The best low-carb no-bake berry cheesecake made without any baking and is gluten-free, low-carb, keto-friendly, and has no added sugar.

You can even make this keto cheesecake without a base and poured into teacups or ramekins with a few frozen berries so it can be ready in under an hour

low-carb no bake blueberry cheesecake served on a white dish and drizzled with sugar-free chocolate
Super simple no-bake blueberry cheesecake

This was one of the very first low-carb desserts I ever made and is popular with beginners who want something quick and easy. Low-carb no-bake blueberry cheesecake can be ready for your table tonight.

Top Tip – to make the low-carb no-bake blueberry cheesecake set even faster (in a cheesecake emergency) simply press some frozen berries into the cheesecake filling and it will set super fast in the fridge!

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Are blueberries keto?

There is no such thing as keto food, it depends on how much you eat and whether you are in nutritional ketosis.

Blueberries are a low-carb fruit when compared to pineapple, bananas, and mango. But always monitor your portion sizes and have good portion control.

Read more: To make informed choices with your fruit, see the full carbs in fruit charts.

Popular keto blueberry recipes are keto blueberry pancakes, keto blueberry smoothie, and keto blueberry cupcakes (coconut flour recipe).

Which sweetener to use?

I prefer not to rely on the sweeteners that come in sugar-free jelly/jello, so I use gelatine, sweeteners I can trust, and flavoring. At least this way I know exactly what goes into my low-carb and keto baking.

The most common sugar-free sweeteners that are used in the low-carb diet or keto diet are erythritol, allulose, stevia, xylitol, and monk fruit sweetener.

image of low-carb keto shop on Amazon with kitchen gadgets

Can I use sugar-free jelly/jello?

If you are an absolute beginner, and just want a super easy version, you can use 2 sugar-free jello boxes.  See recipe notes for more details.

I tend to only use boxed sugar-free jelly/jello as a last resort and prefer to use my own sweetener and gelatine, but for those starting out, this is a lifesaver to help you get off sugar and feel full again with the cream cheese.

Which keto cream cheese is best?

You must always use full-fat cream cheese in a keto cheesecake otherwise the low-carb cheesecake filling will not set properly and will remain jiggly and difficult to slice and serve.

More no-bake keto cheesecake recipes

TOP RECIPE: If you want to do the quick and easy cheat version, why not make my no-bake lime cheesecake? It’s a brilliant recipe for absolute beginners.

low-carb no bake blueberry cheesecake served on a white dish and drizzled with sugar-free chocolate

Low-Carb No Bake Blueberry Cheesecake Recipe

No bake low-carb blueberry cheesecake is perfect for beginners. There is no need for a base and these can be made as one large cheesecake or poured into little individual teacups.
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Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: No bake low-carb blueberry cheesecake
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 240kcal
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  • Measuring cups and spoons
  • Mixing bowls
  • Stick Blender
  • Food processor


Cheesecake Base

  • 55 g butter melted
  • 2 tsp granulated sweetener of choice or more, to your taste
  • 25 g desiccated/shredded coconut unsweetened
  • 100 g almond meal/flour

Cheesecake Filling

  • 12 g powdered gelatine see recipe notes
  • 500 ml boiling water
  • 2 tbsp granulated sweetener of choice or more to taste
  • 2 tsp berry essence
  • 500 g cream cheese full fat, not spreadable
  • 100 g blueberries fresh or frozen frozen or fresh


  • Mix the melted butter and sweetener together. 
  • Add the almonds and coconut, then press into a greased, lined flan dish. Refrigerate whilst making the topping.
  • Dissolve the gelatine (or jello boxes) in 500ml / 2 cups boiling water. 
  • Add the cream cheese, sweetener and flavouring. Mix slowly to begin melting the cream cheese then use a stick blender with the blade attachment to get it really smooth.
  • Using the blade attachment on your stick blender, puree the fresh/frozen blueberries until smooth.
  • Fold the blueberries into the cheesecake mixture and stir until thoroughly combined.
  • Pour onto the prepared base, then refrigerate until ready to serve.
  • Add fresh berries and melted chocolate (optional) to garnish.



An alternative version is to replace the gelatine, sweetener, flavouring and berries with 2 boxes of sugar-free jelly/jello.


Calories: 240kcalCarbohydrates: 6gProtein: 5gFat: 22gFiber: 1.8gSugar: 3.4g

Even more low-carb cheesecake recipes you may like:

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  1. Any alternative I can use over WW jelly?

    1. Yes, you can use gelatine and sweetener instead, or any other sugar free jelly you prefer. You would also have to use more berries to add flavour. Take a look at my lemon cheesecake where I don’t use jelly sachets any more. This berry cheesecake is an easy recipe, especially for those who are just starting out.

  2. What do you mean by a sachet of jelly? I’ve never heard that term in reference to food before. .

  3. Made this yesterday, very easy to make, set well. Unsure what sized dish you used to make this as base didn’t seem like enough, as only covered half the pan, so doubled it. All got eaten very quickly. Will definitely make again sometime. Thanks for sharing this recipe.

  4. Jelly in other countries doesn’t mean the same as in America. This is a great recipe using “box of sugar-free jello” or gelatin dessert.

  5. 5 stars
    Starting my journey on LCHF … would this lemon cheesecake recipie work well with some crushed frozen raspberries or blueberries stirred through before setting ? Thank you .

  6. 5 stars
    I usually avoid recipes with gelatine, but I decided to give this a go with strawberries instead of blueberries. I just found that it didn’t have much flavour because of all the gelatine and water. It didn’t help that I didn’t have berry essence and I didn’t blend the strawberries enough to get their flavour through the mixture – it was hard because it was so wet.
    Is it really necessary to add so much water with the gelatine? Is there any way to make a no-bake cheesecake with more cream or yoghurt or something instead of water? Otherwise I’ll stick to baked cheesecakes from now on.

    1. 5 stars
      Hmm, if you didn’t add the essence (vital) or puree the berries (again, vital) no wonder it tasted bleh. I take weeks developing recipes so they work, again and again 🙂 You need to use stick blender, or similar, to get the mixture smooth and it shouldn’t be runny at all. A creamy constancy as per the video. Try it again and I’m sure you’ll have success.

  7. 5 stars
    what is berry essence?

  8. 5 stars
    I am allergic to coconut. Is there any replacement for it in the crust? Also, I cannot locate berry essence in my grocery. What is it exactly?

    1. 5 stars
      This is a nice crust that only uses almond flour/meal. It is chocolate too which would be a lovely base for those cheesecake. Alternatively, you could easily omit the cocoa powder and add some more almond meal/flour. As for the berry essence, it may be called raspberry flavour, or similar. It gives a lovely berry punch to the cheesecake. if you can’t find it, why not use 2 boxes/sachets of jelly/jello instead, rather than berries, gelatine etc. That would be a super easy cheesecake to make.

      1. 5 stars
        What size are the Jello sachets please as in Australia ours are quite large so wouldn’t use two I don’t think. Thank you I love all your recipes xx

  9. Louise Petersen says:

    5 stars
    How Big is the flan dish in cm ? I live in Denmark. In the movie it looks like you dont use all of The cream cheese/berry/gelatine mixture. Is that correct ?

    1. 5 stars
      That dish turned out to be too small but the filming was already underway so we couldn’t change it to a larger dish. Yes I would usually include all of the filling.

      1. Louise Petersen says:

        5 stars
        Thank you. How Big a dish in cm shall i use?

  10. 5 stars
    Can I use coconut powder to replace shredded coconut?

  11. 5 stars
    I wonder if you can suggest an easy way to make this nut-free? I imagine coconut flour but not sure how to work that.
    Thanks very much!

    1. 5 stars
      Easy peasy, make it without the base! Seriously, pour the mixture into little tea cups or ramekin dishes. It makes for a much lower carb dish AND saves time and money – yay.

    2. maria kay says:

      5 stars
      I made this with coconut flour and it came out delicious 🙂

  12. 5 stars
    Just a little confused on the amount of cream cheese. Recipe calls for 1.1 lb. The video looks like one package was used. I have only seen cream cheese in 8oz pkg. Could you please explain to me as I want to make it but unsure of amount used.

    1. 5 stars
      Sometimes the video doesn’t show the entire recipe but the method. Yes, this recipe uses 2x250g blocks of full-fat cream cheese, and it’s soooooo good. 🙂 Enjoy x

  13. 4 stars
    would help to inform those making this that the mixture is “watery” but not to panic. We are used to thick, cream cheese fillings and because of the gelatin and water amounts, it is far from being creamy when poured into the crust. I used Strawberry extract as I couldn’t find raspberry or just “berry” essence. I also used blackberries instead of blueberries. And, forgive me, but nowhere do I see any call for cocoa powder although I’m seeing references to it in response to peoples’ questions? I added a teaspoon of it to the crust ingredients and it tasted wonderful.

  14. 5 stars
    Hi Libby, thanks for your enduring patience with us. Can I use Rosewater flavour instead of berry essence as I couldn’t get that where I live? Thanks for all your hard work.