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    Home » Recipes » Dessert

    Low Carb Blueberry Cheesecake Delight

    by Oscar Chimenti, Last Modified: April 20, 2023 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    The best no bake royally luxurious Low Carb Blueberry Cheesecake Delight recipe full of sweet blueberries makes this a gorgeous multi layered cheesecake.

    Everyone will be drooling over this low carb dessert at your next family picnic or get together. We layered a sweet low carb crumb crust with a cream cheese layer, then blueberry sauce and then topped with a whipped cream layer. I'm in heaven.

    low carb blueberry cheesecake delight this recipe
    Jump To:
    • 🥘 Ingredient notes
    • 👨🏻‍🍳 Steps by step instructions
    • 🍴 More diabetic friendly dessert recipes
    • ⏲️ Tips and serving suggestions
    • 💭 Frequently asked questions
    • 🍽 Other recipes you may like
    • Low Carb Blueberry Cheesecake Delight

    🥘 Ingredient notes

    Made with my Low Carb Blueberry Sauce and Low Carb Breadcrumb recipe along with simple ingredients like heavy whipping cream, erythritol and cream cheese. Keeping it low carb with 7g net carbs per serving.

    • Low Carb Blueberry Sauce: a low carb blueberry sauce with just 4 ingredients all thrown into a saucepan and simmered for 10-15 minutes.
    • Cream cheese: for that mild sweet taste and pleasant tang makes this pie feel like a cheesecake. I use a full fat cream cheese.
    • Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
    • Breadcrumb recipe: I used a fine grind of my breadcrumb recipe without the seasonings for this recipe but alternatively you can use almond flour if you prefer.
    • Heavy Whipping Cream: with a higher fat content that provides the whipped cream for this luscious dessert.

    👨🏻‍🍳 Steps by step instructions

    How to make the Low Carb Blueberry Cheesecake Delight

    STEP 1: Whip together the erythritol and cream cheese in one bowl and the vanilla and heavy cream in another bowl and then gently combine them together.

    whipping the cream cheese and whipping cream mixture

    STEP 2: Using a fork, combine the crumbs with butter and erythritol in a medium bowl and then firmly press into a 9" x 13" pan, then place in freezer for about 10 minutes.

    firmly pressing the crumbs into the cheesecake dish

    STEP 3: Evenly spread the cream cheese mixture over the crumbs using a rubber spatula.

    spreading cream cheese mixture over the crumbs
    • STEP 4: Make the blueberry sauce and allow to fully cool, then spread over the cream cheese layer.
    spreading the blueberry filling over the cream cheese mixture.

    STEP 5: Whip the heavy cream topping and then evenly spread over the blueberry layer, top with crushed pecans.

    spreading the whipped cream mixture over the blueberry layer

    STEP 5: Cool in the fridge for 2-4 hours, best results overnight.

    slice of blueberry cheesecake delight on a plate next to pan

    🍴 More diabetic friendly dessert recipes

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      Sugar Free Apple Crisp (Diabetes Friendly)
    • Two peach cobblers in individual ramekins topped with vanilla ice cream and surrounded by 3 fresh peaches.
      Best Sugar Free Peach Cobbler
    • peanut butter bliss balls dipped in chocolate on a white plate.
      Peanut Butter Bliss Balls
    • two pumpkin mousse in a glass topped with whipped cream next to acorns and a pumpkin
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    ⏲️ Tips and serving suggestions

    1. Set in the fridge: Allow the cheesecake to sit in the fridge for 2-4 hours, for best results let it sit overnight.
    2. Serving: the low carb blueberry cheesecake delight is best served cold out of the fridge.
    3. Storage: store the cheesecake covered in plastic wrap in the fridge for up to 4 days
    4. Berries: make this pie with other berries like blackberries, raspberries or strawberries.
    5. Crust: if you don't want to make it with my low carb breadcrumb recipe you can use almond flour instead with the melted butter and erythritol.

    💭 Frequently asked questions

    Is this cheesecake keto?

    Each serving is roughly 7g net carbs. Therefore, if you can fit it into your daily macros this can be a nice treat to have.

    I am diabetic, will this low carb blueberry cheesecake delight spike my blood sugars?

    All foods affect everyone differently and you should check your blood sugars to see how different foods affect you. I checked my blood sugars 2 hours after consuming a serving and they were 5.9 mmol/l. I use a Fora Connect to monitor my blood sugars. Visit the link for 10% off.

    Can I use different fruit for this recipe?

    If looking for low carb alternatives I would stick to other berries to make the sauce. Raspberries, strawberries or blackberries would go well with this recipe.

    What is the difference between a baked and no bake cheesecake?

    The main difference is that there are no eggs in the no bake cheesecake and therefore it only needs to be set in the fridge rather than baking.

    What is the low carb blueberry sauce made with?

    It's made with frozen blueberries (you could use fresh), lemon juice, erythritol and xanthan gum with a pinch of salt. Ready in 15 minutes.

    Can I freeze this cheesecake and enjoy later?

    Yes, slice into squares and freeze on a baking sheet. Once frozen wrap each square individually with plastic wrap and then foil. Freeze up to one month.

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    Please comment, rate or review my recipe below!

    slice of low carb blueberry cheesecake delight on a plate

    Low Carb Blueberry Cheesecake Delight

    Oscar
    The best no bake royally luxurious Low Carb Blueberry Cheesecake Delight recipe full of sweet blueberries makes this a gorgeous multi layered cheesecake.
    5 from 41 votes
    Print Pin This Recipe
    Prep Time : 20 minutes mins
    Cook Time : 0 minutes mins
    Resting Time : 2 hours hrs 10 minutes mins
    Total Time : 2 hours hrs 30 minutes mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic
    Servings : 15 peop;e
    Calories : 235

    Equipment

    • 9 x 13 Baking Pan
    • Stand Mixer
    • Hand Mixer
    • Mixing Bowls

    Nutrition

    Serving: 1sliceCalories: 235kcalCarbohydrates: 8gProtein: 1gFat: 23gFiber: 1gSugar: 6g

    Ingredients
      

    Crust

    • 2 cups Low Carb Breadcrumbs alternatively use almond flour
    • 10 tablespoon melted butter
    • 3 tablespoon sweetener

    Cream Cheese Filling

    • 1 cup low carb sweetener
    • 8 oz full fat cream cheese
    • 1 teaspoon vanilla extract
    • 1.5 cups Heavy Whipping Cream

    Blueberry Filling

    • 5 cups Blueberry Sauce (Filling) Recipe

    Topping

    • 1.5 cups Heavy Whipping Cream
    • 3 tablespoon low carb sweetener
    • 1 teaspoon Vanilla Extract
    • 2 tablespoon chopped pecans
    **New** I Hacked Diabetes recipe bookCheck out Low Carb & Diabetes Comfort Food!

    Instructions
     

    Crust

    • Combine crumbs with melted butter and erythritol in a medium bowl and mix with a fork until well combined.
    • Place crumb mixture in a 9" by 13" baking pan. Spread evenly and press firmly to form a crust.
    • Place in freezer for 10 minutes.

    Cream Cheese Filling

    • Mix together the powdered erythritol and cream cheese in a bowl or stand mixer.
    • In another bowl mix together the vanilla and heavy whipping cream until soft peaks form.
    • Combine both the cream cheese mixture and whip cream mixture and gently mix until well incorporated. Scrape down sides of the bowl as you go.
    • Layer over the bread crumb layer in the pan.

    Blueberry Filling

    • Follow the blueberry sauce recipe and once cooled layer over the cream cheese layer in the pan. Make sure sauce is cooled before this step.

    Topping

    • Whip the heavy whipping cream with the powdered erythritol and vanilla until soft peaks form.
    • Layer on top of the blueberry layer in the pan and top with the chopped pecans.
    • Let cool in the fridge for 2-4 hours. For best results allow to sit in the fridge overnight.

    Notes

    7g net carbs per serving.
    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
    Notes:
    • For best results allow the cheesecake to sit in the fridge overnight.
    • Storage: store the cheesecake covered in plastic wrap in the fridge for up to 4 days
    • Cheesecake is best served directly out of the fridge

    This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.

    Updates and Revisions

    If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

    Click here to add your own private notes.

    Nutritional Information

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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      Recipe Rating




    1. Barb

      July 23, 2023 at 5:05 pm

      The sugar that you use is it just your personal preference . TY

      Reply
      • Oscar Chimenti

        July 23, 2023 at 5:08 pm

        Yes, I prefer to use powdered erythritol or monk fruit sweetener. I would like to try allulose but it's not readily available where I am in Canada.

        Reply
    2. Oscar Chimenti

      July 17, 2021 at 9:11 am

      5 stars
      This recipe was a hit at my summer BBQ party. Everyone devoured it.

      Reply
      • Oscar Chimenti

        July 30, 2021 at 10:04 am

        Yay, glad they enjoyed it.

        Reply

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    Oscar in the kitchen

    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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    2 slices of low carb blueberry cheesecake delights on plates next to the cake.