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Easy Refrigerator Blueberry Cheesecake (Sugar-Free and Gluten-Free)

Prep: 20 mins
Total: 20 mins
This no-bake blueberry cheesecake is perfect for a sweet, low-carb summer treat.
Servings: 12
Calories: 275kcal
Author: Trisha Gilkerson

Ingredients

For the Filling:

For the Topping:

Instructions

  • Begin by powdering the xylitol. (I use my magic bullet because it's super easy to do in this. If you don't powder the xylitol, you may end up with gritty cheesecake, and that's not good!)
  • Next, warm up the water on either the stovetop or in the microwave and pour the gelatin in. Let the gelatin sit while you complete the next step.
  • Place the cream cheese, heavy cream, lime juice, xylitol, stevia, and blueberries in the food processor. Finish by placing the gelatin from step 2 in the food processor.
  • Mix the ingredients in the food processor until well combined.
  • Pour into a 9 inch pie plate and refrigerate several hours (preferably over night) until it is set up.
  • Meanwhile, prepare the lime whipped cream. Beat the cream, lime juice, xylitol, and stevia on high until stiff peaks form.
  • Top the cheesecake with lime whipped cream and blueberries. Enjoy! :)

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 9g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 110mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1057IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
courses: Dessert
cuisine: American
keyword: cheesecake, gluten free, keto, low-carb, no-bake, sugar free