No-Bake Keto Blueberry Cheesecake
No-bake Keto Blueberry Cheesecake is sugar-free and gluten-free, also keto-friendly. This easy recipe has a buttery almond flour crust and a sweet, silky blueberry filling.
- 1½ cup almond flour
- 2 tbsp granulated erythritrol
- 1 tsp lemon zest
- 2 oz unsalted butter softened
- 16 oz cream cheese at room temperature
- 1 cup heavy cream cold
- ½ cup powdered erythritrol
- 1 tsp vanilla extract
- 2 tbsp cold water
- 2 tsp gelatin powder
- 1 cup blueberries fresh or frozen
- 2 tbsp powdered erythritrol
- 2 tbsp lemon juice
- 2 tbsp water
- 1 cup fresh blueberries
- ¼ cup water
- 1 tbsp powdered erythritrol
- mint leaves
- lemon wedges
Take an 8’’ springform pan, and place parchment paper. Tip: use parchment paper larger than the base, so you can pull/maneuver the cheesecake later.
Add all the crust ingredients (except butter) to a bowl. Stir until combined. Then add softened butter. Use your hand to combine ingredients. The result should be a soft dough.
Place crust mixture inside the prepared pan and press it down evenly. Refrigerate while making the filling.
If you’re using frozen blueberries, thaw them first.
Crush blueberries with a spoon so they release their juice. Place sauce ingredients into a small saucepan on medium heat. Remove from heat once ingredients are well-combined and the liquid has evaporated. Let the mixture cool to room temperature.
Next, use an electric mixer to mix cream cheese. Once creamy, add powdered erythritol, lemon juice, and vanilla extract. This step will be more straightforward if the cream cheese is at room temperature. Once the blueberry sauce has cooled, fold it into the cream cheese bowl and combine.
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. Note: the gelatine will solidify after a couple of minutes. If that happens, it won’t work, and you’ll need to repeat the gelatin process.
In a different bowl, beat heavy cream into soft peaks. Note: for the heavy cream to whip, it must be cold. Next, use a spatula to incorporate whipped cream into the cream cheese mixture.
Pour the filling on top of the crust, and use a spatula to cover evenly. Refrigerate for at least 4 hours for the cheesecake to harden.
To un-mold, make sure the cheesecake is firm.
First, open and take out the ring. As you have parchment paper under the crust, it’s easy to grab it from its edges, lift and transfer it onto a large plate. Place one hand in the center of the bottom and a pancake turner on the sides, so it doesn't crack.
Before serving, garnish the cheesecake with the blueberry topping. Next, add fresh berries or mint leaves. Finally, divide the cheesecake into slices and enjoy.
- If you only got granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
- You can replace powdered erythritol with powdered sugar or powdered monk fruit in the exact amounts.
- Keep leftovers in an airtight container in the fridge for 3-5 days.
Calories: 496kcal | Carbohydrates: 14g | Protein: 10g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 190mg | Potassium: 138mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1396IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 1mg