Indulge in Keto Berry Cheesecake: The Ultimate Guilt-Free Dessert You Can’t Resist!

For those following a low-carb or ketogenic diet, finding satisfying desserts can be a challenge. This Keto Berry Cheesecake recipe offers a perfect solution, delivering a creamy and flavorful experience without the carb overload. This recipe combines the richness of a classic cheesecake with the refreshing taste of mixed berries, making it an ideal treat for any occasion.

Why This Keto Berry Cheesecake is a Must-Try

This Keto Berry Cheesecake is the perfect low carb dessert! There’s nothing like the creamy texture of cheesecake filling. Using berries like blackberries, blueberries, and strawberries just reminds me of spring and summer. Even though you have to bake this delicious dessert, I promise you it’s totally worth the wait! It’s no bake, gluten-free, sugar-free and only requires 15 minutes of prep time.

Ingredients and Substitutions

For the Crust

Almond Flour: The base of our low-carb crust. You can use super-fine almond flour or regular ground almonds. If you prefer not to use almond flour or you or someone you love has a nut allergy, you can swap the almonds with sunflower seed flour. If you can’t find sunflower seed flour, use raw, unsalted sunflowers and grind them in a food processor until fine.
Low-Carb Sweetener: Powdered sweetener - I used an erythritol and monk fruit sweetener, which is a 1:1 sugar replacement. You could also use xylitol or allulose.
Melted Butter: This binds the crust together. Use coconut oil instead of butter in the crust.
Vanilla extract and salt

For the Filling

Cream Cheese: The star of the cheesecake! Make sure that it’s at room temperature if you are mixing with a stand mixer or electric mixer instead of a food processor. Use a good quality full fat cream cheese (I chose full fat Philadelphia).
Sour Cream: Adds creaminess and tartness.
Heavy Cream: Essential for a rich and fluffy texture.
Low-Carb Sweetener: Joy filled eats sweetener - The best sugar free sweetener for baking, in my opinion! I used the Swerve brand of powdered sugar. It contains zero calories and zero net carbs. It is also delicious! You can use your favorite keto powdered sugar in this recipe.
Eggs: For a baked cheesecake, eggs help it set.
Vanilla Extract: Enhances the overall flavor.
Lemon Juice or Extract: Adding a little bit of lemon extract gives the keto blueberry cheesecake a fun citrus bite of flavor. (Optional)

For the Berry Component

Mixed Berries: Any type of berries will work. This recipe works well with blueberries, raspberries, strawberries, and blackberries.
Xanthan Gum: This is important because it helps the blueberry sauce set. You can use guar gum instead, or twice the amount of ground chia seeds.

Step-by-Step Instructions

Making the Crust

Combine Dry Ingredients: Place all the dry base ingredients in a mixing bowl and stir to combine.
Add Melted Butter: Add the melted butter and mix to form a flakey crumb.
Press into Pan: Line a 8 x 8 inch baking dish with parchment paper. Grease an 8-inch / 20cm non-stick loose bottom or springform baking pan with melted butter. Press the base mix into the bottom of the cake pan and smooth with the back of a spoon to get neat edges. Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.

Preparing the Filling

Process Cream Cheese: Process the cream cheese in the food processor until smooth.
Add Other Ingredients: Add the sour cream, eggs, vanilla, and sweetener. Process until well combined, scraping down the sides as needed.
Incorporate Berries: Add half of the berries into the food processor and blend into the filling.

Assembling and Baking (or Chilling)

Add Filling to Crust: After the crust has partially baked add the filling to the crust.
Top with Berries: Top with the remaining berries and gently swirl them in.
Bake (if baking): Bake for 1 hour to 1 hour 20 minutes or until the center no longer jiggles. Springform Pan: My baking times are for an 8-inch pan. If you use a larger pan reduce the time. A standard cheesecake pan is normally 9 inches and may cook in as little as 45 minutes since it will be thinner.
Chill (if no-bake): Place the cheesecake in the fridge for at least 8 hours or overnight to firm up.

Making the Blueberry Sauce

Combine Ingredients: Add the frozen berries to saucepan with powdered sweetener and water.
Simmer: Simmer on a medium heat until the berries are just soft.
Thicken: Remove from the heat and drain some of the liquid. Sprinkle over the xanthan gum, stir well and allow to fully cool to thicken. Placing the sauce in the fridge will speed this up.

Assembling the No-Bake Cheesecake

Prepare Filling: Once the sauce is fully cooled, put about 1 cup of filling in a clean bowl. Stir through about ¼ cup of the sauce, or a little more to your liking to combine.
Layer Filling: Add the dollops of the vanilla cheesecake mix to the base interspersed with dollops of blueberry cheesecake mix.
Smooth and Top: Level with a spatula to form a smooth top. Top with the remaining blueberry sauce.

Tips and Tricks for the Perfect Keto Berry Cheesecake

Room Temperature Ingredients: It’s important to use room temperature ingredients - particularly the cream cheese to ensure that your cheesecake will be lump-free.
Cold Heavy Cream: Always use cold heavy cream, and beat until you get still peaks, about 4-5 minutes.
Don't Overmix: Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack.
Check for Doneness: It can be worrisome knowing if the cheesecake layer is set up and ready to enjoy. The easiest way to tell is to give the cheesecake pan a little jiggle after it’s done baking in the oven. The middle of the cheesecake should move slightly but not a lot. You do.
Cooling: Place the cheesecake in the fridge for at least 8 hours or overnight to firm up. Keep it COLD: It is essential to keep this cake really cold.
Sharp Knife: Cut with a sharp knife and clean the knife between cuts.

Topping and Variations

Sour Cream Topping: Mix a little powdered sweetener into some sour cream and spread on the warm cheesecake. It will thicken up as the cheesecake chills.
Blueberry Topping: I put a layer of my sugar free blueberry jam on top of the cheesecake first and then the sour cream topping. I swirled them just a bit for extra color.
Whipped Cream: You can also cover the chilled keto berry cheesecake with some homemade whipped cream.
Crumble: You can totally change this recipe into a keto berry cheesecake crumble recipe or even blueberry cheesecake bars. Since this is so versatile, you can easily add toppings and change up the look.
Use different berries: This recipe would also work with my no cook raspberry jam (double the amount of chia seeds in the recipe to make the jam thicker). For a strawberry version, use this sugar free strawberry cheesecake recipe.

Serving and Storage

Serving: This can be made into bars, mini cheesecakes, etc.
To Store: Place the cheesecake in the fridge for up to 5 days.
Freezing: Alternatively, pre-slice and freeze it for up to 3 months.
Thawing: Defrost it at room temperature or overnight in the fridge.

Nutritional Information

The macros for one serving of keto cheesecake:398 calories6 grams NET carbs38 grams fat9 grams protein

Read also: Easy Low-Carb Cheese Crackers

Read also: Magnesium Supplements for Keto

tags: #keto #berry #cheesecake #recipe