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Keto No-Bake Blueberry Cheesecake

It’s like a Fourth of July party or summer cookout…but in cheesecake form. Score!
Keyword Blueberry Pie, Chef Taffiny Elrod
Recipe Creator Chef Taffiny Elrod
Prep Time 30 minutes
Chill Time 8 hours

Yields:

10 slices

Ingredients:

  • 1 cup heavy cream
  • 16 oz. cream cheese at room temperature
  • 1/2 cup granulated allulose
  • 1/2 tsp. pure vanilla extract
  • 1 serving Blueberry Pie Keto Chow
  • 1 pint blueberries washed and dried
  • 1 pint raspberries washed and dried
  • 1/2 cup heavy cream
  • 1 Tbsp. powdered erythritol or allulose or allulose
  • 1 9-inch tart pan

Directions:

  • In a large mixing bowl, whip the heavy cream until it reaches soft peaks. Transfer the whipped cream to another bowl and refrigerate.
  • Place the cream cheese in the bowl and beat until soft, then add the allulose and beat until well-mixed.
  • Add the Keto Chow and vanilla extract to the cream cheese mixture and beat well until all the Keto Chow is incorporated.
  • Stir in half of the chilled whipped cream and mix well to combine and lighten the mixture.
  • Add the other half of the whipped cream and fold it in gently to retain the air in the mixture.
  • Spread the cheesecake into the tart pan and chill until set.
  • When cheesecake has set, arrange raspberries and blueberries on the top.
  • Just before serving, whip the remaining half of the heavy cream with the powdered sweetener until it reaches stiff peaks. Decorate the cheesecake with the whipped cream and serve.
  • Store any leftover cheesecake tightly sealed in the refrigerator for up to three days.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
Keto No-Bake Blueberry Pie Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
310.4
% Daily Value*
Fat
 
28.68
g
44
%
Saturated Fat
 
17.45
g
109
%
Trans Fat
 
0.97
g
Polyunsaturated Fat
 
1.3
g
Monounsaturated Fat
 
7.3
g
Cholesterol
 
87.35
mg
29
%
Sodium
 
237.56
mg
10
%
Potassium
 
278.38
mg
8
%
Carbohydrates
 
18.64
g
6
%
Fiber
 
1.85
g
8
%
Sugar
 
4.84
g
5
%
Sugar Alcohol
 
10.72
g
Net Carbs
 
6.06
g
Protein
 
28.68
g
57
%
Vitamin A
 
1142.01
IU
23
%
Vitamin C
 
17
mg
21
%
Calcium
 
146.05
mg
15
%
Iron
 
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 cup heavy cream
  • 16 oz. cream cheese at room temperature
  • 1/2 cup granulated allulose
  • 1/2 tsp. pure vanilla extract
  • 1 serving Blueberry Pie Keto Chow
  • 1 pint blueberries washed and dried
  • 1 pint raspberries washed and dried
  • 1/2 cup heavy cream
  • 1 Tbsp. powdered erythritol or allulose or allulose
  • 1 9-inch tart pan
Nutrition Facts
Keto No-Bake Blueberry Pie Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
310.4
% Daily Value*
Fat
 
28.68
g
44
%
Saturated Fat
 
17.45
g
109
%
Trans Fat
 
0.97
g
Polyunsaturated Fat
 
1.3
g
Monounsaturated Fat
 
7.3
g
Cholesterol
 
87.35
mg
29
%
Sodium
 
237.56
mg
10
%
Potassium
 
278.38
mg
8
%
Carbohydrates
 
18.64
g
6
%
Fiber
 
1.85
g
8
%
Sugar
 
4.84
g
5
%
Sugar Alcohol
 
10.72
g
Net Carbs
 
6.06
g
Protein
 
28.68
g
57
%
Vitamin A
 
1142.01
IU
23
%
Vitamin C
 
17
mg
21
%
Calcium
 
146.05
mg
15
%
Iron
 
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • In a large mixing bowl, whip the heavy cream until it reaches soft peaks. Transfer the whipped cream to another bowl and refrigerate.
  • Place the cream cheese in the bowl and beat until soft, then add the allulose and beat until well-mixed.
  • Add the Keto Chow and vanilla extract to the cream cheese mixture and beat well until all the Keto Chow is incorporated.
  • Stir in half of the chilled whipped cream and mix well to combine and lighten the mixture.
  • Add the other half of the whipped cream and fold it in gently to retain the air in the mixture.
  • Spread the cheesecake into the tart pan and chill until set.
  • When cheesecake has set, arrange raspberries and blueberries on the top.
  • Just before serving, whip the remaining half of the heavy cream with the powdered sweetener until it reaches stiff peaks. Decorate the cheesecake with the whipped cream and serve.
  • Store any leftover cheesecake tightly sealed in the refrigerator for up to three days.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

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