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:
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.
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
- 1 ½ cups almond flour
- ¼ cup powdered Swerve Sweetener
- ¼ cup butter melted
- 12 ounces cream cheese softened
- 2 tablespoon sour cream or Greek yogurt room temperature
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ¾ cup powdered Swerve Sweetener
- ½ cup plus 2 tablespoon heavy whipping cream divided
- 1 tablespoon grassfed gelatin or 1 envelope Knox gelatin
- 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 tablespoon 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.
- While the cheesecake is chilling, follow the instructions for the Wild Blueberry Syrup. Pour over the cheesecake before serving.
It’s not Land o Lakes that I mentioned in my first comment. Dah…..it’s Great Lakes. Sorry.
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 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.
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.
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?
Made this yesterday and it probably my favorite so far. Can it be frozen?
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.
Christy Boos says
Ha, ha! I was thinking the exact same thing when I read the beginning of the post! 😀
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!
Delighted to hear it!
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
Use sunflower seeds and yes, same ratio.
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.
It already is there. Right at the top of the recipe.
Becky Hardin says
Everything about this cheesecake makes me smile, drool and hungry!
I love how simple the ingredients are! From the crust to the topping, it’s so good!
This cheesecake is delicious! I love the blueberry topping!
Incredible summer dessert- we love this one!
I love how easy this is to make! In fact, the hardest part would be just having to wait until it’s done, lol!
Ashley F says
This comes out just perfect! Love the blueberry sauce!
Can’t believe this is no bake!! How firm and delicious it looks!
Sara Welch says
What a decadent dessert, and easy too! Looking forward to serving this for dessert!
Kellie Hemmerly says
This cheesecake is so amazing! And friends are always stunned when I tell them it’s low carb!
Love all the blueberries on top, such a creamy and delicious dessert!
Portland peeps do not think anything is weird – which makes it an AWESOME place to live or visit! Great summer time dessert. Thank you.
Definitely one of the joys of living here!
Blue berry cakes are my all time favorite and the fact that this one is low carb is seriously a plus!
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.
Try Bocha Sweet https://amzn.to/2p0ZR2p