Keto Blackberry Cheesecake

By Trish Rapley - 15th Februray 2025

Serves 10-12 people

Ulge in this delicious keto blackberry cheesecake that perfectly balances creamy richness with the tartness of fresh blackberries.

This dessert features a smooth velvety cream cheese filling sweetened with low-carb alternatives, all atop a buttery baked almond meal crust.

Topped with a vibrant blackberry sauce or fresh whole blackberries, it’s a guilt-free treat that satisfies your sweet tooth while you are on track with your keto lifestyle.

Enjoy every bite of this decadent yet healthy dessert!

For the Crust:

2 - 3 cups of almond meal

120g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

¾ cup sugar replacement

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

1 lemon - for zest & juice

For Blackberry Sauce:

2 punnets blackberries (fresh)

or 2 cups blackberries for sauce (frozen)

3 tablespoons sugar replacement

¼ teaspoon lemon juice (fresh or stored)

For Decoration:

Mulberry flavouring - for cheesecake base colouring

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream I like to place

my mixing bowl into the freezer. It helps whip it up well but firm too!

For the sugar replacement, I use "Whole Earth Stevia Sugar Replacement"

Either blend or crush your blackberries then put them through a strainer to remove pulp for the blackberry sauce.

I've done this recipe a few times and I always find new ways to recreate the recipe and how it looks! I used Mulberry flavouring to change the colour of the cheesecake base to purple. It gives it an amazing look and is perfect for wowing guests!

Method:

Prepare the Crust:

Preheat oven to 160°C
Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Either in the microwave or on a stovetop melt the butter.
Pour the almond meal into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the oven and cook for 10 mins, set aside and let cool.

Prepare the Blackberry Sauce:

Puree the berries in a food processor and press them through a fine-mesh sieve to remove their seeds.
Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
Adjust the sweetness to the desired amount by adding additional sugar replacement.
Set aside and allow to cool completely.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Pour the cheesecake filling into the baking tin and level it out by smoothing it with a spatula.
Pour the cooled blackberry sauce over the cheesecake.
Place in the fridge either for 6-8 hours or overnight to set.

Mulberry flavouring