Craving something creamy, fruity, and refreshing without turning on the oven? This Keto No-Bake Blueberry Cheesecake Pie is an easy dessert made with a buttery almond flour crust and a rich, creamy blueberry cheesecake filling.
It comes together with just a handful of ingredients and requires no baking. Fresh blueberries add a bright burst of flavor, while cream cheese and whipped cream create a smooth, fluffy filling that makes every bite irresistible.
🛒 Ingredients
For the Almond Flour Crust
- 1 cup almond flour
- 4 tablespoons unsalted butter, melted
For the Blueberry Cheesecake Filling
- 8 ounces cream cheese, softened
- ¾ cup heavy whipping cream
- ½ cup fresh blueberries
- ½ cup powdered erythritol or powdered zero-calorie sweetener
- Optional: ½ teaspoon vanilla extract
Servings: 8 slices
👩🍳 Instructions
1. Make the Crust
Melt the butter in a small bowl.
Add the almond flour and stir until thoroughly combined. The mixture should resemble wet crumbs and hold together when pressed.
2. Form the Crust
Transfer the almond flour mixture to a glass pie plate.
Press it firmly and evenly across the bottom of the dish. For a thicker crust, you can gently press some of the mixture slightly up the sides.
Place the crust in the refrigerator while preparing the filling.
3. Prepare the Blueberries
Add the fresh blueberries to a high-speed blender or food processor and blend until smooth.
If your blueberries are particularly juicy, you can briefly simmer the puree and allow it to cool before adding it to the filling. Otherwise, the fresh puree can be used directly.
4. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, heavy whipping cream, powdered sweetener, and blueberry puree together until smooth, thick, and creamy.
If using vanilla extract, mix it in at this stage.
5. Fill the Pie
Spoon the blueberry cheesecake mixture over the chilled almond flour crust.
Spread the filling evenly with a spatula or the back of a spoon.
6. Chill
Refrigerate the pie for at least 1 hour before serving.
For an even firmer texture and cleaner slices, chill it for 2–4 hours or overnight.
⭐ Tips for Success
- Use softened cream cheese so the filling becomes smooth without lumps.
- Use powdered sweetener rather than granulated for the smoothest cheesecake texture.
- Make sure the blueberry puree isn’t hot when adding it to the cream cheese mixture.
- For firmer slices, refrigerate the pie longer than the minimum 1 hour.
- Fresh blueberries give the filling a bright, natural fruit flavor.
🍓 Strawberry Variation
Blueberries aren’t your only option! You can easily turn this into a Keto No-Bake Strawberry Cheesecake Pie.
Replace the blueberries with ½ cup fresh strawberries and blend them into a smooth puree before mixing them into the filling.
You can also combine strawberries and blueberries for a colorful mixed-berry version.
🫐 Optional Toppings
For an extra-pretty presentation, decorate the finished pie with:
- Fresh blueberries
- Whipped cream
- A few sliced strawberries
- Unsweetened shredded coconut
- A light dusting of powdered sweetener
🧊 Storage
Keep the cheesecake pie covered and refrigerated.
It is best enjoyed within 3–4 days for the freshest flavor and texture.
You can also freeze individual slices in an airtight freezer-safe container. Thaw them in the refrigerator before serving.
📋 Recipe Information
Prep Time: 15 minutes
Chill Time: At least 1 hour
Total Time: About 1 hour 15 minutes
Servings: 8
Category: No-Bake Dessert / Cheesecake
Cuisine: American
Diet: Keto-friendly
❤️ Final Thoughts
This Keto No-Bake Blueberry Cheesecake Pie is proof that an easy dessert can still feel incredibly indulgent. The buttery almond flour crust pairs beautifully with the creamy, tangy cheesecake filling and fresh blueberry flavor.
It’s perfect for summer gatherings, family dinners, or whenever you want a cool and creamy dessert without turning on the oven. 🫐💜