This easy keto blueberry cheesecake recipe is a sweet slice of heaven. Creamy no-bake vanilla cheesecake in a sweet almond crust with a sugar-free blueberry topping. You simply can’t go wrong. Now with an instructional video to show you just how easy it is to make!
If you love blueberries, this keto blueberry cheesecake recipe is for you! It’s such a delicious treat, I decided to update the post with a new how-to video. And I’ve got plenty more no-bake cheesecake recipes for you. Check out no bake chocolate cheesecake too!
There’s something you should know about me.
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 that 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.
Such is the way when you invite a food blogger over to your house for dinner.
How To Make No Bake Blueberry Cheesecake
This is a lovely simple keto recipe that features a press-in almond flour crust, a creamy no bake filling, and a sweet blueberry topping. Here are my tips for making the best keto blueberry cheesecake out there:
The Crust:
Mix the almond flour with the melted butter and powdered sweetener. You really want a powdered sweetener here, to avoid a gritty sensation. If you can’t get your hands on any, trying grinding a granulated sweetener in a coffee grinder. It’s not perfect, but it helps. Press this mixture evenly into the bottom and up the sides of a glass pie pan.
Allergic to nuts? Try using sunflower seed flour instead.
The Filling:
Make sure your cream cheese is properly softened before beating, to avoid a lumpy filling. Adding sour cream and a little lemon helps give it a wonderful tangy flavor and an extra smooth texture.
The gelatin is an important component of the filling, as it helps set it more, allowing you to cut the blueberry cheesecake into nice clean slices. I’ve updated the recipe a bit so now you warm the gelatin and cream gently before mixing it into the filling.
This was a bit of an issue previously for people who were using Knox gelatin, as it was clumping. Warming the cream and allowing the gelatin to dissolve should fix the issue. I always use good grassfed gelatin so I didn’t have this problem. But you can use this same method on both kinds.
Whip the remaining cream to stiff peaks, then fold this into the cream cheese mixture. Now your blueberry cheesecake will have a light-as-air quality.
Chill it! As with any no bake cheesecake recipe, this needs to sit in the fridge for at least 2 hours to set. Be patient and make sure you plan ahead if you want to serve this that same day.
Blueberry Topping for Cheesecake:
I honestly can’t get enough of this blueberry topping. It’s actually the same as the blueberry syrup in my blender pancakes recipe and it’s featured in my Easy Keto Desserts book. It is THAT good.
I recommend using the little wild blueberries if you can find them. Frozen is fine. The smaller berries make the blueberry topping more smooth and easier to spread over the whole cheesecake.
Prepare the topping while the cheesecake is chilling. In the absence of sugar, you do need a thickener such as xanthan gum or glucomannan to give the topping a syrupy quality.
Keto Blueberry Cheesecake Recipe for the Win!
I really did create this blueberry cheesecake to a dinner get together. And I really did quite sheepishly explain why it had a slice cut out of it already. This was when we were quite new to Portland and I felt I had to explain myself and what I do for a living. Thankfully, they did not seem to mind one little bit. Now those are people worth getting to know!
And since then, it has become one of the most beloved keto dessert recipes here on All Day I Dream About Food. You can see why, can’t you? Simple no bake creamy cheesecake with a luscious blueberry topping. And only 7g total carbs per serving!
It hits all the right notes for a healthy summer dessert. One reader says:
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!
Want more keto blueberry recipes?
Blueberry Coconut Skillet Cake
Easy Keto Blueberry Cheesecake
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup powdered Swerve Sweetener
- ¼ cup butter melted
Filling:
- 12 ounces cream cheese softened
- 2 tablespoon sour cream or Greek yogurt room temperature
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ¾ cup powdered Swerve Sweetener
- ½ cup plus 2 tablespoon heavy whipping cream divided
- 1 tablespoon grassfed gelatin or 1 envelope Knox gelatin
Topping:
Instructions
Crust:
- In a medium bowl, whisk together almond flour and powdered Sweetener. Stir in butter until well combined and clumps form.
- Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
Filling:
- 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.
- In a small bowl, whisk together 2 tablespoon heavy cream and the gelatin. Gently warm the mixture in the microwave for about 20 to 30 seconds, and then stir until the gelatin dissolves (you can also do this in a small saucepan - do not let the cream come to a simmer). Stir into cream cheese mixture until combined.
- In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
- Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set.
Blueberry Topping:
- While the cheesecake is chilling, follow the instructions for the Wild Blueberry Syrup. Pour over the cheesecake before serving.
Jeannie says
My absolute favorite recipe, I’ve switched it up and use your strawberry rhubarb sauce.. it’s amazing. I’m curious if I can make the filling and store in the fridge for a day or 2 then put into the crust? I like to make things ahead for take camping instead of hauling ingredients and making out camping.
Carolyn says
As long as your ingredients are fresh, I think it would be fine.
Mona G says
Delicious!
Melony V says
OMG! This is the best! For portion control I cut the recipe in half and made it in silicon cupcake molds. It made seven (so even less carbs). It’s been too hot to turn on the oven, so this was perfect!
Everything on your site is delicious, thank you so much! I am a type I diabetic and I never feel deprived of good food because of your recipes (I bought your cookbooks, too). 🙏🙏🙏
Mila says
giving 5 stars as so far your recipes are all amazing:)
Was wondering if I could use powdered Xylitol instead of Swerve here (crust and filling)?
thanks in advance
Carolyn says
I don’t really use xylitol but it tends to make things softer and less crisp.
Liz says
Ha, ha! my friends all know that I’ll stuff a slice of cut cake back where it came from when I offer to bring a dessert. Thank goodness they’re all used to this craziness! This is one beautiful cheesecake!
Hayate says
I made tons of recipes from this blog and this cheesecake survived the longest in the fridge, it took us more Ethan a week to finish it! Unfortunately, it was not a hit but rather a miss. I tasted the cream cheese filling after I made it and it was sweet, but after tasting it in a cheesecake few hours later the sweetness was completely gone and it tasted just like cream cheese out of a packaging! The weirdest thing ever! Where did that almost a full cup of sweetener go? I’m puzzled and disappointed, haha! I feel like the gelatin was also an unnecessary step, the filling was firm enough and surely would firm up more in the fridge.
Made the blueberry topping a day before and blitzed it in the blender so its smooth, but its my personal preference, imho it looks and tastes better that way.
Overall, I will not repeat this recipe again, the process was kinda long (even without baking) and used lots of bowls and equipment which I hate to clean, lol. There are plenty of amazing recipes on this blog to try and make!
The blueberry topping is good on its own and actually didn’t crystallize in the fridge, yay!
Maria Isais says
I made this yesterday and it turned out so yummy! I loved that I did not have to turn on the oven. Thank you very much! I didn’t have a glass pie pan had to use a metal one.
Mary Mastelotto says
Thanks for this easy delicious recipe. Everyone loved it at the 4th of July party. I used fresh blackberries 😍
Eric says
Made this today for the Fourth of July and I’m not going to use the words I want to use to describe how good it was because this is a family page and there would be swearing (because it was THAT %$#@! GOOD). The only part I screwed up was the gelatin, which became globulous for some reason. I think I either didn’t get it warm enough or let it cool too much between the microwave and mixing it in. But I remade without the gelatin and it was a huge hit and the texture was fine. I’m going to work on my gelatin skills for next time!
Radhika P says
Wonder what other gelatin we can use rather than beef gelatin, Agar Agar works??
I really do NOT eat beef gelatin, thats why i am curious if agar agar works??
Thanks
Carolyn says
So I can’t be sure as I’ve never used it but I would think so. I just don’t know how you add agar agar to a mixture so I can’t really guide you…
Pam K says
This was absolutely wonderful! I would put this up against any “regular” cheesecake recipe. The crust was wonderful, and the cheesecake itself was creamy and delicious. The only thing I did wrong was that I didn’t “gently” heat my cream, so I did have clumps of gelatin. I see from the comments that I should’ve added a little more cream, which I will definitely do next time. Other than my mistake, this cheesecake is terrific! I’ll definitely make it again.
Tracey Blackwell says
Absolutely a waste of time and money
The gelatine set before it was mixed and now I have lumpy cheesecake
Carolyn says
I am so sorry to hear it. But there are a few things going on here, I think. I suspect your cheesecake mixture wasn’t at room temperature when you added the cream/gelatin, because it will clump if the mixture is cold. So you need to make sure to properly soften your ingredients and have them all at room temperature. Additionally, you referred to it as gelatine, which sounds to me like you might not have been using the right thing…
Vava says
This was delicious!! My daughter made it for me (with my direction). The gelatin did “gum” up as another commenter noted. I will try to use more liquid and also make sure the cream cheese mixture isn’t so cold. But even with the “gummy” gelatin, it was amazing! Even my son said after tasting his first bite “this is keto”?? He couldn’t believe it! Thanks for sharing ♥️
Pam says
Thank you Carolyn!! I think next time and there will be a next time, I’ll try using less gelatin and add more liquid. So yummy.