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 (168 g) almond flour
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1/4 cup (56.75 g) butter, melted
Filling:
- 12 ounces (340.2 g) 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 (136.5 g) powdered Swerve Sweetener
- 1/2 cup (119 g) 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
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This was wonderful!!! We nearly licked the pie plate clean! Will go in my frequently made recipe section…
So glad you liked it!
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!
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!
A healthy blueberry cheesecake? I have to try this!
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.
My gelatin just turned into strings in the cream cheese
What gelatin did you use?
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.
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!
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.
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!
I should’ve read this first. Hopefully it will be ok and not clumpy. ???? The filling is so good.
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 ????
Hi Kristen… see my “easy almond flour crust”, that will work if you want to bake it.
…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!
Where can I find this sugar free blueberry syrup or how do I make it?
It’s linked right in the recipe! 🙂
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!
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.
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.
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!)
Can I omit the gelatin completely?
If you like but it may not set very well.
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!
This looks delicious!! Especially love the blueberry topping. I’m pinning this to my “must cook” board!
Thanks, Charlotte!
Chances are I know what your favorite kid’s book is, lol.
This is one I’ll be making soon.
Blueberries for Sal?
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.
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.
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! 🙂
I have a very similar one that is made into a “cake” form. Really good, fast, easy and HEALTHY!!
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!
Question #3says to fold whipped cream in with cream cheese but yet the ingredients don’t call for whippet cream?
Um…you whip the cream so then it is whipped cream.