Thick & Creamy Low Carb Blueberry Cheesecake (Gluten-Free)

This low carb blueberry cheesecake wasn’t even part of the plan this week. But our local grocery store had these big beautiful plump fresh blueberries in stock and I could not resist.

We’re smack dab in the middle of blueberry season right now so the berries are perfectly ripe and simply delicious. The perfect time to feature their flavour in a few low carb desserts.

How to make a low carb Blueberry Cheesecake Taste like actual Blueberries

Wild blueberries are the stuff of legend. I’m from Nova Scotia where the forests and fields burst with wild blueberries every summer. I still annoy my family by making them go blueberry picking every single summer when I am home. I just love the little things to bits.

Grocery store blueberries are a bit different. They are bigger, bluer, and somehow less flavourful. The challenge with blueberries, primarily commercially grown blueberries, is that they do not lend a lot of flavor to desserts.

The fix? Go to Nova Scotia and pick your bounty of blueberries, and if that is not an option, use blueberry baking emulsions to pump up the flavour. It works!

Bakery emulsions also add a lot of flavour without adding any additional carbs. Bakery emulsions are a low carb baker’s magic wand.

If you are a blueberry fan we have a few recipes that might pique your interest:

• Blueberry Cheesecake Ice Cream
• Blueberry Cheesecake Bars
• Bakery Style Blueberry Muffins
• Blueberry Quick Bread
• Sugar-free Blueberry Jam

Or if you’re here just for the cheesecake, you might like these recipes:

• Cheesecake-Stuffed Pumpkin Bread
• Keto Strawberry Cheesecake
• Low Carb Lemon Cheesecake

Best Sweeteners to use in this recipe?

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Use your favorite 1:1 sugar substitute.  

Powered is preferred over granular, as it blends better and creates a better texture. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less. 

If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender or food processor.  

My favorite powdered sweetener by far is So Nourished Monk Fruit Blend; I find it has almost no aftertaste at all.   

Swerve, Truvia, and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol brand. 

Allulose will also work great in this recipe. 

** Remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.**

Crust Tips

When you pull your ingredients together, it’s going to look sticky and gooey and not at all like traditional crust.  It’s ok, it works!  

You also do not need to refrigerate this dough, as soon as you have it mixed up you can press it into the pan. 

1. Press the dough evenly into the pan.  You cannot overwork this dough, so take your time and press it to make sure no areas are thin.  Once you press the crust into the pan, make sure to prick it all over with a fork.   
2. Cover the outside of the pie pan with a double layer of tinfoil and crimp the tinfoil up and over the rim of the cheesecake pan.  The tinfoil prevents the crust from over-browning, and over baking.  

Filling baking tips

So a few things about this low carb blueberry cheesecake.  

This cheesecake is layered.  I layered the vanilla cheesecake base, and blueberry puree infused cheesecake base.  I just poured, leveled out, poured out the next layer, leveled out, and kept going until I finished the fourth layer. 

This makes for a very pretty presentation.  The pictures don’t show it, but as you cut into the cheesecake pieces the layers are beautiful.

If this is too much work, just marble the two bases together, easy peasy. 

Perfect Cheesecake Top – No Cracks (well most of the time) 

• Use room temperature ingredients. 
• Do not over whip the ingredients, mix until everything is blended.  Over-whipping will introduce too much air into the cheesecake. 
• Wrap your springform pan, sides and bottom, in aluminum foil. The foil prevents over-browning 
• Don’t open the oven door; don’t peek while baking. You can look towards the end of baking to ensure the cheesecake is done.
• Different ovens can have different internal temperatures and can bake faster, or slower. Keep an eye on your cheesecake.  The cheesecake is fully cooked when most of the cheesecake is set, but the center is still a bit jiggly. 
• Leave the cheesecake in the oven to finish cooling.  
• Cool completely before releasing from the springform pan.  It’s a good idea to cool the cheesecake in the refrigerator for at least an hour. 

These tips have made it so about 90% of my cheesecakes come out perfectly.  Sometimes no matter what I do, I have cracks, but that’s where toppings come in to save the day.

Toppings & Options For Keto

I am not going to sugarcoat it; this cheesecake is a wee bit higher in carbs vs. most of my other desserts. A small slice of this blueberry cheesecake has 8.5 net carbs.

Blueberries, in moderation, are fine for a low carb diet but have a cup on keto and that’s the bulk of your carbs for the day.

If you want to make this even lower in carbohydrates, but want to keep the blueberry flavour you can leave out the blueberries in the cheesecake base, and add an extra teaspoon of blueberry bakery emulsion. To pop the colour, use a tiny bit of violet food dye, and you’re rocking a blueberry cheesecake without the extra carbs. Omitting the blueberries from the base will remove 17.4 net carbs from the total recipe.

Alternately you can leave the blueberries in the base and leave off the blueberry toppings. Since the topping uses 2 cups of blueberries, this would reduce the total net carbs for the recipe by 34.8 or 2.5 net carbs per slice.

Low carb blueberry cheesecake Serving & storage

Store this low carb blueberry cheesecake in the fridge. If you leave it out in a hot room it will soften up too much.

You can make this low carb blueberry cheesecake in advance and store in the freezer, simply omit the toppings and add them when the cheesecake is defrosted.

To defrost a frozen cheesecake leave it covered in the fridge to defrost overnight.