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    Home » Recipes

    Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)

    Published: Sep 14, 2020 · Modified: Jun 15, 2021 by Heather Cooan · This post may contain affiliate links.

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    Blueberry Swirl Cheesecake Slice on a plate with fresh blueberries
    A slice of delicious homemade blueberry marble cheesecake with graham cracker crust and fresh blueberries. Selective focus with extreme shallow depth of field.

    This post may contain affiliate links. Read the full disclosure here.

    Wow, blueberry swirl cheesecake!

    I got some fantastic looking blueberries at the farmer's market this weekend and I wasn't sure what to do with them. They kept staring at me every time I opened the refrigerator.

    Since I have a fabulous cheesecake recipe, I thought why not try something different and work on a blueberry puree that I could swirl into the cheesecake?

    Shop Springform Pans on Amazon! (AFFILIATE LINKS)

    That's exactly what I did and this recipe is what I came up with. This turned out to be a great idea and I made the most beautiful cheesecake I have made yet. Tasted pretty darn good too according to my dairy-able husband and our neighbors who reaped the benefits of my recipe testing!

    I may experiment with this some more, but I think this variation is good enough to release for your culinary experimentation. I think the blueberry sauce could be done with any kind of fruit or berry. You could also use peanut butter, caramel, or chocolate as your swirl!

    I think this blueberry swirl cheesecake would make for a wonderful dessert to take to a summer get together or a special occasion. It's fruity and refreshing, especially if you serve it super cold or just slightly frozen!

    Give this recipe a try and let me know what you think. I hope it comes out as delicious for you as it did for me!

    Blueberry Swirl Cheesecake Slice on a plate with fresh blueberries

    Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)

    This blueberry swirl cheesecake is a great dessert for special occasions and summer get together!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Course: Dessert
    Cuisine: French
    Servings: 1 Cheesecake
    Calories: 709kcal
    Author: Heather Cooan

    Ingredients

    Blueberry Puree

    • 1 ½ Cup Blueberries
    • 8 Tbsp. Erythritol
    • 1 Tbsp. Bob's Red Mill Organic Coconut Flour
    • Juice of ½ lemon save the other half for filling!

    Walnut Crust

    • 8 oz. Walnuts
    • ¼ Cup Erythritol
    • 6 Tbsp. Butter

    Cheesecake Filling

    • 2 Lbs. Cream Cheese 4-8oz. pkgs.
    • ¼ Tsp. Salt
    • ½ Cup Erythritol
    • 4 Eggs
    • Juice of ½ lemon

    Instructions

    Blueberry Puree:

    • Combine berries, stevia, and coconut flour in a saucepan.
    • Bring to boil over medium heat and cook, stirring, 5 minutes.
    • Puree in blender with lemon juice.
    • Cool completely.

    Walnut Crust:

    • Preheat oven to 350 degrees.
    • Wrap outside of 9-inch springform pan with heavy-duty foil.
    • Chop walnuts in the food processor.
    • Mix all ingredients together and press into 10″ springform pan.

    Cheesecake Filling:

    • Combine salt, Steviva Blend, eggs, and lemon juice and beat till smooth.
    • Set aside in large bowl add 1 package of cream cheese at a time and cream till smooth.
    • Gradually add egg mixture and beat till it is mixed well.
    • Pour into springform pan.

    Cheesecake Assembly:

    • Place springform pan in a larger baking pan.
    • Carefully drizzle blueberry puree over cheesecake batter.
    • Swirl a knife through batter to marbleize.
    • Place on the oven rack.
    • Pour boiling water into larger pan 1 inch up side of the springform pan. Bake 1 hour.
    • Turn oven off; let stand in oven 1 hour.
    • Remove pan from the water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of the pan.

    Nutrition

    Calories: 709kcal | Carbohydrates: 16g | Protein: 14g | Fat: 69g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 539mg | Potassium: 342mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1940IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutrition Consultant and Educator helping women suffering with autoimmunity and cancer to take control of their health and their care through education, data-driven nutritional therapy, and strategic lifestyle design.

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