This easy keto blueberry cheesecake is perfect for a larger gathering! It requires no baking and is bursting with blueberry flavor. One slice is just 4.8g net carbs. A wonderfully creamy low carb cheesecake that simply tastes of summer.
With the recent spell of good weather, I've been making most use of my garden. We're loving being able to have friends over again! I served this low carb blueberry cheesecake last weekend and it went down a treat with both low carb dieters and the carb loving bunch of teenagers.
My family actually called it the king of all cakes! But trust me, despite its indulgent appearance this keto cheesecake with blueberries is so simple to make.
Why This Recipe Works
SIMPLE. This easy no-bake cheesecake does not even require gelatine to set. It is suitable for novice keto bakers! It requires only 15 minutes of prep. All you need is time for it to set - ideally overnight.
SO MUCH FLAVOR. The gluten-free, buttery crust is made from a mix of almond and coconut flour. For the filling, I mixed some of the blueberry topping through a portion of the cheesecake batter and added dollops as I spread it with the rest of the filling. It is out of this world good.
Let's do a quick run-through of the ingredients:
- Almond flour and coconut flour - These two low carb flours always work well together. You can use super-fine almond flour or regular ground almonds.
- Powdered sweetener - I used an erythritol and monk fruit sweetener, which is a 1:1 sugar replacement. You could also use xylitol or allulose.
- Melted butter - for the cheesecake crust.
- Full fat cream cheese - This HAS to be full fat, otherwise the cake won't set.
- Heavy whipping cream - We call this double cream
- Vanilla extract and salt - Optional: 1 tablespoon lemon juice.
- Blueberries - I used frozen. If you're using fresh berries, reduce the cooking time by a few minutes.
- Xanthan gum - This is important because it helps the blueberry sauce set. You can use guar gum instead, or twice the amount of ground chia seeds.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
CHEESECAKE CRUST. Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb. I like to use my hands here.
Grease an 8-inch / 20cm non-stick loose bottom or springform baking pan with melted butter. I also lined the base first with a cut circle of parchment paper.
Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
FILLING. Using an electric mixer, beat cream cheese with the powdered low carb sweetener and vanilla. Don’t over-whisk, beat just enough to combine.
In a separate bowl, whisk the heavy whipping cream to soft peaks, then fold into the cream cheese mixture with a spatula.
BLUEBERRY SAUCE. Add the frozen berries to saucepan with powdered sweetener and water. Simmer on a medium heat until the berries are just soft.
Remove from the heat and drain some of the liquid. Sprinkle over the xanthan gum, stir well and allow to fully cool to thicken. Placing the sauce in the fridge will speed this up.
Once the sauce is fully cooled, put about 1 cup of filling in a clean bowl. Pour in ¼ cup of the sauce and combine.
ASSEMBLY. Add the dollops of the vanilla cheesecake filling to the base interspersed with dollops of blueberry cheesecake filling.
You don’t need to be too precise here. I added a few white dollops on top of the blueberry dollops too. Level with a spatula to form a smooth top.
Top with the remaining blueberry sauce.
COOLING. Place the cheesecake in the fridge for at least 8 hours or overnight to firm up.
Keep it COLD: It is essential to keep this cake really cold. Cover it with cling film and place in the freezer for up to an hour before serving to make it easier to slice.
Sharp knife: Cut with a sharp knife and clean the knife between cuts.
No, the cake would taste gritty. If you only have granulated sweetener, blend it in a food processor until it's powdered.
I have not tried this myself, but this is how I would do it: Use coconut oil instead of butter in the crust. Use coconut yoghurt instead of the cream cheese and whipped coconut cream instead of the dairy cream. But - you'll definitely need gelatine! Coconut products do not set as well as dairy.
A baked cheesecake requires eggs to help it set. This is a no bake cheesecake. They are much easier to make. Also, there is no risk of them splitting, which can happen when cheesecakes bake in the oven.
Use different berries: This recipe would also work with my no cook raspberry jam (double the amount of chia seeds in the recipe to make the jam thicker).
For a strawberry version, use this sugar free strawberry cheesecake recipe.
Almond flour crust: If you don't want to use coconut flour, replace it with 1 cup / 100g additional almond flour.
Nut free crust: Use ½ cup (50g) sesame seed flour and ¾ cup (60g) desiccated coconut instead of the almond flour. Blitz it in a food processor first so it's nice and fine.
Make blueberry cheesecake bars by using a rectangular pan instead of a springform pan!
Refrigerator: Store this cake in the fridge for up to 3 days.
Freezer: Alternatively, pre-slice and freeze it for up to 3 months.
Thawing: Defrost it at room temperature or overnight in the fridge.
More Keto Cheesecake Recipes
Check out these recipes for when you're short on time:
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Keto Blueberry Cheesecakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 8 inch / 20 cm springform or loose bottom cake tin
- 3 cups frozen blueberries or fresh berries, 450g
- 1 teaspoon water
- ½ teaspoon xanthan gum
- 1 - 2 tablespoon powdered low carb sweetener, to taste
- Grease a 8 inch / 20cm non-stick loose bottom baking tin with a little melted butter. I also lined the base first with a cut circle of parchment paper.
- Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb. Press the base mix into the bottom of the cake pan and smooth with the back of a spoon.
- Add the cream cheese to mixing bowl with the powdered low carb sweetener and vanilla. Whisk with an electric mixer to combine. Don’t over-mix!
- In a separate bowl, whisk the whipping cream to soft peaks. Then, fold into the cream cheese with a spatula.
- Add the berries into a saucepan with powdered sweetener and water. Simmer for 10 minutes on a medium heat until the berries are just soft. Remove from the heat and drain 5 tablespoon of liquid and discard. Stir in the xanthan gum and allow to fully cool to thicken. Placing the sauce in the fridge will speed this up.
- Once the sauce is fully cool, remove about 1 cup of filling and place in a clean bowl. Stir through about ¼ cup of the sauce, or a little more to your liking to combine.
- Add the dollops of the vanilla cheesecake mix to the base interspersed with dollops of blueberry cheesecake mix. Level with a spatula to form a smooth top. Top with the remaining blueberry sauce.
- Place the cheesecake in the fridge for 8 hours or overnight to firm up. Cover with cling film and place in the freezer for up to an hour to make it easier to slice.