Desserts/ Gluten Free/ Low Carb

Blueberry Cheesecake

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A blueberry cheesecake that is rich and creamy with a jelly blueberry topping. The crust is a delicious low carb crust made with cream cheese but as firm as a biscuit base.

I’ve made this cheesecake crust before with almond flour but thought it was time to give coconut flour an airing. An egg was added since coconut flour is moisture heavy and needs all the help it can get. I didn’t want a dry base as that can ruin a cheesecake. Which is sacrilege in the world of cheesecakes.

blueberry cheesecake

I wanted a topping to the blueberry cheesecake but since a cream or chocolate topping did not seem right, I thought a solid jelly topping would work. The Chief taster gave this blueberry cheesecake topping a thumbs up and declared it a proper cheesecake. After the intense grilling he was subsequently given on that phrase after the countless cheesecakes I’ve made, he enjoyed that week on the sofa.

blueberry cheesecake

Once firm, the topping gives another layer of texture to the cheesecake. You have the soft but firm base, the creamy cheesecake with a delicious jelly topping. This is something that I would happily repeat with another berry.
Being a brave man that he is, a rare comment was uttered by the Chief Taster. He found this a bit sweet. I’ve even finally kicked his famous sweet tooth to the curb as I didn’t think the same. Perhaps you should add half of the sugar, then taste test the cheesecake mixture to see whether you are in Chief Taster camp or Divalicious camp. He still happily munched slices of it though and I didn’t see anyone twisting his arm as he strolled off to the fridge with a fork in his hand.

blueberry cheesecake

There is something wonderfully colourful about blueberries. The blue becomes almost a purple in colour when blended and cooked. To confess, I was trying to blend the blueberries in different shades and levels of the cheesecake. But when that didn’t work, I just swirled it in all together.

blueberry cheesecake

So, if you have surplus of blueberries in your kitchen or they are on special offer in the supermarket, then whip up a delicious creamy cheesecake. The bottom is particular delicious too.

blueberry cheesecake


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Blueberry Cheesecake

A creamy cheesecake on a giant cream cheese cookie for the base!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cheesecake recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Chilling time: 4 hours
Servings: 10 Slices
Calories: 314kcal
Author: Angela Coleby



  • 1/2 cup Butter unsalted, softened
  • 4 oz Cream cheese softened
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup coconut flour


  • 16 oz Cream cheese softened
  • 1/2 cup Low carb sweetener
  • 1 cup Cream, heavy or whipping
  • 1 cup blueberries
  • 1 lemon, juice


  • 1/2 cup Blueberries
  • 1 sachet gelatine/agar agar
  • 2 tablespoons water



  • Mix the cream cheese and butter in a bowl and blend well.
  • Add the salt and coconut flour and mix well.
  • Line a springform cake tin with parchment paper.
  • Spoon the cream cheese mixture into the tin and press down.
  • Bake for about 20 minutes at 180C/350F until golden brown.
  • Cool and set aside


  • In a saucepan add the blueberries and water.  
  • Bring to the boil and slightly mash the blueberries with a fork.
  • Remove from the heat and add the gelatine.  
  • Stir thoroughly and set aside to slightly cool.

Cheesecake Filling

  • In a bowl add the cream cheese and sweetener and beat until smooth.
  • Blend the blueberries and lemon juice in a food processor or blender.
  • Add the blueberries to the cream cheese and stir until blended.
  • Whisk the cream until thick in another bowl.
  • Fold the cream into the cream cheese mixture.
  • Spoon on top of the cheesecake base
  • Pour the topping over the cheesecake mixture and smooth evenly.
  • Place in the fridge for at least 4 hours or overnight.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 314kcal | Carbohydrates: 10g | Protein: 6g | Fat: 28g | Fiber: 3g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes
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  • Reply
    eliza pasha
    September 2, 2017 at 11:19 am

    Hi Angela,
    I made this cheesecake today and loved it though I did not really liked the jelly on top…next time I will just use the fruits. Thanks for posting.

    • Reply
      Angela Coleby
      September 2, 2017 at 5:17 pm

      Sorry you didn’t like the topping. Everyone is different! Hope you enjoy the rest of it. I’m interested in your thoughts on the cheesecake base though as I am wondering about playing around with that recipe.

      • Reply
        eliza pasha
        September 3, 2017 at 11:28 am

        Oh, Angela, that crust is the best I ever ate, so smooth, ans crunchy on the side…I had it going up a bit. Absolutely delicious.

        • Reply
          Angela Coleby
          September 3, 2017 at 12:46 pm

          Glad to hear! Think I’ll use it again for my next Cheesecake recipe!

  • Reply
    Linda Cooke
    August 31, 2017 at 9:25 pm

    Sounds and looks wonderful! What size springform pan did you use?

    • Reply
      Angela Coleby
      August 31, 2017 at 9:26 pm

      I used an 8inch TIN. Hope you enjoy it!

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