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Keto Blueberry Cheesecake

Ultra creamy cheesecake with a blueberry lemon swirl… completely guilt free?! This Keto Blueberry Cheesecake will be your new favourite sugar free dessert!

Serving Keto Blueberry Cheesecake on a marble platter.

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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’s 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 and hope you love it as much as I do!

Why it works

  1. This beauty is a super creamy vanilla cheesecake with a hint of lemon and has a gorgeous blueberry lemon swirl.
  2. The base is an almond flour crust and all together, this Keto Blueberry Cheesecake is straight up delicious!
  3. Besides its beauty and deliciousness, this sugar free dessert is actually fairly easy to make! Just follow the instructions and check out the helpful tips in the post. Enjoy!
Whole keto blueberry cheesecake.

Keto Blueberry Cheesecake Ingredients

There are three parts to make this Keto Blueberry Cheesecake; the almond crust, vanilla cheesecake and the blueberry lemon swirl. This is what you will need for each part:

Almond Crust

  • almond flour
  • almonds
  • butter
  • cinnamon
  • sukrin gold

Vanilla Cheesecake

  • cream cheese
  • sour cream
  • powdered monk fruit / erythritol sweetener
  • vanilla
  • lemon juice
  • eggs

Blueberry Swirl

  • blueberries – fresh or frozen
  • monk fruit / erythritol sweetener
  • lemon zest

Sukrin GoldSukrin Gold is a low carb sweetener that is made to mimic brown sugar. I use it all the time in recipes like this Low Carb BBQ Sauce or these No Bake Peanut Butter Chocolate Freezer Cookies. If you don’t have any, you could replace it with the monk fruit / erythritol.

Monk Fruit / Erythritol Sweetener – This is my go-to sugar free sweetener. My favourite brands are either Lakanto or SoNourished. Either way, I buy their granular version and make my own powdered when I need it! To make powdered, simply grab a clean coffee grinder, add about 1/4 cup granular sweetener and blitz for a couple of moments.. that’s it! Perfectly powdered sweetener, ready for your sweet treats!

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.

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.

Almond 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 prepared 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 the bowl often to avoid unmixed batter that can get stuck to the bottom of the bowl. 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.

When ready to serve, 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.

Expert Tips

  1. 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.
  2. Make sure you have all your ingredients at 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 lump free cheesecake.
  3. It’s important to get scrape your bowl often and make sure your spatula is getting all the way down to the very bottom of your bowl. Cream cheese can get stuck down there, making it difficult to mix into the batter the more liquid ingredients you add.
  4. Have fun with the swirl! The more, smaller dollops of blueberry sauce, the better.
  5. Be very cautious with the water bath – Make sure to not pour too much boiling water into the pan. Keep below the top of the tin foil so that the water cannot find its way inside the cheesecake.
  6. Don’t over bake that beauty! The edges will be puffy and may start to crack and the center will still be jiggly. It’s ready! Shut that oven off!
  7. It’s important to let your cheesecake cool completely before trying to dive in – I know, it’s a long wait, but a wait worth having!
Single slice of keto blueberry cheesecake with a slice of lemon garnished on top.

Swirl flavour ideas

This Keto Blueberry Cheesecake is absolutely interchangeable. 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.

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 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…

Love this recipe? Try these low carb desserts next:

No Bake Peanut Butter Chocolate Freezer Cookies

Strawberry Swirl Cheesecake Bars

Simple & Fudgy Chocolate Brownies

Peanut Butter Cup Cheesecake Parfait

Chocolate Almond Truffles

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Serving Keto Blueberry Cheesecake on a marble platter.

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. 
4.91 from 32 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 55 minutes
Cooling Time: 4 hours
Total Time: 5 hours 25 minutes
Servings: 12 slices
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

  • 1 cup almond flour
  • ¼ cup whole natural almonds finely chopped
  • ¼ cup unsalted butter
  • 1 tbsp sukrin gold sweetener
  • ½ tsp cinnamon
  • 1 pinch sea salt

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. Wrap one sheet of heavy duty tin foil underneath the bottom, and up the sides, of an 8" springform pan. (underneath the pan, not inside the pan) 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, finely chopped almonds, sea salt and sweetener. 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. 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 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!

    Notes

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

    Expert Tips

    1. 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.
    2. Make sure you have all your ingredients at 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 lump free cheesecake.
    3. It’s important to get scrape your bowl often and make sure your spatula is getting all the way down to the very bottom of your bowl. Cream cheese can get stuck down there, making it difficult to mix into the batter the more liquid ingredients you add.
    4. Have fun with the swirl! The more, smaller dollops of blueberry sauce, the better.
    5. Be very cautious with the water bath – Make sure to not pour too much boiling water into the pan. Keep below the top of the tin foil so that the water cannot find its way inside the cheesecake.
    6. Don’t over bake that beauty! The edges will be puffy and may start to crack and the center will still be jiggly. It’s ready! Shut that oven off!
    7. It’s important to let your cheesecake cool completely before trying to dive in – I know, it’s a long wait, but a wait worth having!

    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 | Sugar Alcohols: 15g | Net Carbs: 7.1g
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    97 Comments

    1. 5 stars
      I made this!
      My only changes were I used granulated monkfruit sweetener in the crust. I also did not have an immersion blender for the berries so I used my nutribullet.
      It was SPECTACULAR. The cheesecake was delicious. My favorite part of this cake is the crushed almond cinammon crust – absolutely decadent!
      I definitely see myself remaking this, probably with strawberries next time! I have to practice my swirl skills!

      • I also put the foil inside the pan. I had no idea you meant to put it outside the pan. :/
        It turned out okay tho. I cut the foil off the edge of the springform pan, so I just need to peel it from the bottom of every slice, every time I take a slice out.

      • Hey Alisha! I am so glad to hear you liked the cheesecake so much – it sure is fun to play with those beautiful swirls!

    2. Hi, I’m not a baker but wanted to make this delicious sounding cheesecake for a keto-dieting friend. Your instructions regarding “covering” the spring form pan doesn’t lead a non-baker to assume you meant the outside of the pan. When I read the same sentence aloud to several non-baker friends, all concluded it meant the inside of the pan. I now know after looking up further instructions regarding a water bath for cheesecake that the foil was supposed to be on the outside of the pan. Too bad I didn’t look that up before the crust and batter were inside the pan. I might suggest adding the word “outside” to your instructions. It’s in the oven now and hoping the foil can easily be removed from the cheesecake.

    3. Would I have to use full-fat cream cheese? I have three 8oz blocks of cream cheese that have 1/3 less fat that I was wanting to use.

    4. 5 stars
      Best cheesecake recipe!!!! Thank you so much for sharing it!!!

    5. 5 stars
      Flawless cheesecake recipe. I made it the other day as I was desperate for a great keto dessert. Wow, was I pleasantly surprised. If I didn’t know differently, I couldn’t tell it was keto. Creamy and delish…..

    6. Amanda Dayton

      Hello,
      I made you cheesecake this morning to enjoy as dessert for mothers day tomorrow.
      I baked it for the designated 45 minutes but only had a 7in springform pan. I hope it turns out ok.
      The outer edges were the slightest brown but the center was still pretty jiggly although when touched it was not wet so we will see.
      Is the idea of overnight in the fridge so that the center finishes firming up?
      Can’t wait to taste it

      • Hey Amanda! I’m sure it will turn out just fine 😋 Yes you want to leave it overnight in the fridge so that the cheesecake can firm up. Also, for some reason, cheesecake just tastes that much better as it rests in the fridge! Enjoy!

    7. Curious to know, if I don’t have or don’t want to use the chopped almonds should I add additional almond flour?

      • Hey Cindi, the chopped almonds are more for texture than anything else. If you mix up the crust ingredients and find it too wet, you may need to add a 1/4 cup extra almonds flour, although I don’t think this would be the case. It should be fine just to leave them out 🙂 Enjoy!

    8. 5 stars
      How much of cream cheese i have to use i don’t understand

      • Hi Alina, you need to use 24 ounces of cream cheese in total, so 3 bricks of cream cheese. They come in 8 oz ( 250g ) bricks typically.

    9. 5 stars
      I’ve now made this three times, once with blueberries, once with strawberries, and once with raspberries. It is a flawless recipe and we have really been enjoying our nightly treats whilst in this quarantine we find ourselves in. Thank you so much for sharing!

    10. I didn’t see any directions/instructions in making the crust for the Blueberry Cheesecake adding-in the almonds and salt, so just added in with the almond flour. Just FYI!

    11. Shauna Brady

      3 stars
      Hi Aleta! I made this cheesecake for my husband’s birthday. It was good, but I’m wondering if the temperature to cook the cheesecake was supposed to be at 300 degrees rather than 350? My top was pretty brown. Otherwise it was tasty!

      • Hey Shauna, I’m glad you enjoyed the cheesecake! Very odd about the browned top, 350 was correct. I wonder if perhaps your oven bakes hot or if the cheesecake was positioned higher in the oven?

    12. 5 stars
      Hi Aleta,
      I made this cheesecake this weekend for a small dinner with friends and it was a major hit! Everyone loved it including me, and I’m not a huge cheesecake fan. I’ll be making this again , but would love to know how I can incorporate chocolate into the swirl Any ideas?

      • Hey Kay, I’m so glad you all liked it so much!
        What a great idea, there are a couple ways to incorporate chocolate into the swirl.
        Start by melting unsweetened or 80-90% dark chocolate and set it aside to cool, then:
        1) Remove 1/4 – 1/2 cup of the cheesecake batter before pouring it into the springform pan. Mix the melted chocolate into the removed batter and then place it in a piping bag. Pipe blobs of chocolate batter all over the cheesecake along with the blueberry sauce. Swirl them all around together.
        2) You can try dropping portions of the melted chocolate directly onto the cheesecake with the blobs of blueberry sauce and then swirl it all together, though the chocolate may spread out quite a bit depending on how it reacts with the cheesecake.
        Good luck and enjoy!

    13. What would be the cooking difference if I split the mix into two 4” springform pans?

      • Hey Julie,
        I have never tried baking cheesecake in a 4” springform so I am not sure how long they would need to bake for. You could try 20-25 minutes and go from there. The center will still be jiggly but the outer edge will be puffy when it has baked long enough.
        Just be sure to leave it in the warm oven, slightly propped open, for 1 hour after it has baked.
        Let me know how it turns out!

    14. 5 stars
      This cheesecake is out of this world delicious as well as gorgeous! Those lucky enough to taste it (all non-keto BTW) thought it was wonderful too! I thought I had enough blueberries but I was a little short so I added raspberries to make up the difference, 1/2 a cup. Followed directions exactly and I had no cracks at all. Next up I’m trying it with strawberries! Can’t wait for that on either. Thank you so much for this amazing recipe!! XOXO

    15. William Francke

      5 stars
      Beautiful looking and great tasting! I hardly ever use an immersion blender and I can tell you that I will use a MUCH taller pan next time. Blueberry splatter all over the place. ;-))

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