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Keto Blueberry Cheesecake

Keto Blueberry Cheesecake

Blueberry Cheesecake with Fresh Blueberries and cream cheese whipped together; is a staple in an American home. The process is quite easy once you follow the instructions even though it exceeds one hour of preparation, it is worth trying. You can use them in pie and cake making as it is touted as a superfood, it consists of low calories which makes it keto-friendly and healthier for consumption.
5 from 2 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12
Calories 204 kcal


  • 8 Inch Pie crust of choice * See notes
  • 2 Cups +2 Tablespoons cream cheese room temperature
  • 1/2 Cup Sour cream can use full-fat Greek yogurt
  • 1/2 Cups Granulated sweetener of choice blended ** See notes
  • 2 Tablespoons Almond flour blanched almond flour
  • 1 Teaspoon Vanilla extract
  • 3 Large Eggs room temperature
  • 1 Cup Blueberries

For the blueberry topping


  • Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal. 
  • Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat; otherwise, the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
  • Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
  • Allow the cheesecake to cool completely, before refrigerating overnight. 
  • Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

Carbs in blueberries

  • The carb quantity of blueberries differs extremely hingeing on whether they are raw (fresh or frozen) or even dried.
    One-half cup (74 grams) of fresh blueberries comprises:
    Calories: 63, total carbs: 11 grams, fiber: 2 grams, net carbs: 9 grams.

To make the blueberry topping

  • Toss the blueberries in the cornflour. Place in a small saucepan with the water. Heat until the mixture starts bubbling and thickens.


Serving: 1SliceCalories: 204kcalCarbohydrates: 6gProtein: 5gFat: 18gSodium: 162mgPotassium: 108mgFiber: 3gVitamin A: 703IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword Keto Blueberry Cheesecake