This Delicious Easy Keto No Bake Blueberry Cheesecake Recipe is silky and smooth with a very rich no-bake crust and healthy wild blueberries. This keto no-bake cheesecake is also egg-free, gluten-free, grain-free, low-carb, sugar-free, and diabetic-friendly.
Topped with whipped cream, fresh blueberries, sprinkles, meringue cookies, or homemade brown sugar sweetener, this blueberry cheesecake is also great as a birthday cake made a day in advance.
Keto Cheesecake Recipes
I have developed quite a few low-carb cheesecakes, so it is a great place to share them with you.
From another no-bake ripple cheesecake to making an easy Instant Pot peanut butter cheesecake, lemon cheesecake to two ingredients only yogurt cheesecake, there is so much to choose from.
Best Keto Cheesecake
In my humble opinion, today’s cheesecake is the tastiest and the most beautiful one.
Well, it was not. This was my first ever keto cheesecake on the blog. It was one of the first recipes I posted.
It was delicious, but I had no idea about photography or writing, and this rewrite has been due for a long time. Pictures are still here at the end of the post if you want to have a bit of a laugh. I did not like the pictures and planned to make the cake again.
I kept postponing it for years, and I finally did it last week. And now I am in love with our cheesecake again as when I first wrote about it here.
Blueberries are a part of keto fruits fully allowed as they do contain a minimum amount of carbohydrates.
Carbs in Cheesecake
Our no-bake keto cheesecake contains 6 grams of carbohydrates and 3 grams of fiber.
This brings you to a perfect 3 grams of net carbs per portion, which is a piece that will fill you up for the next few hours.
Wild Blueberries Keto Cheesecake
This wild blueberry Keto Cheesecake is out of this world. A beautiful color achieved in this low-carb cheesecake recipe from the wild blueberries is so irresistible that your family would love you for that.
Making our no-bake blueberry cheesecake came really by accident.
I was trying to make a nutty butter, and when I tried it while mixing it in the mixer, I could not stop eating it.
Our pie crust base is made entirely of nuts and some coconut oil to keep it together. It tastes completely different from any cakes that need to be baked. The taste is so rich that you need a tiny piece to feel full immediately. I instantly fell in love with it so much that I am already thinking of making another dessert.
Using our Homemade Curd Cheese or Farmers Cheese and Coconut shreds made from scratch gets you two ingredient less out of the shopping list.
Wild Blueberries
Do you know there is a big difference between wild blueberries and those you buy in the shops? August is the perfect time to go with your family to the woods and pick the freshest blueberries you can get. And this wild blueberry keto cheesecake will give you one extra reason to go.
We always try to go up to the mountains of High Tatras in Slovakia to either handpick them or buy them from the local suppliers once they are perfectly ripe.
I usually buy a few kilos every August and keep them in the freezer until the following season.
This cake is perfect for making throughout the year or towards the end of August as the freezer is full of them, and they need to be used.
What are wild blueberries?
Wild blueberries are berries that grow freely in the mountains or the woods and are usually handpicked towards the end of August.
Wild blueberries contain much more powerful antioxidants than cultivated ones. They have a more intense, sweet, and tangy taste. They are much smaller in size and contain much less water, which leaves you with a richer taste once consumed.
What is the difference between wild blueberries and blueberries?
Cultivated blueberries are bigger in size and lighter in color.
Wild blueberries, on the other site, contain much more antioxidants than cultivated blueberries. They are also richer in color and are perfect for coloring your food.
I usually use them for coloring our rainbow chia pudding, making Halloween spider web eggs or our iced teas.
In our low-carb lifestyle, I exclude all fruits except berries. And if berries, then only a few pieces, mainly as a decoration.
How to preserve the nutrition of wild blueberries?
Once you get your freshly picked wild blueberries into the kitchen, try and freeze them immediately.
Frozen wild blueberries will keep all of their nutrition and you will have them for your use throughout the whole year.
Variations of Keto Berry Cheesecake that are no bake
Simple alterations you can make to our recipe and transform our super beautiful no-bake cheesecake into various no-bake versions:
- Mini blueberry cheesecake – use a small round cake pans for single-portion cheesecakes
- Blueberry cupcakes – cupcake liners for mini cheesecake cupcakes
- Blueberry cheesecake pie – use pie cake and add the base crust onto the sides of the form as well
- Strawberry cheesecake – follow the exact instructions, just swap wild blueberries for wild strawberries
- Blueberry cheesecake bars – instead of the springform pan, use a baking sheet with hedges and cut into bars
- No bake keto bars – using only the base crust, cut into smaller pieces after the base has settled for perfect breakfast bars.
How To Make Blueberry No Bake Cheesecake
Kitchen Gadgets needed:
- Food Processor
- Springform Pan
- Parchment Paper
- Cooking Pot
- Hand Immersion blender
- Stand Mixer
Ingredients needed:
Base:
Topping:
- Wild blueberries
- Curd cheese (Quark)
- Sweetener
- Gelatin
- Heavy Cream
*Exact measurements are listed in the recipe card below.
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STEP-BY-STEP INSTRUCTIONS FOR MAKING KETO BLUEBERRY CHEESECAKE
First Step: Prepare Ingredients
Prepare all of the ingredients both for cheesecake filling as well as no-bake crust.
Regarding nuts, it doesn’t matter which one you pick and if they are whole or grained.
Coconut oil can be exchanged with butter.
Second Step: Prepare Pie Crust
Starting with making a no-bake pie crust, place all of the nuts, coconut, cacao, sweetener, and coconut oil together with lemon juice into a food processor.
Blend everything thoroughly until you get crumbled-like consistency.
Third Step: Fill and set
Prepare a springform and cover the sides with parchment paper. Fill the base with a crumble mixture, and using your spatula or the back of the glass, push in for the crumble to set and form a perfect base.
Place into the fridge for the base to set even more and for the coconut oil to harden.
Fourth Step: Wild Blueberries filling
The next step is to prepare the wild blueberry filling.
Take your wild blueberries, place them into a cooking pot, and together with sweetener, let them cook for a while until they lightly burst open, soften a bit and release the liquid.
Using an immersion blender, blend all of the blueberries into a smooth consistency sauce.
Add your gelatine, mix it thoroughly and make sure there are no lumps left from the gelatine. Set aside.
Fifth Step: Heavy Cream
Using your Kitchen machine, whip up heavy cream until firm and set aside.
Sixth Step: Cheesecake Filling
Using a second bowl, whip your curd cheese. Add blueberry sauce and whisk fully.
Once all combined, add whipped heavy cream and fold it in until all colors combine.
Pour the cheesecake topping onto the crust and place it into the fridge overnight.
Tips and Tricks:
- Gelatine bits – use a blender in case you still get some pieces of gelatine that have not melted
- Gelatine sheets – if using gelatine sheets, use half the amount of 20 grams only
- Coconut oil – can be replaced with butter
- Extra smooth – for extra silky smooth cheesecake, use the blender for the cheesecake filling
- Base – any type of your preferred nuts or seeds can be added
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Toppings for keto blueberry cheesecake
- Whipped cream
- Fresh blueberries
- Sprinkles
- Meringue cookies
- Homemade brown sugar sweetener
How do you store no-bake cheesecake?
Simply placed into the fridge, it will be perfect for the next 3 to 4 days. If you are using fresh berries on top, I suggest cleaning them out as they might get bad fast.
Can you freeze blueberry cheesecake?
Yes, you can freeze blueberry cheesecake, which is what I always do, as we can never finish the whole cake.
Clean all the toppings, cover with cling film or aluminum foil, and place into your freezer.
Take it out of the freezer the night before and let it thaw naturally in your fridge.
Other Keto Blueberry Recipes
- Keto Coffee Cake
- Rainbow chia pudding
- Farmers Cheese Bundt Cake
- Spider web eggs
- Iced teas
- Blueberry Sheet cake
- Broccoli Salad
- Blueberry Sour Cream Muffins
- Blueberry Avocado Smoothie
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Keto No Bake Blueberry Cheesecake
This Delicious Easy Keto No Bake Blueberry Cheesecake Recipe is silky and smooth with a very rich no-bake crust and healthy wild blueberries. This keto no-bake cheesecake is also egg-free, gluten-free, grain-free, low-carb, sugar-free, and diabetic-friendly.
Ingredients
Base:
- 85 grams ( 1 Cup) Hazelnuts
- 85 grams ( 1 Cup) Almonds
- 100 grams (1 Cup) Coconut Shreds
- 2 Tablespoons Ccoconut oil
- 1Tablespoon Lemon juice
- 1 Tablespoon Cacao
- 2 Tablespoons Sweetener
Topping:
- 100 grams ( 1 Cup) Wild blueberries
- 500 grams ( 2 Cups) Curd cheese (Quark)
- 4 Tablespoons Sweetener)
- 2 Packets (40 grams) Agar or Gelatin
- 250 millilitres ( 1 Cup) Whipped cream
Instructions
- Prepare all of the ingredients both for cheesecake filling as well as no-bake crust.
- Starting with making a no-bake pie crust, place all of the nuts, coconut, cacao, sweetener, and coconut oil together with lemon juice into a food processor. Blend everything thoroughly until you get crumbled-like consistency.
- Prepare a springform and cover the sides with parchment paper. Fill the base with a crumble mixture, and using your spatula or the back of the glass, push in for the crumble to set and form a perfect base. Place into the fridge for the base to set even more and for the coconut oil to harden.
- Take your wild blueberries, place them into a cooking pot, and together with sweetener, let them cook for a while until they lightly burst open, soften a bit and release the liquid. Using an immersion blender, blend all of the blueberries into a smooth consistency sauce. Add your gelatine, mix it thoroughly and make sure there are no lumps left from the gelatine. Set aside.
- Using your Kitchen machine, whip up heavy cream until firm and set aside.
- Using a second bowl, whip your curd cheese. Add blueberry sauce and whisk fully. Once all combined, add whipped heavy cream and fold it in until all colors combine. Pour the cheesecake topping onto the crust and place it into the fridge overnight.
Notes
- Gelatine bits - use a blender in case you still get some pieces of gelatine that have not melted
- Gelatine sheets - if using gelatine sheets, use half the amount of 20 grams only
- Coconut oil - can be replaced with butter
- Extra smooth - for extra silky smooth cheesecake, use the blender for the cheesecake filling
- Base - any type of your preferred nuts or seeds can be added
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 191Total Fat 15gCarbohydrates 6gFiber 3gProtein 8g
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Lauren
Wednesday 8th of November 2017
Mmm... I love blueberry everything so I definitely need to try this!!
Lowcarb nocarb
Wednesday 8th of November 2017
Dear Lauren
Wish you happy baking
Zuzana
Heather Kinnaird
Monday 6th of November 2017
i love all blueberries, but the wild ones are definitely so much more flavorful, and this cake sounds absolutely delicious
Lowcarb nocarb
Monday 6th of November 2017
Dear Heather,
You are so right on this one. They taste completely different then the ones bought in the shop.
Zuzana
Leigh
Monday 6th of November 2017
Oh my goodness, this cake is gorgeous! Blueberries are my favorite, can't wait to try it.
Lowcarb nocarb
Monday 6th of November 2017
Dear Leigh,
I promisse, you will not be disappointed.
Have a great day
Zuzana