No-Bake Blueberry Mascarpone Keto Cheesecake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, sugar-free cheesecake with a nutty crust and fresh blueberry topping, perfect for keto and gluten-free diets. This Mediterranean keto recipe (gluten-free), ready in about 20 minutes, layers almond flour, butter, and erythritol sweetener into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Mediterranean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/4 cups almond flour, 5 tbsp melted butter, and 3 tbsp erythritol sweetener, mixing until the mixture holds together like wet sand.
  2. Step 2: Press this crust mixture firmly into the bottom of a 7-inch springform pan, creating an even layer. Chill in the refrigerator for 15 minutes to set.
  3. Step 3: In a large bowl, beat together 8 oz softened cream cheese, 4 oz mascarpone cheese, 1 cup heavy cream, 1 1/2 tsp vanilla extract, and 2 tbsp powdered erythritol until smooth, thick, and fluffy, about 3-4 minutes.
  4. Step 4: Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
  5. Step 5: Refrigerate the cheesecake for at least 4 hours or overnight until firm.
  6. Step 6: Before serving, top the cheesecake with 3/4 cup fresh blueberries, distributing them evenly across the surface.

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