Sugar-Free Blueberry Cheesecake
Indulge in the creamy decadence of this Sugar-Free Blueberry Cheesecake, a guilt-free treat that’s perfect for health-conscious dessert lovers. Made with a buttery almond flour crust and naturally sweetened with granulated erythritol, this cheesecake delivers all the richness of classic cheesecake without the sugar. The velvety filling features cream cheese, Greek yogurt, and a hint of vanilla, brightened with the zest of fresh lemon. Topped with a vibrant homemade blueberry compote, thickened with coconut flour for a wholesome twist, this dessert marries elegance and simplicity. Whether you’re keto, diabetic, or simply looking to cut back on sugar, this easy-to-follow recipe promises a satisfying end to any meal. Ready in just 20 minutes of prep time and perfect after a few hours of chilling, it’s your new go-to sugar-free dessert for gatherings or a solo treat!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 75 grams Unsalted butter
- 30 grams Granulated erythritol
- 500 grams Cream cheese
- 200 grams Greek yogurt
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 teaspoon Lemon zest
- 150 grams Fresh blueberries
- 60 milliliters Water
- 1 tablespoon Coconut flour
Instructions
Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
In a medium bowl, combine almond flour, melted unsalted butter, and 15 grams of granulated erythritol. Mix until a wet, crumbly dough forms.
Press the dough evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and cool slightly.
In a large mixing bowl, beat cream cheese until smooth. Add Greek yogurt and continue beating until well combined.
Beat in the remaining 15 grams of erythritol, vanilla extract, and lemon zest. Mix well.
Add eggs one at a time, beating well after each addition until the batter is smooth and creamy.
Pour the cheesecake batter onto the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 40-45 minutes or until the edges are set, and the center is just slightly wobbly.
Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.
Meanwhile, in a small saucepan over medium heat, combine fresh blueberries and water. Cook until blueberries start to burst, stirring occasionally, for about 5 minutes.
Remove from heat and stir in coconut flour to thicken. Allow the blueberry compote to cool.
Once the cheesecake has cooled, spread the blueberry compote over the top.
Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight, before serving.
Carefully remove the cheesecake from the springform pan, slice, and enjoy.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.1 g | 421% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 46.4 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1073 mg | 83% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
