Decadent Low-Sugar Blueberry Cream Cheesecake
Indulge in this Decadent Low-Sugar Blueberry Cream Cheesecake, a guilt-free dessert that combines the richness of cream cheese with the fresh flavor of blueberries. This delightful cheesecake features a nutty almond crust that perfectly complements the smooth, creamy filling. With no added sugar, it relies on the natural sweetness of blueberries and the subtle touch of stevia, making it an ideal treat for those watching their sugar intake. Perfect for family gatherings, special occasions, or simply enjoying at home, this cheesecake is sure to impress both your taste buds and your health-conscious friends.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
finely ground almonds
2 cups (finely ground)
oil
1/4 cup (any neutral oil)
salt
1/2 teaspoon (regular table salt)
flour
4 tablespoons (all-purpose or almond flour)
cream cheese
24 ounces (3 packages) (softened)
eggs
3 (large eggs)
blueberries
2 cups (fresh or thawed)
sour cream
1/2 cup (regular or low-fat)
stevia
16 packets (or equivalent to taste)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
In a mixing bowl, combine finely ground almonds, oil, salt, and flour. Mix well until the ingredients are well-blended.
3
Press the almond mixture evenly into the bottom of a springform pan to create a firm crust, ensuring the edges are slightly raised.
4
In another bowl, beat together the cream cheese until smooth and creamy. Add in the eggs one at a time, mixing thoroughly after each addition.
5
Fold in the blueberries, sour cream, and the stevia packets, ensuring an even distribution throughout the mixture.
6
Pour the cream cheese filling over the almond crust in your springform pan.
7
Bake in the preheated oven for 15 minutes at 400 degrees, then reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional 25 minutes or until the top is lightly golden.
8
Once baked, remove from the oven and allow the cheesecake to cool in the pan for about one hour before transferring it to the refrigerator to chill completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary sweetener used in this blueberry cheesecake?
The recipe uses 16 packets of stevia as the primary sweetener, providing a low-sugar alternative to traditional sugar.
Can I use frozen blueberries for this recipe?
Yes, you can use either fresh or thawed blueberries for the filling.
Is this cheesecake recipe gluten-free?
The recipe can be made gluten-free by choosing almond flour instead of all-purpose flour for the crust mixture.
What temperature should the oven be set to initially?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the cheesecake bake at the initial high temperature?
The cheesecake should bake at 400 degrees Fahrenheit for the first 15 minutes.
What is the second baking temperature?
After the initial 15 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How long is the total baking time?
The total baking time is approximately 40 minutes: 15 minutes at 400 degrees and 25 minutes at 350 degrees.
What type of pan is recommended for this cheesecake?
A springform pan is used to ensure the cheesecake can be easily removed after baking.
How much cream cheese is required?
The recipe calls for 24 ounces of cream cheese, which is equivalent to three standard 8-ounce packages.
Should the cream cheese be at room temperature?
Yes, the cream cheese should be softened before beating it to ensure a smooth and creamy texture.
How should the eggs be added to the mixture?
Add the three large eggs one at a time, mixing thoroughly after each addition.
What are the ingredients for the crust?
The crust consists of finely ground almonds, neutral oil, salt, and flour.
How much flour is needed for the crust?
The recipe requires 4 tablespoons of all-purpose or almond flour for the crust.
What kind of oil should I use for the almond crust?
Any neutral oil can be used for the almond crust mixture.
How much sour cream is in the filling?
The recipe uses 1/2 cup of regular or low-fat sour cream.
Are the blueberries placed on top or mixed in?
The blueberries are folded into the cream cheese mixture before baking to ensure even distribution.
How do I prepare the almond crust in the pan?
Press the mixture evenly into the bottom of the springform pan and ensure the edges are slightly raised.
How long does the cheesecake need to cool after baking?
It should cool in the pan for about one hour at room temperature before being moved to the refrigerator.
Is it necessary to refrigerate the cheesecake?
Yes, it should be transferred to the refrigerator after cooling to chill completely before serving.
Is this recipe keto-friendly?
Yes, with its almond-based crust and stevia sweetener, it is considered a keto-friendly dessert option.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the top becomes lightly golden.
What size eggs should I use?
The recipe specifies three large eggs.
How many cups of blueberries are needed?
You will need 2 cups of fresh or thawed blueberries.
How many cups of ground almonds are needed?
The recipe requires 2 cups of finely ground almonds for the crust.
Is there any salt in this recipe?
Yes, 1/2 teaspoon of regular table salt is included in the crust mixture.
Can I adjust the amount of stevia?
Yes, you can use 16 packets or an equivalent amount to suit your personal taste preference.
Does this recipe contain any added white sugar?
No, this is a low-sugar recipe that relies on stevia and the natural sugar in blueberries.
How many total ingredients are in this recipe?
There are 9 key ingredients used to make this cheesecake.
What makes the crust nutty?
The crust is made primarily from finely ground almonds, giving it a rich, nutty flavor.
Is this dessert suitable for special occasions?
Yes, its decadent nature makes it perfect for family gatherings, special occasions, or health-conscious entertaining.