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.
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.
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.
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!
No Bake Blueberry Cheesecake Pie
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 330 Calories from fat 28.45g | |
| % Daily Value | |
| Total Fat 256 | 394% |
| Cholesterol 71mg | 24% |
| Sodium 165mg | 7% |
| Carbohydrate 8.62g | 3% |
| Dietary Fiber 2.46g | 10% |
| Protein 6.74g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered Swerve Sweetener (can use granulated but your crust will be "gritty")
- 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 use
- 1 tbsp grassfed gelatin (or 1 envelope Knox gelatin)
Topping
- 1 recipe wild blueberry syrup
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 tbsp heavy cream and the gelatin. 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. 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
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!
I have a very similar one that is made into a “cake” form. Really good, fast, easy and HEALTHY!!
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!
Thanks so much, Pam! 🙂
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.
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.
Chances are I know what your favorite kid’s book is, lol.
This is one I’ll be making soon.
This looks delicious!! Especially love the blueberry topping. I’m pinning this to my “must cook” board!
Thanks, Charlotte!
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
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.
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.
It’s worth a shot!
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.
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.
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!)
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!
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.
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!
Sorry, I really don’t know of any good alternatives to cream cheese.
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!
…and if you write a clever blog post, chances are I’m going to read it and get a huge kick out of it! 😉
Hah, glad someone enjoyed it!
If you use Knox gelatin instead of grassfed, do you have to do anything different in the recipe? Thanks.
I would love to know, too! All I have in the house is Knox and I may have just messed up the whole recipe….
I bet it will turn out just fine!
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.
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…
Thanks, Marv!
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.
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!
Thanks, Charlotte. Hope your mum loves it!
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.
A healthy blueberry cheesecake? I have to try this!
Hi , thanks for you amazing mouthwatering recepies,
I hate the taste of gelatin what can I use instead ? Can I skip it altogether ?
Thanks
You can certainly try!
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!
So glad it worked!
Thanks for posting this sub! I don’t eat gelatin (vegetarian here) so now I can try this recipe!
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!
This was wonderful!!! We nearly licked the pie plate clean! Will go in my frequently made recipe section…
So glad you liked it!
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!
Grat tip, Sandy!
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.
Yes, it would be just fine.
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
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.
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! 🙂
So I am thinking that the THM gelatin is the problem then. And as for the website, I am working on it, I promise!
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!
For the gelatin, are you using the orange can or the green?
Orange.
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. 🙂
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
This is easily my favorite cheesecake recipe. 🙂 Made it several times and I never disappoints me. The blueberry makes it so good!
Lovely cheesecake….made crust with toasted chopped pecans…..not a crumb left at quilt bee:-):-):-):-)love these recipes
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!
Thanks, Lore!
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!
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.
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.
Thank you, Nancy!
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).
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…
It would be fine made a day or two ahead without the blueberry sauce on it.
Thank you!
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.
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!!!
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!! 🙂
So glad!
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.
How do you think this would hold up without the crust?
I guess it would be fine.
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
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
1/4 tsp xanthan should be fine.
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…
If it’s Great Lakes brand, I think you should be all set.
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!!
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!
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.
How did I miss this?! It looks delicious! Nothing wrong with a slice missing, either!
Wow, I am surprised you missed this too! 🙂 It’s a popular one.
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.
That’s a good one! So glad you like it.
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
Aw, thanks. I will accept that crown! 😉
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.