No Bake Keto Blueberry Cheesecake
Looking for a delectable dessert that fits seamlessly into your low-carb lifestyle? This No Bake Keto Blueberry Cheesecake is the perfect indulgence! With its creamy texture and vibrant blueberry flavor, this cheesecake not only serves as an impressive centerpiece for gatherings but also makes for a delightful treat on busy weeknights. Easy to prepare and guilt-free, it’s a dessert everyone will love—no one will believe it’s low carb!
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 10 slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: Keto
Ingredients
Scale
- 1 cup almond flour
- Half of .25 ounce unflavored vegan gelatin packet
- 1 oz softened cream cheese
- 1 tbsp heavy cream
- 4 tbsp butter
- 1/3 cup stevia
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/8 tsp salt
- 25 oz unflavored vegan gelatin packet
- 2/3 cups heavy cream
- 16 oz cream cheese, softened
- 1 1/4 cups stevia
- 1 1/4 cups lemon juice
- 2 tsp vanilla extract
- 1 1/4 cups fresh or frozen blueberries, mashed
Instructions
- Prepare an 8-inch springform pan by lining it with plastic wrap.
- In a bowl, mix almond flour, vegan gelatin, stevia, and salt; add softened cream cheese, heavy cream, butter, vanilla extract, and lemon juice. Press the mixture into the bottom of the pan.
- Combine vegan gelatin with heavy cream in another bowl; mix in softened cream cheese, stevia, vanilla extract, and lemon juice until smooth. Gently fold in mashed blueberries.
- Pour the filling over the crust and smooth out. Refrigerate for at least 2 hours to set before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg