No Crust Baked Cheesecake with Blueberry Compote / Low Carb / Keto / Gluten Free

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Rich and creamy no crust baked cheesecake with blueberry compote ❤

The cheesecake is absolutely delicious itself, but with blueberry compote, it becomes irresistible. It’s super-easy and fast, and it has only seven ingredients. The prep time for this keto cheesecake is only ten minutes. (However, it requires at least three hours in the fridge until set after baking.)

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The cheesecake is smooth, creamy and rich, thickened with a bit of xanthan gum. It becomes even better if you refrigerate overnight 🙂 

Because it’s crustless, it’s very light. I can’t just stop eating it 😛 Seriously!

The cheesecake puffs up in the center while baking, but it sinks a little after you remove it from the oven.

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No Crust Baked Cheesecake with Blueberry Compote / Low Carb / Keto / Gluten Free

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 308 kcal
Author Miyuki

Ingredients

Cake

  • 8 oz Cream Cheese (Softened) (227g )
  • 1 tbsp Stevia Powder (or 1/2 cup Other Powdered Sweetener of Choice - Adjust)
  • 7 oz Sour Cream (Room Temp) (200 g)
  • 2 Eggs, Beaten
  • 1/4 tsp Xanthan Gum (Do NOT add too much! The texture would get tofu like!)
  • 2 tsp Lemon Juice
  • 1/2 cup Heavy Cream (120 cc)

Blueberry Compote

  • 1/2 cup Frozen Blueberries (55 g)
  • 2 tbsp Lemon Jice
  • 1/2 tsp Stevia Powder (or 1.5 tbsp Other Powdered Sweetener of Choice - Adjust)
  • 1/2 tsp Chia Seeds

Instructions

Cheesecake

  1. Line the base of an 8-inch springform pan with parchment paper.

  2. Preheat the oven to 320 F / 160 C.

  3. In a large bowl, beat cream cheese and sweetener together until smooth.

  4. Add the sour cream and beat until smooth.

  5. Add 1/2 of the beaten eggs and beat well. Add the remaining of the eggs and beat well until well combined.

  6. Add the lemon juice, xanthan gum, and heavy cream, beating well between each addition.

  7. Pour the batter into the prepared springform pan.

  8. Bake for 55 mins.

  9. Let cool in the pan for about 30 mins.

  10. Refrigerate for at least 3 hours until set, or preferably overnight. * Do not remove the cake from the pan yet.

  11. Run a knife around the cake in the pan to loosen if necessary, and then remove the cake from the pan.

  12. Top the chilled cheesecake with the blueberry compote and serve.

Blueberry Compote

  1. While the cheesecake is cooking, add the blueberries to a saucepan and heat the pan over low heat.
  2. Stir well and crush them lightly as they begin to release their juice.
  3. Add the lemon juice and sweetener to the saucepan and stir.

  4. Add the chia seeds and stir.
  5. Remove the saucepan from heat.

  6. Let cool. (Let the chia seeds absorb the liquid.)

Recipe Notes

Per Serving (sans Blueberry Compote):

Calories 308 kcal, Protein 6.2 g, Total Fat 29.8 g, Total Carbohydrate 2.6 g, Dietary Fiber 0 g, Sugar 2.6 g

I always use Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.

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