What Delicious KETO Dessert Are You Making?

Keto Blueberry Cheesecake

This recipe came about after making an EXTRA pecan pie crust when I was making a Keto Key Lime Pie for my husband's birthday... this crust is tried and true and one of my favorites! I didn't know what to create with it, except I knew I had blueberries and cream cheese! So I started there...

This is really good Mom even though it's keto! May I have more please? – Annabell Zoubek (my daughter)

I actually had the blueberries to make blueberry butter, but I decided to go a different route and make a compote... that's just a fancy word for jelly-like topping! And I had made a NO-BAKE cheesecake before, so I came up with a plan! --> Layer the pecan crust with the cheesecake and then the compote... it was so simple and came together quickly and was really a beautiful creation too... PLUS the house smelled amazing with a little cinnamon added to my simmering berries!!!

Keto Blueberry Cheesecake

Here are the BASIC STEPS:

1. Make the crust first and while it's cooling, do step 2! (RECIPE 1)

2. Make the No-Bake Cheesecake filling. Add it to the crust (after cooled) and spread it around, filling in to the edges of your Springform pan and refrigerate, covered. (RECIPE 2)

3. While that's setting up in the fridge, make your Blueberry Compote... that sounds fancy, but it's not, and its super simple! When it's cooled, spread it on top of the No-Bake Cheesecake and refrigerate! (RECIPE 3)

Let me know if you make this and your share pictures too!!!

RECIPE 1

PECAN CRUST INGREDIENTS

• 2 cups grated/chopped pecans (I used a food processor... it's faster and much easier)

• 4 Tbsp butter, melted

• 1/3 cup keto sweetener (allulose or monkfruit are my favorites)

• 1/2 tsp cinnamon

PECAN CRUST INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Chop the pecans pretty fine. You can do that by hand or in a food processor (this is easier). Melt the butter while you're chopping the pecans.

3. Put the pecans in a small bowl and add the cinnamon and sugar. Mix well.

4. Add the melted butter. Mix until the butter is evenly distributed.

5. Press the crust mixture into the bottom of your Springform Pan (8 or 9 inches) - you could use a pie pan as well. I like to use a small measure cup to press around the bottom and sides, pushing the pecans up the sides if there is enough.

6. Bake in the preheated oven for 10 minutes. Just until its lightly browned. Nuts burn easily, so be careful. (Check… my first crust burnt!)

7. Cool the crust completely before adding the filling. (I put mine in the freezer because I don't like waiting).

NOTE: If you burn your crust a little, you can always crumble it up and make a granola topping for keto yogurt and fruit or as a topping for keto ice cream or even to add as a topping for a sweet potato casserole!

RECIPE 2

NO-BAKE CHEESECAKE INGREDIENTS:

• 8 oz Full Fat cream cheese, softened (Philadelphia Cream Cheese as it's lowest in net carbs)

• 1 cup keto powdered sugar (I used Lakanto)

• 9 oz TruWhip Keto Topping - this is my favorite whipped topping as it's the cleanest I've found, but you could make your own as well, even using Keto Kreme like I have in the past! Maybe I'll try that next time!

NO-BAKE CHEESECAKE INSTRUCTIONS:

1. Whip the cream cheese and powdered sugar together until incorporated and fluffy with a hand mixer.

2. Add the whipped cream and fold together, combining completely.

RECIPE 3

BLUEBERRY COMPOTE INGREDIENTS:

• 4 cups (14oz) blueberries, fresh

• 1/4 cup water

• 2 tablespoons fresh lemon juice (from 1 lemon)

• 1/3-1/2 cup keto powdered sugar (Lakanto is great!)

• 1/2 teaspoon Xanthan Gum

• a dash of cinnamon

BLUEBERRY COMPOTE INSTRUCTIONS:

1. Put the blueberries, sugar, and lemon juice in the pressure cooker inner pot. Close lid and set the steam release knob to the Sealing position.

2. Press the Pressure Cook button and set it to cook for 2 minutes on high pressure. It will take a few minutes for the pot to get to pressure.

3. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and release the remaining pressure/steam.

4. Turn on the pot to SAUTE on the MD/LOW temperature.

5. In a small cup, mix the Xanthan Gum and water together until thick. It will not dissolve completely until mixed with the hot blueberries. Set aside.

6. When the blueberries starts to simmer, stir and cook for 5 minutes to reduce it to LOW heat.

7. Add the Xanthan Gum mixture into the berries and stir. Cook a couple more minutes until thickened.

8. Turn off the pressure cooker and remove the inner pot to a cooling rack. Then give the berries another stir. (This would make a good jam as well!) It's ready to spread on top of your No-Bake Cheesecake when it's cooled!

DON'T MISS THESE DETAILS...

Here is the nutritional information (Net Carbs, Protein & Fat) + serving sizes (16). I am including the nutritional information for the 3 recipes separately, in case you want to use them for other KETO recipes! Also... note that if you slice les than 16 pieces, your numbers will go up. Simply get the total number of net carbs, calories, fat and protein and then divide by the number of pieces you sliced! From my calculations, when you add all of the recipe nutritional information together for 16 servings, you have these Macros per piece:

200 calories

5g Net Carbs

3g Protein

PECAN CRUST NUTRITIONAL FACTS:

NO-BAKE CHEESECAKE FILLING NUTRITIONAL FACTS:

KETO BLUEBERRY COMPOTE NUTRITIONAL FACTS:

Please let me know if you have any questions or even substitutions you may make... maybe a different keto berry? Or maybe you mixed the compote with the cheesecake filling before refrigerating! SO many options! Share your pictures too... I love seeing how your keto creations turn out too!

NOTE: These Macros come from Carb Manager Recipe Calculations. If you use different products with different numbers for Fat, Net Carbs & Protein, you'll need to edit your Macro totals.