NO BAKE BLUEBERRY CHEESECAKE PIE #healthy #ketodiet

This simple keto blueberry cheesecake formula is a sweet window into paradise. Velvety no-heat vanilla cheesecake in a sweet almond outside layer with a without sugar blueberry besting. You can't turn out badly.

In the event that you love blueberries, this keto blueberry cheesecake formula is for you! It's such a tasty treat, What's more, I have bounty all the more no-heat cheesecake plans for you.

I truly created this blueberry cheesecake to a supper get together. What's more, I truly did timidly clarify why it had a cut removed of it as of now. This was the point at which we were very new to Portland and I believed I needed to account for myself and what I accomplish professionally. Fortunately, they didn't appear to mind one smidgen. Presently those are individuals worth becoming acquainted with!

Also Try Our Recipe : KETO COOKIE PIZZA

Ingredients
Crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered Swerve Sweetener
• 1/4 cup butter melted

Filling:

• 12 ounces cream cheese softened
• 2 tbsp sour cream or Greek yogurt room temperature
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 3/4 cup powdered Swerve Sweetener
• 1/2 cup plus 2 tbsp heavy whipping cream divided
• 1 tbsp grassfed gelatin or 1 envelope Knox gelatin

Topping:

• 1 recipe wild blueberry syrup

Instructions
Crust:

1. In a medium bowl, whisk together almond flour and powdered Sweetener. Stir in butter until well combined and clumps form.
2. Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.

Filling:

1. In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
2. In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Gently warm the mixture in the microwave for about 20 to 30 seconds, and then stir until the gelatin dissolves (you can also do this in a small saucepan - do not let the cream come to a simmer). Stir into cream cheese mixture until combined.
3. In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
4. Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set.

Blueberry Topping:

1. While the cheesecake is chilling, follow the instructions for the Wild Blueberry Syrup. Pour over the cheesecake before serving.

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