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Low Carb & Low Glycemic Homemade Blueberry Cheesecake

Want to try a low-carb cheesecake that avoids using fake sugar, yet reminds you of a typical cheesecake with a graham cracker crust (without the crackers?). You've come to the right place!
Prep Time1 hour
Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, high protein, sweet
Yield: 1 cheesecake
Author: Danielle Shay

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.
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.