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Serving Keto Blueberry Cheesecake on a marble platter.

Keto Blueberry Cheesecake

Ultra creamy cheesecake with a blueberry lemon swirl… completely guilt free!

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CHEESECAKE!

Most of you already know my love for cheesecake. But just in case you are new here, you should know that I LOOOOOOVE the stuff! Like if I had to choose 1 thing and 1 thing only to eat for the rest of my life, it would be cheesecake. Without a doubt.

Oh, and welcome to Mama Bear’s Cookbook!

To create divine low carb cheesecake is my life goal.

Well, I might be getting a bit carried away.. my life goal should probably be raising two daughters without pulling out my own hair or losing any more precious sanity.. but it’s definitely a contender.

I am so pumped about this Keto Blueberry Cheesecake. It is a super creamy vanilla cheesecake with a hint of lemon and has a gorgeous blueberry lemon swirl. The base is an almond flour crust and all together, this Keto Blueberry Cheesecake is straight up delicious.

I hope you love it as much as I do!

Whole keto blueberry cheesecake.

What you will need to make a Keto Blueberry Cheesecake

There are three parts to make this Keto Blueberry Cheesecake.

Almond crust – you will need almond flour, almonds, butter, cinnamon and sukrin gold. Don’t have sukrin gold? Replace it with erythritol, but I highly recommend you try sukrin gold! It’s a erythritol blend that mimics brown sugar. I use it all the time in recipes like this Low Carb BBQ Sauce.

Vanilla cheesecake – you’ll need cream cheese, sour cream, powdered erythritol, vanilla, lemon juice and eggs.

Blueberry lemon swirl – This sauce is very basic, all you need is some blueberries (fresh or frozen), granular erythritol and lemon zest.

How to make a Keto Blueberry Cheesecake

Cheesecake making, or as I like to call it, Cheesecaking 🤓, is definitely a process, but it’s a labour of love. Start with making the sauce so that it can cool for when the cheesecake layer is ready.

Oh yeah, you should have all your ingredients room temperature. This is important because you want each ingredient to combine easier. The easier they combine, the less you have to beat your mixture. The less you beat your mixture the less air bubbles you have and the more likely you are to have a lumpy cheesecake.

Blueberry lemon sauce

Combine the blueberries in a small saucepan with the granular erythritol and lemon zest.

Bring to a boil then reduce to a simmer. Cook for 10 minutes.

Use an immersion blender to puree the sauce until smooth, then set that goodness aside.

Crust

Preheat your oven to 350° and move the rack to the center. Cover the bottom of an 8″ springform pan and as much of the sides as possible with one sheet of heavy duty tin foil. This is to prevent leaks when the cheesecake is baked in a water bath.

Spray the inside of the pan with oil and set aside.

In a medium bowl combine melted butter, almond flour, finely minced almonds, cinnamon and sukrin gold. Mix well then press into the bottom of the springform pan with a fork.

Bake in the preheated oven for 10 minutes, then remove and set aside.

Vanilla cheesecake

Using a stand mixer with the paddle attachment (or a big ol’ bowl and an electric hand mixer.. no, please don’t try to do this with a whisk 😬) whip the room temperature cream cheese until smooth, with no lumps remaining. Scrape the bowl.

Add sour cream, stir that in well, then mix in the powdered erythritol until smooth. Avoid over mixing and scrape often. Mix in 1 egg at a time while scraping in between additions, then stir in the vanilla and lemon juice.

Pour into the springform pan, over top of the crust.

Swirl it

Let’s make this beauty!

Dollop the blueberry sauce all around the cheesecake in little amounts, about 1/2 to 1 tbsp each.

Now take a butter knife or chop stick and swirl it back and forth until all the little blobs of blueberry sauce have been swirled into the cheesecake and you’ve created a beautiful design.

Bake it

Bring a kettle of water to boil then place your cheesecake pan inside a baking dish. Once the kettle is ready, pour the boiling water into the baking dish, just until there is about a cm of water.

You want to make sure the top of the water doesn’t reach the top of the tin foil, otherwise it will go inside the pan and ruin your cheesecake… Not a lot of people like soggy cheesecake… 😬

Place the whole baking dish inside the oven, on the center rack, and bake for 45 minutes.

The the outer edges will be puffy and the center of the cheesecake will still be jiggly.

Leave the cheesecake inside the oven, turn it off and prop the door open just a crack with a wooden spoon. Let the cheesecake sit inside the oven for 1 hour, then it can be removed and set on the counter for another hour before being refrigerated for a few hours, or overnight.

Remove the sides of the springform pan, then slice into 12 and enjoy!

First process collage of how to make a keto blueberry cheesecake.
Second process collage of how to make a keto blueberry cheesecake.

Swirl flavour ideas

This Keto Blueberry Cheesecake is absolutely interchangebale. Sweet, right?

What berries do you love? What is in season right now?

You can absolutely switch out the blueberries for the same amount of raspberries, strawberries or blackberries. I would recommend keeping the lemon with any flavour change up.

As for the carbs? Here is what a slice of each looks like:

  • Blueberry: 7.1 g net carbs.
  • Raspberry: 5.9 g net carbs.
  • Strawberry 6.1 g net carbs.
  • Blackberry 5.7 g net carbs.

*If you choose raspberries or blackberries, I recommend pushing them through a strainer like this one instead of using an immersion blender, to remove all the seeds before it is cooled and swirled into your cheesecake.

Single slice of keto blueberry cheesecake with a slice of lemon garnished on top.

Sweetener options

There are quite a few sugar free sweetener options out there that are all natural, so which one do you choose?

Stevia

Stevia is super easy to find and comes in liquid, powdered or granular.

I personally find that stevia has a very strong after taste, so bad that I can’t even handle a tsp of the stuff. However, there are a lot of people who don’t taste it at all.

Do you like stevia? Go ahead and use it in this recipe in place of the erythritol.

To find how much stevia you need, check out this stevia conversion calculator, because it depends on what type you have. The erythritol is just as sweet as sugar, so for the vanilla cheesecake you will need to type into the sugar section 12 tbsp instead of the 16 listed.

Erythritol

This is my go-to sugar free sweetener. It comes in various different brands, which have all been excellent in my opinion.

I use Sukrin Gold for the crust, which is a brown sugar replacement. It is made with erythritol and just perfect for this recipe!

For the vanilla cheesecake and blueberry sauce I used Lakanto Granular Monk Fruit Sweetener which has, by far, been the best I’ve tried yet. Erythritol has a bit of a cooling affect, which was barely noticeable when blended with monk fruit.

I used granular in the blueberry sauce, but it is essential to use powdered sweetener in the cheesecake.

You know what’s cool?

Granular erythritol can easily be blended into a powder… keep reading to find out how!

Xylitol

Xylitol is a sweetener that I have never used, because it is toxic to animals. As a couple members of my family are very furry, I don’t keep any of this sweetener on hand.

However, if you don’t have animals, this is an excellent choice sweetener! It can replace sugar 1:1 and has no aftertaste at all.

Whole keto blueberry cheesecake with one slice removed and placed on a plate nearby, with a slice of lemon on top for garnish.

How to turn granular erythritol into powdered

I stopped buying powdered erythritol because you can save some money by whipping up your own powdered erythritol.

Why do we want powdered anyways?

Erythritol will not dissolve in baked goods like cheesecake, and we absolutely do not want a gritty texture, right? No, no, we want an ultra creamy, velvety, dreamy cheesecake! 😋

All you need to make powdered erythritol is some granular erythritol and a coffee grinder!

Add about 1/4 cup granular erythritol and grind for a few moments until you see powder.

That’s it! Cool hey?

1/2 cup granular erythritol makes the 3/4 cup powdered erythritol you need for this Keto Blueberry Cheesecake.

How to store Keto Blueberry Cheesecake

Refrigerator

You want to keep your cheesecake in the fridge. Once it has fully cooled to the refrigerator temperature, it can be wrapped tightly with plastic or kept in an air tight container.

You don’t want to wrap it while it’s still warm, because the cheesecake will form condensation which will drip from the plastic, causing super ugly marks on all your beautiful work!

It will last for 5-6 days in the fridge. Got leftovers?

Freezer

What?! You’ve got leftovers?!

Lucky you!!!

I rarely get cheesecake leftovers. Apparently I have to stop inviting people over when I make them!

Every now and again I’ll have leftover cheesecake and the best way to keep it for longer than 5-6 days is by freezing it. Here’s how:

Line a baking sheet with wax paper. Slice the cheesecake into single serve slices and place around the baking sheet. Make sure not to let them touch each other, or they will stick together.

Freeze until firm, then wrap each piece in wax paper and place inside large freezer safe ziploc bags.

This Keto Blueberry Cheesecake will last 6-8 months in the freezer.

Well, that is how long it would stay good for, but who knows how long it will last! I’m sure you’ll have this creamy, blueberry goodness, whispering your name late into the night…

Cheesecake Tips

You really can’t go wrong when making cheesecake. However, there are certain things you can do to drastically increase the dreaminess this Keto Blueberry Cheesecake brings. I’ve listed them in the recipe, but if you want some pro tips, check out my Cheesecake Tips post.

Love this recipe? Try these low carb desserts next:

No Bake Peanut Butter Chocolate Freezer Cookies

Low Carb No Bake Peanut Butter Chocolate Freezer Cookies.

Chocolate Almond Truffles

Chocolate Almond Low Carb Truffles.

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Serving Keto Blueberry Cheesecake on a marble platter.
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4.86 from 7 votes

Keto Blueberry Cheesecake

Bring on dessert heaven with this incredibly delicious Keto Blueberry Cheesecake, featuring an almond crust, vanilla cheesecake and a blueberry lemon swirl. 
Course Dessert
Cuisine Canadian, Low Carb
Keyword keto blueberry cheesecake, low carb blueberry cheesecake
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 360kcal
Author Aleta

Ingredients

Blueberry Lemon Sauce

Vanilla Cheesecake

  • 3 x 8oz full fat cream cheese room temperature
  • ¾ cup powdered erythritol
  • ¾ cup full fat sour cream room temperature
  • 3 eggs room temperature
  • 1 tbsp lemon juice
  • 1 ½ tsp vanilla extract

Crust

Instructions

Equipment Needed

Directions

    Blueberry Lemon Sauce

    • Combine blueberries in a small saucepan with the granular erythritol and lemon zest.
    • Bring to a boil then reduce to a simmer. Cook for 10 minutes.
    • Puree the sauce smooth with an immersion blender then set aside to cool.

    Crust

    • Heat the oven to 350° and move the rack to the center. Cover the bottom of an 8″ springform pan and as much of the sides as possible with one sheet of heavy duty tin foil. This is to prevent leaks when the cheesecake is baked in a water bath.
    • Spray the inside of the pan with oil and set aside.
    • In a medium sized microwave safe bowl, melt the butter, then add the almond flour, cinnamon and sukrin gold. Mix well then press into the bottom of the pan with a fork.
    • Bake in the preheated oven for 10 minutes, then remove and set aside.

    Vanilla Cheesecake

    • Using a stand mixer with the paddle attachment, whip the cream cheese until smooth, with no lumps remaining. Scrape the bowl.
    • Stir the sour cream in well, then mix in the powdered erythritol until smooth. Avoid over mixing and scrape often. Mix in 1 egg at a time while scraping in between each addition, then stir in the vanilla and lemon juice.
    • Pour into the springform pan, over top of the crust.

    Swirl

    • Dollop the blueberry sauce all around the cheesecake in little amounts, about 1/2 to 1 tbsp each.
    • Now take a butter knife or chop stick and swirl it back and forth until all the little blobs of blueberry sauce have been swirled into the cheesecake and you’ve created a beautiful design.

    Bake it

    • Bring a kettle of water to boil then place your cheesecake pan inside the baking dish. Once the kettle is ready, pour the boiling water into the baking dish, just until there is about a cm of water.
    • You want to make sure the top of the water doesn’t reach the top of the tin foil, otherwise it will go inside the pan and ruin your cheesecake.
    • Place the whole baking dish inside the oven, on the center rack, and back for 45 minutes.
    • The the outer edges will be puffy and the center of the cheesecake will still be jiggly.
    • Leave the cheesecake inside the oven, turn it off and prop the door open just a crack with a wooden spoon. Let the cheesecake sit inside the oven for 1 hour, then it can be removed and set on the counter for another hour before being refrigerated for a few hours, or overnight.
    • Remove the sides of the springform pan, then slice into 12 and enjoy!

    Notes

    See post above for:
    • Cheesecake Tips
    • How to make powdered erythritol from granular
    • Other swirl flavour options and their net carbs per slice
     

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

    Deduct fibre (1.9g) and sugar alcohols (15 g) from the total carbs to get 7.1 g net carbs per slice.
     

    Nutrition

    Serving: 1slice | Calories: 360kcal | Carbohydrates: 24g | Protein: 8.2g | Fat: 33.4g | Sodium: 235mg | Fiber: 1.9g

    20 Comments

    1. Wiw, your keto blueberry cheesecake recipe sounds amazing Aleta!

      • Thanks so much Ester! I am sooo pumped about this recipe, it is incredibly delicious, and so happy to share it with other cheesecake loving low carbers 🙂


    2. I am baking this cheesecake at this very minute. I made a blackberry one. The recipe does not call to bake the crust first, so I hope this is right because I followed it to a T. Please confirm. Thanks. I will rate tomorrow when I get a piece. I can’t wait!!

      • I don’t know how I missed that, but yes indeed, the crust needs to be baked in the preheated oven for 10 minutes. So sorry, no idea how that was missed, I will fix it asap!

    3. This cheesecake is GORGEOUS!!! My husband is on a keto diet and he LOVES cheesecake so he’ll be over the moon if I make this for him!!


    4. Even without baking the crust, which I should have, this cake was delicious! Perfection. Thanks Aleta!

      • I’m so glad to hear it, Jill! Sorry again about missing that part of the recipe, I really appreciate you bringing it to my attention, and so pumped you loved it even without baking the crust 🙂


    5. The swirls in this cheesecake are so pretty! While I love the blueberry lemon combo, it’s great to be able to easily sub in other types of fruit! And almond flour crusts for desserts are my favourite!

    6. Blueberries and lemon are one of my favorite combos!! Your cake looks like perfection, and something that I need to make immediately!!


    7. OMG of ALL the cheesecakes, blueberry is my favourite. This looks BEAUTIFUL, and I know would taste divine. I think I just might make this for a birthday celebration dessert.


    8. I like cheesecake but hubby LOVES cheesecake! What a lovely and creamy texture your keto cheesecake has! It looks so delicious!! Hubby is going to be so happy when I make this for him. And I’ll be happy too! Now, to look in erythritol.


    9. Cheesecake is my favorite dessert, and this looks gorgeous! Love that it’s keto friendly and so pretty too!


    10. This is a beautiful cheesecake! I will make this, I may not share with my family, I will eat it all!!

    11. Wow, I just love the color in this! And it reminds me that I need to make cheesecake more often!!

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