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Keto Blueberry Cheesecake

No-Bake Keto Blueberry Cheesecake Recipe

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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 8 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated erythritol
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1 cup heavy cream, cold
  • 1 cup fresh blueberries
  • 2 tbsp powdered erythritol
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1/4 tsp xanthan gum (optional)

Method
 

  1. Combine the almond flour, melted butter, granulated sweetener, and salt. Press into a 7-inch springform pan and chill 10 minutes.
  2. Beat cream cheese and 1/2 cup powdered sweetener until smooth, about 2 minutes. Add vanilla and cold heavy cream, then beat on high until firm peaks form, about 3 minutes.
  3. Spread filling over crust, cover loosely, and chill at least 4 hours until fully set.
  4. In a saucepan over medium heat, cook blueberries, 2 tbsp powdered sweetener, lemon juice, and water for 5-7 minutes until berries burst and sauce thickens. Stir in xanthan gum if using, simmer 1 minute, then cool completely.
  5. Spoon compote over cheesecake, slice with a hot knife, and serve.

Notes

Allow at least 4 hours chilling time before serving; overnight is even better. If using xanthan gum, whisk it in at the end of the compote cooking and let it cool fully.