Keto with Kimberly

National Blueberry Cheesecake Day is celebrated every year on May 26 to honor one of America’s favorite desserts which just so happens to be blueberry cheesecake.

While cheesecake has ancient roots tracing back to Greece, it has evolved across cultures and cuisines into many beloved variations. Among them, the blueberry cheesecake stands out for its creamy texture and burst of fruity sweetness!

On this special day, why not enjoy a healthier twist with a keto-friendly version?

Easy Keto No-Bake Blueberry Cheesecake

Makes 8 servings (a serving is one slice): 280 calories, 4 net carbs, 27 grams of fat and 5 grams of protein

Ingredients for the crust:

1 1/2 cups almond flour

1/4 cup melted butter

1 tbsp. of powdered sweetener (I use Swerve Confectioner’s)

Ingredients for the filling:

16 oz. of cream cheese (softened)

1/2 cup of powdered sweetener

1 tsp. of vanilla extract

1/2 cup of heavy whipping cream

Ingredients for the topping:

1 cup of fresh or frozen blueberries

1 tbsp. of lemon juice

1 tbsp. of water

1 tbsp. of powdered sweetener

Directions:

To make the crust, mix almond flour, melted butter, and sweetener in a medium mixing bowl. Press firmly into the bottom of a springform pan or pie dish. Chill in the fridge for at least 15 minutes.

To make the filling, mix the softened cream cheese, sweetener, and vanilla until smooth with a hand mixer. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Spread evenly over the crust.

To create the topping, heat up the blueberries, lemon juice, water, and sweetener in a small saucepan over medium heat until the berries burst and thicken (about 5–7 minutes). Let it cool slightly, then spoon over the cheesecake.

Let your pie chill in the fridge for at least 2 hours before serving.

Enjoy a guilt-free slice while celebrating this delicious day!