Keto Blueberry Cheesecake Swirl
Rated 4.9 stars by 21 users
Category
Keto Dessert
Cuisine
American
Indulge in a guilt-free dessert with this Keto Blueberry Cheesecake Swirl featuring a rich hazelnut crust. The sweet, creamy cheesecake filling is swirled with a tangy blueberry sauce, all sweetened naturally with monk fruit. Every bite offers a delightful mix of nutty, creamy, and fruity flavors, making it a perfect low-carb treat for any occasion.
Ingredients
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1 1/2 cups hazelnut meal (finely ground hazelnuts)
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3 tablespoons unsalted butter, melted
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2 tablespoons monk fruit sweetener
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1/2 teaspoon vanilla extract
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Pinch of salt
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16 oz (2 packages) cream cheese, softened
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1/2 cup monk fruit sweetener
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2 large eggs
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1/2 teaspoon vanilla extract
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1/4 cup heavy cream
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1/2 cup fresh or frozen blueberries
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2 tablespoons monk fruit sweetener
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1 tablespoon water
Hazelnut Crust
Cheesecake Filling
Blueberry Swirl
Directions
Hazelnut Crust Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine hazelnut meal, monk fruit sweetener, melted butter, vanilla extract, and a pinch of salt.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it's evenly spread.
Bake for about 10-12 minutes, or until it's slightly golden. Set aside to cool while you prepare the filling.
Instructions
In a large mixing bowl, beat the cream cheese until smooth.
Add the monk fruit sweetener, eggs, vanilla extract, and heavy cream. Mix well until smooth and creamy.
Pour the filling over the cooled hazelnut crust.
Cheesecake Filling Instructions
In a small saucepan, combine blueberries, monk fruit sweetener, and water. Cook over medium heat for about 5-7 minutes, or until the blueberries break down and the mixture thickens slightly.
Allow the blueberry mixture to cool, then blend it until smooth.
Drop spoonfuls of the blueberry mixture onto the cheesecake filling, and use a knife or a toothpick to create swirls.
Bake the cheesecake in the preheated oven at 350°F (175°C) for about 45-50 minutes or until the center is almost set.
Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight, before serving.
