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.
📺 Watch instructional video
🥘 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.
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.
STEP 3: Evenly spread the cream cheese mixture over the crumbs using a rubber spatula.
- STEP 4: Make the blueberry sauce and allow to fully cool, then spread over the cream cheese layer.
STEP 5: Whip the heavy cream topping and then evenly spread over the blueberry layer, top with crushed pecans.
STEP 5: Cool in the fridge for 2-4 hours, best results overnight.
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⏲️ Tips and serving suggestions
- Set in the fridge: Allow the cheesecake to sit in the fridge for 2-4 hours, for best results let it sit overnight.
- Serving: the low carb blueberry cheesecake delight is best served cold out of the fridge.
- Storage: store the cheesecake covered in plastic wrap in the fridge for up to 4 days
- Berries: make this pie with other berries like blackberries, raspberries or strawberries.
- 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
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.
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.
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.
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.
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.
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!
Low Carb Blueberry Cheesecake Delight
Ingredients
Crust
- 2 cups Low Carb Breadcrumbs alternatively use almond flour
- 10 tablespoon melted butter
- 3 tablespoon erythritol
Cream Cheese Filling
- 1 cup powdered erythritol
- 8 oz full fat cream cheese
- 1 teaspoon vanilla extract
- 1.5 cups Heavy Whipping Cream
Blueberry Filling
Topping
- 1.5 cups Heavy Whipping Cream
- 3 tablespoon powdered erythritol
- 1 teaspoon Vanilla Extract
- 2 tablespoon chopped pecans
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
- 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
Oscar Chimenti
This recipe was a hit at my summer BBQ party. Everyone devoured it.
Oscar Chimenti
Yay, glad they enjoyed it.