Keto Blueberry Cheesecake

This recipe for keto blueberry cheesecake is made with an almond flour crust, no bake sugar free cheesecake filling and topped with a homemade blueberry sauce. These mini blueberry cheesecakes are the perfect low carb treat for spring and summer parties, potlucks and barbecues.

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Updated April 2019 from 2015

There is just something about mini desserts that everyone can’t seem to resist. They are so much more fun to eat especially since no utensils are needed and they are just so darn cute.

If you think mini desserts are pretty fantastic too, then you’ll have a blast whipping up this blueberry cheesecake in single-serving sizes. These mini blueberry cheesecakes are low carb, keto friendly and made with a grain free and gluten free crust.

WHAT YOU NEED TO MAKE THE GLUTEN FREE CRUST:

Ingredients to make the paleo gluten free crust:

• almond flour
• coconut oil
• powdered low carb sweetener (monk fruit, confectioners’ SWERVE or erythritol)
• vanilla
• salt

INGREDIENTS YOU NEED TO MAKE BLUEBERRY CHEESECAKE:

To make these mini lemon blueberry cheesecakes, you’ll start out by making the simple gluten free crust. It’s sweetened with a touch of powdered monk fruit and is low carb, paleo and keto friendly.

The almond flour adds a nice and subtle nutty flavor and is the only part we bake in the oven for about 6-8 minutes. 

WHY WE LOVE THIS BLUEBERRY CHEESECAKE:

These mini keto blueberry lemon cheesecakes make a light and refreshing spring or summertime treat plus, they’re also

• gluten free, low carb, grain free, sugar free and ketogenic friendly
• easy to make ahead
• light, creamy and perfect addition to any dessert table for Easter, Mother’s Day or your next spring or summer party.
• The best part is that you can make them ahead of time and store them in the fridge. Just before serving, drizzle with the blueberry lemon topping.

More low carb desserts you might like:

Low Carb Strawberry Cheesecake

Easy Carrot Cake

Keto Chocolate Cake

5 from 1 vote

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Keto Blueberry Cheesecake

Prep Time

30 mins

Cook Time

8 mins

Resting Time

1 hr

Total Time

1 hr 38 mins

 

This recipe for keto blueberry cheesecake is made with an almond flour crust, lightened up cheesecake filling and topped with a homemade blueberry sauce. These mini cheesecakes are the perfect low carb treat for spring and summer parties, potlucks and barbecues

Course: Dessert

Cuisine: American

Keyword: blueberry lemon desserts, fruit cheesecake, mini cheesecakes

Servings: 12 cheesecakes

Calories: 118 kcal

Ingredients

For the Crust:

• 1 cup superfine blanched almond flour
• 2 tablespoons powdered monk fruit sweetener , or low carb sweetener of your choice
• 2 tablespoons melted coconut oil OR butter / ghee
• 1/4 teaspoon pure vanilla extract
• pinch salt

For the Cheesecake:

• 1 8-ounce package cream cheese , room temperature
• 1/2 cup powdered monk fruit sweetener , or other powdered sweetener of your choice
• 1 cup sour cream
• 1 teaspoons pure vanilla extract

Blueberry Topping:

• 1 cup fresh or frozen blueberries thawed
• 2 tablespoons water
• zest and juice from 1/2 lemon
• 1/4 teaspoon xanthan gum

Toppings:

• fresh blueberries for garnish

Instructions

Make the Crust:

1. Preheat oven to 325 degrees F. Spray mini muffin tins with cooking spray or line with paper liners.
   

2. Combine the almond flour, monk fruit sweetener, coconut oil, vanilla extract, and salt in a medium bowl. Stir well until a sticky dough is formed.

3. Divide crust evenly among the muffin tins and press dough firmly down with fingers to mold into cups.

4. Bake in preheated oven for 6-8 minutes, or until crust is set and golden. Remove from oven and allow the crusts to cool in the pan.

Make the Cheesecake Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add the sweetener and beat until light and fluffy. Scrape down the sides of the bowl and add the sour cream and vanilla extract. Mix until smooth and combined.
   

2. Pipe or spoon cheesecake filling into cooled crusts. Cover and place in the refrigerator for about an hour.

Make the Blueberry Sauce:

1. Combine the blueberries, water, and lemon zest and juice in a small saucepan. Cook over medium heat. stirring constantly until the mixture boils. Lower heat and add the xanthan gum. Simmer gently until thick enough to coat the back of a metal spoon, 2 to 3 minutes. Remove from heat and thin sauce with water if it is too thick for your liking. Allow to cool.

2. When ready to serve, carefully remove cheesecakes from muffin tin and drizzle with blueberry sauce. Garnish with fresh blueberries and sanding sugar if desired.

Recipe Notes

Crusts will be crumbly so it is important to allow them to completely cool in the pan before removing them. Allow them to set in the fridge with the cheesecake filling.

Nutrition Facts

Keto Blueberry Cheesecake

Amount Per Serving (1 cheesecake)

Calories 118 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.