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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


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



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


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