If you’re looking for a guilt-free dessert that’s packed with protein and bursting with blueberry flavor, this Low-Glycemic Low Carb Blueberry Cheesecake is exactly what you need!
At Wholesome Indulgence, I’m all about balancing indulgence with nutrition. One of the most challenging aspects of sticking to my low carb diet meant finding sweet treats I could still eat when my cravings hit. There is nothing worse than not being “allowed” to eat some of your favorite foods. But, I quickly realized that due to the high protein content, cheesecake was one item I could potentially eat without blood sugar spikes, but, they generally have a lot of sugar. And so, I set out to create a new version that wouldn’t!
This creamy cheesecake, topped with a luscious blueberry compote, offers the perfect treat that shouldn’t spike your blood sugar and is packed with protein and fiber to keep you feeling satisfied.
Why You’ll Love This Cheesecake
- Low-Glycemic Crust: Made with Carbquick and oat fiber for a graham cracker-like crust without the blood sugar rollercoaster.
- High-Protein Power: Greek yogurt and cream cheese create a creamy filling that’s packed with protein.
- Real Fruit & Less Sugar: Store bought cheesecake toppings are generally packed with sugar, but this homemade option uses the natural sweetness of the fruit and adds fiber
- One Dessert, Endless Enjoyment: This cheesecake is perfect for holidays, special occasions, or just a treat-yourself moment after a long day.
Benefits of a Protein & Fiber in Desserts
Did you know that adding protein to your meals and snacks can help curb cravings and support stable energy levels? This cheesecake offers around 6-7 grams of protein per slice, making it a dessert that does more than satisfy your sweet tooth—it helps you stay fuller longer and supports blood sugar management.
It also has 3-4 grams of fiber per slice, which helps lower your overall net carbs!
Let’s talk about the nutritional information for this cheesecake recipe…
Why This Blueberry Cheesecake Deserves a Spot on Your Table
So, why is this a “healthier” cheesecake? Let’s look at some other well known cheesecakes that I for one know and love. My favorite restaurant growing up was The Cheesecake Factory, and I absolutely loved going there and getting my dessert at the end of the night. Of ocurse, I never looked at the nutritional information. I don’t have that luxury now!
As a frequent Costco shopper, I also love their bakery made cheesecakes! These are better for you than a restaurant cheesecake, but this receipe still considerably beats their nutritional facts.
The Cheesecake Factory vs. Costco vs. Wholesome Indulgence
One slice of cheesecake from The Cheesecake factory can have anywhere between 63-166 carbs per serving, along with 800-1500 calories!
Arguably, a Cheesecake Factory cheesecake is likely one of the most decadent out there, but even a delicious Costco cheesecake has 32 net carbs and 1 gram of fiber, along with 440 calories per slice.
That’s why this cheesecake option is much better for me! As somebody who was supposed to keep my snacks under 15 grams of net carbs, this cheesecake fits the bill!
Check out the nutrional information below:
Nutritional Information for Low-Glycemic Blueberry Cheesecake (Per Slice, Based on 12 Slices):
- Calories: ~257 per slice
- Net Carbs: ~10.8g per slice
- Fiber: ~3.8g per slice
Net Carbs Calculation:
- Total Carbs: ~74g for the entire cheesecake (~6.2g from crust, ~24g from filling, ~43.8g from topping)
- Total Fiber: ~45g for the entire cheesecake (~28g from crust, ~0g from filling, ~17g from topping)
- Net Carbs: Total Carbs – Total Fiber = ~29g for the entire cheesecake, or ~10.8g per slice.
This cheesecake balances indulgence with a low-glycemic approach, thanks to the oat fiber, chia seeds, and natural sweetness from agave and blueberries.
This Low-Glycemic High-Protein Blueberry Cheesecake proves that you can enjoy indulgent desserts while sticking to your wellness goals. The creamy filling, paired with a rich blueberry topping, creates a balanced dessert perfect for any time of day. Serve it at your next gathering or savor a slice after dinner—you’ll be coming back for seconds!
Tip: If you want to reduce the carb count even further, considering using a sugar substitute like Allulose, or keep your toppings a bit lite!
Check out the recipe below!
Low Carb & Low Glycemic Homemade Blueberry Cheesecake
Equipment
- 9" Springform Pan
Materials
For the Crust:
- 1 cup Carbquick
- 2 tbsp Oat Fiber
- 2 tbsp organic cane sugar
- 6 tbsp unsalted butter, melted
- 2 tbsp agave nectar
- 1 tsp cinnamon
For the Filling:
- 16 oz cream cheese, softened
- 1 cup plain greek yogurt
- 1/3 cup organic cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup Fairlife milk
For the Blueberry Topping:
- 3 cups fresh or frozen blueberries
- 2 tbsp agave nectar
- 1 tbsp organic cane sugar
- 1 tbsp lemon juice
- 1 tsp chia seeds (for thickening)
- 1 tbsp vanilla
Instructions
Step-by-Step Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Press into the bottom of the pan and bake for 8-10 minutes until lightly golden. Let cool.
- Make the Filling: In a large bowl, beat cream cheese and Greek yogurt until smooth. Add sugar, eggs, vanilla, and oat fiber, and mix until creamy. Pour over the cooled crust.
- Bake: Bake for 40-50 minutes or until the center is slightly jiggly but set around the edges. Chill for 4 hours or overnight.
- Prepare the Topping: Cook the blueberries and additional ingredients over medium heat for 5-7 minutes until the berries soften and the sauce thickens and it reaches your desired consistency. Stir in chia seeds if using and let cool. Spread over the chilled cheesecake.
For the Crust:
- Mix the Dry Ingredients:In a bowl, mix the Carbquik, oat fiber, organic cane sugar, and cinnamon (if using).
- Mix in the Wet Ingredients:Stir in the melted butter and agave nectar until the mixture becomes crumbly but holds together when pressed.
- Line the pan with parchment paper or spray to prevent sticking. Then, press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Prebake the Crust:Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Let the crust cool before adding the cheesecake filling. Keep in mind that it will already be a little brown because of the cinnamon, so it may start off golden versus turning golden when finished like a normal pie crust.
For the Cheesecake Filling:
- Ensure the cream cheese is softened to room temperature, then beat the cream cheese and Greek yogurt until smooth.
- Add sugar, eggs, and vanilla. Mix until creamy.
- When the crust has cooled (you can put it in the freezer for 20 minutes to cool it down more quickly), pour the cream cheese mixture on top of the crust.
- Bake for 40-50 minutes (timing may vary based on the initial temperature of the cream cheese and oven times). Bake until the center is still slightly jiggly, but it is set around the edges. Remove from oven and let cool.
- Place in the fridge for 4 hours or overnight. Cheesecakes generally taste better with a little bit of patience!
For the Blueberry Topping:
- Instructions:
- Cook the Blueberries: In a medium saucepan over medium heat, combine the blueberries, agave, organic cane sugar, and lemon juice. Stir occasionally and bring the mixture to a gentle simmer.
- Simmer and Thicken:Let the mixture simmer for 7-10 minutes until the blueberries have softened and some have burst, releasing their juices.
- Stir in the chia seeds and cook for an additional 1-2 minutes to allow the mixture to thicken slightly.
- Topping can be placed in the fridge to cool before pouring over cheesecake. E
- Enjoy your blueberry cheesecake!
Notes
Usage Tips:
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Serving: Spoon the cooled compote over your cheesecake just before serving for a bright, fruity finish.
- Use non-stick cooking spray, butter, or coconut oil to coat the bottom and sides of the pan generously before pressing in the crust.
- Cut a piece of parchment paper to fit the bottom of your springform pan. Place it inside the pan before adding the crust. This makes it much easier to lift the slices without breaking the crust.
- Ensure the cheesecake cools fully in the fridge before trying to remove it. The crust can become more stable after chilling for several hours or overnight.
- Before releasing the sides of the springform pan, run a thin knife or spatula around the edges of the crust to loosen it.
- A pan with a removable bottom or a silicone mold can make transferring the cheesecake much easier.
Usage Tips:
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Serving: Spoon the cooled compote over your cheesecake just before serving for a bright, fruity finish.
This updated compote recipe has a perfect balance of sweetness, tang, and richness, making it a flavorful topping for any cheesecake. Let me know how it turns out!
Here are some tips to prevent the crust from sticking to the pan:
1. Grease the Pan Thoroughly:
- Use non-stick cooking spray, butter, or coconut oil to coat the bottom and sides of the pan generously before pressing in the crust.
2. Use Parchment Paper:
- Cut a piece of parchment paper to fit the bottom of your springform pan. Place it inside the pan before adding the crust. This makes it much easier to lift the slices without breaking the crust.
3. Let the Cheesecake Cool Completely:
- Ensure the cheesecake cools fully in the fridge before trying to remove it. The crust can become more stable after chilling for several hours or overnight.
4. Loosen the Crust with a Knife or Spatula:
- Before releasing the sides of the springform pan, run a thin knife or spatula around the edges of the crust to loosen it.
5. Try a Removable Bottom Pan or Silicone Mold:
- A pan with a removable bottom or a silicone mold can make transferring the cheesecake much easier.