Spring and summer won’t be the same without this velvety smooth Keto Blueberry Cheesecake. This blissful cheesecake has an almond flour crust, cheesecake filling with fresh blueberries, and a blueberry sour cream topping. One slice and you will feel like you are in food heaven. Plus, it’s a delicious sugar-free, gluten-free, grain-free, and low carb dessert for any occasion.
Oh, there are a million reasons why I love cheesecake so much. That first bite of intense creaminess paired with blueberries in this cheesecake recipe will stimulate your taste buds in mere seconds. Cheesecakes are sophisticated and classy but are also a must at backyard barbecues and picnics!
If you ever have those days when you think, “I could sure use a piece of cheesecake,” this keto blueberry cheesecake, my friends, is for you! While it does take some time to bake the low carb cheesecake and allow it to cool, I promise it’s worth every second of the wait.
What You’ll Need
- Almond Flour - There aren’t any substitutes for almond flour for this crust. It’s delicious!
- Salted Butter - Salted butter gives a subtle saltiness that helps the crust mimic graham crackers.
- Cream Cheese - Just like any cheesecake, cream cheese is front and center! Use full fat cream cheese for the best flavor.
- Cottage Cheese - What sets my keto blueberry cheesecake apart from others is the addition of cottage cheese. Don’t worry; you can't taste it and it gives a boost of protein to the cheesecake! Check out my Protein Cheesecake next.
- Sour Cream - Adds creaminess and a bit of a tang that complements the cream cheese.
- Sweetener - Adding some sweetener is a must to give it that classic cheesecake flavor. I use my granulated sweetener which is a blend of xylitol, erythritol, and stevia but I offer suggestions on other sweeteners to use in the recipe card.
- Vanilla - Using vanilla extract helps the cheesecake taste even sweeter, naturally!
- Salt - Just a little bit is all you need!
- Eggs - They help bind the cheesecake filling together to give you a delectable dessert.
- Blueberries - Fresh blueberries make all the difference! You could probably use frozen, but they would need to be thawed, rinsed, and drained of any liquid, so they don’t water down the cheesecake.
Sour Cream Topping:
- Sour Cream - I’m drooling, thinking of how yummy this topping is! The sour cream is a must!
- Sweetener - I love using my low carb sweetener because it is twice as sweet as most sugar-free sweeteners so you use less and there is no aftertaste.
- Blueberries - For the topping, there is no substitute for fresh blueberries. They are so incredible and light.
How To Make Keto Blueberry Cheesecake
Most of your time involved is waiting on it to bake and then to chill. I like to use this time to make other recipes or catch up on the many other things involved with having 6 kids.
Step One: Heat the oven to 350 degrees. Then make the crust by combining the melted butter and almond flour together. Press the crust into the bottom of an 8-inch springform pan. Bake the crust for 10 minutes or until it, has a slight golden color. Allow it to cool for 10 minutes.
Step Two: Prepare the filling by mixing the cream cheese with a mixer until it’s fluffy and smooth. Then mix in the sweetener, vanilla, and salt. Once smooth, add in the eggs one at a time and mix well.
Then pour on top of the almond flour crust. Sprinkle fresh blueberries on top.
Step Three: Bake the cheesecake for 45 minutes. Then lower the temperature to 200 degrees and bake for an additional 20 minutes. Cool the cheesecake to room temperature
Step Four: Combine the topping ingredients in a small bowl and spread the mixture on the top of the keto blueberry cheesecake after it’s cooled. Then place in the fridge for at least 2 hours. Serve with extra blueberries if desired, and enjoy!
Ideas and Tips for Keto Blueberry Cheesecake
Berries - although I used blueberries you can also sub in strawberries (chop them first), raspberries, or blackberries.
Extracts - this is amazing when you sub in lemon extract or lemon zest for the vanilla. Lemon juice isn't potent enough to get a real lemony flavor so I highly recommend using extract or zest.
Topping - in place of the sour cream topping you can use fresh whipped cream or pipe on keto cream cheese frosting. It is enough of a contrast to the baked cheesecake to make it worth it!
Crust - if you need a nut-free crust just sub in sunflower seed flour for the almond flour.
Blueberry Sauce - to make a simple blueberry sauce just puree two cups of blueberries with 2-3 tablespoons of sweetener (you can add more to taste) and a pinch of xanthan gum. If you want to run it through a fine-mesh strainer you can. I have a high powdered blender so I don't normally bother with that step.
No Bake - prefer a no-bake cheesecake? Try this Keto No-Bake Cheesecake.
Do I Have To Chill Keto Cheesecake?
Yep! Sorry, there is no shortcut here. If you try to eat it too soon, it’s not going to hold together properly, and you may end up with a mess. Part of cheesecake setting up all the way is cooling it in the fridge.
Can I Make This Recipe Without A Springform Pan?
Yes, you can make the keto blueberry cheesecake without a springform pan. The biggest thing to note is you may have to double the crust and then bake it in two pie plates because of the amount of the filling. Or you can half the amount of filling.
Alternatively, you can double the crust and make it into blueberry cheesecake bars in a 9x13 pan. Either way, it will be a family favorite dessert recipe moving forward!
- ¾ cup almond flour
- 3 tablespoon melted butter
- 16 oz cream cheese
- ½ cup cottage cheese
- ½ cup sour cream
- ¾ cup Joy Filled Eats Sweetener or see alternatives in recipe notes
- 2 teaspoon vanilla
- pinch salt
- 5 eggs
- 1 cup blueberries
Sour Cream Topping:
- 1 cup sour cream
- 3 tablespoon Joy Filled Eats Sweetener or see alternatives in recipe notes
- ½ cup blueberries optional
- Preheat oven to 350. Mix almond flour and melted butter. Press into the bottom of an 8 inch springform pan. Bake for 10 min or until slightly golden. Let cool for at least 10 min before adding the filling.
- Make the filling. With an electric mixer mix the cream cheese, sour cream, and cottage cheese until fluffy. Add sweetener, vanilla, and salt. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour over prepared crust. Scatter 1 cup of blueberries over the top.
- Bake at 350 for 45 minutes. Reduce temp to 200. Bake another 20 min or until set. Cool to room temp.
- Make sour cream topping. Mix sour cream and sweetener. Spread over cooled cheesecake. Refrigerate until cold (at least 2 hours). Sprinkle with additional blueberries, if desired.