Guilt-Free Bliss: Diabetic-Friendly Almond-Crust Blueberry "Cheesecake"

 Almond-Crust Blueberry "Cheesecake": A Recipe for Guilt-Free Bliss

This no-bake "cheesecake" is incredibly easy to make and yields a dessert that is creamy, rich, and full of flavor. The almond crust provides a satisfying crunch, while the blueberry topping adds a vibrant, fruity finish that perfectly complements the creamy filling.

• Ingredients:

  1. For the Crust:

     • 1 cup almond flour

     • 3 tablespoons melted butter

     • 2 tablespoons granulated erythritol or monk fruit sweetener

  2. For the Filling:

     • 16 oz (450g) full-fat cream cheese, softened

     • 1/2 cup heavy whipping cream, chilled

     • 1/2 cup granulated erythritol or monk fruit sweetener

     • 1 teaspoon vanilla extract

  3. For the Topping:

     • 1 cup fresh or frozen blueberries

     • 1 tablespoon lemon juice

     • 1 tablespoon granulated erythritol or monk fruit sweetener

     • 1/2 teaspoon chia seeds (optional, to thicken)

• Instructions:

  1. Prepare the Crust: In a medium bowl, combine the almond flour, melted butter, and sweetener. Mix until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.

  2. Make the Filling: In a large bowl, using a hand mixer or a stand mixer, beat the softened cream cheese until smooth. Add the sweetener and vanilla extract and beat until well combined. In a separate, chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

  3. Assemble the "Cheesecake": Pour the filling over the prepared crust. Use a spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

  4. Create the Topping: In a small saucepan, combine the blueberries, lemon juice, and sweetener. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly. If using, stir in the chia seeds to thicken it further. Let it cool completely.

  5. Serve: Just before serving, carefully remove the "cheesecake" from the springform pan. Spoon the cooled blueberry topping over the top.

• Pro Tip: My friend, a nutritionist, taught me a great trick: to get an extra smooth, lump-free filling, make sure your cream cheese is at room temperature. It makes it much easier to beat to a creamy consistency, and it combines with the whipped cream more seamlessly for that classic, rich cheesecake texture.

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You don't have to choose between your health and your favorite desserts anymore. This Almond-Crust Blueberry "Cheesecake" is a delicious, low-carb solution that proves you can satisfy your sweet tooth while keeping your blood sugar stable. The combination of a crunchy, nutty crust and a smooth, creamy filling topped with a vibrant fruit sauce makes this a dessert you'll want to make again and again.

Ready to impress your family and friends? Try this recipe and tell us what you think in the comments below!