Dessert Gluten Free Low Carb Recipes

Low Carb, No Bake Blueberry Cheesecake

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Cheesecake is always a good idea–am I right?

The particular cheesecake recipe we’re bringing you today has the wonderful, fresh addition of blueberries. Even better, it’s gluten free AND low carb AND no bake! This would be the perfect dessert to bring to your holiday social events–the plethora of low carbers in search of yummy dessert options will love you forever.

 

For the Crust:

Unlike a lot of low carb/gluten free cheesecakes, this recipe isn’t crustless. It includes a tasty, low carb and gluten free crust using almond flour and all-natural stevia. Before you work on your crust, you’ll want to line an 8 inch diameter spring form pan with two layers of plastic wrap  (allowing 3 to 4 inches to overlap the top all the way around.) The plastic wrap will make it easy for you to remove your cheesecake once it has set! 

To make the crust, use your fingers to mix the gelatin and the almond flour. Then add the Stevia powder and salt (exact amounts in recipe below).

Next, drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these together with the dry ingredients to form a loose dough. You may find it easiest to do this with your fingers. Press the dough into the bottom of the pan, evenly.

Tip: You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place. Using the gelatin allows your crust to set up firmly without needing to bake, keeping this cheesecake 100% oven free. 

For the Filling:

For the filling, combine gelatin and heavy cream and then add it to the softened cream cheese. Add stevia powder, vanilla extract, and lemon juice. Hand whip until everything is well-mixed with no clumps remaining (no one wants a lumpy cheesecake!)

 

Lastly, mash-up  blueberries and stir them into cheese mixture. Spoon the entire mixture into the pan (over the crust) and smooth it with a spatula.

Cover your cheesecake with plastic wrap and refrigerate it until everything is firm (this will take at least 2 hours.) The longer you refrigerate the cheesecake, the better. This gives the mashed blueberries a chance to inject some extra flavor into the cheesecake.

Remove the cheesecake from the spring form and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and have fun decorating with some whole blueberries. Serve cold and enjoy!

We hope you enjoy this delicious, Low Carb, No Bake Blueberry Cheesecake! Do you plan to make it for a special occasion, holiday event, or just because you need a low carb dessert ASAP?

 

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Low Carb, No Bake Blueberry Cheesecake

  • Author: Wendy Hilton

Scale

Ingredients

For the crust:

1 cup almond flour

Half of .25 ounce unflavored gelatin packet

1 ounce softened cream cheese

1 tbl heavy cream

1 tsp vegetable shortening

1/3 cup stevia

1 tsp vanilla extract

1/2 tsp lemon juice

1/8 tsp salt

For the filling:

one .25 ounce unflavored gelatin packet 

2/3 cup heavy cream

16 ounces cream cheese, softened

1 1/4 cups stevia 

1 1/2 tsp lemon juice

2 tsp vanilla extract

1 1/4 cup fresh or frozen blueberries, mashed


Instructions

Line a 8 inch diameter spring form pan with with 2 layers of plastic wrap allowing 3 to 4 inches to overlap the top all the way around. The plastic will make separating the cheese cake from the pan simple.

Make the crust first. Mix the gelatin with the almond flour and then add the stevia powder, and salt. Drop in the softened cream cheese, heavy cream, shortening, vanilla extract, and lemon juice. Mix these with the dry ingredients to form a loose dough. You may find it easier to do this with your fingers. Press the dough into the bottom of the pan, evenly.

You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.

For the filling, combine the gelatin and heavy cream and add it to the softened cream cheese. Add the stevia powder, vanilla extract, and lemon juice. Stir until everything is well mixed and no lumps or clumps exist. Finally, add the mashed blueberries and stir them into cheese mixture. Spoon this mixture into the pan over the crust and smooth it with a spatula. Cover with plastic and refrigerate until everything is firm which takes about 2 hours. Letting the cheese cake refrigerate for longer periods allows for flavors to mingle.

Remove the cheese cake out from the spring form and gently peel the plastic away. The crust should be firm enough to be handled carefully. Place the cake on a serving plate and serve cold. Garnish with whole blueberries. 


 

About the author

Wendy Hilton

Wendy is one of the owners of Love These Recipes. She married her high school sweetheart, Scott, over 27 years ago, and they live in the South with their three children: Hannah, age 23; Noah, age 22; and Mary Grace, age 16. Wendy loves working out and teaching Training for Warriors classes at her local gym. She also enjoys learning along with her family, educational travel, reading, and writing, and she attempts to grow an herb garden every summer with limited success.

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