Blueberry Swirl Cheesecake is a creamy, indulgent dessert with a delicate almond crust and swirls of tangy blueberry throughout. It’s perfect for special occasions or a sweet treat any time, and it can be made ahead of time for stress-free entertaining.
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This easy keto cheesecake is the kind of recipe that makes dessert impressive without being complicated. The crust comes together quickly, the batter is smooth and silky, and the blueberry sauce adds a fresh, fruity touch that everyone will love. Chilling it overnight ensures clean slices and maximum flavor.
This is perfect for entertaining, or just when you want a bite of something sweet without raising your blood sugar. It’s totally keto friendly, and while blueberries aren’t quite 100% keto, they are low enough in carbs that you can probably enjoy a slice of this cake at the end of a day.
Ingredients
Blueberry Sauce
- Blueberries – Fresh or frozen berries will work.
- Lemon juice – From a fresh lemon.
- Water
- Stevia powder
Crust
- Almond flour – I like baking with extra fine ground almond flour.
- Cinnamon – Fresh spices make all the difference!
- Stevia powder
- Coconut flour – You can find this in your baking aisle or in a natural foods store.
- Coconut oil – Melted.
Cheesecake Batter
- Cream cheese – Full fat cream cheese, softened.
- Powdered erythritol – Or your favorite sweetener.
- Stevia powder
- Vanilla extract – You can use artificial or pure vanilla.
- Heavy whipping cream
- Eggs – Large or extra large eggs.
How to Make Keto Blueberry Swirl Cheesecake
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by making the blueberry sauce. In a small saucepan, combine the blueberries, lemon juice, water, and stevia powder. Place over medium heat and let the mixture simmer for about 10 minutes, stirring occasionally, until the berries have softened and a thick sauce forms. Remove from heat and set aside to cool slightly.
Preheat the oven to 150°C (300°F). Fill a tray with about 1 inch (2 cm) of water and place it on the bottom rack of the oven for a water bath. Line an 18 cm (7 in) springform pan with a loose bottom with parchment paper on both the sides and bottom.
Prepare the crust by combining the almond flour, cinnamon, and stevia powder in a medium bowl. Pour in the melted coconut oil and mix with a whisk until the mixture resembles coarse crumbs. Press the crust firmly into the bottom of the prepared pan using the back of a spoon or your hands.
In a large mixing bowl, beat the cream cheese until smooth with a hand mixer. Add the powdered erythritol, stevia, vanilla essence, and heavy cream, mixing until fully incorporated and free of lumps. Beat in the eggs one at a time, mixing well after each addition. Pour the cheesecake batter evenly over the prepared crust.
Drizzle the blueberry sauce over the cheesecake and gently swirl it through the batter with a spoon to create a marbled effect. Place the pan on the middle oven rack and bake for 60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
Once baked, allow the cheesecake to cool at room temperature for 1–2 hours before transferring it to the refrigerator. Chill overnight to fully set and develop flavor. Serve cold, and enjoy the creamy texture with bursts of blueberry in every bite.
Chef Jenn’s Tips
- Use a hand mixer for a smooth, lump-free batter.
- Allow the cheesecake to cool completely before chilling to prevent cracks.
- Swirl the blueberry sauce gently for pretty, even patterns.
Serving Ideas
Serve chilled with fresh berries, a dollop of whipped cream, or a light dusting of powdered erythritol for a restaurant-style presentation. I love serving this cake after a keto friendly meal of crispy fried cod or my favorite Taco Casserole.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Cheesecake can also be wrapped and frozen for up to 1 month; thaw in the fridge before serving.
Add Preferred SourceKeto Blueberry Swirl Cheesecake
Ingredients
Blueberry Sauce
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1/4 cup water
- 1/4 teaspoon stevia powder
Crust
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon stevia powder
- 3 tablespoons coconut flour
- 3 tablespoons coconut oil melted
Cheesecake Batter
- 16 ounces cream cheese
- 3/4 cup powdered erythritol
- 1/4 teaspoon stevia powder
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 eggs
Instructions
- Preheat the oven to 150°C (300°F). Fill a tray with 1 inch (2 cm) of water for a water bath. Line an 18 cm (7 in) springform pan with parchment.
- Combine the almond flour, cinnamon, stevia powder; mix with melted coconut oil. Press it into the prepared pan.
- Beat the cream cheese, erythritol, stevia, vanilla, and heavy cream until smooth. Add eggs one at a time. Pour over the crust.
- Swirl the blueberry sauce gently through the batter. Bake for 60 minutes, until the edges are set and center is slightly jiggly.
- Cool for 1–2 hours, then chill overnight before serving.
Notes
Chef Jenn’s Tips
- Use a hand mixer for a smooth, lump-free batter.
- Allow the cheesecake to cool completely before chilling to prevent cracks.
- Swirl the blueberry sauce gently for pretty, even patterns.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
