A delicious no bake keto blueberry cheesecake with a fluffy vanilla cheesecake sitting on top of a cinnamon almond flour crust. Only at 3g net carbs per slice you will be amazed that this sweet recipe is low carb and keto friendly. Topped with a homemade blueberry topping bursting with flavor!
Keto blueberry recipes are amazing! I have quite a few, see below. Cheesecake still stands to be one of the best desserts when beginning the keto diet. No bake versions are fluffy, creamy and easy to make over the standard baked version. My snickerdoodle is one of my top recipes to date but over the years I’ve gained some skills and this might beat it out. The blueberry topping is made from scratch from real, fresh blueberries. I like to add blueberry extract to my blueberry desserts just to boost flavor and it truly shines. The taste is subtle but noticeable when it’s not added.
How To Make Blueberry Topping For No Bake Keto Cheesecake
So, this can be a bit tricky but if you follow my directions it’s super simple. I do this method for every blueberry recipe I have. Cooking the blueberries release those natural sugars and the flavors maximize. There’s nothing like it.
When you start add fresh blueberries to a small pot. Have everything you want to add right beside you while cooking. I don’t like to leave this pot unattened. Place on medium heat, continue stirring because you don’t want them sticking. The blueberries will begin to darken, some will burst by themselves. Next, they’ll begin to release water from them. You can smash them all or a few depending on how smooth you want the texture to be.
Allow to simmer for about 3-5 minutes. Then, add in your sweetener and xanthan gum mix and continue stirring. You will notice while stirring it becoming thicker and coating the spoon. This is perfect and you can remove from heat. Add the extract now. As it cools it’ll get thicker. Set aside and make the cheesecake.
How To Make Blueberry Cheesecake No Bake Keto Friendly
First, start with making your crust. I added cinnamon because cinnamon and blueberries are a match in heaven i.e blueberry streusel.
Make the crust then place the crust in the freezer. Cream the cream cheese in a mixing bowl.
Add in sour cream, Allumonk sweetener (see below), vanilla extract, liquid monk fruit and blend smoothly.
In a bowl to the side, add heavy cream and beat until it forms stiff peaks. After, add to cheesecake mix and fold in, do not beat or mix hard. Maintain all that fluffy air by folding softly, thank me later.
Then, pull cheesecake crust from freezer and spread cheesecake filling evenly. Grab your blueberry topping and spread across no bake keto cheesecake. Place in refrigerator for an hour then serve.
Helpful Recipe Tips
- Blueberry topping too thick, this may happen from cooling if you added a little too much xanthan gum. If the happens a quick reheating just until it thins out is enough. No need to recook it just heat it up then spread it across the cheesecake.
- Can you make a cheesecake crustless? Skip the almond flour crust and just make the filling and topping.
- Take your favorite granola and make a crunchy crust such as in this recipe.
How To Store No Bake Cheesecake
Do not leave this cheesecake sitting on the counter too long. The refrigerator gives the cheesecake it’s thickness. But, leaving it out for days or so will cause it to spoil. In the refrigerator covered it’ll last a 5-7 days minimum.
You can also freeze it for later in a proper freezer storage container or bag.
Best Sweetener For Keto Cheesecakes
When making any cheesecake on keto you must use powdered sweetener. My go to sweetener is AlluMonk by ChipMonk Baking because it’s a mix of allulose and monk fruit. Neither have an aftertaste and you get nothing but the sweet flavor of the cheesecake without the bitter, cooling effect. AlluMonk has a very fine texture where it can be used on both granulated and powdered recipes, this is rare.
Blueberry Recipes You’ll Love
Keto Blueberry Cheesecake No Bake
Ingredients
- 8 ounce full fat cream cheese
- 1 tablespoon sour cream
- 1/4 cup heavy cream
- 1/4 cup AlluMonk sweetener
- 1/2 teaspoon vanilla extract
Crust
- 3/4 cup blanched almond flour
- 1/2 teaspoon cinnamon
- 2 tablespoon unsalted butter
Blueberry Topping
- 1.5 cup fresh blueberries (about 200g)
- 3 tablespoon AlluMonk sweetener
- 1/8 teaspoon xanthan gum
- 1/2 teaspoon blueberry extract
Instructions
Blueberry Topping
- Mix sweetener and xanthan gum together
- Make sure all ingredients are beside you before starting to cook. Once that is covered place blueberries in a pot on medium heat
- Continue stirring to avoid sticking and burning. Blueberries will darken then start bursting when you touch them. You can leave them whole or burst them all depeding on the texture you like.
- Simmer for 3-5 minutes. Then, add in sweetener and xanthan gum blend and mix. Blueberries will begin to thicken. Once they thicken and cover the spoon remove from heat. Lastly, add in extract then set aside.
Almond Flour Crust
- Mix almond flour, cinnamon and melted butter together
- Pat evenly in a 9 inch pan then place in the freezer
Cheesecake Filling
- Make sure cream cheese is room temp. If not add warm water to bowl and place package in for 10-15 minutes.
- Cream sour cream and cream cheese together with hand mixer. Add in allumonk sweetener and vanilla extract. Blend until smooth and free of lumps. Scrape down sides as well.
- In a seperate bowl blend heavy cream until it forms stiff peaks
- Now add to the cheesecake mix and fold in. DO NOT BLEND, fold it. You worked hard adding that air into it so let's make good use of it. Fold heavy cream in until the mix is even.
- Pull crust from freezer, pour in filling and smooth out evenly. Lastly spread blueberry topping across cheescake. If topping has gotten too thick for even spreading heat up a little. Check thickness of blueberry topping before adding to the top of the cheesecake.
Notes
Helpful Recipe Tips
- Blueberry topping too thick, this may happen from cooling if you added a little too much Xanthan Gum. If the happens a quick reheating just until it thins out is enough. No need to recook it just heat it up then spread it across the cheesecake.
- Can you make a cheesecake crustless? Skip the almond flour crust and just make the filling and topping.
- Take your favorite granola and make a crunchy crust such as in this recipe.