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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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.
Thank you,
Paula
Try Bocha Sweet https://amzn.to/2p0ZR2p
This is a favorite! I take this to events where there are those that do not eat low carb and they love it!
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!
Best keto desert ever! Amazing and so easy. Thank you!
You had me at cheesecake! Delicious!
Such a lovely dessert!
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!
What a great cheesecake. So indulgent even though it’s low carb!
Love how simple this is! Total loving anything blueberry right now!
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.
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.
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!!
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.
Ouhhhh. Okay! I’ll check out that recipe instead. Thank you so much Carolyn dear. ❤️
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 🙂
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.
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.
Good to know. I don’t use Knox so that seems to be an issue for some folks.