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Photo of low carb blueberry cheesecake slice with blueberry sauce.

Keto Blueberry Cheesecake

Keto Blueberry Cheesecake is the ultimate dessert to satisfy your sweet tooth! This simple low-carb recipe will change the way you see keto desserts!
Course Dessert
Cuisine American
Keyword Keto Blueberry Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 534kcal
Author Catalina Castravet


Keto Cheesecake Crust:

Keto Cheesecake Filling:

  • 1 cup fresh blueberries pureed in the food processor
  • 1 cup fresh blueberries whole
  • 32 oz cream cheese softened to room temperature
  • 8 oz sour cream room temperature
  • 8 oz heavy cream
  • 1 ¼ cup Swerve Granular Sugar
  • 3 large eggs
  • 2 teaspoons Vanilla extract

Sugar-Free Blueberry Sauce:

  • 1 1/2 cup blueberries
  • 1/4 cup water
  • 1/4 cup Swerve Granular Sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest


  • Preheat oven to 300 degrees Fahrenheit.
  • Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

  • Wrap the outside of a 10-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
  • Spray the springform pan inside with baking spray and set aside.
  • Add all the ingredients to a large bowl and stir until fully combined.
  • Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
  • Refrigerate for at least 20 minutes.

Keto Cheesecake Filling:

  • Make sure all the ingredients are of room temperature before you begin.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
  • Add the sweetener and continue beating until well combined and creamy.
  • Add the vanilla, and eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
  • Add the blueberry puree and beat just until combined.
  • Fold in the whole blueberries with a spatula.
  • Pour cheesecake batter into the prepared crust.


  • Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  • Transfer to the preheated oven.
  • Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
  • Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
  • Transfer cake to a cooling rack and take off the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Sugar-Free Blueberry Sauce:

  • Place a medium saucepan on the stove over medium heat. Add the blueberries.
  • Add water, lemon juice, lemon zest, and the sweetener.
  • Stir and simmer for 4-5 minutes, crushing a few berries.


  • Slice cheesecake and serve with the Sugar-Free Berry Sauce and Sugar-Free Whipped Cream on the side.



Calories: 534kcal | Carbohydrates: 22g | Protein: 15g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 133mg | Sodium: 558mg | Potassium: 419mg | Fiber: 5g | Sugar: 11g | Vitamin A: 983IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 2mg