Keto No-Bake Blueberry Cheesecake Recipe


I made Keto No-Bake Blueberry Cheesecake Recipe for my parents when they came to town this past weekend and they were so impressed!



  • 8 ounce fat cream cheese
  • 1 tbsp. sour cream
  • 1/4 cup heavy cream
  • 1/4 cup AlluMonk Sweetener (or any keto sweetener)
  • 1/2 tsp vanilla extract


  • 3/4 cup blanched almond flour
  • 1/2 tsp cinnamon
  • 2 tbsp. unsalted butter

Blueberry Topping

  • 1.5 cup fresh blueberries (about 200g)
  • 3 tablespoon AlluMonk Sweetener
  • 1/8 teaspoon xanthan gum
  • 1/2 teaspoon blueberry extract


Blueberry Topping

  1.  Mix sweetener and xanthan gum together.
  2. Make sure all ingredients are beside you before starting to cook. Once that is covered place blueberries in a pot on medium heat.
  3.  Take a pot, place blueberries in the pot and put it on medium heat.
  4. For avoid burning and continue stirring, When Blueberries color will become darken they will start bursting when you touch them (whole or burst depends on your own texture).
  5.  Simmer them for 3-5 minutes. Then add xanthan gum and AlluMonk Sweetener and mix them. Now blueberries will become thick. Once they are thick remove it from heat and set aside.

Almond Flour Crust

  1. Mix cinnamon, almond flour and melted butter together.
  2. Pat evenly in a 9 inch pan then place in the freezer.

Cheesecake Filling

  1.  Heat the cream cheese till room temperature.
  2.  Mix Cream sour cream and cream cheese together. Add vanilla extract and AlluMonk sweetener in mixture. Then blend it until smooth.
  3.  Take a separate bowl and blend heavy cream in it.
  4.  Now add to the cheesecake mix and fold it carefully.
  5.  Then take out crust from freezer, pour in filling and smooth out evenly. Spread blueberry topping across cheesecake.
  6.  If topping has gotten thick, provide them a little heat.
  7.  Serve

Nutritional Information:

Fats 9.7g
Carbs 3.5g
Proteins 2.5g


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