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.
The awesome thing is that this is a no bake cheesecake, and it does not even require gelatine to set. Which means it it is suitable for the most novice of keto baker! All you need is time for it to set - ideally overnight.
The tasty buttery crust is made from a mix of almond and coconut flour and 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's topped to impress with a super simple berry sauce, which is just frozen blueberries reduced down with a touch of low carb sweetener.
🌟 Why You'll Love This Recipe
- Easy recipe, great for beginners
- Only 15 minutes prep
- No bake, no eggs, no gelatine
- Fruity, creamy filling, buttery crust
- Naturally gluten-free
- Just 4.8g net carbs
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 a 8 inch / 20cm non-stick loose bottom or springform baking pan with a little 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 about 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.
Here are more keto desserts to try:
- Sugar Free Cheesecake Recipe (Low Carb, No Bake)7 Hours 15 Minutes
- Lemon Low Carb Cheesecake (Keto, Sugar Free)30 Minutes
- Keto Chocolate Cheesecake4 Hours 20 Minutes
- Keto Blackberry Cheesecake4 Hours 20 Minutes
Check out these recipes for when you're short on time:
- Keto Cheesecake Bites - No-Bake40 Minutes
- Creamy Keto Cheesecake Fluff5 Minutes
- Keto Mug Cheesecake (Microwave Recipe)8 Minutes
- Keto Fluff - EASY and QUICK5 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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
- 1 cup almond flour or ground almonds, 100g
- ¼ cup coconut flour 30g
- 1 tablespoon powdered sweetener
- ⅓ cup butter, melted 80g
- Pinch of salt
- 1 ¾ cup full fat cream cheese I used Philadelphia (420g)
- ⅔ cup powdered sweetener 120g
- 1 cup plus 1 tbsp heavy whipping cream (double cream) 255 ml
- 1 tablespoon vanilla extract
- 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.
Hi, do I need to soak the chia seeds in water before using?
No. They soak up the blueberry juice.
Looks like a wonderful recipe, as always, Katrin - thank you. What weight in grams of fresh blueberries would you use for the sauce please?
I have added it - it's 450g.
This is everybody's favourite! Always a hit whenever I make it - delicious. Thank you.
This was delicious and a big hit! I wonder if the recipe would be quicker if made in reverse, so sauce cools while preparing the rest.
1. Get philly cheese out and allow to soften (essential)
2. Make sauce and refrigerate to cool
3. Make base
4. Make filling
5. Put together
Hi Katrin, I love your recipes! I live in the UK and our cream cheese is the spreadable kind. Will the recipe work with this?
I normally use Philadelphia cream cheese for cheesecakes because it is the smoothest, but any supermarket own brand cream cheeses such as Sainsburys or Waitrose will also work.