This pretty low carb blueberry swirl cheesecake is quick and easy to prepare. It uses a simple blueberry puree and a gluten free almond flour based crust.
Holiday baking season is upon us so I thought it fitting to bake up a new cheesecake recipe. This is a simple recipe for blueberry swirl cheesecake with a gluten free almond flour crust that bakes up in a pie pan.
The filling part of the recipe could easily be doubled to fit into a standard 10″ springform pan for a more traditional cheesecake. I would keep the crust ingredients the same if using a springform as the crust wouldn’t be pressed along the sides.
This low carb blueberry swirl cheesecake can be made with either frozen or fresh blueberries. It could also be made using a pre-made sugar-free blueberry syrup or sauce like the recipe I have here.
I am still feverishly working behind the scenes cleaning up the design of this blog website. There are so many things I want to do, but so little time.
There will be many subtle changes coming in the months to come on the blog. A lot of the changes I’m making to the blog are aimed at making it easier for readers to navigate through the site and find the things they are searching for.
Unfortunately, because I have been spending a lot of time on the website design, I haven’t had as much time as I’d like for posting new recipes. I’ll be taking some time off work for the holidays so perhaps that will give me the time needed to do both.
With this blueberry swirl cheesecake, I tried a new crust recipe. Most of my previous low carb cheesecakes have been made with a pecan based crust like the one I used in my cranberry swirl cheesecake recipe.
Since I used pureed frozen blueberries in this recipe with no added liquid, the fruit was a bit difficult to swirl into the cheese filling. Perhaps I should have let the blueberries thaw a bit or add a bit of water to make the fruit puree thinner.
Although the blueberry puree was thicker than I would have liked, I still managed to get decent swirls from them. This is how the blueberry swirls looked like before baking.
Here’s the result after baking. I ended up baking the cheesecake the full 40 minutes so it is a bit brown. I probably could have taken it out a bit earlier just before the center was set.
Although there is definitely some room for improvements, I was pretty happy with how this low carb and gluten free blueberry swirl cheesecake turned out. Any improvements to the recipe would be for looks as this was one very yummy cheesecake.
I used this recipe as a base for making my low carb pumpkin cheesecake pie recipe. That one is super creamy as well so if your a pumpkin lover, you should definitely give it a try.
And, if you aren’t into baked cheesecakes, take a look at the collection of no-bake sugar-free cheesecake recipes that I put together for community table. Cheesecake is such a delicious low carb dessert!
Easy Blueberry Swirl Cheesecake Recipe – Low Carb Gluten Free
Blueberry Swirl Cheesecake
Ingredients
CRUST:
- 1 3/4 cups almond flour
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons Pyure All Purpose or 3 tablespoons Swerve
- 1 stick butter melted
FILLING:
- 16 oz packages cream cheese softened
- 1/4 cup Pyure All Purpose or 1/2 cup Swerve
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup blueberries fresh or frozen
Instructions
CRUST:
- With a fork, mix together almond flour, cinnamon, and sweetener.
- Stir in melted butter.
- Press crust mixture down into pie pan (I used wax paper on top and pressed with back of spoon)
FILLING:
- In large mixing bowl, beat cream cheese, sweetener and vanilla until blended.
- Add eggs, one at a time, beating after each just until blended.
- Pour filling over crust
- Puree blueberries in blender or food processor.
- Drop several spoonfuls of pureed blueberries gently over filling, swirl in with a knife.
- Bake at 350 ºF for about 35-40 minutes or until center is almost set.
- Chill in refrigerator for at least 2 hours.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
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Gabriela Maurier says
I made this and loved it! I sweetened the crust much more and the cheesecake less and was pleasantly surprised! I also snuck in about a half cup of my leftover Halo Top Strawberry ice cream and baked for just a little bit more and it came out fantastic!
However, My crust stuck A LOT on my pie pan. I didn’t grease the pan because of how much butter was in the crust but maybe i should and dust with coconut flour?
Lisa says
I never grease the pie pan. However, the first piece can be a bit tough to get out. Subsequent slices usually aren’t an issue as I can slide the server underneath each piece.
Paula says
How much is a stick of butter?
Lisa says
It’s a 1/2 cup or 1/4 pound.
Marlene says
What is the weight of a stick?
Lisa says
It’s about 100g, but I’d have to rework it to know for sure.
Sara says
Mmm…Sounds good! Would I be able to use honey or coconut sugar?
Lisa says
Absolutely Sara! This recipe would work with any sweetener of your choice. For the crust, it needs about 3 tablespoons of sugar equivalent and the cheesecake filling uses about 1/2 cup of sugar replacement. Honey might be difficult to use in the crust as a dry sweetener works best.