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Prep: 15m |
Cooking: 1hr 15m |
Total: 1hr 30m |
Level: Moderate

Healthy Blueberry Cheesecake

An almond crust cheesecake with a decadent baked cream cheese filling topped with a blueberry sauce. Guilt free, sugar free and hands down, the best cheesecake you’ve ever tasted.

Strict Low CarbGluten FreeGrain FreeVegetarian
21g FAT // 21g (NET) CARB // 6g PROTEIN
233 calories


Bring cream cheese and eggs to room temperature and preheat oven to 150C/300F.
Add almond flour, 40g/1.4oz sweetener of your choice and salt in a large mixing bowl and stir until combined.
Melt the butter in a small saucepan over a low heat - careful not to burn! Then add butter, 1 tsp vanilla extract and 1 egg to the dry ingredients and mix well until fully incorporated.
Grease an 8 inch cheesecake pan and add the crust mixture to the pan, evenly pressing it down with a spatula. Pierce it a few times with a fork to avoid it bubbling while it bakes. Bake for 20-25 minutes or until golden.
While the crust is baking, make the cheesecake filling by adding all the cream cheese and 1 cup 125g/4.4oz sweetener to a large mixing bowl. Mix vigorously until well combined.
Add lemon juice, 1 tsp vanilla extract and 1 egg, and mix until combined. Then add the second egg and mix again until fully incorporated and filling looks thick and creamy.
Remove the pan from the oven and set aside. Turn the temperature up to 180C/350F. Pour cream cheese filling into the pan, covering the crust completely, and use a spatula to evenly distribute. Remove any air bubbles by lightly tapping the pan on the countertop.
Bake the cheesecake for 35-45 minutes until the edges are golden and the centre still jiggles. Remove from the oven, let cool to room temperature and then set the cheesecake in the fridge for at least 5 hours or preferably, overnight.
Prepare the blueberry topping an hour before the cheesecake is chilled and ready to serve. Place blueberries in a small saucepan over a medium heat and stir regularly for 5-10 minutes until they break down and the liquid thickens. (You can also add a teaspoon of sweetener if the berries are tart). Remove from the heat and let cool slightly.
Evenly spoon the blueberry topping onto the cheesecake and return to the fridge for 10 minutes to let the topping set. Serve chilled and enjoy!


If you prefer to use natural sweeteners, coconut sugar works best but be mindful that the carb count will be higher. If you’re doing strict low carb, other keto-friendly sweeteners such as monk fruit or swerve also work well.

Shelley Darlington

Teaching women all over the world how to sculpt strong curves and gain confidence with my digital books, courses and app.

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