Description
This Sugar-Free Lemon Blueberry Cheesecake is a rich, creamy dessert made with a buttery almond crust, bright fresh lemon flavor, and a glossy blueberry topping. Made without regular sugar, it is refreshing, elegant, and perfect for holidays, celebrations, summer gatherings, or make-ahead dinners. A gentle water bath helps create a smooth, creamy, crack-free cheesecake.
Ingredients
Scale
Almond Crust
- 1 1/2 cups almond flour
- 1/4 cup finely chopped pecans or walnuts
- 3 tablespoons butter, melted
- 2 tablespoons granulated sugar-free sweetener
- Pinch of salt
Lemon Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup powdered sugar-free sweetener
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Blueberry Topping
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 3 tablespoons granulated sugar-free sweetener
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional Toppings
- Sugar-free whipped cream
- Fresh blueberries
- Thin lemon slices
- Extra lemon zest
Instructions
- Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Combine the almond flour, chopped nuts, sugar-free sweetener, and salt. Stir in the melted butter until evenly moistened.
- Press the crust firmly and evenly into the bottom of the springform pan. Bake for 8–10 minutes, until lightly golden. Remove and cool slightly.
- Make the filling: Beat the softened cream cheese and powdered sugar-free sweetener on low speed until completely smooth.
- Add the sour cream, lemon juice, lemon zest, vanilla extract, and cornstarch. Mix just until combined.
- Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Avoid overmixing.
- Pour the cheesecake filling over the cooled crust and gently smooth the top.
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 55–65 minutes, or until the edges are set and the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Then open the oven door slightly and allow it to cool for another 30 minutes.
- Remove the cheesecake from the oven and cool completely at room temperature.
- Make the blueberry topping: Add blueberries, water, sugar-free sweetener, and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes, until the berries soften and release their juices.
- Mix the cornstarch with 2 tablespoons cold water until smooth. Stir into the blueberries and cook for 1–2 minutes more, until glossy and thickened.
- Remove the blueberry topping from the heat and cool completely.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight.
- Spoon the cooled blueberry topping over the chilled cheesecake. Garnish with sugar-free whipped cream, fresh blueberries, lemon slices, or lemon zest if desired.
- For clean slices, wipe the knife between cuts and serve the cheesecake chilled.
Notes
- Use room-temperature cream cheese, sour cream, and eggs for the smoothest filling.
- Mix the eggs gently and avoid overmixing to prevent a dense cheesecake.
- A water bath helps the cheesecake bake evenly and reduces cracking.
- Do not overbake. The center should still have a slight wobble when the oven is turned off.
- Cool the blueberry topping completely before adding it to the chilled cheesecake.
- For the best texture and cleanest slices, chill the cheesecake overnight.
- Allulose, monk fruit, erythritol blends, or another baking-friendly sugar-free sweetener can be used according to taste and package conversion instructions.
- To freeze, freeze the cheesecake without the blueberry topping for up to 2 months. Thaw overnight in the refrigerator, then add the topping before serving.
- For a raspberry variation, replace half the blueberries with raspberries.
- For a lemon-strawberry version, replace the blueberries with sliced strawberries.
- Add 1–2 tablespoons of poppy seeds to the filling for a lemon-poppy seed variation.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 285
- Fat: 26g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
Keywords: Lemon Blueberry Cheesecake