Keto Blueberry Cheesecake 2G Carbs

Need more keto cheesecake recipes? Try my classic keto cheesecake, keto no-bake cheesecake, or keto pumpkin cheesecake next! Whenever I’m hosting friends, it’s my mission to end the meal with the most show-stopping dessert. When one or more of my friends are going keto, I compromise with something everyone can agree on–keto cheesecake! But not just any low-carb cheesecake. I pair it with my famous blueberry topping to infuse every bite with sweet and tart summertime flavor.

Why I love this recipe

Use fresh OR frozen blueberries. I prefer fresh when they’re in season, but when they’re not, I don’t let that stop me. No fancy kitchen gadgets. So long as you have a springform pan and an electric mixer, you can make this recipe. Easy to make ahead. I’ve made this cheesecake up to three days before I need it. So long as you hold off on adding the blueberry topping, it’ll keep its silky smooth texture. It does NOT taste low carb. We’re relying on the natural sweetness of the blueberries, so very few keto swaps are even needed. No one will guess it’s sugar-free!

Ingredients needed

Keto pie crust. Any low-carb, 8-inch pie crust will work. I left tips on making my almond flour crust, just in case. Cream cheese. I always prefer full-fat cream cheese from a block over a tub. Tubs of cream cheese tend to have water added, which can affect the texture. Vanilla extract. A must for any good cheesecake. Sour cream. Adds creaminess and tartness. You can also use full-fat Greek yogurt. Superfine granulated sweetener. This sits somewhere between regular and powdered sweetener. To make it, lightly blend allulose or monk fruit sweetener until it has a flour-like texture. You can also use keto powdered sugar, but it can make the cheesecake more fragile. Almond flour. Thickens the cheesecake and adds stability. Eggs. Room temperature, large eggs are best. Blueberries. Just a few to fold through the cheesecake mixture. The rest will be made into a topping poured on top. Thaw frozen berries and drain the excess juices.

For the blueberry sauce:

Blueberries. Use fresh or frozen (not thawed) blueberries. Coconut flour. To firm up the mixture. Water. Only a splash is needed to simmer the blueberries. For a sweeter topping, use keto maple syrup instead.

How to make keto blueberry cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and line a pie pan with parchment paper. Place the crust in the pan. Step 2- Make the filling. Use a stand mixer to beat the cream cheese until smooth. Combine the flour, vanilla, sour cream, and sugar. Mix the eggs until smooth, then stir in the berries. Step 3- Bake. Pour the cheesecake filling into the crust and bake until the top is firm with a slight jiggle. Let it cool, then refrigerate overnight. Step 4- Make the topping. Toss the blueberries in the flour and simmer with water in a small saucepan over medium heat until thick. Pour over the cooled cheesecake and refrigerate until firm.

Arman’s recipe tips

Don’t overmix the cheesecake. I’ve found overmixing is usually the reason for cracked cheesecakes. If your cheesecake does get cracks, don’t fret! My blueberry topping will cover them. Keep an eye on the cake. My oven runs warm so it only took 70 minutes to cook, but yours may take a little longer. You’ll know it’s done when it’s firm around the edges but still has a slight jiggle when you move it. It’ll continue to firm as it cools and once it’s refrigerated. Swap the berries. I’ve tested this recipe with strawberries and raspberries, and it always turns out incredible! Make blueberry cheesecake bars! This recipe (along with my homemade crust) is enough to fit in an 8×8-square baking dish. Personally, I find making bars is best when I’m hosting.

Storage instructions

To store: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days. To freeze: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.