Sugar-Free Blueberry Cheesecake

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Blueberry Cheesecake, Sugar-Free Blueberry Cheesecake

Blueberry Cheesecake, Sugar-Free Blueberry CheesecakeSugar Free Blueberry Cheesecake

This sugar free blueberry cheesecake recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health.   Check out my wife’s websiteinstagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well.  We know that you will LOVE this sugar-free blueberry cheesecake.

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

Blueberry Cheesecake, Sugar-Free Blueberry Cheesecake

Sugar Free Blueberry Cheesecake




Yield 12 Cupcakes

Filling Ingredients:

Crust Ingredients:


Add more or less chia seeds if you want the crust to be thicker or less thick.


Step #1:  For the Cheesecake, begin by blending cashews with ½ cup of water until completely smooth

Step #2:  Add in blueberries and blend well

Step #3:  Mix cream cheese, vanilla and stevia with cashew mixture

Step #4:  For the crust begin by mixing chia seeds, coconut oil, salt, vanilla, almond butter, stevia and coconut butter.

Step #5:  Press into a pie pan and place into the freezer.

Step #6:  Spoon the filling into crust and add extra berries on top.  We used strawberries for these.

Step #7:  Freeze for 20 minutes.


Instead of making a pie, you could place the prepared recipe inside of non-bleached muffin holders & freeze within a muffin baking pan.  Try topping this healthy treat with strawberries, also!


Courses Dessert

Nutrition Facts

Serving Size 1 slice or cupcake

Amount Per Serving

Calories 460

% Daily Value

Total Fat 38 g


Total Carbohydrates 17 g


Dietary Fiber 8 g


Sugars 3 g

Protein 11 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Blueberry Cheesecake, Sugar-Free Blueberry Cheesecake

Dr Jockers Comments:

This is a great tasting, creative and sugar and grain-free dessert.  Loads of good fats and antioxidants in this making it more like a super-food supplement than a tasty dessert.

Coconut oil is one of the best things for your body as it is loaded with medium-chain trigylcerides (MCT’s) that help boost your metabolism and reduce inflammation.  Stevia is our best sweetener as it is a naturally growing plant and the extract has no effect on blood sugar and is 100 times sweeter than normal sugar.

It is best to get grass-fed or pasture-raised cream cheese as this is loaded with clean protein, essential fats, enzymes and vitamin K2.  For individuals that react with any form of dairy, including grass-fed fermented dairy, coconut cream should work good.

Enjoy and be sure to leave your thoughts in the comments box below.

Blueberry Cheesecake, Sugar-Free Blueberry Cheesecake

Blueberry Cheesecake, Sugar-Free Blueberry Cheesecake

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.



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  1. I wonder why you use Stevia when most of it is processed with toxic chemicals which are not removed before being sold? Can Monkfruit be substituted for Stevia?

    1. Hey Laila, Stevia has many health benefits and remains a great alternative to sugar or artificial sweeteners. I agree that there are many manufacturers that chemically alter their product. As discussed in this article you have to remain well educated when buying stevia just like any other product. Monkfruit however is also a great alternative and natural sweetener!

  2. Is there a way of making this recipe dairy free? I don’t like using dairy-free cream cheese alternatives as they are usually either soy or artificial ingredients. I find that cream cheese is often used in keto recipes but dairy is inflammatory and raises your insulin even if it doesn’t raise your blood sugar. Also cream cheese is processed, not raw and natural, although in Canada, sadly, we cannot buy any raw dairy products anyway. Do you have any suggestions for making this dairy free? It looks like a great recipe aside from the cream cheese.

  3. Dr. Jockers, what is your opinion of using this sweetener instead of Stevia or Monk Fruit – I have recently become aware of it and understand it is low glycemic index. Thanks!

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