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This Keto Blueberry Swirl Cheesecake is the perfect dessert to make during blueberry picking season! Spoil yourself with a creamy cheesecake swirled with blueberry puree on top of a sugar-cookie crust! So much yummy goodness wrapped up into a single dessert!
It was a great idea, of course! I hadn’t planned to do a separate blog post for the blueberry swirl. But, I decided to change the crust from an oreo cookie crust to a sugar cookie crust.
That, of course, deserved its own separate recipe blog post!
You can scroll down for the printable recipe, but here is the video showing you how to make this sensational dessert! Make sure to head over to my YouTube channel and subscribe for more recipe tutorials like this one 😉
Equipment for this recipe
Electric Hand Mixer (for the crust)
Mixing Bowls (medium and large)
Kitchenaid Stand Mixer (for the cheesecake filling…. optional: handheld electric mixer)
High-Powered Blender (to puree the blueberries)
Zester (for the lemon zest)
The ingredient list for this recipe seems quite long, but I promise, it’s not a complicated recipe. AND, it doesn’t require a lot of specialty ingredients. Certainly, no ingredients that are out of the ordinary for keto baking 😉
Almond Flour – I use almond flour in 90% of my baked keto goods. I’m hoping to start exploring more recipes with Coconut flour, but it lends to a different flavor, and it is not a 1:1 from almond flour.
Swerve Powdered Sweetener – If all you have on hand is granulated swerve, you’ll need to powder it in a high-powered blender.
Swerve Granulated Sweetener – You can use the powdered swerve in place of granulated Swerve if that’s all you have on hand.
More Dessert Recipes from Healthy Ambitions!
For the Crust:
- 2 cups almond flour
- 1/2 cup Swerve Powdered Sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 8 tbsp (1 stick) butter melted
- 1 large egg
- 1/2 tsp vanilla extract
For the Filling:
- 24 ounces cream cheese softened
- 8 tbsp (1 stick) butter softened
- 1 cup Swerve Powdered Sweetener
- 3 large eggs
- 3/4 cup sour cream
- 2 tsp lemon zest
- 1 1/2 tsp vanilla extract
For the Blueberry Swirl:
- 1-1/2 cups blueberries, fresh
- 2 Tbsp Swerve Sweetener
- Preheat the over to 300 degrees F and grease a 9-inch springform pan.
- In a large bowl, mix together the almond flour, swerve, baking powder, and salt.
- Add the melted butter, egg, and vanilla extract and stir until fully combined.
- Press the crust into the springform pan and set aside.
- In another large bowl, beat the cream cheese, softened butter, and swerve together until creamy.
- Add the eggs in one at a time, beating the mixture after each egg.
- Add the sour cream, lemon zest, and vanilla extract and beat one final time until all the ingredients are fully incorporated and smooth.
- Puree the blueberries and swerve sweetener in a blender.
- Pour half of the cheesecake filling in the springform pan with the crust.
- Add half of the blueberry puree, in spoonfuls, on top of the cheesecake.
- Pour the rest of the cheesecake filling on top
- Drop spoonfuls of the blueberry puree on top until its all gone, then gently swirl with a knife. Don't over mix.
- Bake at 300 degrees for about 90 minutes. The time can vary greatly by oven, so start checking on the cheesecake at about 70 minutes. The cheesecake should be mostly set, with the slightest jiggle in the middle.
- Remove from the oven and let the cheesecake cool completely to room temperature.
- Run a knife around the edges before releasing the springform pan.
- Refrigerate for at least 3 hours prior to serving, but letting it sit in the refrigerator overnight is even better!
An additional 3 hours minimum to chill in the refrigerator.
Nutrition Information:Serving Size: 1 slice
Amount Per Serving: Calories: 378.49Total Fat: 36.44gSaturated Fat: 17.62gSodium: 254.52mgCarbohydrates: 7.26gFiber: 1.81gSugar: 3.86gProtein: 7.68g