Easy Low Carb Cheesecake | Gluten & Sugar-Free

Low-Carb Cheesecake... Gluten and Sugar-free too!

This is a lemon cheesecake with fresh ginger in an almond crust topped with a blueberry compote. It's light and fresh. Best of all, it's a No-Bake Cheesecake too!

This low-carb cheesecake is the perfect dessert for anyone looking for a healthier, guilt-free treat. The fresh ginger in the almond crust adds a special twist. It enhances the flavor, making each bite satisfying and refreshing. The lemon filling gives a nice tangy taste. The blueberry compote adds sweetness without overpowering the other flavors.

No matter if you follow a ketogenic, gluten-free, or sugar-free diet, this no-bake cheesecake is a tasty choice. It’s easy to make, and best of all, it doesn’t need baking. This makes it perfect for busy days or hot summer months when you want something cool and refreshing. This cheesecake is for everyone. You can enjoy it if you care about healthy choices or just want a tasty dessert.

Ingredients

Crust

• 2 cups almond flour
• 2 tablespoons grated fresh ginger
• 2 oz butter melted
• 3 tablespoon Truvia
• 1 teaspoon vanilla
• ¼ teaspoon salt

Filling

• 16 oz cream cheese softened
• 2 oz heavy cream
• 2 oz sour cream
• ⅓ cup Truvia or powdered Splenda
• 1 oz fresh lemon juice
• 2 teaspoon lemon extract
• 1 tablespoon lemon zest

Topping

• 2 cups fresh blueberries
• 1 teaspoon corn starch
• 1 tablespoon cold water

Instructions

Crust

1. In a mixing bowl, mix all crust ingredients with your fingers until well combined and looks like wet sand.
2. Press the almond mixture into the bottom of a springform pan.  Set aside.

Filling

1. In the stand mixer with the wire whip attachment, whip together the cream cheese, sour cream, and Truvia.  Slowly add the heavy cream, lemon juice, and extract.
2. Pour on top of the crust and refrigerate until set.

Topping

1. In a saucepan on medium heat, add the blueberries.  Cook down until most of the berries have burst.  Remove from heat.
2. Mix the cornstarch with the cold water.  Pour into the berries and stir constantly until well blended.
3. Bring the blueberries back to the heat until it starts to bubble.  This will activate the cornstarch and thicken the sauce.
4. Remove from heat and let cool.
5. Top the cheesecake with the blueberry compote and serve.

Making this no-bake low-carb cheesecake is not only simple but a fun way to enjoy a healthier dessert. The almond flour crust adds a nutty base that pairs perfectly with the rich and creamy filling. The fresh ginger in the crust adds a unique twist. The lemon zest and juice in the filling provide a fresh, tangy kick. This balances the sweetness of the blueberry compote on top. What’s even better is that this dessert doesn’t need any baking. It’s a quick and easy treat to make whenever you want something sweet and wholesome. Plus, with the option to make it gluten-free and sugar-free, you can indulge without the guilt! Enjoy this cheesecake as a cool dessert for summer parties or a tasty treat after dinner. Either way, it will impress your guests.

Enhance your Low-Carb Cheesecake experience with these delightful variations and serving suggestions:

Flavor Variations:

• Berry Infusions: Incorporate pureed strawberries, raspberries, or blackberries into the cheesecake filling for a burst of fruity flavor.
• Citrus Zest: Add a teaspoon of orange or lime zest to the filling to complement the lemon and ginger notes.
• Spiced Touch: Mix in a pinch of cinnamon or nutmeg for a warm, aromatic twist.

Serving Suggestions:

• Chilled Delights: Serve the cheesecake chilled, topped with a dollop of whipped cream or a sprinkle of toasted coconut flakes.
• Nutty Crunch: Garnish with chopped nuts like almonds or pecans for added texture and flavor.
• Chocolate Drizzle: For a decadent touch, drizzle with a low-carb chocolate sauce.

Health Benefits:

This cheesecake is not only a treat for your taste buds but also offers health benefits:

• Low-Carb Lifestyle: This cheesecake is great for people on a low-carb or ketogenic diet. It helps keep you in ketosis and supports weight management.
• Gluten-Free Goodness: The almond flour crust makes it suitable for individuals with gluten sensitivities.
• Sugar-Free Indulgence: Sweetened with low-carb alternatives, it satisfies your sweet tooth without spiking blood sugar levels.

For more low-carb dessert ideas, explore our Low-Carb Desserts Collection.

This low-carb cheesecake is a tasty dessert. It helps satisfy your sweet cravings while keeping you on track with your health goals. With its fresh and lively flavors, it’s great for any occasion. You can enjoy it for a special event or just as a treat for yourself. Easy to make and full of nutritional benefits, this cheesecake will quickly become a favorite in your dessert rotation. So go ahead, dig in, and enjoy a slice of this guilt-free goodness!

5 from 4 votes

Print

No Bake Low Carb Gluten Free Lemon Cheesecake with Blueberry Topping

This was the winner of a low carb cheese cake tasting.  It's rich and luscious, creamy with a nice bottom crunch. | www.lakesidetable.com

Course Dessert

Cuisine American

Keyword keto, low carb

Prep Time 20 minutes

Cook Time 5 hours 7 minutes

Servings 12 servings

Calories 310 kcal

Author Madalaine

Ingredients

Crust

• 2 cups almond flour
• 2 tablespoons grated fresh ginger
• 2 oz butter melted
• 3 tablespoon Truvia
• 1 teaspoon vanilla
• ¼ teaspoon salt

Filling

• 16 oz cream cheese softened
• 2 oz heavy cream
• 2 oz sour cream
• ⅓ cup Truvia or powdered Splenda
• 1 oz fresh lemon juice
• 2 teaspoon lemon extract
• 1 tablespoon lemon zest

Topping

• 2 cups fresh blueberries
• 1 teaspoon corn starch
• 1 tablespoon cold water

Instructions

Crust

1. In a mixing bowl, mix all crust ingredients with fingers until well combined and looks like wet sand.
2. Press almond mixture into the bottom of a springform pan.  Set aside.

Filling

1. In the stand mixer with the wire whip attachment, whip together the cream cheese, sour cream, and Truvia.  Slowly add the heavy cream, lemon juice, and extract.
2. Pour on top of crust and refrigerate until set.

Topping

1. In a sauce pan on medium heat, add the blueberries.  Cook down until most of the berries have burst.  Remove from heat.
2. Mix the corn starch with the cold water.  Pour into the berries and stir constantly until well blended.
3. Bring the blueberries back to the heat until it starts to bubble.  This will activate the corn starch and thicken the sauce.
4. Remove from heat and let cool.

Putting it all together

1. Once the cheesecake is set and the topping is completely cooled, pour the topping over the cheesecake.

Nutrition Facts

No Bake Low Carb Gluten Free Lemon Cheesecake with Blueberry Topping

Amount Per Serving

Calories 310 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 61mg20%

Sodium 209mg9%

Potassium 86mg2%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 5g6%

Protein 7g14%

Vitamin A 738IU15%

Vitamin C 4mg5%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

If you're enjoying my Low-Carb Cheesecake, you might also like these other low-carb recipes from my collection:

Sous Vide Chicken Wings: Unbelievably Easy
A simple and flavorful chicken wing recipe that pairs well with a variety of dishes.

Keto Breakfast Casserole | Irresistible & Easy
A hearty and satisfying breakfast option that's low in carbs and high in flavor.

Starbucks Sous Vide Egg Bites Recipe
A copycat recipe for the popular Starbucks egg bites, perfect for a quick and healthy snack.

Tuscan Steak Salad