LCHF Blueberry Cheesecake

Cheesecake is SO easy to make low carb! The central ingredients are all low carb, so as long as you have a great low carb sweetener, like Monkfruit sweetener (I use Lakanto, and I get it on Amazon), you’re guaranteed a decadent dessert!

This recipe requires a lot of setting time, so don’t start it in the evening. I like to set my ingredients out on the counter to come up to room temperature overnight, then make the cheesecake in the morning, so I have all day to let it set, then chill.

I chose to do this cheesecake without crust. I have played with multiple versions of a low carb cheesecake crust, and so far, I just haven’t found anything that doesn’t take away from how good the cheesecake is, so I just leave it out! I’ll keep playing and keep you posted!


LCHF Blueberry Cheesecake

Ingredients for Cheesecake

  • 3 8-ounce packages of cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 16-ounce container of sour cream, room temperature
  • 1 cup monkfruit sweetener (or your preferred low carb sweetener)
  • 1 teaspoon vanilla extract

Preheat oven to 375. Prepare a 10 inch springform pan by spraying well with cooking spray. Using a stand mixer, or an electric hand mixer, beat the cream cheese until it is smooth. Add the eggs and mix until well combined. Add vanilla and sour cream. Mix well. Add monkfruit sweetener, and mix well. If you are using a stand mixer, scrape the sides down as needed to make sure all of your cheesecake ingredients are well combined. 

Pour the cheesecake mixture into the prepared pan, and place in the oven. Bake for 30 minutes, then turn the oven off. Do not open the oven door. Leave the cheesecake in the oven for another hour. After the hour has passed, open the oven door and leave the cheesecake in it for another hour. After this hour has elapsed, remove the cheesecake from the oven and set it on the counter for an hour. After this hour has passed, top the cheesecake with the blueberry mixture (recipe below), wrap it in saran wrap and place it in the refrigerator until it is chilled through. 

Ingredients for Blueberry Topping

(The ideal time to make the topping is when you have first put the cheesecake into the oven. This will give it plenty of time to chill while the cheesecake cooks and sets.)

  • 11-ounce container of fresh blueberries
  • ¼ cup monkfruit sweetener, or low carb sweetener of your choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Place blueberries and monkfruit sweetener in a medium sized saucepan over medium heat. Using a potato masher, or a fork, or whatever you have handy, mash the blueberries. Allow them to heat through, and bring just to a boil. Remove from heat and add vanilla extract and cinnamon. Allow to cool while the cheesecake finishes cooking and setting. 

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