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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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June 10, 2019

No Bake Blueberry Cheesecake Pie

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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!

Blueberry cheesecake on a white plate with a blue napkin and a cup of coffee

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.

Keto blueberry cheesecake in a pie pan

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.

Watch my Blueberry Cheesecake Recipe Video!

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.

A slice of no bake blueberry cheesecake with blueberry topping on a white plate

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.

Close up photo of keto blueberry cheesecake slice

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 Yogurt Muffins

Keto Blueberry Scones

Blueberry Pancake Bites

Lemon Blueberry Layer Cake

Blueberry Mojitos

Blueberry Coconut Skillet Cake

Blueberry Pie Ice Cream

4.77 from 30 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: blueberry cheesecake, blueberry cheesecake recipe, blueberry topping for cheesecake
Servings: 10 servings
Calories: 326 kcal
Ingredients
Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 cup butter melted
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:
  • 1 recipe wild blueberry syrup
US Customary - Metric
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. 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.

  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.

Blueberry Topping:
  1. While the cheesecake is chilling, follow the instructions for the Wild Blueberry Syrup. Pour over the cheesecake before serving.

Nutrition Facts
No Bake Blueberry Cheesecake Pie
Amount Per Serving (1 slice)
Calories 326 Calories from Fat 256
% Daily Value*
Fat 28.45g44%
Cholesterol 71mg24%
Sodium 165mg7%
Carbohydrates 7.7g3%
Fiber 2.3g9%
Protein 6.74g13%
* 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.
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Filed Under: Gluten Free, Keto Cakes, Low Carb, Pies & Tarts Tagged With: almond flour, blueberries, cream cheese, whipping cream

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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.

Reader Interactions

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Comments

  1. Taylor @ Food Faith Fitness says

    April 27, 2015 at 6:58 am

    Haha! I can so relate to bringing dessert that is pre-sliced, and I am glad it’s not just me!
    Cheesecake is my absolute FAVORITE, and I am loving the low carb AND no turning on my oven goodness of this one. Pinned!

    Reply
    • Donna says

      July 15, 2018 at 10:43 pm

      Question #3says to fold whipped cream in with cream cheese but yet the ingredients don’t call for whippet cream?

      Reply
      • Carolyn says

        July 22, 2018 at 3:30 pm

        Um…you whip the cream so then it is whipped cream.

        Reply
  2. Homemade & Yummy says

    April 27, 2015 at 8:06 am

    I have a very similar one that is made into a “cake” form. Really good, fast, easy and HEALTHY!!

    Reply
  3. Pam says

    April 27, 2015 at 8:52 am

    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
    • Carolyn says

      April 27, 2015 at 10:36 am

      Thanks so much, Pam! 🙂

      Reply
  4. wendy says

    April 27, 2015 at 9:43 am

    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
    • Carolyn says

      April 27, 2015 at 10:36 am

      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
  5. Sarah G says

    April 27, 2015 at 10:26 am

    Chances are I know what your favorite kid’s book is, lol.

    This is one I’ll be making soon.

    Reply
    • C. Wilde says

      March 3, 2018 at 10:54 pm

      Blueberries for Sal?

      Reply
      • JenP says

        July 22, 2019 at 12:15 am

        No, it must be “If you give a moose a muffin” or “if you give a pig a pancake” or one of those.
        The beginning f the post is written in the same style.

        Reply
  6. Charlotte @ Easyhealth Living says

    April 27, 2015 at 11:45 am

    This looks delicious!! Especially love the blueberry topping. I’m pinning this to my “must cook” board!

    Reply
    • Carolyn says

      April 27, 2015 at 1:37 pm

      Thanks, Charlotte!

      Reply
  7. Diana says

    April 27, 2015 at 7:48 pm

    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
    • Carolyn says

      April 27, 2015 at 8:08 pm

      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
    • michelle chase says

      June 5, 2017 at 2:00 pm

      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
      • Carolyn says

        June 5, 2017 at 2:51 pm

        It’s worth a shot!

        Reply
  8. Kathryn says

    April 28, 2015 at 5:39 am

    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
    • Carolyn says

      April 28, 2015 at 8:14 am

      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
      • Kathryn says

        April 29, 2015 at 6:20 am

        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
      • Elisa says

        July 7, 2019 at 10:04 pm

        Can I omit the gelatin completely?

        Reply
        • Carolyn says

          July 7, 2019 at 11:58 pm

          If you like but it may not set very well.

          Reply
  9. Arlene says

    April 28, 2015 at 6:08 am

    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
    • Carolyn says

      April 28, 2015 at 8:18 am

      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. Lyndsay says

    April 28, 2015 at 10:50 am

    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
    • Carolyn says

      April 28, 2015 at 11:37 am

      Sorry, I really don’t know of any good alternatives to cream cheese.

      Reply
  11. Erin @ The Spiffy Cookie says

    April 28, 2015 at 8:01 pm

    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
  12. Isis says

    April 29, 2015 at 10:49 am

    …and if you write a clever blog post, chances are I’m going to read it and get a huge kick out of it! 😉

    Reply
    • Carolyn says

      April 29, 2015 at 6:00 pm

      Hah, glad someone enjoyed it!

      Reply
      • Noha says

        February 11, 2018 at 10:55 am

        Where can I find this sugar free blueberry syrup or how do I make it?

        Reply
        • Carolyn says

          February 11, 2018 at 2:09 pm

          It’s linked right in the recipe! 🙂

          Reply
  13. Kathy says

    April 29, 2015 at 1:34 pm

    If you use Knox gelatin instead of grassfed, do you have to do anything different in the recipe? Thanks.

    Reply
    • Hannah says

      April 29, 2015 at 5:52 pm

      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
      • Carolyn says

        April 29, 2015 at 5:59 pm

        I bet it will turn out just fine!

        Reply
    • Carolyn says

      April 29, 2015 at 5:59 pm

      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
      • Marv D. says

        May 4, 2015 at 7:16 am

        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
        • Carolyn says

          May 4, 2015 at 8:21 am

          Thanks, Marv!

          Reply
      • Lisa Chaplin says

        May 19, 2018 at 5:21 pm

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

        Reply
    • Kristen says

      July 27, 2020 at 12:47 pm

      5 stars
      I made this yesterday for the first time and it’s fantastic. I do prefer a toasty flavor on the crust though, wondering if anyone has tried baking then cooling the crust Prior to filling. Also I’m going to modify this recipe to create one of my boyfriends favorite non keto desserts which is very similar but with slices of banana below the cheesecake filling. The blueberry sauce is TO DIE FOR 😍

      Reply
      • Carolyn says

        July 27, 2020 at 2:48 pm

        Hi Kristen… see my “easy almond flour crust”, that will work if you want to bake it.

        Reply
  14. Kathy says

    April 29, 2015 at 6:54 pm

    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. charlotte says

    April 30, 2015 at 1:29 pm

    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
    • Carolyn says

      April 30, 2015 at 2:45 pm

      Thanks, Charlotte. Hope your mum loves it!

      Reply
  16. Barbara Arbster says

    May 1, 2015 at 10:08 am

    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
    • Cassy says

      June 26, 2020 at 7:39 pm

      My gelatin just turned into strings in the cream cheese

      Reply
      • Carolyn says

        June 26, 2020 at 9:23 pm

        What gelatin did you use?

        Reply
      • Althea says

        July 4, 2020 at 12:28 am

        3 stars
        I used knox too and melted it in cream gently in micro. I also had a stringy mess, like little blobs. My husband liked it though. I made strawberry sauce instead of blueberry, delish.

        Reply
  17. Thalia @ butter and brioche says

    May 1, 2015 at 10:37 pm

    A healthy blueberry cheesecake? I have to try this!

    Reply
  18. Tovy says

    May 3, 2015 at 10:13 am

    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
    • Carolyn says

      May 3, 2015 at 2:48 pm

      You can certainly try!

      Reply
      • Cheryl says

        June 24, 2015 at 4:39 pm

        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
        • Carolyn says

          June 24, 2015 at 4:58 pm

          So glad it worked!

          Reply
        • elaine says

          February 24, 2016 at 12:19 pm

          Thanks for posting this sub! I don’t eat gelatin (vegetarian here) so now I can try this recipe!

          Reply
  19. Debra says

    May 3, 2015 at 12:00 pm

    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. Gabrielle says

    May 3, 2015 at 7:18 pm

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

    Reply
    • Carolyn says

      May 4, 2015 at 8:18 am

      So glad you liked it!

      Reply
  21. Sandy says

    May 4, 2015 at 2:38 pm

    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
    • Carolyn says

      May 4, 2015 at 2:47 pm

      Grat tip, Sandy!

      Reply
  22. Krystal Cook says

    May 6, 2015 at 1:45 pm

    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
    • Carolyn says

      May 6, 2015 at 2:02 pm

      Yes, it would be just fine.

      Reply
  23. Candace says

    May 22, 2015 at 10:25 pm

    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
    • Carolyn says

      May 23, 2015 at 6:04 am

      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
    • Caroline says

      April 9, 2016 at 4:06 pm

      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
      • Carolyn says

        April 9, 2016 at 5:05 pm

        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
        • Wendy says

          January 1, 2019 at 7:40 pm

          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
          • Wendy says

            January 13, 2019 at 9:58 pm

            5 stars
            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. shannon says

    June 4, 2015 at 9:00 pm

    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
  25. amanda says

    June 19, 2015 at 2:14 pm

    For the gelatin, are you using the orange can or the green?

    Reply
    • Carolyn says

      June 19, 2015 at 4:12 pm

      Orange.

      Reply
  26. MaryAnn Combs says

    June 25, 2015 at 3:44 pm

    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
    • Carolyn says

      June 25, 2015 at 8:38 pm

      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. Andy says

    July 22, 2015 at 4:51 am

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

    Reply
  28. Chris Sanchez says

    July 23, 2015 at 12:26 am

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

    Reply
  29. Lore says

    August 8, 2015 at 7:10 pm

    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
    • Carolyn says

      August 9, 2015 at 8:05 am

      Thanks, Lore!

      Reply
  30. Angelina says

    September 2, 2015 at 3:15 pm

    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. Danni says

    February 23, 2016 at 9:28 am

    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. Nancy says

    April 8, 2016 at 8:20 pm

    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
    • Carolyn says

      April 9, 2016 at 9:05 am

      Thank you, Nancy!

      Reply
  33. Jean Lynd says

    May 5, 2016 at 2:00 pm

    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. Susan says

    May 14, 2016 at 7:04 pm

    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
    • Carolyn says

      May 14, 2016 at 9:18 pm

      It would be fine made a day or two ahead without the blueberry sauce on it.

      Reply
      • Susan says

        May 14, 2016 at 9:22 pm

        Thank you!

        Reply
  35. Carolyn says

    June 1, 2016 at 8:45 am

    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. Carole says

    August 7, 2016 at 11:37 am

    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. Stephanie Deal says

    August 20, 2016 at 2:34 pm

    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
    • Carolyn says

      August 20, 2016 at 3:29 pm

      So glad!

      Reply
  38. Kathy says

    September 14, 2016 at 3:17 pm

    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
  39. Rose says

    September 29, 2016 at 6:53 pm

    How do you think this would hold up without the crust?

    Reply
    • Carolyn says

      September 30, 2016 at 7:06 am

      I guess it would be fine.

      Reply
      • Amanda says

        September 30, 2016 at 9:03 am

        I make this often, always crustless. I make a double batch in a 13×9 pan and just scoop out like pudding. It doesn’t get thick enough to cut without the crust, if that’s what you are looking for

        Reply
  40. Hangga says

    November 1, 2016 at 2:36 am

    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
    • Carolyn says

      November 1, 2016 at 7:05 am

      1/4 tsp xanthan should be fine.

      Reply
  41. Jackie says

    January 21, 2017 at 7:10 pm

    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
    • Carolyn says

      January 21, 2017 at 7:40 pm

      If it’s Great Lakes brand, I think you should be all set.

      Reply
  42. krystal says

    April 14, 2017 at 5:06 am

    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. Niki says

    April 15, 2017 at 6:37 pm

    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. Tom says

    May 6, 2017 at 4:26 pm

    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
  45. Vivian Ruble says

    May 26, 2017 at 10:36 pm

    How did I miss this?! It looks delicious! Nothing wrong with a slice missing, either!

    Reply
    • Carolyn says

      May 27, 2017 at 7:47 am

      Wow, I am surprised you missed this too! 🙂 It’s a popular one.

      Reply
  46. Lou Ann says

    June 21, 2017 at 5:33 pm

    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
    • Carolyn says

      June 21, 2017 at 10:37 pm

      That’s a good one! So glad you like it.

      Reply
  47. Tsu says

    June 22, 2017 at 4:33 pm

    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
    • Carolyn says

      June 22, 2017 at 6:03 pm

      Aw, thanks. I will accept that crown! 😉

      Reply
  48. Deedee says

    June 26, 2017 at 1:34 pm

    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. Sara says

    November 23, 2017 at 2:12 am

    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
    • Carolyn says

      November 23, 2017 at 9:53 am

      Good to know. I don’t use Knox so that seems to be an issue for some folks.

      Reply
  50. Theirsa says

    March 2, 2018 at 5:13 pm

    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
    • Carolyn says

      March 2, 2018 at 7:20 pm

      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. Mandy Lee says

    March 14, 2018 at 10:38 am

    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
    • Carolyn says

      March 14, 2018 at 12:48 pm

      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
      • Mandy Lee says

        March 15, 2018 at 7:28 am

        Ouhhhh. Okay! I’ll check out that recipe instead. Thank you so much Carolyn dear. ❤️

        Reply
  52. Josephine B says

    April 16, 2018 at 8:29 am

    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
    • Carolyn says

      April 16, 2018 at 12:36 pm

      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
  53. Jennifer Blake says

    May 21, 2018 at 11:57 am

    5 stars
    Love how simple this is! Total loving anything blueberry right now!

    Reply
  54. Joanne says

    May 21, 2018 at 6:22 pm

    5 stars
    What a great cheesecake. So indulgent even though it’s low carb!

    Reply
  55. Liz says

    May 21, 2018 at 6:29 pm

    5 stars
    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
  56. Jennifer Farley says

    May 21, 2018 at 7:34 pm

    5 stars
    Such a lovely dessert!

    Reply
  57. Katie | Healthy Seasonal Recipes says

    May 21, 2018 at 10:25 pm

    5 stars
    You had me at cheesecake! Delicious!

    Reply
  58. corcodel says

    May 23, 2018 at 7:16 pm

    Best keto desert ever! Amazing and so easy. Thank you!

    Reply
  59. Emily says

    June 3, 2018 at 7:15 pm

    5 stars
    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. Lori says

    June 7, 2018 at 7:12 am

    5 stars
    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. Paula says

    September 12, 2018 at 7:02 am

    5 stars
    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
    • Carolyn says

      September 12, 2018 at 7:10 am

      Try Bocha Sweet https://amzn.to/2p0ZR2p

      Reply
  62. cheflolaskitchen says

    June 10, 2019 at 5:17 pm

    5 stars
    Blue berry cakes are my all time favorite and the fact that this one is low carb is seriously a plus!

    Reply
  63. Karen says

    June 11, 2019 at 11:50 am

    Portland peeps do not think anything is weird – which makes it an AWESOME place to live or visit! Great summer time dessert. Thank you.

    Reply
    • Carolyn says

      June 11, 2019 at 12:31 pm

      Definitely one of the joys of living here!

      Reply
  64. Erin says

    June 18, 2019 at 12:53 pm

    5 stars
    Love all the blueberries on top, such a creamy and delicious dessert!

    Reply
  65. Kellie Hemmerly says

    June 18, 2019 at 2:06 pm

    5 stars
    This cheesecake is so amazing! And friends are always stunned when I tell them it’s low carb!

    Reply
  66. Sara Welch says

    June 18, 2019 at 2:14 pm

    5 stars
    What a decadent dessert, and easy too! Looking forward to serving this for dessert!

    Reply
  67. Natasha says

    June 18, 2019 at 5:46 pm

    5 stars
    Can’t believe this is no bake!! How firm and delicious it looks!

    Reply
  68. Ashley F says

    June 18, 2019 at 9:23 pm

    5 stars
    This comes out just perfect! Love the blueberry sauce!

    Reply
  69. Jen says

    June 29, 2019 at 7:52 am

    5 stars
    I love how easy this is to make! In fact, the hardest part would be just having to wait until it’s done, lol!

    Reply
  70. Cindy says

    June 29, 2019 at 7:55 am

    5 stars
    Incredible summer dessert- we love this one!

    Reply
  71. Anna says

    June 29, 2019 at 12:41 pm

    5 stars
    This cheesecake is delicious! I love the blueberry topping!

    Reply
  72. Suzy says

    June 29, 2019 at 2:00 pm

    5 stars
    I love how simple the ingredients are! From the crust to the topping, it’s so good!

    Reply
  73. Becky Hardin says

    June 29, 2019 at 10:40 pm

    5 stars
    Everything about this cheesecake makes me smile, drool and hungry!

    Reply
  74. Bren says

    July 24, 2019 at 12:01 pm

    I’ve just made this cheesecake and its chilling.

    I saw the nutritional information per slice, however, I didn’t find/see anywhere, how many slices the cheesecake should be cut into in order to match the nutritional info.

    It would be great if you would add this to your post, oerhaps just above the nutritional information so its easy to find.

    Thanks

    Reply
    • Carolyn says

      July 24, 2019 at 4:19 pm

      It already is there. Right at the top of the recipe.

      Reply
  75. Fara says

    September 1, 2019 at 3:25 pm

    Hi Carolyn . If I want to change the crust to a nut free crust such as sunflower seed or coconut what kind of change should I make? Should I follow the same ratio? Thanks

    Reply
    • Carolyn says

      September 1, 2019 at 4:46 pm

      Use sunflower seeds and yes, same ratio.

      Reply
  76. Leesa says

    September 25, 2019 at 10:34 am

    5 stars
    Carolyn, you have created a masterpiece!!! Thank you for sharing this magnificent recipe.

    It tastes decadent and does not give even the slightest hint that it is a low carb option. It has passed the husband and friend test, both of whom, do not partake in a low carb lifestyle.

    Thank you again for creating this dessert; providing those of us who must be cautious with our carbs a treat that definitely satisfies!

    Reply
    • Carolyn says

      September 25, 2019 at 12:41 pm

      Delighted to hear it!

      Reply
  77. Christy Boos says

    November 29, 2019 at 9:42 am

    Ha, ha! I was thinking the exact same thing when I read the beginning of the post! 😀

    Reply
  78. Kathleen says

    April 3, 2020 at 1:37 pm

    Made this yesterday and it probably my favorite so far. Can it be frozen?

    Reply
    • Carolyn says

      April 4, 2020 at 8:10 am

      I haven’t tried freezing it. It may change consistency a little but if that’s the way you need to store it, then go ahead and try it out.

      Reply
  79. Pam Harrell says

    April 14, 2020 at 2:44 pm

    Hi Carolyn. I have made this delicious recipe twice now. My gelatin gums up in my cream cheese mixture. I mix my gelatin (land o lakes) orange container with the 2tablespoon of heavy whipping cream. Then warm it a bit (20 seconds). When I mix it into the cream cheese mixture it gums up. It doesn’t mix together. Now I skip the lemon juice and lemon grate and replace with vanilla extract because my husband does not like lemon. Do u think this happening because I eliminated the lemon juice? I don’t know what I’m doing wrong. It taste delicious but I find pieces of gelatin gums in the filling.

    Reply
    • Carolyn says

      April 14, 2020 at 3:45 pm

      It’s the brand of gelatin. The grassfed variety mixes in super well and doesn’t gum up as easily. If you want to use the land o lakes brand, you need to bloom it properly, and you probably need more liquid (try less gelatin and 3 to 4 tbsp cream). Also make sure your cream cheese mixture isn’t super cold, as it will make it gum up more quickly.

      Reply
      • Pam says

        April 15, 2020 at 10:49 am

        Thank you for replying!! You are such a sweetheart. I would love to meet you one day. :). What do u mean by “grass fed variety mixes”? Would the Knoxx brand work better?

        Reply
  80. Pam says

    April 15, 2020 at 10:57 am

    It’s not Land o Lakes that I mentioned in my first comment. Dah…..it’s Great Lakes. Sorry.

    Reply
    • Carolyn says

      April 15, 2020 at 3:48 pm

      Oh! Well then you’re using the right one. Hmmmm…. again, make sure your cream cheese mixture isn’t cold at all. You can also try a little more liquid, even with that.

      Reply
  81. Pam says

    April 16, 2020 at 10:43 am

    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.

    Reply
  82. Vava says

    April 20, 2020 at 2:03 pm

    5 stars
    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 ♥️

    Reply
  83. Tracey Blackwell says

    June 2, 2020 at 12:44 pm

    1 star
    Absolutely a waste of time and money
    The gelatine set before it was mixed and now I have lumpy cheesecake

    Reply
    • Carolyn says

      June 3, 2020 at 10:51 am

      5 stars
      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…

      Reply
  84. Radhika P says

    June 3, 2020 at 12:31 pm

    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

    Reply
    • Carolyn says

      June 3, 2020 at 5:51 pm

      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…

      Reply
    • Pam K says

      January 19, 2021 at 12:45 am

      5 stars
      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.

      Reply
  85. Eric says

    July 4, 2020 at 6:02 pm

    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!

    Reply
  86. Mary Mastelotto says

    July 5, 2020 at 1:34 pm

    5 stars
    Thanks for this easy delicious recipe. Everyone loved it at the 4th of July party. I used fresh blackberries 😍

    Reply
  87. Maria Isais says

    July 27, 2020 at 8:09 am

    4 stars
    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.

    Reply
  88. Hayate says

    August 9, 2020 at 1:13 pm

    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!

    Reply

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