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 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.
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! 😉
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.
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.
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.
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 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!!
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.
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.
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
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.
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!
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!!!
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.
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!
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).