Sugar Free Blueberry Cheesecake

This Sugar Free Blueberry Cheesecake is a delicious no bake dessert recipe.
 
Made with an almond flour crust that is topped with a blueberry cheesecake filling, this classic dessert has the perfect combination of a sweet and tangy creamy filling on top of a crunchy crust. 

What makes Blueberry Cheesecake so good?

 
Blueberry cheesecake is an easy to make no-bake dessert that delivers the perfect blend of sweet and tangy flavors, coupled with a delightful combination of creamy, crunchy, and juicy textures .
 

I like that this dessert is easily customizable by adding a bit of Sugar Free Whipped Cream or fruit on top.

Did you try my Sugar Free Blueberry Ice Cream recipe?

That recipe for blueberry ice cream is a popular ice cream idea that also has no added sugar.
Both this blueberry cheesecake and that ice cream recipe are tasty ideas that feature fresh fruit!

This recipe calls for unsweetened powdered gelatin. You can find unsweetened powdered gelatin here.

What you need to make blueberry cheesecake.

 
Crust. 

• Almond Flour
• Sugar Alternative - I prefer a granular alternative for this recipe.
• Lime Zest
• Butter- softened.

Cheesecake.

• Blueberries- The blueberries should be rinsed, dried, and at room temperature.
• Sugar Alternative
• Lemon Juice- The lemon juice adds both flavor and helps to set the cheesecake.
• Water- 2 tablespoons at room temperature and 3 tablespoons cold.
• Cream cheese- The cream cheese should be softened to room temperature.
• Sugar Free Powdered Sugar
• Vanilla Extract
• Unsweetened Gelatin Powder- Note that the small packets usually have about 2 ½ teaspoons of gelatin. Make sure that you are using unsweetened and unflavored powder.
• Heavy Cream- The heavy cream should be cold when added to this recipe.
• For the topping- fresh or frozen mixed berries , water , and sugar alternative.

How to make blueberry cheesecake.

Crust. 
Use a whisk or a fork to combine together the almond flour, sugar alternative and the lime zest. Then add the butter and work this into a grainy dough. Press the dough into a pie plate with the bottom lined with parchment paper. Refrigerate until set.

Cheesecake.

1. Make the crust as indicated above. Allow the crust to set in a refrigerator.
2. In a saucepan on medium heat, combine the blueberries, sugar alternative, the room temperature water (two tablespoons), and the lemon juice. As this heats, use the back of a spoon or similar utensil to carefully crush the blueberries while the ingredients heat. Once the ingredients are combined and the water has boiled off, remove the saucepan from the heat and allow to cool while you work.
3. Next, in a mixing bowl, beat together the cream cheese, powdered sugar alternative, and vanilla extract until creamy. Once the ingredients in the saucepan have fully cooked you can carefully fold them into this mixture using a rubber spatula.
4. Now, combine together the cold water (three tablespoons) with the gelatin in a new saucepan that is not yet heated. Stir this with a fork and allow it to sit for one minute before placing this saucepan on medium heat allowing for the gelatin to fully dissolve before removing it from the heat. Allow this to sit for two minutes and then stir this into the ingredients in the mixing bowl until just combined.
5. Lastly, in a new mixing bowl, beat the heavy cream into soft picks. Note: for the heavy cream to whip, it must be cold. Next, use a spatula to incorporate it into the cream cheese mixture.

Assemble.

1. Remove the crust from the refrigerator.
2. Evenly spread the ingredients from the mixing bowl over the crust.
3. Place the cheesecake into the refrigerator to set (about four hours)
4. When you are ready to serve the cheesecake, Place the topping ingredients in a saucepan over medium heat, without stirring, until it turns into a light jam. Add additional sweetener as desired. Then pour this over the cheesecake, slice, and serve.

Tips for making the best blueberry cheesecake.

 
I am providing you with a simple sugar free crust recipe.
You can however, use your own crust or a store bought one instead.

 
More tips for you
 

1. You can make the crust ahead of time and refrigerate it before adding the filling. The crust will need to set in the refrigerator which makes this a good idea if you are concerned about time.
2. Yes, I am using blueberries. However, you can use another similar berry with or instead of the blueberries. I like raspberries, strawberries, or even blackberries.
3. Heavy cream is used in this recipe. Alternatives to heavy cream include coconut milk and half and half.

How to store blueberry cheesecake.

 
Leftover blueberry cheesecake can be stored in an airtight container.
It should keep for about a week refrigerated or longer if placed in the freeze.

Here are some similar recipes that you may also like.

• Sugar Free Cheesecake Bars
• Fabulous Sugar Free Fudge
• Sugar Free Chocolate Pudding Pie
• Keto Blueberry Pancakes
• Sugar Free Strawberry Jello Pie
• 3 Ingredient Sugar Free Peanut Butter Cookies
• Easy Sugar Free Banana Cream Pie
• Keto Chaffle Ice Cream Sandwich
• Sugar Free Keto Lemon Mousse Pie