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Sugar Free Blueberry Cheesecake
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4.56 from 9 votes
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Sugar Free Blueberry Cheesecake

Sugar Free Blueberry Cheesecake, a delicious no bake dessert recipe with no added sugar. Low carb, keto, gluten free, diabetic diet friendly.
Prep Time20 mins
Refrigerate time4 hrs
Course: Dessert
Cuisine: American
Search Result: blueberry cheesecake, gluten free cheesecake., keto cheesecake bars, no bake cheesecake, sugar free cheesecake
Servings: 10

Ingredients

Also, see post for the crust recipe and the topping that goes with this recipe.

    Instructions

    • Make the crust as indicated in recipe post. Allow the crust to set in a refrigerator.
    • 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.
    • 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.
    • 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.
    • 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.
    • Remove the crust from the refrigerator.
      Evenly spread the ingredients from the mixing bowl over the crust. Place the cheesecake into the refrigerator to set (about four hours).
      Serve with the optional topping recipe provided.

    Recipe Notes

    *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
    - see post for alternatives
    Please see recipe post for further details on this recipe.
    Nutritional Information is only an estimate and can vary especially with ingredients that are used.
    See thesugarfreediva.com for details on this recipe.
    Nutritional data does not include crust or topping.
    See post for important details on this recipe.
    *As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

    Nutrition

    Calories: 250kcal | Carbohydrates: 6g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 149mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin A: 967IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
    Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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