Low Carb Blueberry Cheesecake

sugar free blueberry cheesecake with a slice removed.

5 from 1 vote

Our sugar-free cheesecake doesn't skimp on fresh blueberry flavor. The creamy, dreamy filling is topped with a luscious sugar-free blueberry sauce made from simmering fresh blueberries.

Prep Time20

Cook Time1 30

Chill3

Total Time4 50

Course: Dessert

Cuisine: American

Servings:

Calories: 187kcal

Author: Kelly Bloom

Cost: Low

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

US Customary - Metric

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

Nutrition