Indulge in this Romantic No Bake Keto Blueberry Cheesecake, the perfect dessert for anyone on a low-carb diet or following the keto diet. This creamy, dreamy treat features a buttery crust made from walnuts, a rich cheesecake filling, and a sweet blueberry topping bursting with blueberry flavor. It’s sugar-free, gluten-free, and made without any artificial sweeteners—just pure, wholesome ingredients.
Whether you’re celebrating special occasions, planning a cozy date night, or simply craving a delicious keto dessert, this easy low-carb cheesecake recipe will satisfy your sweet tooth without the guilt. Plus, it’s the perfect easy keto blueberry cheesecake for beginner bakers since there’s no need for a water bath or oven!
Why You’ll Love This No Bake Keto Blueberry Cheesecake
- Creamy & Dreamy: The smooth cheesecake filling pairs perfectly with the fresh blueberry topping.
- No Bake & Easy to Make: No oven required, just simple steps and chill time.
- Low Carb & Sugar-Free: Perfect for a keto lifestyle with only 5g net carbs per serving.
- Romantic & Versatile: Great for Valentine’s Day, anniversaries, or any celebration.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients You’ll Need
Walnut Crust:
- Walnuts
- Unsalted butter, melted
- Swerve (or any keto sweetener)
Cheesecake Filling:
- Full-fat Cream cheese, softened
- Heavy cream
- Swerve
- Sugar-free vanilla extract
- Gelatin (optional for a firmer texture)
Blueberry Topping:
- Lemon zest
- Fresh blueberries
- Swerve
- Water
How to Make No Bake Keto Blueberry Cheesecake with Walnut Crust
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.
Step 1: Make the Walnut Crust
- Pulse the Walnuts: Add the walnuts to a food processor and pulse until they turn into fine crumbs. This will give the crust a perfect, crumbly texture.
- Mix the Ingredients: In a mixing bowl, combine the walnut crumbs with melted butter and your favorite keto-friendly sweetener (like Swerve). Stir until fully coated.
- Press into the Pan: Firmly press the mixture into the bottom of a heart-shaped springform pan for a romantic touch. Smooth it out evenly.
- Chill the Crust: Place the pan in the fridge to let the crust set while you prepare the filling.
📝 Tip: Want a different flavor? Swap walnuts for almond flour, sunflower seed flour or pecans!
Step 2: Prepare the Creamy Cheesecake Filling
- Beat the Base: Combine softened cream cheese and heavy cream in a large bowl. Use an electric mixer to beat until the cream cheese mixture is light, fluffy, and silky smooth.
- Sweeten the Filling: Add Swerve and vanilla extract, mixing well to create a rich, sweet flavor.
- Adjust the Texture (Optional): For a firmer cheesecake, dissolve gelatin in warm water and mix it in. But honestly, it’s perfectly creamy as it is!
- Layer the Filling: Pour the cheesecake mixture over the chilled walnut crust. Smooth it out evenly with a spatula.
- Chill Again: Pop it back in the fridge while you prepare the blueberry topping.
📝 Tip: Make sure your cream cheese is room temperature to avoid lumps in the filling!
Step 3: Make the Blueberry Topping
- Cook the Blueberries: In a small saucepan, combine fresh blueberries, Swerve, water, and a little lemon zest. Heat over medium until it comes to a gentle boil.
- Simmer to Thicken: Reduce the heat and simmer for about 10 minutes, stirring occasionally. The berries will soften, and the sauce will naturally thicken—no need for xanthan gum!
- Cool the Sauce: Remove from heat and let the blueberry mixture cool slightly.
- Add the Topping: Carefully pour the blueberry sauce over the cheesecake layer, spreading it evenly.
- Final Chill: Refrigerate the cheesecake for at least 2 hours, or overnight, until it’s perfectly set.
📝 Tip: Want an extra pop of flavor? Add a splash of lemon juice to the blueberry topping for a bright, tangy twist!
See the full recipe here:
Ready to Serve!
Once chilled, slice into this Romantic No Bake Keto Blueberry Cheesecake and enjoy every creamy, fruity bite. Perfect for sharing with someone special—or keeping all to yourself!
Helpful Recipe Tips
- Nut-Free Option: Swap walnuts for almond flour or coconut flour.
- Dairy-Free Swap: Use coconut cream and dairy-free cream cheese.
- Make Ahead: Prep the day before and chill overnight for perfect texture.
Ingredient Swaps
- Walnuts → Almond flour, pecans, or coconut flour
- Swerve → Monk fruit, erythritol, or stevia
- Butter → Coconut oil for dairy-free
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months. Thaw in the fridge before serving.
Final Thoughts
Perfect for special occasions, family gatherings, or just when you need a little self-care, this easy keto dessert will quickly become one of your go-to high protein low carb meals.
Next time you’re craving something sweet, skip the bake cheesecake recipes and try this simple, elegant treat. It’s the best low carb cheesecake for satisfying your sweet tooth while sticking to your low-carb diet.
Want more easy keto recipes like this?
Ready to impress your loved ones? Try this cheesecake and see why it’s one of the best cheesecake recipes for anyone on a low-carb diet!
Frequently Asked Questions (FAQ)
Q: Can I use sour cream instead of heavy cream for the filling?
A: Yes! Using sour cream will give the cheesecake a tangier flavor and a slightly softer texture. It’s all about personal preference! If you prefer a firmer filling, stick with heavy cream or add a little gelatin.
Q: Can I replace Swerve with monk fruit sweetener?
A: Absolutely! Monk fruit sweetener works great in this recipe. Just use the same amount as Swerve. You can also choose between granulated sweetener or powdered sweetener, depending on how smooth you want the filling.
Q: How many grams of net carbs are in each slice?
A: This cheesecake has only 5 grams of net carbs per serving, making it the perfect low carb dessert for anyone on a low-carb diet or keto diet.
Q: Can I store this cheesecake for later?
A: Yes! Wrap leftovers tightly in plastic wrap or aluminum foil and store in the fridge for up to 5 days. You can also freeze it for up to 3 months. For the best texture, let it thaw in the fridge before serving.
Q: Can I use parchment paper in the pan?
A: Definitely! Lining the pan with parchment paper makes it easier to lift the cheesecake out and prevents sticking.
Q: Can I turn this into low carb blueberry cheesecake bars?
A: Yes! Simply press the cheesecake crust into a square pan lined with parchment paper, pour the filling over, and top with the blueberry layer. Slice into bars for an easy grab-and-go treat.
This Romantic No Bake Keto Blueberry Cheesecake is the ultimate low-carb dessert for any occasion. With its rich, creamy filling, sweet blueberry flavor, and crunchy butteMore Romantic Keto Desserts to Try
More Romantic Keto Desserts to Try
- Keto Coconut Ice Cream – Perfect for pairing with this cheesecake!
- Keto Raspberry Cheesecake – A fruity, low-carb twist on cheesecake.
- Keto Strawberry Frozen Crème Fraîche – A cool, refreshing keto dessert.
- Keto Chocolate and Strawberries Mug Cheesecake – A quick, indulgent treat.
Romantic No Bake Keto Blueberry Cheesecake
Equipment
- 1 Heart Shape Mini Cheesecake Pan 4 inch
- 1 Spatula
Ingredients
Walnut Cheesecake Crust
Blueberry Cheesecake Filling
Sugar Free Blueberry Jam
- 1/2 cup blueberries fresh
- 2 tablespoons Swerve
- 4 tablespoons water
- 1/4 teaspoon lemon zest
Instructions
Make the Walnut Crust:
- Pulse walnuts into fine crumbs using a food processor.
- Mix with melted butter and sweetener until fully combined.
- Press into a heart-shaped springform pan for a romantic touch. Chill while preparing the filling.
Prepare the Cheesecake Filling:
- Beat softened cream cheese and heavy cream in a large bowl until smooth and fluffy.
- Add sweetener and vanilla extract, mixing until combined. For a firmer texture, dissolve gelatin in warm water and stir it in.
- Pour the filling over the crust and smooth it evenly. Refrigerate.
Make the Blueberry Topping:
- In a small saucepan over medium heat, combine blueberries, sweetener, water, and lemon zest.
- Bring to a boil, then reduce heat and simmer for about 10 minutes until thickened.
- Let cool slightly, then pour over the cheesecake. Chill for at least 2 hours or overnight.
Video Recipe
Notes
- Storage: Wrap leftovers in plastic wrap or aluminum foil and store in the fridge for up to 5 days. Freeze for up to 3 months.
- Crust Variations: Swap walnuts for almond flour or pecans for a different texture.
- Dairy-Free Option: Replace butter with coconut oil and cream cheese with a dairy-free version.
- Presentation Tip: Line the pan with parchment paper for easy removal.
