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easy sugar-free blueberry cheesecake recipe

Diabetic Sugar-Free Blueberry Cheesecake Recipe

An easy to make diabetic-friendly dessert. So yummy, you will definitely want more!
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Crust

  • 1 cup almond flour
  • 1/3 cup butter - melted
  • 1/2 cup granulated Splenda sweetener

Filling

  • 2 packages cream cheese - (softened) total 16 ounces
  • 4 1/4 cup Cool Whip - sugar-free ( 1L tub cool whip)
  • 1 1/2 tbsp liquid stevia

Blueberry Sauce

  • 2 cups fresh Blueberries
  • 1 cup Walden farms blueberry sauce
  • 1 package Knox unflavoured gelatin

Instructions
 

Crust

  • Preheat oven to 350°F (175°C)
  • In a small mixing bowl. combine the crust ingredients.
  • Using a pastry blender, mix thoroughly until the mixture tut=rns into a crumble.
  • Press the crumble into the bottom of an ungreased springform pan.
  • Bake in the oven for 10 minutes.
  • Let cool.

Blueberry Sauce

  • In a small saucepan add blueberries and the Walden Farms syrup.
  • Over medium to high heat bring it to a simmer and remove from heat.
  • Using a potato masher, crush the blueberries and then stir.
  • Add the unflavoured gelatin powder and whisk until thotoughly mixed.
  • Let cool completely.

Filling

  • Using a stand mixer (or handheld) beat the cream cheese until it is smooth.
  • Add the liquid stevia and beat until well mixed.
  • Add 1/2 cup of the whipped topping and beat until the mixture is soft and smooth.
  • Fold in the remainder of the whipped topping and gently mix.
  • Add 1 cup of the cooled blueberry sauce and stir, gently.
  • Pour into a 9 -nch springform pan, and smooth out the top.
  • Chill for at least 2 hours before serving.

Serve

  • When serving, add remaining blueberry sauce on top of the cheesecake pieces.
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