Creamy Blueberry Cheesecake
Indulge in this luscious, sugar-free dessert with a velvety smooth texture and burst of juicy blueberries. The light almond crust perfectly complements the rich, creamy cheesecake filling. A guilt-free treat that satisfies your sweet tooth while keeping your blood sugar levels in check.
ingredients
- 1 ½ cups almond flour
- ¼ cup unsalted butter, melted
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 1 cup plain Greek yogurt
- ¼ cup powdered erythritol
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
steps
- 1.
Preheat the oven to 325°F (165°C).
- 2.
In a mixing bowl, combine almond flour and melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan to create the crust.
- 3.
In a blender, combine 1 cup of blueberries, cream cheese, Greek yogurt, erythritol, lemon juice, and vanilla extract until smooth.
- 4.
Add eggs one at a time and blend until just combined.
- 5.
Gently fold in the remaining cup of blueberries into the cheesecake batter.
- 6.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
- 7.
Bake for 40-45 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- 8.
Turn off the oven and leave the cheesecake in the closed oven for an additional hour.
- 9.
Remove from the oven and let it cool completely, then refrigerate for at least 4 hours or overnight before serving.
