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Gluten Free Blueberry Cheesecake: Easy Sugar Free Delight

Gluten Free and Sugar Free Blueberry Cheesecake Recipe with Creamy Filling
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Indulge in this delicious gluten free and sugar free blueberry cheesecake with a creamy filling that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup almond flour
  • 2 tablespoons coconut oil
  • 2 tablespoons sweetener substitute
  • 2 cups cream cheese, softened
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix almond flour, melted coconut oil, and sweetener until combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In a separate bowl, beat cream cheese until smooth, then add vanilla extract and mix well.
  5. Add eggs one at a time, mixing after each addition.
  6. Fold in sour cream and fresh blueberries.
  7. Pour the filling over the crust and bake for 45 minutes.
  8. Let it cool, then refrigerate for at least 4 hours before serving.

Notes

  • For a richer flavor, let the cheesecake sit in the fridge overnight.
  • You can use frozen blueberries if fresh ones are not available.

Nutrition

Keywords: Gluten Free, Sugar Free, Blueberry, Cheesecake, Dessert

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