Believe it or not this no bake keto blueberry cheesecake is quick and easy to make! A low carb dessert that perfect to serve for the holidays or any day for dessert! No one will even think it’s low carb!
Easy Low-Carb Dessert
The holidays aren’t the holidays if there isn’t any cheesecake! This has been a tradition for as long as I can remember and With the holiday baking season rapidly approaching I knew I had to come up with a low carb version. This way, I get to indulge in cheesecake without worrying that I’m going to ruin all my hard work that I’ve put in with my keto diet.
Kid-Friendly Low-Carb Cheesecake
I like to keep recipes as simple as possible, especially during the busy holiday season. This no bake keto cheesecake is perfect when it’s super busy and I don’t want to turn on the oven. The best part: the kids can even help make it!
More keto dessert recipes you’ll love:
Crustless pumpkin pie
Peanut Butter Cookies
This rich and creamy Keto cheesecake has an almond flour crust and it can also conveniently be made ahead of time! A fantastic low carb dessert to have handy for last-minute guests!
No-Bake Keto Cheesecake Tips
The entire recipe is in the recipe card at the bottom of this post. First, I want to answer a few questions and share a few tips (and helpful photos).
How long can you store this Keto cheesecake?
This keto cheesecake can be covered in plastic wrap and stored in the refrigerator for up to one week! You can also wrap and freeze for up to one month.
Are Blueberries Keto?
Absolutely, Blueberries are a fantastic healthy treat to snack on and they’re a much better option than lots of other fruit that are higher in carbs. Blueberries have 17 grams of net carbs but you can easily eat about 1/4 and still remain in Ketosis.
What Else Can You Add To The Cheesecake?
This cheesecake would taste divine with these toppings too:
- Toasted Coconut flakes
- Almonds
How To Make Keto No Bake Blueberry Cheesecake
There are two parts to this easy recipe – the crust and the cheesecake itself.
Keto Cheesecake Crust Ingredients:
- Almond Flour – use almond flour, not almond meal. The almond meal will make this crust taste grainy. Do not substitute with coconut flour, it will come out too dry.
- Unflavored Gelatin Packet
- Cream Cheese
- Heavy Cream
- Butter
- Stevia – Use any liquid or granular sweetener of your choice.
- Vanilla Extract
- Lemon Juice
- Salt
Low-Carb Cheesecake Filling:
- Unflavored gelatin packet
- Heavy cream
- Cream Cheese
- Stevia
- Lemon juice
- Vanilla extract
- Fresh or frozen blueberries, mashed
No Bake Blueberry Cheesecake Steps and Photos
All of these steps are in the recipe card at the bottom of the post. I just wanted to share some pictures of the process so you can make it along with me.
Frist, line a 8-inch diameter springform pan with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around. The plastic will make separating the cheesecake from the pan simple.
Next, make the crust. Mix the gelatin with the almond flour and then add the stevia powder and salt. Drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough. You may find it easier to do this with your fingers. Press the dough into the bottom of the pan, evenly.
You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
For the filling, combine the gelatin and heavy cream and add it to the softened cream cheese. Add the stevia powder, vanilla extract, and lemon juice and stir until everything is well mixed and no lumps or clumps exist.
Stir in mashed blueberries into the cheese mixture. Spoon this mixture into the pan over the crust and smooth it with a spatula. with plastic and refrigerate until everything is firm which takes about 2 hours. Letting the cheesecake refrigerate for longer periods allows for flavors to mingle.
Remove the cheesecake out from the springform and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole blueberries.
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NO BAKE KETO BLUEBERRY CHEESECAKE
Ingredients
- 1 cup almond flour
- Half of .25 ounce unflavored gelatin packet
- 1 oz softened cream cheese
- 1 tbsp heavy cream
- 4 tbsp butter
- 1/3 cup stevia
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/8 tsp salt
LOW CARB CHEESECAKE FILLING
- 25 oz unflavored gelatin packet
- 2/3 cups heavy cream
- 16 oz cream cheese, softened
- 1 1/4 cups stevia
- 1 1/4 lemon juice
- 2 tsp vanilla extract
- 1 1/4 cup fresh or frozen blueberries, mashed
Instructions
- Line a 8-inch diameter springform pan with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around. The plastic will make separating the cheesecake from the pan simple.
- Make the crust first. Mix the gelatin with the almond flour and then add the stevia powder and salt. Drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough. You may find it easier to do this with your fingers. Press the dough into the bottom of the pan, evenly.
- **You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.
- For the filling, combine the gelatin and heavy cream and add it to the softened cream cheese. Add the stevia powder, vanilla extract, and lemon juice and stir until everything is well mixed and no lumps or clumps exist.
- Stir in mashed blueberries into the cheese mixture. Spoon this mixture into the pan over the crust and smooth it with a spatula. with plastic and refrigerate until everything is firm which takes about 2 hours. Letting the cheesecake refrigerate for longer periods allows for flavors to mingle.
- Remove the cheesecake out from the springform and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole blueberries.
Notes
Net Carbs: 7 Net Carbs Per Serving
