This easy keto blueberry cheesecake is perfect for a larger gathering! It requires no baking and is bursting with blueberry flavour. One slice is just 4.8g net carbs. A wonderful creamy low carb cheesecake that simply tastes of summer.
Table of contents
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 the other weekend and it went down a treat with both low carb dieters and the carb loving bunch of teenagers.
My family actually called this the king of all cheesecakes! But trust me, despite its indulgent appearance this keto cheesecake with blueberries is so simple to make.
No bake keto cheesecake
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 over night.
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. This way you get an intense burst of blueberry cheesecake in-between vanilla cheesecake.
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.
I hope this cake brings you as much enjoyment as it did the hungry rabble in the Nürnberger household.
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. If you only have granulated sweetener, blend it in a food processor until it’s powdered. You could also use another sugar free sweetener such as xylitol or allulose.
Melted butter – for the cheesecake crust. You can also use coconut oil here.
Full fat cream cheese – This HAS to be full fat, otherwise the cake won’t set.
Heavy whipping cream – We call this double cream here in the UK.
Vanilla extract and salt – essential for flavour.
Blueberries – I used frozen, but fresh should also work. 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 circa twice the amount of ground chia seeds.
How to make a keto blueberry cheesecake
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.
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 with a spatula.
Meanwhile, make the easy blueberry sauce. Add the frozen berries to saucepan with powdered sweetener and water. Simmer for 10 mins on a medium heat until the berries are just soft.
Remove from the heat and drain 5 -6 tbsp 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. Stir through about ¼ cup of the sauce.
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.
Place the cheesecake in the fridge for at least 8 hours or overnight to firm up. Cover with cling film and place in the freezer for up to an hour before serving to make it easier to slice.
Recipe tips and variations
Keep it COLD: I wanted to keep this cake recipe extra simple, that’s why I did not use gelatine to help is set. This means it is essential to keep this cake really cold. Do put it in the freezer for an hour before serving, it really make it so much easier to slice and serve.
Use different berries: This recipe would also work with my no cook raspberry jam (although I would double the amount of chia seed in the recipe to make the jam nice and thick).
For a strawberry version of this cake, use this sugar free strawberry cheesecake recipe instead. Strawberries are more watery than blueberries, that’s why I used gelatine in this cake to make sure it sets well.
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. Be sure to blitz it in a food processor first so it’s nice and fine.
Dairy free no bake blueberry cheesecake – 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.
Make blueberry cheesecake bars by using a rectangular pan instead of a springform pan!
Storing low carb blueberry cheesecake
Store this cake in the fridge for up to 3 days. Alternatively, pre-slice and freeze it for up to 3 months. Defrost it at room temperature or overnight in the fridge.
More keto dessert recipes
Sugar Free Cheesecake Recipe – The classic. A no bake sugar free cheesecake that’s just SUPER EASY. A reader favourite!
Keto Double Chocolate Cheesecake – Crazy indulgent and with a lovely deep, dark chocolate flavour.
Lemon Low Carb Cheesecake – I used a tart base for this zingy lemon cheesecake. A wonderful palate cleanser.
And here are a few more ideas for those days when you’re short in time, but really want a cheesecake:
Low carb Keto Mug Cheesecake – Yes, you can make a baked cheesecake in JUST 1 MINUTE!
Easy No Bake Keto Cheesecake Bites – A cheesecake filling with a raspberry centre surrounded by crunchy nuts. It’s like an inside out cheesecake!
Sugar Free Keto Cheesecake Fluff – Cheesecake filling piped into dessert cups. Delicious, and ready in 5 minutes.
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Keto Blueberry Cheesecake
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
8 inch / 20 cm springform or loose bottom cake tin
- 3 cups frozen blueberries or fresh berries
- 1 tsp water
- ½ tsp xanthan gum
- 1 – 2 tbsp 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 tbsp 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.
I used frozen blueberries, but fresh berries will also work.
Use a good quality full fat cream cheese (I chose full fat Philadelphia). If you use a thin cream cheese the cake does not set as well.
If your cheesecake is too soft, pop it in the freezer until it’s firm to your liking. I put mine in for an hour before slicing as this makes it easier to slice.
If you leave your cheesecake in the freezer for a bit too long and it’s solid, simply leave it to defrost at room temperature before enjoying.
Storage: Fridge for up to 4 days or freezer for 3 months. Defrost at room temperature.
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