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
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.
- 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
- 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)
- 1 recipe wild blueberry syrup
- 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.
- 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.
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