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Keto Blueberry Cheesecake

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
Prep Time 30 minutes
Cook Time 8 minutes
Resting Time 1 hour
Total Time 1 hour 38 minutes
Servings 12 cheesecakes
Calories 118 kcal

Ingredients

For the Crust:

For the Cheesecake:

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.