No bake low carb gluten free lemon cheesecake with blueberry topping

No bake low carb gluten free lemon cheesecake with blueberry topping


No Bake Low Carb Gluten Free Lemon Cheesecake with Blueberry Topping

No bake low carb gluten free key lime 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. |

  • Author: Madalaine
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Refrigeration



  • 2 cups almond flour
  • 2 tablespoons grated fresh ginger
  • 2 oz butter, melted
  • 3 tablespoon Truvia
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt


  • 16 oz cream cheese, softened
  • 2 oz heavy cream
  • 2 oz sour cream
  • 1/3 cup Truvia (or powdered Splenda)
  • 1 oz fresh lemon juice
  • 2 teaspoon lemon extract
  • 1 tablespoon lemon zest


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


  • springform pan
  • mixing bowl
  • stand mixer
  • small pot
  • small bowl and fork



  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.


  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.


  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.


The title to this recipe is a MOUTHFUL.  I was tempted to call it “No Lo No Cheesecake” because … well, I think it’s obvious, don’t you? 😉