No-Bake Blueberry Mascarpone Keto Cheesecake
A creamy, sugar-free cheesecake with a nutty crust and fresh blueberry topping, perfect for keto and gluten-free diets. This Mediterranean-inspired keto recipe (gluten-free), ready in about 20 minutes, layers almond flour, butter, 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 "Plan a meal with the AI" 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.
Ingredients
- 1 1/4 cups almond flour
- 5 tbsp, melted butter
- 3 tbsp erythritol sweetener
- 8 oz, softened cream cheese
- 4 oz mascarpone cheese
- 1 cup heavy cream
- 1 1/2 tsp vanilla extract
- 3/4 cup fresh blueberries
- 2 tbsp powdered erythritol
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
- Step 5: Refrigerate the cheesecake for at least 4 hours or overnight until firm.
- Step 6: Before serving, top the cheesecake with 3/4 cup fresh blueberries, distributing them evenly across the surface.
Frequently asked questions
How long does No-Bake Blueberry Mascarpone Keto Cheesecake take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Blueberry Mascarpone Keto Cheesecake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Blueberry Mascarpone Keto Cheesecake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Blueberry Mascarpone Keto Cheesecake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Blueberry Mascarpone Keto Cheesecake keto?
Yes — this recipe is tagged keto, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
