Imagine sinking your fork into a creamy, luscious cheesecake that's not only incredibly delicious but also completely guilt-free. This Low Carb No Bake Blueberry Cheesecake Pie is the dessert dream you've been waiting for - a perfect blend of rich, velvety cream cheese and burst-in-your-mouth fresh blueberries, all without the carb overload. Whether you're following a ketogenic diet or simply looking for a healthier dessert option, this recipe will satisfy your sweet tooth while keeping you on track with your nutritional goals.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Low Carb
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- In a medium mixing bowl, combine almond flour, melted butter, and granulated erythritol. Mix thoroughly until the mixture resembles coarse crumbs and can hold together when pressed.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish or springform pan. Use the back of a spoon or your fingers to create an even layer. Place the crust in the refrigerator to set while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add sour cream, powdered erythritol, and vanilla extract to the cream cheese. Mix on medium speed until all ingredients are well combined and the mixture is smooth and uniform.
- Remove the chilled crust from the refrigerator and spread the cream cheese mixture evenly over the crust, smoothing the top with a spatula.
- Gently scatter fresh blueberries across the top of the cheesecake filling, distributing them evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely and develop its flavor.
- Before serving, remove the pie from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly.
- Slice into 8 equal portions and serve chilled. Optional: Garnish with additional fresh blueberries or a sprinkle of powdered erythritol.
Tips
- Ensure cream cheese is completely softened at room temperature to avoid lumps in your filling.
- Use a springform pan for easy removal and picture-perfect slices.
- Chill the crust for at least 15 minutes before adding the filling to help it set firmly.
- For the smoothest cheesecake texture, beat the filling ingredients on medium speed and avoid overmixing.
- Allow the cheesecake to set overnight for the best flavor and consistency.
- Use fresh, ripe blueberries for maximum flavor and visual appeal.
- If you prefer a sweeter dessert, you can adjust the erythritol to taste.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 9g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 60mg
