Keto Blueberry Cheesecake Recipe

This keto blueberry cheesecake is a gorgeous dessert for just about any occasion. Because really, when is low carb blueberry cheesecake ever a bad idea? Never. The answer is never. 😉

Even your non-keto friends and family will love this keto dessert and they’ll never guess that it’s low carb. Make this keto cheesecake with blueberries, or swap other fresh berries of your choice – you really can’t go wrong.

This keto cheesecake recipe is based on the best low carb cheesecake out there – it has won awards and has hundreds of 5-star reviews. For those of you that like a fruity twist, this version transforms it into a blueberry cheesecake recipe that’s just as keto friendly.

How To Make Keto Blueberry Cheesecake

This low carb blueberry cheesecake recipe comes together in a few simple steps!

• Make crust. Stir blanched almond flour, melted butter, and Besti Monk Fruit Allulose Blend, and vanilla in a medium bowl, until well combined. Press into bottom of a prepared springform pan. Bake for about 10-12 minutes, until golden.

• Make blueberry topping. Simmer blueberries, Besti Monk Fruit Allulose Blend, and lemon zest in a small saucepan, until thick. Puree with an immersion blender until smooth. Let the blueberry mixture cool.

• Make cheesecake filling. Beat cream cheese and Besti Powdered Monk Fruit Allulose Blend together until fluffy.

• Finish filling. Beat in the eggs one at a time, and then beat in the lemon juice and vanilla extract.

TIP: Keep the mixer at low to medium the whole time. Too high speed will introduce air bubbles, which we don’t want.

• Assemble. Pour the filling into the pan over the crust. Smooth the top with a spatula.

• Swirl in sauce. Add drops of blueberry sauce to the top of the cheesecake and gently swirl over the top of the cake with a knife.

• Bake. Place a casserole dish full of boiling water on the bottom of the rack of the oven and place the low carb cheesecake on the middle rack. Bake until the center is just slightly jiggly. Turn oven off and leave cheesecake with door cracked for 60 minutes.

TIP: Do not wait for the cheesecake to fully set in the oven! If you do, it will be dry, overcooked, and may crack.

• Chill. Remove your easy keto blueberry cheesecake from the oven. If the edges are stuck to the pan, run a knife along the edge, but don’t remove the springform yet. Cool on the counter first, then refrigerate for at least 4 hours or preferably overnight, until completely set.

Low Carb Blueberry Cheesecake FAQs

Can I use a different sweetener?

Yes, you can. You’ll need:

• Granulated sweetener for the almond flour crust. You can use other granulated sweeteners like monk fruit with erythritol, erythritol, or allulose.
• Powdered sweetener for the blueberry sauce and cheesecake filling. You can use powdered erythritol,powdered monk fruit with erythritol, or powdered allulose. Be sure that your powdered sweetener is a 1:1 sugar replacement or close to that, as some brands of powdered monk fruit are 2:1 and not recommended.

Can I use a different flour?

Yes, but you’ll need a different crust recipe. If you want to use coconut flour, make the crust the same way as these cheesecake cupcakes.

Can I make it without crust?

Yes, you can make this a crustless sugar-free blueberry cheesecake.

Simply skip the crust, line the bottom of the pan with parchment paper, and pour the filling directly into the pan without crust.

Can I use a different fruit for the topping?

Yes, you could use another berry in the fruit topping. The carbs will change slightly, but strawberries, blackberries, or raspberries would all work well and be low carb.

Can I make it without fruit?

Yes. That would be the classic keto cheesecake recipe.

Storage Instructions For Keto Cheesecake With Blueberries

Can you make keto cheesecake with blueberries ahead?

Yes, keto diet blueberry cheesecake is the perfect make-ahead dessert! Store it in the refrigerator for 3-5 days.

Can you freeze low carb blueberry cheesecake?

Yes, you can freeze low carb blueberry cheesecake. It will last at least 2-3 months.

Place it into the freezer uncovered for at least 4 hours, until solid. Once solid, remove it from the freezer and wrap with plastic wrap followed by foil, to prevent freezer burn. Return to the freezer.

Alternatively, you can also freeze slices using the same method. Freeze the slices uncovered first, then double wrap individually once solid, and store in a freezer bag.

Whatever method you use to freeze it, unwrap it and then thaw it in the refrigerator until soft enough to eat.

Readers Who Made Low Carb Cheesecake Also Made:

If you like this blueberry cheesecake low carb recipe, you might also like some of these other keto dessert recipes using Besti sweeteners:

• Keto Lemon Meringue Pie – Luscious, light, and super creamy. This pie hits all of the flavors a summer dessert should have.
• Keto Tres Leches Cake – Ultra creamy and totally hard-to-believe that it’s made without sugar!
• Keto Strawberry Rhubarb Crisp – The best spring dessert that happens to be healthy, too.
• Keto Cheesecake Brownies – Fudgy brownies + creamy cheesecake? It’s a match made in keto heaven.

Keto Blueberry Cheesecake Recipe:

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5 from 4 votes

Keto Blueberry Cheesecake Recipe

The best fruity and creamy keto blueberry cheesecake recipe! Learn how to make the perfect low carb blueberry cheesecake, with just 5.7g net carbs per slice.

Course Dessert

Cuisine American

Keyword keto blueberry cheesecake, keto cheesecake with blueberries, low carb blueberry cheesecake

Calories 330 kcal

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Author Maya Krampf from WholesomeYumFoods.com

Servings 16 servings

Recipe Video

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Ingredients

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Almond Flour Crust:

• 2 cups Wholesome Yum Blanched Almond Flour
• 1/3 cup Butter (measured solid, then melted)
• 2 tbsp Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract

Blueberry Filling:

• 1 1/2 cups Blueberries
• 2 tbsp Besti Powdered Monk Fruit Allulose Blend
• 1/2 tbsp Lemon zest

Keto Cheesecake Filling:

• 32 oz Cream cheese (softened)
• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 3 large Eggs
• 1 tbsp Lemon juice
• 1 tsp Vanilla extract

Instructions

Click on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).

2. To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti Monk Fruit Allulose Blend, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

3. Meanwhile, add blueberries, Besti powdered monk fruit allulose blend, and lemon zest to a small saucepan and simmer over medium head for 5-10 minutes. Use an immersion blender to puree, until smooth. Set aside to cool.

4. Beat the cream cheese and Besti Monk Fruit Allulose Blend together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)

5. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

6. Add small drops of blueberry sauce to the top of the cheesecake. Gently swirl sauce over the top of the cake with a knife.

7. Place a casserole dish full of boiling water on the bottom rack of the oven and then place cheesecake on the middle rack and bake for about 45-55 minutes, until the center is almost set, but still jiggly. Turn oven off and leave cheesecake with door cracked for 1 hour.

8. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Recipe Notes

Serving size: 1 slice (1/16th of recipe)

Video Showing How To Make Keto Blueberry Cheesecake:

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Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 330

Fat 31.1g

Protein 7.7g

Total Carbs 7.5g

Net Carbs 5.7g

Fiber 1.8g

Sugar 3.8g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Maya Krampf for Wholesome Yum. We’d LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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