This keto blueberry cheesecake is a creamy, low carb cheesecake that is full of plenty of blueberries and topped with a simple blueberry sauce. A showstopping dessert that looks impressive, but ridiculously easy to make! 2 grams net carbs per slice.
Keto Blueberry Cheesecake
Whenever I host friends or family for dinner, it’s my mission to end the meal with a show stopping dessert. In the past, I’d stick to a fancy chocolate cake or a twist on some brownies, but recently, I’ve been making cheesecake.
I’ve been meaning to share a blueberry cheesecake for quite some time now. Two of my friends are OBSESSED with blueberry desserts and with one of them turning the big 30 soon, I wanted to do something special and make their favorite dessert for them.
Now, this cheesecake may look incredibly fancy, but I promise you it is SO easy to make and requires just a handful of ingredients.
No grains, no sugar and no nuts are needed, but you’d never be able to tell. The texture is smooth, rich, and creamy, bursting with juicy blueberries. It’s slightly tangy, sweet, and the blueberries are not overpowering!
I served this for said friend’s birthday dinner the other day, and NO ONE believed me when I said it was keto and low carb- they thought it tasted just as good, if not better than any good cheesecake out there!
Ingredients for a blueberry cheesecake
Here is what you’ll need to make this low carb blueberry cheesecake. Please ensure that your dairy and eggs are all room temperature and that you avoid substituting out any of the ingredients.
For the cheesecake
- Pie crust of choice– You want to use an 8-inch pie crust, that bakes like a traditional pie crust. See my tips and ideas below.
- Cream cheese– Try to use a cream cheese from a block, instead of a tub. The latter often has added water in it, which can yield a weak and brittle cheesecake.
- Vanilla extract-A must for any good cheesecake or baked good.
- Sour cream– Gives an even creamier texture to the cheesecake and a pleasant tartness. You can also use full fat Greek yogurt.
- Superfine granulated sweetener of choice– Superfine sugar (or sweetener) is the texture between standard sugar and powdered sugar. To make superfine sweetener, lightly grind up erythritol or monk fruit sweetener, until it has an almost flour-like texture. You can also use keto powdered sugar, but you must be cautious, as the cheesecake will be extremely fragile.
- Almond flour– Thickens the cheesecake slightly, and gives some stability.
- Eggs– Room temperature eggs.
- Blueberries– Just a few to fold through the cheesecake mixture. The rest will be made into a topping poured all over the cheesecake. If you’d like to use frozen blueberries, be sure to thaw them out first, so they don’t add extra moisture to the filling.
For the topping
- Blueberries– You can use either fresh or frozen blueberries for this, and there is no need to thaw out the blueberries first.
- Coconut flour- To hold the mixture together slightly, without being thick.
- Water– Only a dash is needed to simmer the blueberries together. You can also use keto maple syrup if you’d like it to be sweeter.
How to make a keto cheesecake with blueberries
To start, lightly beat the cream cheese until smooth. Add the sour cream, vanilla extract, sweetener, and almond flour, until combined. Add the eggs in, one at a time, and beat into the mixture until just combined. Finally, fold through the blueberries using a rubber spatula.
Next, transfer the cheesecake filling into the prepared pie crust and bake for 70 minutes, or until the tops are set, but the mixture jiggles slightly when touched. Allow the cheesecake to cool completely, before refrigerating it for at least 4 hours, or overnight.
When the cheesecake has been refrigerated for at least 4 hours, you can prepare the blueberry topping. Toss the blueberries in the coconut flour and place it in a small saucepan. Add the water/syrup and heat on low heat, until it begins to simmer and thicken. Pour the topping over the chilled cheesecake and refrigerate for a further 2 hours.
Pie Crust ideas
Many grocery stores and supermarkets are now stocking pre-made low carb pie crusts. However, you can easily make your own at home. I’ve already shared a coconut flour pie crust, but for a cheesecake, I love using this almond flour crust.
To make– 1 1/2 cups almond flour, 1/4 cup butter (melted), 1/4 cup granulated sweetener of choice, a pinch of salt.
Mix all your ingredients together until a crumbly texture remains. Transfer it into an 8-inch pie pan or glass dish. Bake the crust at 180C/350F for 10 minutes, before cooling completely and adding the cheesecake filling.
Tips for the perfect keto blueberry cheesecake
- Avoid overbeating the cream cheese when preparing the cheesecake filling. Overbeating it will often result in cracked cheesecakes.
- Oven makes and models differ. While it took me around 70 minutes for my cheesecake to cook, yours may take a little longer. Your cheesecake is cooked when once touched, it jiggles slightly but is firm on top. Remember, the cheesecake continues to firm up as it is cooling down, and again once refrigerated.
- You can prepare the entire cheesecake up to 3 days in advance. I recommend you keep the topping separate and up until 3 hours before serving.
- Feel free to change up the berries used- Strawberries and blackberries are two fantastic berry options.
Is this a no carb cheesecake?
While this cheesecake is super low in carbs, it is not carb free.
Each slice yields a mere 2 grams net carbs. If you’d like to reduce the carbs even further, omit the blueberry topping and instead, serve with whipped cream or whipped coconut cream.
Can I make this without eggs?
I tried this recipe using dairy free cream cheese and while that worked perfectly well, it didn’t turn out at all when replacing the eggs with egg substitutes.
If you’d like an eggless cheesecake, you can make this cheesecake and simply add the blueberry topping over it.
Are blueberries keto?
Blueberries are one of the few fruits that are allowed on a keto diet and a fantastic low carb fruit to enjoy regularly.
Per cup serving (100 grams) they yield a mere 60 calories and 3 grams net carbs.
Storing and Freezing Tips
- To store: Blueberry cheesecake must always be stored in the refrigerator, as it contains dairy and softens at room temperature. Keep it covered, completely, or in a sealable container. Cheesecake will remain fresh for up to 1 week.
- To freeze: Place slicers of cheesecake in a sealable container and store in the freezer for up to 6 months. Thaw at room temperature for several hours, before serving.
More Keto Desserts to try
Keto Blueberry Cheesecake
- 8 inch pie crust of choice * 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 granulated sweetener of choice blended ** See notes
- 2 tbsp almond flour blanched almond flour
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1 cup blueberries
For the blueberry topping
- 1 cup blueberries
- 1 tbsp coconut flour
- 3 tbsp water
- Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. 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.