This Keto Berry Cheesecake is the perfect low carb dessert! Made using mixed berries, every bite is perfectly flavored with a light and creamy texture. Add this to the top of your list of must-make keto desserts! This keto cheesecake is sugar-free and gluten-free.
There's nothing like the creamy texture of cheesecake filling. And adding in mixed berries? I'm a sucker for that flavor time and time again. Using berries like blackberries, blueberries, and strawberries just reminds me of spring and summer. Plus, all the berries provide their own little punch of natural sweetness so you know that this low carb keto berry cheesecake is going to be good!
Even though you have to bake this delicious dessert, I promise you it's totally worth the wait! There aren't many store-bought cheesecakes out there that fall into the "keto" category so you're going to want to keep this recipe close at all times!
Speaking of cheesecakes, be sure to check out my Keto Peanut Butter Cheesecake for the perfect fall treat.
Almond flour - This helps to make the crust gluten free and gives it a mild nutty taste.
Salted butter - Using salted butter pairs so well with the sweetness of the berries.
Sweetener - I use a blend of erythritol, xylitol, and stevia in my recipes. This is my go-to sweetener for all my baking needs! If you prefer you can swap out the xylitol for allulose. I also offer alternative sweetener options in the recipe card at the bottom of this blog post.
How to Make Keto Cheesecake Crust
Once you see how easy it is to make a homemade crust, you're going to never need to buy one at the store again.
Step One: Preheat the oven to 350.
Step Two: Combine the crust ingredients in a food processor and process until well combined. Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.
Berry Filling Ingredients
Cream cheese - Make sure that it's at room temperature if you are mixing with a stand mixer or electric mixer instead of a food processor. You can make the cheesecake filling with cold cream cheese in the food processor which is why I normally use it for cheesecake recipes.
Sour cream - A little bit of sour cream adds to the texture and flavor.
Eggs - The eggs are super important for binding together the ingredients and adding moisture.
Vanilla extract - Real vanilla extract enhances the other flavors in the cheesecake.
Joy filled eats sweetener - The best sugar free sweetener for baking, in my opinion! (Don't worry, you can use alternatives in the filling also and they're listed in the recipe card below)
Mixed berries - Any type of berries will work. If you have large strawberries I do recommend thawing them slightly and slicing them.
How to Make Keto Berry Cheesecake
Are you ready for a simple and delicious cheesecake filling? It doesn't get much better than this.
Step One: Process the cream cheese in the food processor until smooth. Add the sour cream, eggs, vanilla, and sweetener. Process until well combined, scraping down the sides and needed. Add half of the berries into the food processor and blend into the filling.
Step Two: After the crust has partially baked add the filling to the crust. Top with the remaining berries and gently swirl them in.
Step Three: Bake for 1 hour to 1 hour 20 minutes or until the center no longer jiggles. Let cool to room temperature.
Step Four: Chill the cheesecake for 3-4 hours before serving.
Optional Topping Ideas
I have a bad habit of opening the oven door to check my cheesecakes. Which means sometimes they crack! There are multiple ways to fix a cracked cheesecake by hiding the cracks.
Sour Cream Topping - Mix a little powdered sweetener into some sour cream and spread on the warm cheesecake. It will thicken up as the cheesecake chills. Mine is a little runny because I didn't let it set long enough.
Blueberry Topping - I put a layer of my sugar free blueberry jam on top of the cheesecake first and then the sour cream topping. I swirled them just a bit for extra color. The combination was amazing!
Whipped Cream - You can also cover the chilled keto berry cheesecake with some homemade whipped cream. Just whip up heavy whipping cream and powdered sweetener until stiff peaks form.
Crust - If you're not a fan of making an almond flour crust, you can use a different type of nut flour or even just make this crustless.
Lemon - Adding a little bit of lemon extract gives the keto blueberry cheesecake a fun citrus bite of flavor. Lemon zest works, too!
Crumble - You can totally change this recipe into a keto berry cheesecake crumble recipe or even blueberry cheesecake bars. Since this is so versatile, you can easily add toppings and change up the look. Check out my Lemon Blueberry Cheesecake Crumb Bars for inspiration.
How do I know that the cheesecake is done baking?
It can be worrisome knowing if the cheesecake layer is set up and ready to enjoy. The easiest way to tell is to give the cheesecake pan a little jiggle after it's done baking in the oven. The middle of the cheesecake should move slightly but not a lot. This is your indicator that it's done and ready to start cooling down.
Do you have to store leftover cheesecake in the fridge?
You do. Since cheesecake recipes are made with full-fat cream cheese, this keto berry cheesecake needs to be kept chilled while stored. Just be sure to have the cheesecake in an airtight container so that it stays as fresh as possible for as long as possible.
What toppings can you add to cheesecake?
When you're making keto cheesecake recipes, you can still add fun toppings! Adding fresh berries like raspberries or strawberries on top would add a delicious taste. You can also drizzle on some blueberry sauce as well.
Adding low carb toppings to keto dessert recipes is a great way to add a pop of flavor without adding in a ton of carbs!
- 1.5 cups almond flour or almond meal
- 4 tablespoon salted butter melted
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 16 oz cream cheese
- ½ cup sour cream
- 3 eggs
- 2 teaspoon vanilla
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 cups mixed berries hulled
- Preheat oven to 350.
- Combine the crust ingredients in a food processor and process until well combined. Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.
- Meanwhile, process the cream cheese in the food processor until smooth. Add the sour cream, eggs, vanilla, and sweetener. Process until well combined, scraping down the sides and needed. Add half of the berries into the food processor and blend into the filling.
- After the crust has partially baked add the filling to the crust. Top with the remaining berries and gently swirl them in.
- Bake for 1 hour to 1 hour 20 minutes or until the center no longer jiggles. Let cool to room temperature.
- Chill the cheesecake for 3-4 hours before serving.