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Low Carb, No Bake Blueberry Cheesecake

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  • Author: Wendy Hilton



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 tsp 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 1/2 teaspoons stevia 

1 1/2 tsp lemon juice

2 tsp vanilla extract

1 1/4 cup fresh or frozen blueberries, mashed


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.