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 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:
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. 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.
Nutrition
Taylor @ Food Faith Fitness says
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!
Donna says
Question #3says to fold whipped cream in with cream cheese but yet the ingredients don’t call for whippet cream?
Carolyn says
Um…you whip the cream so then it is whipped cream.
Homemade & Yummy says
I have a very similar one that is made into a “cake” form. Really good, fast, easy and HEALTHY!!
Pam says
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!
Carolyn says
Thanks so much, Pam! 🙂
wendy says
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.
Carolyn says
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.
Sarah G says
Chances are I know what your favorite kid’s book is, lol.
This is one I’ll be making soon.
C. Wilde says
Blueberries for Sal?
JenP says
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.
Charlotte @ Easyhealth Living says
This looks delicious!! Especially love the blueberry topping. I’m pinning this to my “must cook” board!
Carolyn says
Thanks, Charlotte!
Diana says
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
Carolyn says
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.
michelle chase says
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.
Carolyn says
It’s worth a shot!
Kathryn says
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.
Carolyn says
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.
Kathryn says
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!)
Elisa says
Can I omit the gelatin completely?
Carolyn says
If you like but it may not set very well.
Arlene says
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!
Carolyn says
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.
Lyndsay says
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!
Carolyn says
Sorry, I really don’t know of any good alternatives to cream cheese.
Erin @ The Spiffy Cookie says
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!
Isis says
…and if you write a clever blog post, chances are I’m going to read it and get a huge kick out of it! 😉
Carolyn says
Hah, glad someone enjoyed it!
Noha says
Where can I find this sugar free blueberry syrup or how do I make it?
Carolyn says
It’s linked right in the recipe! 🙂
Kathy says
If you use Knox gelatin instead of grassfed, do you have to do anything different in the recipe? Thanks.
Hannah says
I would love to know, too! All I have in the house is Knox and I may have just messed up the whole recipe….
Carolyn says
I bet it will turn out just fine!
Carolyn says
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.
Marv D. says
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…
Carolyn says
Thanks, Marv!
Lisa Chaplin says
I should’ve read this first. Hopefully it will be ok and not clumpy. 😫 The filling is so good.
Kristen says
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 😍
Carolyn says
Hi Kristen… see my “easy almond flour crust”, that will work if you want to bake it.
Kathy says
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.
charlotte says
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!
Carolyn says
Thanks, Charlotte. Hope your mum loves it!
Barbara Arbster says
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.
Cassy says
My gelatin just turned into strings in the cream cheese
Carolyn says
What gelatin did you use?
Althea says
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.
Thalia @ butter and brioche says
A healthy blueberry cheesecake? I have to try this!
Tovy says
Hi , thanks for you amazing mouthwatering recepies,
I hate the taste of gelatin what can I use instead ? Can I skip it altogether ?
Thanks
Carolyn says
You can certainly try!
Cheryl says
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!
Carolyn says
So glad it worked!
elaine says
Thanks for posting this sub! I don’t eat gelatin (vegetarian here) so now I can try this recipe!
Debra says
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!
Gabrielle says
This was wonderful!!! We nearly licked the pie plate clean! Will go in my frequently made recipe section…
Carolyn says
So glad you liked it!
Sandy says
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!
Carolyn says
Grat tip, Sandy!
Krystal Cook says
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.
Carolyn says
Yes, it would be just fine.
Candace says
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
Carolyn says
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.
Caroline says
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! 🙂
Carolyn says
So I am thinking that the THM gelatin is the problem then. And as for the website, I am working on it, I promise!
Wendy says
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.
Wendy says
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.
shannon says
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!
amanda says
For the gelatin, are you using the orange can or the green?
Carolyn says
Orange.
MaryAnn Combs says
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. 🙂
Carolyn says
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
Andy says
This is easily my favorite cheesecake recipe. 🙂 Made it several times and I never disappoints me. The blueberry makes it so good!
Chris Sanchez says
Lovely cheesecake….made crust with toasted chopped pecans…..not a crumb left at quilt bee:-):-):-):-)love these recipes
Lore says
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!
Carolyn says
Thanks, Lore!
Angelina says
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!
Danni says
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.
Nancy says
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.
Carolyn says
Thank you, Nancy!
Jean Lynd says
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).
Susan says
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…
Carolyn says
It would be fine made a day or two ahead without the blueberry sauce on it.
Susan says
Thank you!
Carolyn says
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.
Carole says
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!!!
Stephanie Deal says
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!! 🙂
Carolyn says
So glad!
Kathy says
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.
Rose says
How do you think this would hold up without the crust?
Carolyn says
I guess it would be fine.
Amanda says
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
Hangga says
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
Carolyn says
1/4 tsp xanthan should be fine.
Jackie says
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…
Carolyn says
If it’s Great Lakes brand, I think you should be all set.
krystal says
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!!
Niki says
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!
Tom says
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.
Vivian Ruble says
How did I miss this?! It looks delicious! Nothing wrong with a slice missing, either!
Carolyn says
Wow, I am surprised you missed this too! 🙂 It’s a popular one.
Lou Ann says
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.
Carolyn says
That’s a good one! So glad you like it.
Tsu says
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
Carolyn says
Aw, thanks. I will accept that crown! 😉
Deedee says
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.
Sara says
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.
Carolyn says
Good to know. I don’t use Knox so that seems to be an issue for some folks.
Theirsa says
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 🙂
Carolyn says
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.
Mandy Lee says
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!!
Carolyn says
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.
Mandy Lee says
Ouhhhh. Okay! I’ll check out that recipe instead. Thank you so much Carolyn dear. ❤️
Josephine B says
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.
Carolyn says
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.
Jennifer Blake says
Love how simple this is! Total loving anything blueberry right now!
Joanne says
What a great cheesecake. So indulgent even though it’s low carb!
Liz says
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!
Jennifer Farley says
Such a lovely dessert!
Katie | Healthy Seasonal Recipes says
You had me at cheesecake! Delicious!
corcodel says
Best keto desert ever! Amazing and so easy. Thank you!
Emily 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! 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!
Lori says
This is a favorite! I take this to events where there are those that do not eat low carb and they love it!
Paula says
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
Carolyn says
Try Bocha Sweet https://amzn.to/2p0ZR2p
cheflolaskitchen says
Blue berry cakes are my all time favorite and the fact that this one is low carb is seriously a plus!
Karen says
Portland peeps do not think anything is weird – which makes it an AWESOME place to live or visit! Great summer time dessert. Thank you.
Carolyn says
Definitely one of the joys of living here!
Erin says
Love all the blueberries on top, such a creamy and delicious dessert!
Kellie Hemmerly says
This cheesecake is so amazing! And friends are always stunned when I tell them it’s low carb!
Sara Welch says
What a decadent dessert, and easy too! Looking forward to serving this for dessert!
Natasha says
Can’t believe this is no bake!! How firm and delicious it looks!
Ashley F says
This comes out just perfect! Love the blueberry sauce!
Jen says
I love how easy this is to make! In fact, the hardest part would be just having to wait until it’s done, lol!
Cindy says
Incredible summer dessert- we love this one!
Anna says
This cheesecake is delicious! I love the blueberry topping!
Suzy says
I love how simple the ingredients are! From the crust to the topping, it’s so good!
Becky Hardin says
Everything about this cheesecake makes me smile, drool and hungry!
Bren says
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
Carolyn says
It already is there. Right at the top of the recipe.
Fara says
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
Carolyn says
Use sunflower seeds and yes, same ratio.
Leesa says
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!
Carolyn says
Delighted to hear it!
Christy Boos says
Ha, ha! I was thinking the exact same thing when I read the beginning of the post! 😀
Kathleen says
Made this yesterday and it probably my favorite so far. Can it be frozen?
Carolyn says
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.
Pam Harrell says
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.
Carolyn says
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.
Pam says
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?
Pam says
It’s not Land o Lakes that I mentioned in my first comment. Dah…..it’s Great Lakes. Sorry.
Carolyn says
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.
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.
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 ♥️
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…
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.
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!
Mary Mastelotto says
Thanks for this easy delicious recipe. Everyone loved it at the 4th of July party. I used fresh blackberries 😍
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.
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!
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!