Foods It’s blueberry season! So naturally, it’s time to create a Blueberry Cheesecake that is sugar-free and gluten-free.
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I had 5 marvelous pounds of those beautiful berries of deliciousness sitting in my refrigerator waiting for me to use them in something delicious. Who am I kidding? My 4 boys can devour 5 pounds of blueberries in one sitting. My blueberries weren’t really waiting. It’s more like I was guarding the blueberries (much to the chagrin of my boys) so I could use some of them before they disappeared!
If you know me, you know some of my favorite recipes are cheesecakes. They’re so creamy, delicious, and easy to make sugar-free and gluten-free. At one point, I even joked with a friend that we ought to create a new fad diet called the cheesecake diet. Pretty good idea, right? I’m kidding, I’m kidding (well, sorta).
To Crust or Not to Crust?
I decided to skip a crust in this particular recipe. It’s so full of flavor it really doesn’t need one. But if you wanted a crust on your cheesecake you can certainly add a nut crust like the one I use for my New York Style Cheesecake.
If you decide you’d like a crust, be sure to pre-bake the crust and let it cool to room temperature prior to filling it with your cheesecake filling.
If you are looking for a tasty, healthy way to use up some extra blueberries, this recipe if for you!
Easy Refrigerator Blueberry Cheesecake (Sugar-Free and Gluten-Free)
Ingredients
For the Filling:
- 1/4 cup water
- 1 tablespoon high quality gelatin
- 12 ounces cream cheese
- 1 cup heavy cream
- 1 tablespoon fresh lime juice
- 3/4 cup powdered xylitol
- 1/4 teaspoon pure stevia extract
- 3 cups fresh blueberries
For the Topping:
- 1 1/4 cup heavy cream
- 2 tablespoons fresh lime juice
- 1 tablespoon powdered xylitol
- 1/8 teaspoon pure stevia extract
Instructions
- Begin by powdering the xylitol. (I use my magic bullet because it's super easy to do in this. If you don't powder the xylitol, you may end up with gritty cheesecake, and that's not good!)
- Next, warm up the water on either the stovetop or in the microwave and pour the gelatin in. Let the gelatin sit while you complete the next step.
- Place the cream cheese, heavy cream, lime juice, xylitol, stevia, and blueberries in the food processor. Finish by placing the gelatin from step 2 in the food processor.
- Mix the ingredients in the food processor until well combined.
- Pour into a 9 inch pie plate and refrigerate several hours (preferably over night) until it is set up.
- Meanwhile, prepare the lime whipped cream. Beat the cream, lime juice, xylitol, and stevia on high until stiff peaks form.
- Top the cheesecake with lime whipped cream and blueberries. Enjoy! 🙂
Nutrition
I make real whipped cream and save a few extra blueberries to put on top of my cheesecake.
And what of my boys? Well, they decided mom confiscating blueberries wasn’t so bad after all if the end result is this cheesecake. Let me know if you try the cheesecake and how it turns out for you!
Thanks for linking at Trim Healthy Tuesday! This looks fantastic! If it’s an 8 serving size, this is a GREAT S…but if you eat more than that, it’s a lovely Crossover. Fantastic!
Thanks for linking at Foodie Friday – I can’t wait to make this! Mmmmmm! 🙂
amazing! thanks so much for linking up to wake up wednesdays. Hope to see you back next week
Thanks for sharing this recipe! I am always on the lookout for good gluten free eats! This looks delish!
Yum and yum! Blueberries and cheesecake, what could be better? Thanks for sharing at Inspire Us Thursday on Organized 31.
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Any thoughts on a sub for the gelatin? Looks Delish! Thank you!
I’m sorry, I don’t know of a good sub for gelatin in this cheesecake. Wish I could help!
Can other berries be used in this, also?
Thanks
Yes, I think blackberries, raspberries, or strawberries would all work well in this recipe!
I’m new to sugar/gluten free cooking and really appreciate your recipes and tips. Is there a reason you use both stevia and xylitol in this recipe? Stevia has a funny taste… could we just leave it out?
Hi Dana,
I use both of them together because I find it gives it a better and more true “sweet” taste. I am picky about the type of stevia I’ll use. There are only a couple brands I like. Stevia is very potent and by using just a little bit of it, you can cut the amount of xylitol you use by quite a bit (if you eat too much xylitol it can cause diarrhea).