This keto blueberry cheesecake is a delicious and easy keto dessert that you can make without baking. It has a walnut crust, a creamy cheesecake filling, and a rich low carb blueberry topping. It’s gluten-free, low-carb, and sugar-free, but still tastes amazing. Try this recipe today and enjoy a slice of heaven!
This no bake keto blueberry cheesecake recipe with walnut crust is a delicious and easy keto dessert. This low carb dessert recipe will surprise you with how easy and simple it is to make. It’s creamy, rich, and bursting with blueberry flavor. Plus, it requires NO oven or water bath.
This no bake keto cheesecake is perfect for any occasion, whether you want to treat yourself, impress your partner, or celebrate a birthday. It’s a perfect low carb dessert for Valentine’s Day as well. It’s also gluten-free, sugar-free, and keto-friendly, with only 4 grams of net carbs per slice. You won’t believe how good it tastes!
This creamy cheesecake has only 4 grams of net carbs per slice. It tastes just like a regular cheesecake but without the guilt!
Table of Contents
How to Make No Bake Keto Blueberry Cheesecake with Walnut Crust
To make this low carb keto cheesecake recipe, you’ll need a 4-inch springform pan (buy here) and a food processor. You’ll also need some basic ingredients, such as cream cheese, heavy cream, butter, walnuts, blueberries, and Swerve (or your preferred keto sweetener).
The recipe has three layers: the crust, the cheesecake filling, and the blueberry topping. I used a heart-shaped 4-inch springform pan as I made it for Valentine’s Day to share it with my partner. You can use a round one if you prefer.
Here are the steps to make each layer:
Walnut Cheesecake Crust
Blitz the walnuts in a food processor until they resemble coarse crumbs. Transfer to a mixing bowl and add the melted butter and Swerve. Mix well to combine.
Press the mixture evenly on the bottom of the springform pan. Refrigerate while you make the cheesecake layer.
You can make an almond flour crust by swapping the walnuts with almond flour if you don’t want to use walnuts, but I want to assure you that this crust tastes much better.
Blueberry Cheesecake Filling
In a large bowl, add the cream cheese and heavy cream. Beat with an electric mixer until fluffy and smooth.
Add the Swerve and vanilla extract and mix well.
If you want a firmer cheesecake, you can also add some gelatine dissolved in water. Although, I find it firm enough as it is.
Pour the cream cheese mixture over the crust and spread it evenly.
Refrigerate while you make the blueberry layer.
Blueberry Jam Layer
In a small saucepan over medium heat, add the blueberries, Swerve, water, and lemon zest. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Stir occasionally until the blueberries are soft and the sauce is thickened. Some recipes call for xanthan gum or other thickeners. However, if you simmer it on medium heat, it will thicken on its own.
Let the blueberry sauce cool slightly, then pour it over the cheesecake layer. Refrigerate the cheesecake for at least 2 hours, or overnight, until set.
This keto no bake blueberry cheesecake with walnut crust is a delicious and easy keto dessert that you can make in no time.
I hope you enjoyed this recipe and found it helpful. If you did, please leave a comment below and share it with your friends.
And don’t forget to check out my other free cheesecake recipes on my blog. You’ll find more delicious keto desserts that will make you feel like you’re eating the real thing.
Thank you for reading and happy baking!
Check out this keto dessert recipe next:
No Bake Keto Raspberry Cheesecake Great Summer Keto Dessert Idea
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No Bake Keto Blueberry Cheesecake with Walnut Crust
Course: DessertCuisine: AmericanDifficulty: Easy2
servings15
minutes0
minutes670
kcal5
grams15
minutesThis keto blueberry cheesecake with walnut crust is a delicious and easy keto dessert that you can make without baking. It has a walnut crust, a creamy cheesecake filling, and a rich low carb blueberry jam topping. It’s gluten-free, low-carb, and sugar-free, but still tastes amazing. Try this recipe today and enjoy a slice of heaven!
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Ingredients
- Walnut Cheesecake Crust
1/2 cup 1/2 walnuts
2 tablespoons 2 unsalted butter
1 tablespoon 1 Swerve
- Blueberry Cheesecake Filling
6 tablespoons 6 cream cheese
1/4 cup 1/4 heavy cream
1/4 teaspoon 1/4 gelatine (optional)
2 tablespoons 2 Swerve
1/4 teaspoon 1/4 sugar free vanilla extract
- Sugar Free Blueberry Jam
1/2 cup 1/2 fresh blueberries
2 tablespoons 2 Swerve
4 tablespoons 4 water
1/4 teaspoon 1/4 lemon zest
Directions
- Walnut Cheesecake Crust
- Blitz the walnuts in a food processor until they resemble coarse crumbs. Transfer to a mixing bowl and add the melted butter and Swerve. Mix well to combine.
- Press the mixture evenly on the bottom of the springform pan. Refrigerate while you make the cheesecake layer.
- Blueberry Cheesecake Filling
- In a large bowl, add the cream cheese and heavy cream. Beat with an electric mixer until fluffy and smooth.
- Add the Swerve and vanilla extract and mix well.
- If you want a firmer cheesecake, you can also add some gelatine dissolved in water. Although, I find it firm enough as it is.
- Pour the cream cheese mixture over the crust and spread it evenly.
- Refrigerate while you make the blueberry layer.
- Blueberry Jam Layer
- In a small saucepan over medium heat, add the blueberries, Swerve, water, and lemon zest. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Stir occasionally until the blueberries are soft and the sauce is thickened. Some recipes call for xanthan gum or other thickeners. However, if you simmer it on medium heat, it will thicken on its own.
- Let the blueberry sauce cool slightly, then pour it over the cheesecake layer. Refrigerate the cheesecake for at least 2 hours, or overnight, until set.
Equipment
Nutrition Facts
- Serving: 2g
- Calories: 670kcal
- Carbohydrates: 9g
- Protein: 21g
- Fat: 60g
- Fiber: 4g
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Frequently Asked Questions (FAQ):
Q: How do I store no bake keto blueberry cheesecake?
A: You can store the cheesecake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If you freeze it, let it thaw in the fridge before serving.
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries for the topping, but you may need to adjust the cooking time and the amount of water. Frozen blueberries tend to release more juice, so you may need to simmer them longer to thicken the sauce, or use less water to start with.
Q: Can I use a different nut for the crust?
Yes, you can use any nut you like for the crust, such as almonds, pecans, or pistachios. Just make sure to measure them by weight, not volume, as different nuts have different densities. You can also use almond flour or coconut flour instead of nuts, but you may need to adjust the amount of butter to get the right consistency.
Q: Can I use a different sweetener for the cheesecake?
Yes, you can use any keto-friendly sweetener you like, such as monk fruit, erythritol, or stevia. Just make sure to check the conversion ratio, as some sweeteners are sweeter than others. You can also use regular sugar if you’re not following a keto diet, but keep in mind that it will increase the carb count.
Q: Can I use sour cream instead of heavy cream for the cheesecake layer?
A: Yes, you can use sour cream instead of heavy cream for the cheesecake layer, but it will make the cheesecake more tangy and less fluffy. You may also need to adjust the amount of sweetener and gelatine to balance the flavor and texture. Sour cream is a common ingredient in traditional cheesecakes, but heavy cream is more suitable for low-carb cheesecakes.
Q: How do I make sure the cream cheese is at room temperature?
A: The most important thing to make a smooth and creamy cheesecake is to use softened cream cheese. If the cream cheese is too cold, it will be lumpy and hard to mix. To make sure the cream cheese is at room temperature, you can either leave it out of the fridge for about an hour before using it, or microwave it for 10 to 15 seconds until it’s soft but not melted.
Q: Can I use monk fruit sweetener instead of Swerve for the cheesecake?
A: Yes, you can use monk fruit sweetener instead of Swerve for the cheesecake, but you may need to check the conversion ratio, as some monk fruit sweeteners are sweeter than others. You can also use other keto-friendly sweeteners, such as erythritol, stevia, or xylitol. Just make sure to adjust the amount of sweetener according to your taste and the sweetness of the blueberries.
Q: Is this cheesecake easy to make for a first time baker?
A: Yes, this cheesecake is very easy to make for a first time baker, as it does not require any baking or water bath. You just need a food processor, an electric mixer, and a springform pan. The steps are simple and straightforward, and the result is a creamy and rich cheesecake with a buttery crust and a blueberry swirl. You can also watch the video tutorial or follow the step-by-step photos to see how it’s done.
Q: Can I use coconut oil instead of butter for the crust?
A: Yes, you can use coconut oil instead of butter for the crust, but it will make the crust more crumbly and less crispy. You may also need to use more or less coconut oil depending on the type and brand of the nut or flour you’re using. Coconut oil is a good option for vegans or people who are allergic to dairy, but butter is more suitable for a keto diet.
Q: Can I use sunflower seed flour instead of walnuts for the crust?
A: Yes, you can use sunflower seed flour instead of walnuts for the crust. You may also need to use more or less sunflower seed flour depending on the brand and quality. Sunflower seed flour is a good option for people who are allergic to almonds or other nuts.
Q: Can I make this cheesecake in an instant pot?
A: No, you cannot make this cheesecake in an instant pot, as it is a no bake cheesecake that does not need any heat or pressure to set. If you want to make a cheesecake in an instant pot, you can try this Instant Pot Keto Cheesecake Recipe that uses a similar crust and filling, but with a different cooking method and time.
Q: How long can I store this cheesecake in the fridge or freezer?
A: You can store this cheesecake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If you freeze it, let it thaw in the fridge before serving. You can also slice the cheesecake and wrap each slice individually in plastic wrap or aluminum foil, then freeze them for easy portion control.
Q: Can I make this cheesecake with lemon instead of blueberry?
A: Yes, you can make this cheesecake with lemon instead of blueberry, but you will need to make some changes to the recipe. You will need to add some lemon juice and zest to the cheesecake layer, and omit the blueberry layer. You can also make a lemon glaze by whisking some lemon juice, Swerve, and coconut milk in a small saucepan over low heat until smooth and thick. Pour the glaze over the cheesecake and refrigerate until set. You will have a delicious lemon cheesecake with a coconut milk glaze.
