This blueberry cheesecake is rich and creamy with bursts of fresh blueberries on a low-carb, nut-free crust. Make it in advance and share with family and friends on a special occasion.

Serving size: 8

Ingredients for Blueberry Cheesecake

Ingredients for Pie Crust

  • Sunflower seed flour, 2 Cups
  • Low-carb sweetener, ½ Cup
  • Butter, unsalted and melted,  ½ Cup
  • Sea salt, ¼  teaspoon

Ingredients for Cheesecake Filling

  • Cream cheese, full fat, 4 cups or 32 ounce block, room temperature
  • Low-carb sweetener, 1.5 Cup
  • Large eggs, 4, room temperature
  • Sour cream, full fat, 2 Cups or 16 ounces
  • Vanilla extract, 1 teaspoon
  • Zest of one lemon
  • Sea salt, ¼ teaspoon

Ingredients for Blueberry Sauce

  • Blueberries, 2 Cups for the sauce and 1/2 Cup for decoration
  • Low-carb sweetener, ½ Cup
  • Water, ½ Cup
  • Lemon juice, 1 Tablespoon

Instructions for Blueberry Cheesecake

Instructions for Pie Crust

1.Preheat oven to 177˚C (350˚F).

2.In a bowl, mix sunflower seed flour, low-carb sweetener, and sea salt.

3.Add melted butter to the dry ingredients and blend well.

4.Grease an 8 inch springform cake pan. Turn the base upside down and press a piece of parchment paper, and clip into the springform pan with excess paper sticking out. Grease the side of the pan and line with parchment paper. 

5. Add the mixture to the bottom of the pan and press it evenly using a glass cup.

6. Bake the crust for about 20 minutes until the edge turns light brown.

7. Take it out of the oven and cool completely.

Instructions for Cheesecake

1.Preheat oven to 160˚C (320˚F).

2.Make sure cream cheese and eggs are left at room temperature for at least an hour.

3. Using an electric mixer, beat cream cheese, low-carb sweetener, vanilla extract, sour cream, and lemon zest.  

4. Add eggs one at a time. Combine all the ingredients until the batter is smooth. Don’t overbeat.

5. Pour the cream cheese batter into the completely cooled pie crust. 

6. Bake the cheesecake in the oven for 60-70 minutes. The top should be puffed and lighten brown and jiggles a bit when you shake it.

7. Cool the cheesecake in the oven with the door open a bit for two hours. 

8. Take the cheesecake out of the oven and cool at room temperature for one hour. Wrap it in plastic wrap and refrigerate overnight until it sets.

Instructions for Blueberry Sauce

1. Bring water to a boil in a saucepan. Add low-carb sweetener and lemon juice over medium high heat.

2. Add 2 Cups of blueberries and cook for 10 minutes. Stir the sauce occasionally until the blueberries pop. The sauce will thicken to syrupy consistency as it cools.

Instructions for Putting Together

1. Take the cheesecake out of the refrigerator. Remove sides of the springform pan. Slide the cheesecake off the paper.

2. Pour the cooled blueberry sauce evenly over the cheesecake. 

3. Sprinkle ½ Cup of fresh blueberries on top if you prefer.

Watch How to Make This Recipe Step by Step

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