Following on from the success of my keto brownies, I have managed to make keto blueberry cheesecake squares, with vanilla. These really are incredibly light and tasty to eat and simply quick to make.
It is all made in the one bowl, using the stick blender. You see my recipes really are as simple as I can make them. The flavour which really makes these amazing, is the addition of the vanilla. It has a lovely subtle sweet taste, but feel free to add more if you really like vanilla to make a punch.
Keto Blueberry Cheesecake Squares - with vanilla
So many readers are asking me for nut free recipes due to allergies, or restrictions in school lunch boxes. This keto blueberry cheesecake square is nut free, grain free, gluten free, wheat free, no added sugar (the only sugar is from the berries and cream cheese) and incredibly low carb.
When I bake the cheesecake it browns on the top which I don't think looks attractive, so to serve I turn it upside down, hence the picture looks like there is a base to this recipe, but in fact it is the browned cooked top of the cheesecake.
Add frozen berries just before baking, if you mix them in with the recipe, your cheesecake will turn blue/purple. Simply drop the blueberries in one by one after you have poured the cheesecake mixture into the prepared baking dish. They will sink to the bottom which is brilliant as you serve the keto blueberry cheesecake upside down.
UPDATE :: Please ensure you use a stick blender or similar to really emulsify the ingredients together. I mention this in the recipe but it needs mentioning again because this is the most important aspect of this recipe. The ingredients will split if not emulsified. Also please add sweetener of choice to your taste. And with all my recipes, taste before baking. Your sweet tooth will be different to everyone else depending on how long you have been sugar free. Enjoy 🙂
Keto Blueberry Cheesecake Squares
Calculate ingredients
Ingredients
- 150 g (1 stick plu 2 tbsp) butter or coconut oil melted salted, plus a pinch of salt if using coconut oil
- 6 eggs - medium
- 120 g (½ cup) cream cheese cut into cubes
- 2 tsp vanilla
- 4 tbsp granulated sweetener of choice or more, to your taste
- ½ tsp baking powder
- 50 g (½ cup) frozen blueberries
Instructions
- Place all the ingredients in a large mixing bowl.
- Mix together using a stick blender with the blade attachment until smooth.
- Pour into a lined square 8 inch/ 20cm dish.
- Gently drop the frozen blueberries evenly throughout the cheesecake mixture. They will sink to the bottom as it cooks.
- Bake at 160C/320F for 20-30 minutes until cooked in the centre.
- Allow to cool then cut into 9 squares. Serve each square upside down.
Notes
- Remember to add sweetener to YOUR taste and the level of sweetness YOU like. The longer we eliminate sugar, the less sweet taste we require which is why sweetness is so personal and I give a measurement as a guide only.
- To guarantee this doesn't taste 'eggy' add plenty of vanilla.
Nutrition
william
You would actully need about 5 cups of cream cheese for that amount of eggs,not a half cup as stated,defiantly a typo.
Robyn
I wish I too read the comments first. I added 2 extra teaspoons of vanilla and an extra tablespoon of sweetener. I just pulled it out of the oven and it looks like an egg omelet. Hoping some time in the fridge makes it edible..
Tessa
We make this all the time as written because we love it! Maybe because we're used to a low carb diet that we taste dessert not breakfast. This recipe is an awesome treat for anyone on a low carb journey! Thanks, Libby!
Megan
So I ended up blending the blueberries as well as it said add all ingredients to the bowl and blend and layer seen I should have dropped blueberries in there instead. Hope it still turns out okay it's in the oven now
Diane taber
Hi I would just love to have some of the recipes for the keto diet please.as this just looks just fabulous to do and super healthy recipes so I’d like to have some of the recipes for to pack up for work and while home for me and my husband.
Patricia
I did not like this recipe. It was very eggy. And I felt like it didn't have enough blueberries. I followed it exactly the way it was written. The only other thing I did was bake it for 40 minutes because it was not done in 30. If I decide to make it again I would add a cup of blueberries to see if that makes a difference there was way to much of an egg taste.
Malorie Edie
Is it alright if I use fresh instead of frozen blueberries because I have fresh ones I need to use up. Thx. Let me know ASAP
Also is 30mins a good cooking time or does it have to be longer than 30mins?
Libby www.ditchthecarbs.com
Fresh berries would work brilliantly, I often use frozen in my recipes as they are soooooo much cheaper and always at hand.
Gem
This taste like a bad blueberry omelette. Even starving kids in Africa would not eat this. Followed the recipe and was very disappointed. I don’t know why this recipe is still on the internet. It must be some sick joke.
Landon & Lilly
This recipe was great! I think people were trying to compare the taste to normal cheesecake which is unrealistic. We cooked it for about 40 minutes and we both loved it!
Not sure why someone had to use turds and charcoal to scrape this good, simple recipe from their tastebuds.. We past this on to the rest of my family who is also Keto and they enjoyed it as well.
Job well done.
Jeri
I actually liked this, I made it with frozen-from-fresh raspberries. I knew it wasn't "cheesecake" but it was good. It did take longer than 20 minutes to bake - more like 35-40 minutes. The only modification to taste was as directed - plenty of vanilla and powdered swerve. I did use my immersion blender and had no issues. I refrigerated this after it cooled, and it set up nicely. topped with whipped cream. I am making again today with fresh blackberries.
Libby www.ditchthecarbs.com
Jeri this is a brilliant review. Thank you, and I'm so glad you loved them too, my kids love this (and they can be my worst critic 😉 ).
Simona
Did you make a crust with it?
linda
Wonder what a 1sp of lemon juice would do instead of vanilla. Sours cream cheese and nummy w blueberries.
Krista Weber
So mad I wasted all those eggs, blueberry’s and butter got thrown all on the trash. Horrible
Keegan
This recipe has left me trying every trick in the book to get a bad taste out of my mouth. I am ready to scrape my young with charcoal, spray battery acid in my mouth, or lick a steaming turd to rid my mouth of this hell my taste buds have endured. If this was some type of sick joke you are one up, if you were trying to poison me I will figure that out by the time I wake up or not come morning, but god help you if this is actually something that you have made and liked before! Please seek help, before you hurt someone besides yourself!
Libby www.ditchthecarbs.com
Wow, are you sure you used eggs, vanilla, cream cheese and sweetener? - pretty simple yummy ingredients? I'm not sure what magic you used on them to turn to something that required scraping your tongue with charcoal and a steaming turd? Thanks for a good giggle ?
Sharon
Absolutely disgusting. Very disappointed, waste of ingredients.
Mona
I agree this was a total waste of ingredients! I’m pretty sure something was left out of this recipe! It wouldn’t even bake!
Grace
Totally waste of good ingredients. I added some cocoa to make it taste better but is is absolutely disgusting. Please people, write a truthful review. If it doesn’t taste nice, you should say so people won’t waste time, money and energy. Thank you
bev
I tried this recipe a couple years ago and LOVED it! It went directly into my "winning recipes" file and I've made it many times since. I'm shocked at all the nasty comments (trump's amurica??). Granted, it's not like a typical cheesecake, but being someone who's not a big fan of cheesecake I'm so happy it's not just another keto cheesecake recipe (of which there are sooooo many, and I'm glad this isn't another one). This morning I tried subbing out the sweetener for a scoop of protein powder, trying to up the protein of it. It didn't turn out as yummy as the original recipe. Thought I'd mentioned that here in case others are reading the comments looking for helpful tweaks. This recipe has been a staple for me for so many years. 🙂
Libby www.ditchthecarbs.com
Thank you, Bev, this is wonderful.
Kelly
Really Bev, you’re commenting on a freakin cheesecake recipe and you gotta throw a political comment in there. ?. Leave politics out!
Jane
More like an egg cake than a cheesecake. I should have read the comments first before wasting my ingredients.
Lisa
I'm glad I checked the comments before putting this in the oven!
So, I doubled the cream cheese to an 8oz package. I used 5 farm eggs (about a large or so) instead of 6 medium, I added about 4oz whipping cream, I put in loads of Swerve. I only added half the melted butter called for. And I made up a quick crust with almond flour, almond meal, Swerve, and the remaining half of the melted butter, patted it into my springform pan, baked that for about 8 minutes, then poured the cheesecake filling onto that.
I left my stick blender at work, so I used my Cuisinart food processor, and ran it for a good 3-4 minutes.
This turned out pretty well. I'm happy with it. I really appreciate everyone's chiming in with ways to make the recipe thicker. It never fails to amaze me how different people can see the same experience so differently! Cheers to all of us, including the wonderful author who bravely put yourself out there to help us all.
Libby www.ditchthecarbs.com
Thank you, Lisa, what a wonderfully positive review. Yes it never ceases to amaze me how we can all start with the same ingredients and same instructions and end up with completely different results - I guess that's the beauty of baking, it is an art form 🙂 I love the idea of the base you made. How wonderful.
linda
Lime your suggestions . Im on 40 minutes and still kind of soupy. Cutting butter back is a good idea though the fat was helpful to meet the macro targets..
Lisa
Not good at all, not enough cream cheese, blueberry quiche, maybe. I did add more vanilla, too many eggs and I used medium eggs. Gross!
Anita
I added a bit more cream cheese, 1 and 1/2 tsp more of stevia, 1Tsp more of vanilla, used 5 large eggs, and I cooked it for 40 minutes. It was good. Refrigerated overnight and it tasted better
Ryan
This is discusting I am so sad! Just eggs with blueberries and butter!!
Edd
New to keto but I am an avid baker I saw the recipe and thought these ingredients and amounts don't add up, but I said I'll try it. First of all stick blender or no stick blender I know good and well makes no difference. Its a good out if others complain about the dessert. This recipe is a joke chemical it just doesn't add up. All in all it is shit.
Libby www.ditchthecarbs.com
A stick blender, as stated in the recipe, is essential to the success of this recipe. So sorry to hear explicitly of you unsuccessful results.
Amanda
I just made eggs in the oven. Waste .That's all
Babs
I made this tonight I do not have a stick blender so I used my Ninja, the only change I made was to take out one egg because everyone commented too eggy, I substituted 2 tlbs mayo for the 6th egg. Came out great, it did take about 15 minutes longer than recipe stated to cook but I just kept watching the top for a nice golden brown. I will definitely make again and most likely will take out one more egg.
Libby www.ditchthecarbs.com
Thank you for your helpful comments. I do wonder if some people are using large eggs, and not adding enough vanilla, sweetener or blueberries. I cannot emphasise enough how important this is.
Jana
This recipe turned out terrible, just eggs in a pool of butter. Wasted all of those expensive ingredients. Most people buy large eggs, so if smaller eggs are required that should have been specified.
Bill
Wow it was it cas for med eggs so if you have large subtract two eggs
Ling
I followed the recipe exactly and it turned out beautiful. Yes, I have to admit it’s more of a smooth fluffy omelette with a touch of sweet blueberries rather than a cheesecake recipe. It’s keto so won’t expect too much. I’m keeping it for my breakfast tomorrow, it will be great breakfast dish. Do note the baking time is 40mins.
Beth
Not really a cheesecake. It kind of reminds me of a Dutch baby. Just blend it REALLY well with an immersion blender. I topped mine with SF syrup and cinnamon.
Annie Ostgarden
Like many others have stated, I should've read the comments first! There is something seriously wrong with the ratios here...possibly a typo? I was looking for a keto dessert that wouldn't use a whole block of cream cheese since I only had a partial one left, and stumbled across this one. I saw the notes saying to taste test first and add plenty of vanilla. Did that. This is so beyond terrible. I agree with another comment saying it's like sweetened scrambled eggs with blueberries. Soo disgusting and no where resembling cheesecake.
Christy
I agree. Not even close to cheesecake. It’s an egg bake