Description
This Keto Blueberry Cheesecake is a no-bake, creamy, and flavorful dessert that's perfect for gatherings. Made with a low-carb almond and coconut flour crust and a rich cream cheese filling, it features a vibrant blueberry sauce swirled through for a refreshing, summery taste. With only 4.8g net carbs per slice, it's ideal for keto and low-carb diets without sacrificing indulgence.
Ingredients
Crust
- 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
Filling
- 1 ¾ cup full fat cream cheese (Philadelphia recommended, 420g)
- ⅔ cup powdered sweetener (120g)
- 1 cup plus 1 tablespoon heavy whipping cream (double cream) (255 ml)
- 1 tablespoon vanilla extract
Blueberry Sauce
- 3 cups frozen blueberries or fresh berries (450g)
- 1 teaspoon water
- ½ teaspoon xanthan gum
- 1 - 2 tablespoons powdered low carb sweetener, to taste
Instructions
- Prepare the Pan: Grease an 8 inch / 20 cm non-stick loose bottom or springform baking pan with melted butter and line the base with a parchment paper circle for easy removal.
- Make the Crust: In a mixing bowl, combine almond flour, coconut flour, powdered sweetener, and a pinch of salt. Stir to mix well. Add melted butter and use your hands or a spoon to form a flaky crumb. Press the mixture evenly into the bottom of the prepared pan, smoothing the surface with the back of a spoon.
- Make the Filling: Using an electric mixer, beat the full fat cream cheese with the powdered sweetener and vanilla extract just until combined; avoid over-whisking to maintain creaminess. In a separate bowl, whip the heavy cream to soft peaks, then gently fold the whipped cream into the cream cheese mixture with a spatula to keep the mixture light and airy.
- Prepare the Blueberry Sauce: Place frozen or fresh blueberries, powdered sweetener, and water in a saucepan over medium heat. Simmer for about 10 minutes until berries soften. Remove from heat, discard about 5 tablespoons of liquid to prevent excess moisture, then sprinkle in the xanthan gum. Stir thoroughly and allow the sauce to cool completely and thicken, refrigerating to speed this process.
- Combine Blueberry and Filling: Once the sauce has thickened and cooled, take about 1 cup of the cream cheese filling and mix in ¼ cup of the blueberry sauce to create a blueberry-flavored filling.
- Assemble the Cheesecake: Dollop the plain cream cheese filling and blueberry-infused filling alternately on top of the crust in the pan. Add a few extra white dollops over the blueberry filling for visual contrast. Use a spatula to gently level the surface, creating a smooth top layer.
- Top and Chill: Spoon the remaining blueberry sauce evenly over the top of the cheesecake. Cover with cling film and refrigerate for at least 8 hours or overnight to allow the cheesecake to fully set and the flavors to meld.
- Serve: For easier slicing, chill the cheesecake in the freezer for up to an hour before serving. Use a sharp knife, cleaning it between cuts for neat slices.
Notes
- Keep the cheesecake cold at all times to maintain its structure.
- The recipe is gelatin-free and thickened with xanthan gum to keep it keto-friendly and vegetarian.
- If using fresh blueberries instead of frozen, reduce cooking time of the blueberry sauce slightly.
- For a nut-free crust, substitute almond flour for a combination of sesame seed flour and desiccated coconut.
- This cheesecake can be stored refrigerated up to 3 days or frozen up to 3 months (pre-sliced recommended).
- Thaw frozen slices overnight in the refrigerator or at room temperature before serving.
- Use a springform or loose base pan to make removal easier.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
