Cheesecake is such a popular staple in many of our kitchens. If you thought a keto blueberry cheesecake is something impossible on the ketogenic diet, you’re absolutely wrong. Side note: this recipe version is so similar in taste to the traditional cheesecake, I was actually able to fool my family into thinking it had regular sugar in it. But nope, it’s all high fat and very low carb!
This may be one of the easiest and best keto dessert recipes I have made to date.
This recipe features an easy keto cheesecake with a blueberry topping. I made it specifically for National Blueberry Cheesecake Day (May 26th – save the date!), but I’m sure I’ll be making it again and again. It’s delicate and creamy, but less heavy than a regular New York version. Instead of cream cheese, you can also use cottage cheese in this keto cheesecake recipe. However, make sure to blend it very thoroughly first to prevent any lumps and clumps.
This keto cheesecake crust can be used as a base for many other recipes, such as tarts or pies. It’s really versatile, and although I haven’t personally tried it, you can probably substitute almond flour for other nut flours such as hazelnut or walnut. However, under no circumstance, do not try to substitute it for coconut flour! In general, coconut flour absorbs liquids like a sponge and doesn’t make a good candidate for any substitutions.
Simply mix almond flour with melted butter. I use a hand mixer to do this, but you can use whatever you like. After a minute or two, the mixture will turn into clumps – at this point, you can add a keto friendly sweetener, or skip it altogether. Now, there are two methods you can use to form it in a baking pan: you can either roll it between two pieces of parchment paper, or simply transfer the mixture (or crumbs) and press it to your pan with fingers. For all of my baking, I use silicone baking pans – I find them easier to use and clean up. Plus, you’ll never risk your dough or cake sticking to the pan and falling apart. Also, don’t forget to prick the crust with a fork! A small, but mighty step.
If you are using regular cream cheese, all you need to do is mix all of the ingredients together until uniform in consistency. Yep, there’s no other tips I have for you here – it seriously takes less than five minutes to prepare your filling. This keto blueberry cheesecake is seriously the king of all kings, and the queen of all queens. I actually made it yesterday, but had it for breakfast today as well – don’t judge me!!
In case you feel your cheesecake “batter” may be too runny, you can add another tablespoon of coconut flour. Again, don’t overdo it because coconut flour eats up moisture like no tomorrow. You can also use cottage cheese instead of regular cream cheese, but make sure to blend it thoroughly to prevent messy clumps and ensure a smooth, delicious texture. That “melt-in-your-mouth” kind of a thing.
If you love cheesecake, you’ll absolutely love my Keto Mini Cheesecakes! They’re just as easy to make as this one, plus you can make fewer portions if you prefer to meal prep a bit. They are more spongy if you ask me, but different folks got different results – it all depends on the cheese you use. IT’S ALL IN THE CHEESE GUYS!
Ladies and gentlemen, you can top this easy keto cheesecake with ANY toppings you like. I had a whole bucket of blueberries in my fridge, so I used that. But I’m already craving to try other options as well (ahem, strawberries!). Let your keto imagination go wild!