Craving a slice of classic cheesecake but keeping your carb intake in check? This Low Carb Blueberry Cheesecake Recipe is your answer! This decadent dessert features a creamy, sugar-free cheesecake filling swirled with fresh blueberries baked into a crustless base.
Topped with a delicious sugar-free blueberry sauce, it's a delightful indulgence without the guilt.
Why You'll Love This Recipe
This recipe is a perfect example of how delicious low-carb treats can be. The creamy cheesecake filling is rich and satisfying, while the fresh blueberries add a burst of sweetness and tartness.
There are many reasons to love this low-carb blueberry cheesecake recipe:
- Simple and Easy: Cheesecakes are easy to make, and even this sugar-free version comes together quickly, making it perfect for beginner bakers or busy weeknights.
- Decadent and Delicious: The creamy cheesecake filling and sweet blueberry topping create a flavor and texture combination that's truly irresistible.
- Low-Carb and Sugar-Free: Perfect for those following a low-carb or keto diet, this cheesecake offers all the flavor without the sugar.
Jump to:
Ingredient You'll Need
I used a generic store brand of Swerve, a fluffy blend of sucralose. To me, it's sweeter than sugar though, so I use ½ to ⅔ as much when converting recipes from white granulated sugar to sucralose.
Not only is sucralose less expensive than monkfruit or allulose blends, but it also does not create crystals in chilled and frozen desserts. It also doesn't cause stomach upsets like erythritol sometimes can.
For the Cheesecake:
- Cream cheese - Softened to room temperature.
- Butter - Melted and slightly cooled so that it's no longer hot.
- Sugar substitute - I used a generic brand of Sucralose (Splenda, Sweet Additions) 1:1, but Swerve or Lakanto powdered sweetener blends works great too.
- Sour Cream - Any kind is fine.
- Lemon zest - Fresh. You will also need a little of the juice for the topping below.
- Vanilla extract - Use pure vanilla extract.
- Eggs - Whole eggs.
- Arrowroot - Very little is used, and it has a glycemic index of 14, which is VERY low, and shouldn't spike blood sugars.
For the Sugar-Free Blueberry Topping:
- Blueberries - Fresh or frozen.
- Water - Only if you are using fresh blueberries, frozen already have enough.
- Sugar alternative like stevia, allulose, monk fruit, and any you prefer.
- Arrowroot - Very little is used, and it has a glycemic index of 14, which is VERY low, and shouldn't spike blood sugars. Alternatively, it can be optional if you prefer a runny topping sauce.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Blueberry Cheesecake
Cheesecake making is mostly mixing eggs and cream cheese together. Some key points to stay aware of though are:
- Don't skip the bain marie: This water bath tempers the heat around the cheesecake, keeping the batter from over cooking and keeping the cheesecake texture smooth and creamy.
- I set my springform pan in a oven proof roasting bag to prevent leakage, or water getting into the springform pan bottom. It's so much easier than aluminum foil (which usually only really works unless you have the really WIDE foil roll).
- Don't rush the cooling. Set the baked cheesecake on a cooling rack and wait for it to cool down before refrigerating. This prevents cracks from forming on the top.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Prepare the Cheesecake Batter
- Preheat your oven to 300℉ and flip the bottom of your springform over so the ridge along the rim faces down.
- In a mixing bowl, cream together the softened cream cheese and melted butter until smooth and creamy. Add the sugar substitute and mix until fully incorporated.
PRO TIP: Lay a sheet of parchment paper over the bottom and then snap the springform band around the bottom. This will let you slide the cheesecake off without it getting hung up on the rim.
- Mix the cooled butter into cream cheese, mixing well. Add the sour cream, vanilla extract, and lemon zest and mix.
- Add the eggs, one at a time. Add the arrowroot (optional) and mix well.
- Gently fold in fresh blueberries and pour the thick batter into the prepared 7" - 71/2" springform pan, smoothing the top so the batter is evenly distributed. Smack the filled springform on the counter to eliminate any air pockets or bubbles.
Bake and Cool
- Place the springform pan in a larger pan and place in the middle rack of your preheated oven.
- Fill the roasting pan ½ way up with hot water for the bain marie, which tempers the cheesecake while baking.
- Bake the cheesecake for 70-90 minutes, removing when it's lightly browned and center slightly jiggly.
- Remove the cheesecake carefully from the oven and let sit to cool for 2 hours, then refrigerate.
- Use a knife and run it around the edge of the cheesecake and pan. Unfasten the springform and lift it away. Carefully slide your cheesecake on to a plate or pedestal and chill for 2-3 hours before serving.
Make The Blueberry Topping
- While the cheesecake is cooling or chilling, simmer the remaining cup of blueberries with the water (if using fresh berries), xanthan gum, and lemon zest until reduced in volume and thickened. Transfer to a bowl or jar and chill.
Chill and Top with Sugar Free Blueberry Topping
- Top your sugar-free cheesecake with the chilled sugar-free blueberry topping for a decadent cheesecake that will not spike your blood sugar, and is also low carb and keto friendly.
Substitutions and Variations
- Cream Cheese: If full-fat cream cheese isn't available, Neufchâtel cheese can be used as a substitute.
- Sweetener: Choose a granulated sugar substitute that works well for baking, such as Swerve, erythritol, or a monk fruit blend. Since both monkfruit and allulose can recrystalize in chilled desserts, be sure to use POWDERED monkfruit or allulose blends (Lakanto has a confectioners - powdered sugar blend).
- Blueberries: Frozen blueberries can be used in place of fresh. I stir them in frozen so that they don't stain my cheesecake batter. You may need to add an additional 5 minutes baking time when using frozen blueberries
Tips for Success
Here are a few tips for making this blueberry cheesecake recipe:
- Use room temperature cream cheese to ensure a smooth and creamy batter.
- Don't overmix the batter once the eggs are incorporated.
- Let the cheesecake cool completely before refrigerating. This helps prevent cracks from forming.
- To prevent the top from browning too much, cover the cheesecake loosely with foil after 45 minutes of baking.
Serving Suggestions
This low carb blueberry cheesecake is perfect on its own, but you can also serve it with a dollop of whipped cream or a side of sugar-free ice cream for an extra special treat.
Related Recipes
- Instant Pot Keto Strawberry Cheesecake
- Baked Brie with Cranberries
- Italian Charcuterie Board
- Easy Keto BLT Wraps
- Butterscotch Chocolate Chip Cookies
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this sugar-free blueberry cheesecake recipe.
As an Amazon Associate I earn from qualifying purchases.
- Instant Pot Springform pan, 7" to 71/2" (The Instant Pot brand springform pan is taller, making a thicker cheesecake.)
- Parchment paper, 10" rounds
- Spenda (Sucralose)
- Swerve (Monk Fruit & Erythritol)
Storage Options
- Leftover cheesecake can be stored in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap or store it in an airtight container to prevent drying out.
- This cheesecake can also be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Frequently Asked Questions
While we recommend using a granulated sugar substitute like Swerve, or powdered monkfruit blends, for best results, you can experiment with other options. However, be aware that some sweeteners may affect the taste and texture of the cheesecake.
Absolutely, you can use frozen blueberries for both the cheesecake filling and the topping. For the cheesecake batter though, thaw them completely before using and drain any excess liquid. Don't drain the frozen blueberries when making the topping and sauce though.
This versatile blueberry topping is perfect for yogurt parfaits, ice cream sundaes, pancakes, waffles, and crepes.
1 tablespoon of arrowroot has 8 carbs. The recipe for the cheesecake uses 1 tablespoon, and the blueberry topping uses 11/2 teaspoons. The glycemic index of arrowroot is extremely low at 14. With so little used, it is unlikely the arrowroot will spike blood glucose levels.
More Delish Ideas
Low Carb Blueberry Cheesecake
Equipment
- 7.5 inch springform Instant Pot size
Ingredients
- 16 oz Cream cheese
- 4 tablespoon Butter
- ½ cup Swerve or powdered Monk Fruit
- ½ cup Sour Cream
- 1 teaspoon Vanilla extract
- ½ teaspoon Lemon zest
- 3 large Eggs
- 2 cup Blueberries Divided
For the Sugar Free Blueberry Topping
- ¼ cup Water if using fresh blueberries only
- 1 teaspoon Xanthan gum or arrowroot
- 1 teaspoon Swerve or Monk Fruit
- ½ teaspoon Lemon zest
Instructions
For the Sugar Free Cheesecake
- Preheat your oven to 300℉ and flip the bottom of your springform over so the ridge along the rim faces down. PRO TIP: Lay a sheet of parchment paper over the bottom and then snap the springform band around the bottom. This will let you slide the cheesecake off without it getting hung up on the rim.
- In a mixing bowl, cream together the softened cream cheese and melted butter until smooth and creamy. Add the sugar substitute and mix until fully incorporated.16 oz Cream cheese, ½ cup Swerve, 4 tablespoon Butter
- Mix in the sour cream, vanilla extract, and lemon zest until mixed.½ cup Sour Cream, 1 teaspoon Vanilla extract, ½ teaspoon Lemon zest
- Blend in the eggs, one at a time. Add the arrowroot (optonal) and mix well.3 large Eggs
- Gently fold in 1 cup of the fresh blueberries and pour the thick batter into the prepared 7" - 71/2" springform pan, smoothing the top so the batter is evenly distributed. Smack the filled springform on the counter to eliminate any air pockets or bubbles.2 cup Blueberries
- Place the springform pan in a larger pan and place in the middle rack of your preheated oven.
- Fill the roasting pan ½ way up with hot water for the bain marie, which tempers the cheesecake while baking.
- Bake the cheesecake for 70-90 minutes, removing when it's lightly browned and center slightly jiggly.
- Remove the cheesecake carefully from the oven and let sit at room temperature to cool for 2 hours.
- Use a knife and run it around the edge of the cheesecake and pan. Unfasten the springform and lift it away. Carefully slide your cheesecake on to a plate or pedestal and chill for 4 hours before serving.
Prepare the Sugar Free Blueberry Topping
- While the cheesecake is cooling or chilling, simmer the remaining cup of blueberries with the water (if using fresh berries), xantan gum, and lemon zest until reduced in volume and thickened. Transfer to a bowl or jar and chill.¼ cup Water, 1 teaspoon Xanthan gum, ½ teaspoon Lemon zest, 1 teaspoon Swerve
- Top your sugar-free cheesecake with the chilled sugar-free blueberry topping for a decadent cheesecake that will not spike your blood sugar, and is also low carb and keto friendly.
Notes
- Be sure to use a powdered form of monk fruit sugar substitute blend so that the sweetener doesn't re-crystalize when chilled. Swerve and Splenda can be the 1:1 type with no crystals forming after chilling your cheesecake.
- Don't bake this cheesecake in a larger springform, as it will make it a shallower cake and alter the baking time.
- You can make a 9" springform version by increasing the ingredients by ⅓. Instead of 2 packages of cream cheese, use 3 eggs instead of 2, ¾ cup sour cream instead of ½, etc
Leave a Reply