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This Blueberry No Bake Keto Cheesecake is melt in your mouth creamy, silky, and delicious. It is also incredibly easy to make with only a few simple ingredients. If you’re following a keto or low carb diet and want to enjoy a sweet treat, our Blueberry Keto Cheesecake uses a sugar substitute called erythritol that has no aftertaste. When I make this for my family, they never notice a difference and there is not a bite left.

keto-blueberry-cheesecake on plate
This creamy and silky Blueberry Keto Cheesecake is incredibly delicious and requires no baking. It is also keto friendly, sugar free, and gluten free.

Additionally, this no bake keto cheesecake is eggless, has no added sugar, and is gluten free. If you love dessert but are limiting your carbs, you’ll also enjoy my Keto Chocolate Truffles and Keto Dark Chocolate Brownies.

Is Cheesecake Keto-Friendly?

Traditional cheesecake is not keto friendly due to the carbohydrates in the crust and sugar content. We fix this by making a very simple no bake kept cheesecake crust using almond flour and butter. To make this recipe without the added sugar content, we use powdered erythritol, which is a sugar alcohol.

no-bake-keto-cheesecake-ingredients

What is Erythritol?

Erythritol is sugar alcohol created when a type of yeast ferments glucose from corn or wheat starch. While some sugar substitutes can cause digestive issues, Erythritol is actually absorbed most in the blood street and excreted through urine, y passing the digestive tract. It also has very little if any after-taste and is an amazing sugar substitute. Using Erythritol as a sugar substitute will not spike blood sugar or insulin and is even helpful for reducing the risk of heart disease and improving dental health.

keto-no bake pie crust

How to make no bake keto cheesecake crust.

Our no bake keto cheesecake crust is incredibly simple to make and only uses four ingredients. To start, all you will need is almond flour, softened unsalted butter, lime zest, and powdered erythritol sweetener. First, add all of your “crust” ingredients to a bowl accept for the softened unsalted butter. Stir until combined. Then add the softened butter. Use your hand to combine the ingredients. The result should be a soft, slightly grainy dough.

Then line an 8″ springform pan with parchment paper. You can also purchase a set of springform pans that come with precut parchment liners on Amazon. Next, press your crust evenly into the bottom of your pan. Refrigerate the crust while you’re making the keto cheesecake filling.

keto blueberry preserves

How to make Blueberry Keto Cheesecake filling.

We’ll begin making our ketp cheesecake filling by cooking down the blueberries. Place the blueberries, sweetener, water, and lemon juice into a small sauce pan. Using a spoon or potato masher, squish down on the blueberries to release their juice. Then, place the saucepan over medium heat until the ingredients are well-combined and the liquid has evaporated. Let it cool to room temperature.

blueberries mixed into cream cheese

Then, using an electric mixer, mix the cream cheese until it is nice and creamy. Make sure your bar of cream cheese is at room temperature. Once the cream cheese is a nice smooth consistency, add the powdered sweetener, lemon juice, and vanilla extract. Once the cooked down blueberries have cooled, fold them into the cream cheese bowl and combine. 

Next, activate the gelatine by mixing 3 tbsp of cold water and 2 tsp of gelatin powder into a small pan. Let it sit for one minute so the gelatine hydrates. Then, place it over medium heat until gelatin dissolves in water; it only needs five to ten seconds. Next, let it cool to room temperature for a minute. Then, combine it with the cream cheese mixture. The gelatine will solidify after a couple of minutes and that happens, it won’t work. You’ll need to repeat the gelatin process.

blueberry cheesecake filling and heavy whipped cream

In a separate bowl, use your electric mixer to beat your heavy cream into soft peaks. Make sure your heavy cream is nice and cold. Then, use a spatula to incorporate it into the cream cheese mixture.

Pour the filling on top of the crust, and spread evenly. Refrigerate for at least 4 hours for the cheesecake to harden.

blueberries and sweetener in pot

How to make keto blueberry preserves

To top off our no bake keto cheesecake and add that extra special touch, I made simple, no sugar added, blueberry preserves. To make your blueberry topping add the blueberries and water in a small saucepan over medium heat. Without stirring, cook the blueberries down until it turns into a light jam. Add sweetener if desired.

Blueberry-keto-cheesecake

Additional Uses for Blueberry Preserves

You can use these sugar free blueberry preserves for much more than just topping your cheesecake. I use these preserves with so many dishes, but here are a few suggestions below.

  • Pancakes
  • Oatmeal
  • Chia Seed Pudding
  • Ice Cream
  • Fresh Berries
  • english muffins
  • on top of baked brie cheese

What is the best cream cheese for making cheesecake?

When making cheesecake you want to be sure to use the solid brick of cream cheese and not the ones found in the tub. Philidelphia Cream Cheese is the best brand for it’s low moisture content, silky texture, and ability to whip easily.

no-bake-blueberry-cheesecake

Helpful Tips & Reminders

  • Make sure your cream cheese and butter are soft and at room temperature
  • make sure your gelatin water and heavy cream are cold
  • do not let your gelatin sit out and cool for too long. If it solidifies, you will need to re-do the gelatin.
  • Turn granulated sweetener into powdered by blending it in a high-speed blender for a couple of minutes.
  • You can replace powdered erythritol with powdered sugar or monk fruit in the exact amounts.

Garnishes

To finish off your blueberry keto cheesecake, add your blueberry preserves in the center and add extra garnishes such as fresh blueberries, mint leaves, and small lemon wedges.

Storage

Place leftover slices in an air-tight container and place in the refrigerator for up to 7 days. You can also make this cheesecake a day in advance and store it in the fridge. Then make the blueberry topping before serving.

Enjoy These Other Keto Desserts

keto-blueberry-cheesecake on plate

Blueberry No-Bake Keto Cheesecake

This creamy and silky Blueberry Keto Cheesecake is incredibly delicious and requires no baking. It is also keto friendly, sugar free, and gluten free.
5 from 4 votes
Prep Time 1 hr
Chill Time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 8 servings
Calories 495 kcal

Ingredients
  

Crust

Cheesecake Filling

  • 1 cup Blueberries fresh
  • 2 tbsp powdered erythritol
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 3 tbsp water cold
  • 1.2 tsp gelatin
  • 16 oz cream cheese Bar, Philadelphia
  • 1 cup heavy cream cold
  • .5 cup powdered erythritol or powdered sugar
  • 1 tsp vanilla extract

Blueberry Topping

Instructions
 

Crust

  • First, add all of the crust ingredients to a bowl except the softened butter. Stir until combined.
    2 tbsp Powdered Erythritol, 1.5 cups Almond Flour, 1 tsp lime zest
  • Then add the softened butter and use your hand to combine all of the ingredients.
    2 oz butter
  • Then line an 8" springform pan with parchment paper and press the crust evenly along the bottom of the pan. Refrigerate while you're making the rest of the cheesecake.

Keto Cheesecake Filling

  • Start by adding the blueberries, water, lemon juice, and sweetener to a small saucepan. Using a spoon or potato masher, squish down the blueberries to release the juice.
    1 cup Blueberries, 2 tbsp powdered erythritol, 2 tbsp lemon juice, 2 tbsp water
  • Simmer on medium heat until all the ingredients are combined and the liquid has evaporated. Let cool.
  • Then, using an electric mixer, mix the cream cheese until it is nice and creamy. Make sure your bar of cream cheese is at room temperature. Once the cream cheese is a nice smooth consistency, add the powdered sweetener, lemon juice, and vanilla extract.
    16 oz cream cheese, .5 cup powdered erythritol, 1 tsp vanilla extract, 2 tbsp lemon juice
  • Add your cooled, cooked-down blueberries to the cream cheese mixture and gently fold to combine.
  • Next, activate the gelatine by mixing 3 tbsp of cold water and 2 tsp of gelatin powder into a small pan. Let it sit for one minute so the gelatine hydrates. Then, place it over medium heat until gelatin dissolves in water; it only needs five to ten seconds. Next, let it cool to room temperature for a minute. Then, combine it with the cream cheese mixture. The gelatine will solidify after a couple of minutes and that happens, it won’t work. You’ll need to repeat the gelatin process.
    3 tbsp water, 1.2 tsp gelatin
  • In a separate bowl, use your electric mixer to beat your heavy cream into soft peaks. Make sure your heavy cream is nice and cold. Then, use a spatula to incorporate it into the cream cheese mixture.
    1 cup heavy cream
  • Pour the filling on top of the crust, and spread evenly. Refrigerate for at least 4 hours for the cheesecake to harden.

Blueberry Topping

  • Add the blueberries and water to a small saucepan over medium heat. Without stirring, cook the blueberries down until it turns into a light jam. Add sweetener if desired.
    1 cup blueberries, 1/4 cup water, 1 tbsp powdered erythritol

Notes

  • Make sure your cream cheese and butter are soft and room tempurature
  • make sure your gelatin water and heavy cream are cold
  • do not let your gelatin sit out and cool for too long. If it solidifies, you will need to re-do the gelatin.
  • Turn granulated sweetener into powdered by blending it in a high-speed blender for a couple of minutes.
  • You can replace powdered erythritol with powdered sugar or monk fruit in the exact amounts.

Nutrition

Serving: 1slice | Calories: 495kcal | Carbohydrates: 34g | Protein: 10g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 234mg | Potassium: 138mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1396IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 1mg | Net Carbohydrates: 11g | sugar alcohol: 20g
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