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
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.
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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!
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.
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!
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!
Lovely cheesecake….made crust with toasted chopped pecans…..not a crumb left at quilt bee:-):-):-):-)love these recipes
This is easily my favorite cheesecake recipe. 🙂 Made it several times and I never disappoints me. The blueberry makes it so good!
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
For the gelatin, are you using the orange can or the green?
Orange.
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!
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!
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.
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.
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.
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!
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!