Hi,
    My boyfriend was diagnosed with type 1 diabetes a few months ago, so I am very new to low carb baking and using artificial sweeteners. His birthday is coming up and I really want to make him something delicious, but I don’t know if Swerve is safe for him to have (since it does have a high carb count in comparison to Stevia). I also already have a bag of Stevia in the Raw, so I was wondering if you could tell me if I could substitute Stevia for Swerve in this recipe (and other recipes that call for Swerve)?

    Thank you so much! Your site is fantastic.
    – Diana

    Reply

    • Hi Diana. Here is some good info on Swerve and diabetes: http://www.swervesweetener.com/swerve-diabetes/ Erythritol is technically a “carb” but it is excreted whole into the urine without ever entering the blood stream so for most people, myself included, it does not raise blood sugar one little bit. He should, of course, test this on himself but I have tested it on myself over and over and it really doesn’t move the needle for me. You can sub stevia if you want but I can’t guarantee the consistency.

      Reply

    • I wonder if I put my stevia in vita mixer blender if it would be like swerve? I can make powdered sugar out of granulated sugar in my blender.

      Reply

  8. spectacular recipe and I’m really looking forward to trying it. With the gelatin are you dissolving it in hot water at all or just adding the powder to the cream? I wouldn’t think that would work as a setting agent if it hadn’t been dissolved first. I could be wrong.

    Thanking you for your time.

    Reply

    • Hi Kathryn, the grassfed gelatin doesn’t need to be dissolved in hot water prior to being added to the mix and still helps things set.

      Reply

      • Thank you so much for the reply. I look forward to trying it (and now experimenting with my grass fed gelatin and cold gelling recipes!)

        Reply

  9. If it ever warms up back east, I’m sure we’ll need a no-bake recipe! Just wondering: gelatin usually requires heating in a liquid so that it completely dissolves. Does it still work if you skip that step? Thanks a lot!

    Reply

    • Yes, it works. Grassfed gelatin gels without being heated. I’ve used it many times this way. In fact once, I accidentally left it in a glass of cold water and came back to find it completely gelled.

      Reply

  10. Mouth watering!! I need this cheese cake in my life! My son is allergic to dairy though so I’ll try making it with dairy alternatives, any ideas of the best ones to use? He’s also soya intolerant!

    Reply

  11. As others have already said I can totally relate! Even to the moving part as I have moved twice in the past year and both times made knew friends who I had to break into my pre-cut dessert ways. Also did you know that you posted this the day before blueberry pie day? Good timing. I actually posted a blueberry cream/cheesecake pie grilled cheese today to celebrate but I think I’d rather a slice of your pie!

    Reply

    • I would love to know, too! All I have in the house is Knox and I may have just messed up the whole recipe….

      Reply

    • I would sprinkle it over the cream and let it sit and then warm it gently in the microwave, stirring until it dissolves. Then I would add it in.

      Reply

      • I used Knox without thinking about the difference. Mine turned out great – one of the finest Carolyn-creations to date!

        If this came from a temporary kitchen I can’t wait until the new one is all set up. Quit reading this and unpack already…

        Reply

      • I should’ve read this first. Hopefully it will be ok and not clumpy. 😫 The filling is so good.

        Reply

  14. thanks, I’ll let you know how that works out. I was going to make this today but I made the huge mistake of freezing cream cheese I bought on sale last month. When I took it out today it was a grainy mess. Live and learn.

    Reply

  15. this looks really good! my moms birthday is coming up, so i thing i’ll make this to surprise her. btw, i LOVE your website! i’m gluten free, and i really love your recipes thanks again!

    Reply

  16. Definitely looks and sounds delicious. I’ve eliminated sweets from my diet but I do still get cravings now and then so always on the look out for goodies not loaded with sugar. i love cheesecake and blueberries so this will be awesome. Never heard of the Swerve Sweetener but will look in to it.

    Reply

  18. Hi , thanks for you amazing mouthwatering recepies,
    I hate the taste of gelatin what can I use instead ? Can I skip it altogether ?
    Thanks

    Reply

      • I made this delicious pie today. Although I intended to follow the recipe, somehow I didn’t have any gelatin on hand. I looked up other no-bake cheesecake pies and saw most of them without gelatin used more lemon juice? Sooo…I used 4 Tbs of lemon juice and left off the extra 2 Tbs of cream to be mixed with the gelatin and…drumroll…it came out perfectly!!! It’s so good, and I can hardly wait until my husband comes home and tastes it! He has been after me to make a blueberry and banana no-bake cheesecake pie my mother used to make with last year’s blueberries. I did add very thin sliced banana slices (about 3/4 a semi-ripe banana) on top of the prepared crust, like Mom’s carb-laden recipe. Thanks so much for this amazing recipe, Carolyn!

        Reply

  19. Congrats on your new house! I am really thrilled for you and I know you are going to LOVE the new kitchen to say nothing of having a permanent home!

    This recipe is a huge plus for me – no bake and low carb too. I read the recipe for blueberry sauce and it sounds great. I don’t have blueberries so will try strawberries. I’m sure it will turn out great! Best if luck on your move!

    Reply

  20. This was wonderful!!! We nearly licked the pie plate clean! Will go in my frequently made recipe section…

    Reply

  21. This looks delicious! I make my own powered Swerve by grinding it in a coffee grinder. It works great. I grind for a couple minutes until it gets really fluffy!

    Reply

  22. Would this be ok to make the day before eating? I am wanting to make it for a get together tomorrow night and have some extra time today.

    Reply

  23. My grassfedmama gelatin doughed up when I added to the 2 tablespoon of crram. I am a novice so I added it to the cream cheese mixture and now I have little gelatin balls that won’t mix in:( wonder what I did wrong? I hope people will still eat it. The blueberries might help

    Reply

    • I am not sure what you did wrong either, unless you let it sit for a bit before stirring. The Great Lakes gelatin mixes in very easily with liquids if you stir it right away. But your liquids can’t be hot, they must be cold or room temperature, otherwise it does clump up.

      Reply

    • Mine did the same thing! I followed the recipe exactly, but as soon as I added the gelatin to the cream it balled up and wouldn’t mix in with the rest of the ingredients. I used the THM gelatin. Now I’m afraid the cheesecake won’t set proper. And it’s full of little balls of gelatin!! 🙁 Also are you able to speed up your website? It’s very slow every time I’m on it, but no other websites are slow for me. Not sure what the problem is…. I love your recipes though! 🙂

      Reply

      • So I am thinking that the THM gelatin is the problem then. And as for the website, I am working on it, I promise!

        Reply

        • I used Great Lakes gelatin and it gummed up. I’ve never done it this way. I’ve always heated it. I added it anyway since so many here said it worked. But the whole pie has little bits of gelatin mixed in.

          Reply


          • Even though it was gummy when I put it in the refrigerator, by the time we ate it, it was perfectly smooth. Thank you Carolyn for such a great recipe. I’m sure I will make it again. You have the MOST reliable recipes in the low carb/keto world.

  24. Loved this recipe! My favourite on the site from now on. I used fresh blueberries and added a little gelatine to the syrup to make it hold on the pie, I added a hint of cinnamon to the crust and baked it…. amazing desert!

    Reply

  26. Any way of getting around the swerve sweetener. I have xyitol powder. I was going to make it but do not have time for amazon prime. Just curious. I haven’t used the xanthan yet . What else would I use that for. Can I also make the syrup with out that? thank you kindly in advance. 🙂

    Reply

    • You can make the syrup without xanthan but it will be a lot thinner, just FYI. As for xylitol powder, I think it should work

      Reply

  27. This is easily my favorite cheesecake recipe. 🙂 Made it several times and I never disappoints me. The blueberry makes it so good!

    Reply

  28. Lovely cheesecake….made crust with toasted chopped pecans…..not a crumb left at quilt bee:-):-):-):-)love these recipes

    Reply

  29. This was excellent — most low-carb anything taste synthetic, This tasted like a true cheesecake. I love it — it tastes totally like a high-carb cheesecake. Bravo to you, Carolyn!

    Reply

  30. My neck of the woods experienced a heat wave last week and as I was craving dessert but could not turn on my oven, I decided to give this recipe a try. It was so simple to make and turned out to be delicious and rich! I did forgo the blueberry topping to save on carbs but didn’t miss anything. And for those of you impatient to taste people like me, the batter is eggless so you can safely dive into the left over batter!

    Reply

  31. We love this super easy cheesecake! Thank you for all of the wonderful recipes you create. 🙂 Is there anyway to print the recipe without the photo? It appears when I try to print the recipe, but is not there on the web page.

    Reply

  32. This cheesecake was amazing! I used ground sunflower seeds instead of almond flour and my husband’s first comment after taking a bite was, “This crust is the BOMB!” As with all your recipes I’ve tried, Carolyn, this one was a huge hit! If I’m ever craving anything specific, your blog is the first place I look to see if you’ve created a low carb recipe for it because I know it will be delicious. Thank you so much for all your hard work in the kitchen so that I don’t have to.

    Reply

  33. Thank you! Very good, though I had some issues with slight “balling” with my Knox gelatin. It wasn’t a deal breaker, though. All in all, wonderful recipe, wonderful pie. I saved myself a little bit of extra carbs by using 1/2 Swerve & 1/2 stevia glycerite (NOW foods has one, and 1 tsp equals 1 cup of sweetener, so it saves money, too).

    Reply

  34. How far ahead could this be made and (I assume) refrigerated? I’m guessing it wouldn’t last too long, but am thinking about making it for a family get-together…

    Reply

  35. I was looking for a good Memorial Day dessert, and found this delicious NB cheesecake. I didn’t have any blueberries, but I did have blackberries that we grew last year. It was wonderful! Thank you for your amazing recipes. I stalk your blog quite often, because everything I have tried, we love.

    Reply

  36. This was great! I made this yesterday for my birthday, and my family raved about it! There wasn’t any leftover! And this was soooo easy to make, I made it in the afternoon before everyone came over. I WILL DEFINITELY BE MAKING THIS AGAIN!!! Another job well done Carolyn!!!

    Reply

  37. YOW — just made this today for a lunch with my dad, son and DIL. It was so flipping easy and totally yummy. I too had a little “balled” up issue with the Knox gelatin, but I just dumped it into the cheesecake mix and beat the beejeebers out of it and it was smooth in no time. 🙂 The taste of the wild blueberries is delicious and my DIL said the crust was “just so amazing”! Thanks for another great (and beautiful-looking) dessert Carolyn!! 🙂

    Reply

  38. Made this several days ago and it was delicious. Used knox gelatin and it worked out fine, filling nice and smooth. I just used fresh blueberries and they were a nice contrast to the rich filling. I bet if you used different kinds of berries and arranged them artfully on the top, this would look as pretty and taste better than those fancy fruit tarts you see in bakeries.

    Reply

  40. This crust is beyond amazing, anw i bake it and comes out crumble, can i add xanthan gum ? and how much to use or what can i add to make crust hold the shape

    Reply

  41. The gelatin up here in Canada doesn’t say ‘grass-fed’ on the container. The link in the recipe shows the same container that I was looking at here…does it matter that is may not be ‘grass-fed’? I tried making the recipe with organic gelatin but i think it was a little grainy, possibly due to my gelatin so want to make sure I order the correct one for future…

    Reply

  42. I happened across your website as I am low carb and was looking for a sweet treat. When I saw this I had to try it, I actually made it today and just had a slice and OMG it is amazing. One of THE BEST low carb desserts I have tried. So good, i’ll be having another slice tomorrow lol
    Thank you for such an amazing website with all these amazing low carb goodies!!

    Reply

  43. I’m just finishing making the crust but omg Carolyn, the crust is fantastic. I had to stop myself from eating it by the spoonful. I added 5 drops of vanilla cream stevia because I was a little short on my Swerve. Do you think if I put granular Swerve in the ninja to powder it that it would measure the same as the bought powdered Swerve? Thanks!

    Reply

  44. I used Knox gelatin and had the exact same problem with it balling up, even following the directions exactly as specified. I beat it into the cream cheese mixture like crazy with my mixer, but it still has little balls of gelatin in it. The filling tastes good though and the berry topping tasted amazing, so I’m sure it will still be edible, but very glad I wasn’t making this to bring to an event. Next time, I will use the extra lemon juice method suggested by another commenter. The gelatin seeems to be an issue for many, there must be some other substitute.

    Reply

  46. Made this for Father’s Day and it was a hit with everyone. Making it again tonight for company tomorrow! Thanks for the great recipe.

    Reply

  47. So good. Beautifully light yet uber rich. I used slightly less blueberry on the cake itself because I made up the syrup earlier in the day and couldn’t resist putting a spoonful on some plain cottage cheese. YUMMM!

    I’ve tried a lot of low carb recipes from all over the net – some good, some edible, and some that made me just sad to have wasted ingredients on them. Yours are ALWAYS stellar. Have you been officially crowned Queen of Low Carb recipes yet? You ought to be! ;D

    Reply

  48. This is an awesome recipe. It is so creamy and easy to make. I made it this week with lime juice as I was out of lemon and it was superb as a key lime cheesecake. We topped it with a few fresh blueberries and strawberries which really added to the flavor.

    Reply

  49. Just made this to take to Thanksgiving. It tastes wonderful! I also had the issue with the gelatin balling up. I used knox and my finished pie has little balls of gelatin .bummer. But I think with the topping, nobody will ever know! haha. I think I will also try an skip it like a few others have suggested. Thanks for a yummy healthy recipe. You have been one of our main sources of recipes since my son was diagnosed with T1D.

    Reply

  50. Please help! I have made countless recipes of yours, each one a true delight. I have never had a problem with your recipes until now. I am either in need of a cup of coffee or I’m just somewhat lou-lou. In step 1 isn’t the cream cheese whipped with other ingredients, then step 2 I am mixing cream and gelatin, adding it then into cream cheese mixture. I am utterly lost in step 3 haven’t I combined all the ingredients already? I know it isn’t you, your recipes are perfect in every way shape and form. Really? what am I missing here I have no other cream cheese left to put in a third bowl? Thanks for your help, I’ll go make that cup of coffee now 🙂

    Reply

    • Step one is where you are using cream cheese, SOUR CREAM (capitalizing it so you see that it’s not the heavy cream), lemon juice, lemon zest, and sweetener.

      Step 2, you mix the gelatin and and TWO TABLESPOONS of the heavy cream, and then beat it into the cream cheese.

      Step 3, you beat THE REMAINING 1/2 cup of heavy cream to hold stiff peaks and you fold them together. Doing this creates a light, fluffy texture.

      I suspect you mixed all the gelatin into your heavy cream? That’s what “divided use” in the recipe instructions is supposed to help you avoid, so you know it’s not the entire amount at once.

      Reply

  51. I need to make this right away!!
    But my family doens’t fancy no-bake cheesecakes 🙁

    Is it okay if I bake this cake?
    Can I bake the crust? Then bake the cheesecake filling? Perhaps omit the gelatin then?? I really want to try this recipe!!

    Reply

    • Do not bake this. Sorry, but it needs eggs to be baked. Please use one of my other baked cheesecakes and make the blueberry sauce to top it. Check out the Cranberry Cheesecake pie for the basic cheesecake part.

      Reply

  52. Hi Carolyn, I live in Australia and bought your “Everyday Ketogenic Kitchen” and “Easy Keto Dinners” last week on line and received them yesterday. Yeah! I’ve already made “Bacon Spinach Feta Chicken” and it was so YUM! We started Keto 8 weeks ago and already I’ve lost 7kg. Have been reading all the intro info of your book and already stocked up on some ingredients from our health store, but can’t get everything. I don’t know what “grass fed gelatine” is that you say it doesn’t have to be dissolved in hot water. Can I use regular gelatine for this recipe? Also I can’t get “Swerve”, so will Xylitol or Erythritol work the same. Thank you for all your beautiful recipes and the intense amount of work you put into them.

    Reply

    • Hi Josephine. First, thank you so much! Second, congrats on the weight loss. Third… the grassfed gelatin is a little easier to work with but yes you can use the other. It is stronger so you need less, and it does need to be dissolved in a tbsp or two of hot water first. As long as you can get powdered version of xylitol or erythritol, those will be fine.

      Reply


  55. Oh, yeah! I can totally relate, too! Sometimes you just can’t insert the piece back in! LOL, make that MOST times! What a fabulous cheesecake—I’ve been loving the blueberries lately, so can’t wait to dig in!

    Reply


  59. After many failed keto dessert attempts, I was nervous to try another cheesecake. But it looked so good, I had to give it a try and I’m so glad I did! It was so delicious and the whole family loved it! I substituted powdered Lakanto for swerve (just remember to cut the quantity in half!) and it worked great. Thank you for sharing this recipe! We’ll definitely be making it again!

    Reply


  60. This is a favorite! I take this to events where there are those that do not eat low carb and they love it!

    Reply


  61. I love your recipes!
    However, I cannot tolerate erythritol in any form. Could you suggest any type of substitution for me? I’m dying to try some of these recipes but in the past if I’ve used such thing as Splenda it just does not taste as good. Plus, I know Splenda is not recommended my many.
    Thank you,
    Paula

    Reply

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