Skip to Content

No-Bake Keto Blueberry Cheesecake

No-Bake Keto Blueberry Cheesecake

Cheesecakes, the ultimate comfort food — one of the few desserts no one can say no to. Cheesecakes are just so homey and familiar; how not to love them!

Cheesecakes are also easily customizable. In this case, we’re throwing in some blueberries to the batter, turning the smooth cake into a summery treat. The result is fantastic, and the best thing is that you don’t even have to bake this cheesecake, and you only need eight ingredients. 

This super low-carb dessert is compatible with a wide range of dietary needs, so it’s healthier than most blueberry cheesecakes out there; it’s also one of the tastiest! Let’s get started!

keto-no-bake-blueberry cheesecake


Are Blueberries Keto Friendly?

I know what you’re thinking, shouldn’t we stay away from carbs? And aren’t blueberries fruits? Here’s the deal, if you’re looking to stay in the ketogenic state and keep on burning fat, you must limit your carb intake, but that doesn’t mean you must skip carbs altogether. 

Actually, one-half cup of raw blueberries (74 grams) a day is totally keto-compatible. This number of blueberries adds only 63 calories and 11 grams of net carbs. Besides, we’re only using one cup of blueberries for the entire cheesecake, and that’s about 6 to 8 servings. 

So, yes. This cheesecake has sweet blueberries, but it won’t break your diet! Talking about good news, right? 


What you’ll Need

For this berry-licious cheesecake, you’ll need a homemade pie crust made with almond flour and melted butter.

You’ll also need 2 packs of cream cheese, a splash of lemon juice and 2 whole cups of unsweetened heavy whipping cream. This cheesecake is lusciously creamy!

As a sweetener, I’m using swerve, but since this is a no-bake recipe, you can use your choice of sweetener. See the notes for a few substitutions. 

Finally, a dash of vanilla extract and the blueberries, of course, are all you need to make this cheesecake. It’s ready in ten minutes, although you need to chill it for at least two hours. 


Choose your berries!

This recipe calls for blueberries, but you can use any berry you want, including raspberries, blackberries and strawberries.

Just make sure you use fresh, raw berries. Frozen berries sometimes have added sugar, and so do the ones that come in a can. Dried berries are no good either since they have higher concentrations of sugar. You can’t beat fresh fruit!

All berries are fairly low on sugar, with about 5 grams of sugar per cup. Cranberries are amongst the less sweet but watch out for cherries; they can have a whopping 20 grams of sugar per cup!


Variations and Substitutions

If substituting blueberries for your favorite fruit wasn’t enough, here are a few other extraordinary variations and substitutions to take this no-bake cheesecake to the next level. 

Keto Chocolate Cheesecake: Give your cheesecake a lovely chocolate-flavored curst. Add 2 tablespoons of unsweetened cacao powder to the almond flour and melted butter and see the cheesecake crust transform into a chocolatey bliss. And to match the curtains with the drapes, Pour in melted chocolate into your cream cheese mixture and top if off with unsweetened chocolate shavings or chocolate chips for a festive look. 

Keto Microwave Cheesecake: This microwave cheesecake is ready in just 20 minutes with no need to be chilled, but why cook a cheesecake in the microwave? The short answer? Because you can — we already have a microwave oven at home, so let’s make good use of it!


No-Bake Keto Blueberry Cheesecake

Yield: 8 slices
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

No-Bake Keto Cheesecake, In this case, we’re throwing in some blueberries to the batter, turning the smooth cake into a summery treat.


For the crust:

  • 1 cup almond flour
  • 3 tbsp melted butter

Cheesecake Filling:

  • 100g cream cheese
  • 1/2 tsp lemon juice
  • 1 cup heavy whipping cream, unsweetened
  • 2 tbsp. Erythritol
  • 2 tsp vanilla extract
  • 1 cup blueberries


  1. Mix the melted butter and the almond flour and press it on the base of a 9-inch spring-form pan to form the crust. 
  2. In a mixing bowl, add the cream cheese, lemon juice, heavy whipping cream, sweetener and vanilla. Use an electric mixer to whip until stiff peaks form.
  3. Fold in the blueberries.
  4. Pour the cream cheese filling into the spring-form pan.
  5. Top with extra blueberries and refrigerate for at least two hours. 
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 58mgSodium: 84mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe