Desserts Gluten-Free (GF) Keto Low-Iron Recipes Vegetarian
Blueberry Swirl Cheesecake (Keto, GF, Vegetarian, Low-Iron)
September 14, 2020
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A slice of delicious homemade blueberry marble cheesecake with graham cracker crust and fresh blueberries. Selective focus with extreme shallow depth of field.

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?

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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!

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Blueberry Swirl Cheesecake Slice on a plate with fresh blueberries

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


  • Author: Heather Cooan
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 30 minutes
  • Yield: 1 Cheesecake 1x
  • Diet: Gluten Free

Description

This blueberry swirl cheesecake is a great dessert for special occasions and summer get together!


Scale

Ingredients

Blueberry Puree

  • 1 1/2 c. Blueberries
  • 8 T. Erythritol
  • 1 T. Bob’s Red Mill Organic Coconut Flour
  • Juice of ½ lemon (save the other half for filling!)

Walnut Crust

Cheesecake Filling

  • 2 Lbs. Cream Cheese (4-8oz. pkgs.)
  • ¼ Tsp. Salt
  • 1/2 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.

  • Category: Dessert
  • Method: Baked
  • Cuisine: French

Keywords: blueberry swirl cheesecake

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About author

Heather Cooan

Heather is a marketing executive turned nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner.

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There is 1 comment

  • […] Blueberry Swirl Cheesecake September 4, 2011By: LinearChaos Read the Full Post at: The Rogue Cookie I got some fantastic looking blueberries at the farmer’s market this weekend and I […]

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