Seems like summer months are a real challenge (at least for me) to keep low carb. I mean come on, an ice cold beer on a hot steamy day is really hard to pass up after you’ve been pulling weeds in the sun for hours. And call me crazy, but when it’s 98 degrees I’m a little less than enthusiastic about frying up bacon. However, a chilled low carb cheesecake that I don’t have to bake? I’m in!
A couple weeks ago, I was craving something sweet. There aren’t many things that are more sad than laying eyes on a beautiful decedent dessert only to realize after you’ve taken a mouthful, that a cardboard cereal box would be more fun to eat. “Diet” desserts are nasty little tricks that make me want to cry. I was tentatively hesitant when I first saw this low carb gluten-free sugar-free lemon cheesecake on Very Well’s Instagram gallery. Finally I girded my loins, rolled up my sleeves, and made it. It was lovely! Here’s Very Well’s recipe for low carb lemon cheesecake. I made some very minor alterations in the recipe below like adding 2 tablespoons of fresh ginger to the almond meal crust and crowned it with a thick blueberry topping sweetened with Truvia.
I was so excited about the success of this dessert, I had to try a couple more variations. Cream cheese is a wonderful carrier of flavors. So I decided to try a key lime cheesecake with blackberry sauce and chocolate cheesecake with fresh raspberries.
I first gave them to my husband to try. His reaction went like this, “You want me to try cheesecake? That’s low carb? Gluten-free? And sugar-free???… And you want me to eat this? You know, I don’t even like real cheesecake, right?” No, I didn’t know that and yes, I made him try it any way.
Not getting the response I was looking for and still convinced I had an excellent recipe for a guilt-free dessert, I remembered I was holding a yoga class at Tuscan Hills Winery that weekend. Excellent!!!
Yoga Class, Wine & Low Carb Cheesecake
I thought if I brought the 3 different cheesecakes to the yoga class I could get unbiased feedback from lots of different people some of who probably even liked cheesecake. We had 45 people in our first Tuscan Hills yoga class in May, so naturally I made enough for 80.
After the rain storm passed that afternoon, we ended up having 19 people for the class. Luckily for me, they liked all three varieties enough that I brought only a few back home. Whew! There’s only so much cheesecake a girl can eat, even if it is low carb, sugar-free, gluten-free and tastes AMAZING!
Everyone was kind enough to not only try the cheesecake bites but they also filled out a little survey. Surprisingly, the lemon cheesecake with blueberry topping won out! From a score ranking from 1 (Eww gross!) -10 (This is Amazing! Are you sure it’s sugar-free?), the key lime got 6 rave review, the ginger lemon with blueberries got 15 top scores and the chocolate received 5. None of the scores fell below a 7 and there were 3 of those, all of which, went to the chocolate cheesecake.
Below is the recipe of the winner: Low Carb & Sugar, Gluten, Guilt Free Lemon Cheesecake with Blueberry Topping. Thank you again to all the yogis who came to Tuscan Hills Winery and helped me with refine these recipes!
No Bake Low Carb Gluten Free Lemon Cheesecake with Blueberry Topping
- 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
- In a mixing bowl, mix all crust ingredients with fingers until well combined and looks like wet sand.
- Press almond mixture into the bottom of a springform pan. Set aside.
- 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.
- Pour on top of crust and refrigerate until set.
- In a sauce pan on medium heat, add the blueberries. Cook down until most of the berries have burst. Remove from heat.
- Mix the corn starch with the cold water. Pour into the berries and stir constantly until well blended.
- Bring the blueberries back to the heat until it starts to bubble. This will activate the corn starch and thicken the sauce.
- Remove from heat and let cool.
Putting it all together
- 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? 😉