Sugar-Free Blueberry Cheesecake

Indulge in the creamy decadence of this Sugar-Free Blueberry Cheesecake, a guilt-free dessert that’s as flavorful as it is nourishing. Perfect for those looking to cut back on sugar without sacrificing taste, this recipe features a buttery almond flour crust sweetened with erythritol and a velvety cheesecake filling made with cream cheese, Greek yogurt, and a hint of zesty lemon. Topped with a vibrant homemade blueberry compote, thickened naturally with coconut flour, every slice is a luscious balance of tangy, sweet, and satisfying. Ready in just over an hour and requiring minimal prep, this low-carb, keto-friendly cheesecake is perfect for special occasions or everyday indulgence. Serve it chilled for the ultimate treat!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 75 grams Unsalted butter
• 30 grams Granulated erythritol
• 500 grams Cream cheese
• 200 grams Greek yogurt
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 1 teaspoon Lemon zest
• 150 grams Fresh blueberries
• 60 milliliters Water
• 1 tablespoon Coconut flour

Directions

Step 1

Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.

Step 2

In a medium bowl, combine almond flour, melted unsalted butter, and 15 grams of granulated erythritol. Mix until a wet, crumbly dough forms.

Step 3

Press the dough evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and cool slightly.

Step 4

In a large mixing bowl, beat cream cheese until smooth. Add Greek yogurt and continue beating until well combined.

Step 5

Beat in the remaining 15 grams of erythritol, vanilla extract, and lemon zest. Mix well.

Step 6

Add eggs one at a time, beating well after each addition until the batter is smooth and creamy.

Step 7

Pour the cheesecake batter onto the cooled crust and smooth the top with a spatula.

Step 8

Bake the cheesecake in the preheated oven for 40-45 minutes or until the edges are set, and the center is just slightly wobbly.

Step 9

Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.

Step 10

Meanwhile, in a small saucepan over medium heat, combine fresh blueberries and water. Cook until blueberries start to burst, stirring occasionally, for about 5 minutes.

Step 11

Remove from heat and stir in coconut flour to thicken. Allow the blueberry compote to cool.

Step 12

Once the cheesecake has cooled, spread the blueberry compote over the top.

Step 13

Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight, before serving.

Step 14

Carefully remove the cheesecake from the springform pan, slice, and enjoy.

Nutrition Facts

Serving size	(1330.1g)

Amount per serving	% Daily Value*
Calories	3635.8

Total Fat 328.1g	0%
Saturated Fat 150.2g	0%
Polyunsaturated Fat 7.4g
Cholesterol 1235.7mg	0%
Sodium 1871.6mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 46.4g
Protein 98.1g	0%

Vitamin D 123IU	0%
Calcium 1073.1mg	0%
Iron 9.5mg	0%
Potassium 1261.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.7%

Protein: 10.2%

Carbs: 13.1%