This post may contain affiliate links. See my disclosure policy.
With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 2 grams of net carbs.
Need more keto cheesecake recipes? Try my classic keto cheesecake, keto no-bake cheesecake, or keto pumpkin cheesecake next!
Whenever I’m hosting friends, it’s my mission to end the meal with the most show-stopping dessert. When one or more of my friends are going keto, I compromise with something everyone can agree on–keto cheesecake!
But not just any low-carb cheesecake. I pair it with my famous blueberry topping to infuse every bite with sweet and tart summertime flavor.
Table of Contents
Why I love this recipe
- Use fresh OR frozen blueberries. I prefer fresh when they’re in season, but when they’re not, I don’t let that stop me.
- No fancy kitchen gadgets. So long as you have a springform pan and an electric mixer, you can make this recipe.
- Easy to make ahead. I’ve made this cheesecake up to three days before I need it. So long as you hold off on adding the blueberry topping, it’ll keep its silky smooth texture.
- It does NOT taste low carb. We’re relying on the natural sweetness of the blueberries, so very few keto swaps are even needed. No one will guess it’s sugar-free!
Ingredients needed
- Keto pie crust. Any low-carb, 8-inch pie crust will work. I left tips on making my almond flour crust, just in case.
- Cream cheese. I always prefer full-fat cream cheese from a block over a tub. Tubs of cream cheese tend to have water added, which can affect the texture.
- Vanilla extract. A must for any good cheesecake.
- Sour cream. Adds creaminess and tartness. You can also use full-fat Greek yogurt.
- Superfine granulated sweetener. This sits somewhere between regular and powdered sweetener. To make it, lightly blend allulose or monk fruit sweetener until it has a flour-like texture. You can also use keto powdered sugar, but it can make the cheesecake more fragile.
- Almond flour. Thickens the cheesecake and adds stability.
- Eggs. Room temperature, large eggs are best.
- Blueberries. Just a few to fold through the cheesecake mixture. The rest will be made into a topping poured on top. Thaw frozen berries and drain the excess juices.
For the blueberry sauce:
- Blueberries. Use fresh or frozen (not thawed) blueberries.
- Coconut flour. To firm up the mixture.
- Water. Only a splash is needed to simmer the blueberries. For a sweeter topping, use keto maple syrup instead.
How to make keto blueberry cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line a pie pan with parchment paper. Place the crust in the pan.
Step 2- Make the filling. Use a stand mixer to beat the cream cheese until smooth. Combine the flour, vanilla, sour cream, and sugar. Mix the eggs until smooth, then stir in the berries.
Step 3- Bake. Pour the cheesecake filling into the crust and bake until the top is firm with a slight jiggle. Let it cool, then refrigerate overnight.
Step 4- Make the topping. Toss the blueberries in the flour and simmer with water in a small saucepan over medium heat until thick. Pour over the cooled cheesecake and refrigerate until firm.
Arman’s recipe tips
- Don’t overmix the cheesecake. I’ve found overmixing is usually the reason for cracked cheesecakes. If your cheesecake does get cracks, don’t fret! My blueberry topping will cover them.
- Keep an eye on the cake. My oven runs warm so it only took 70 minutes to cook, but yours may take a little longer. You’ll know it’s done when it’s firm around the edges but still has a slight jiggle when you move it. It’ll continue to firm as it cools and once it’s refrigerated.
- Swap the berries. I’ve tested this recipe with strawberries and raspberries, and it always turns out incredible!
- Make blueberry cheesecake bars! This recipe (along with my homemade crust) is enough to fit in an 8×8-square baking dish. Personally, I find making bars is best when I’m hosting.
Storage instructions
To store: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days.
To freeze: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.
Frequently asked questions
Blueberries are one of the few fruits allowed on a keto diet and make a fantastic low-carb fruit option. One cup (100 grams) yields only 3 grams of net carbs!
While I haven’t tried this, I imagine using dairy-free cream cheese and coconut yogurt instead of sour cream would yield a delicious cheesecake. If you go this route, comment below and tell me how it went!
More impressive keto desserts
Keto Blueberry Cheesecake
Ingredients
- 1 keto pie crust * See notes
- 2 cups + 2 tablespoons cream cheese room temperature
- 1/2 cup sour cream can use full fat Greek yogurt
- 1 1/2 cups allulose blended ** See notes
- 2 tablespoon almond flour blanched almond flour
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup blueberries
For the blueberry topping
- 1 cup blueberries
- 1 tablespoon coconut flour
- 3 tablespoon water
Instructions
- Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal.
- Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
- Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
- Allow the cheesecake to cool completely, before refrigerating overnight.
- Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.
To make the blueberry topping
- Toss the blueberries in the cornflour. Place in a small saucepan with the water. Heat until the mixture starts bubbling and thickens.
Have made this cheesecake three times now. My latest effort was the best so far.
My first one I used a bain-marie, but despite 3 layers of foil ended up with a soggy bottom. My second attempt was baked as per these instructions and it was good, but not perfect. Now this last time involved a hack that occurred to me I as I was looking in my drawer for the jumbo tinfoil to reattempt using a water bath….a roasting bag! The result was a silky smooth amazing cheesecake. My husband just can’t believe there is no sugar in it! He only gets one slice, as I cut and freeze the remainder to have as a weekend treat (he gets a carby treat from a local bakery).
Will defo be making this, yet again, for a Christmas party and nobody will know it’s low carb!
I do add the rind and juice of a lemon to give it some extra sharpness which barely adds any carbs across the 12 slices.
The cheesecake was amazing but i didn’t like the texture of the topping so i used 1c blueberries 3Tbs granulated stevia 1/2 Tbs of cocunut flour 1/4 tsp cinnamon pinch of nutmeg and 1/4 c of water brought to boil then wisked at medium heat till reduced and thickened
love this recipe! My husband said it didn’t even taste Keto, which is a big compliment. Super easy to make.
I would give it a five star
But I varcan’t see the recipe.
Instead of using cup measurements, how many ounces of cream cheese did you use? Thank you!
Oh my lord. This is AMAZING. It rivals any non keto cheesecake. Absolutely heaven. I didn’t have a lot of blueberries so I halved the recipe and didn’t make the topping but just like that was so so so so good.
Instead of using cup measurement can you say how many ounces or grams of cream cheese?
The cheesecake was amazing but i didn’t like the texture of the topping so i used 1c blueberries 3Tbs granulated stevia 1/2 Tbs of cocunut flour 1/4 tsp cinnamon pinch of nutmeg and 1/4 c of water brought to boil then wisked at medium heat till reduced and thickened
My comment is more like a question I’ve been wondering for quite some time. I have used blanched almond flour in various recipes and I can’t stand it! It taste horrible to me. What I want to know is can I substitute coconut flour in all recipes that call for almond flour? Tell the truth I haven’t tried the coconut flour yet but I sure do want to if it can be substituted instead of the blanched almond flour.
You can’t sub it for coconut flour. Use a good quality blanched almond flour, it makes all the difference.
This cheesecake is beautiful and delicious!