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blackberry cheesecake
Mirha Pretty

Blackberry Vanilla Keto Cheesecake

A creamy, low-carb cheesecake swirled with fresh blackberry flavor and a hint of vanilla. This keto dessert is rich, smooth, and slightly tangy, giving you the perfect balance of sweetness and freshness. Ideal for summer treats or elegant gatherings without the carbs.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • For Crust:
  • 1 ½ cups – Almond flour
  • ¼ cup – Melted butter
  • 2 tbsp – Erythritol
  • 1 tsp – Vanilla extract
  • For Filling:
  • 400 g – Cream cheese softened
  • 1 cup – Heavy cream
  • ½ cup – Powdered erythritol
  • 2 – Eggs
  • 1 tsp – Vanilla extract
  • ½ cup – Blackberries pureed

Method
 

  1. Preheat oven to 160°C (320°F).
  2. Mix almond flour, butter, erythritol, and vanilla until crumbly.
  3. Press mixture into a lined baking pan to form crust.
  4. Bake crust for 10 minutes, then let it cool.
  5. Beat cream cheese until smooth and creamy.
  6. Add heavy cream, sweetener, and vanilla; mix well.
  7. Add eggs one at a time and mix gently.
  8. Pour half the filling over crust.
  9. Swirl in blackberry puree, then add remaining filling.
  10. Gently swirl again for a marbled effect.
  11. Bake for 45–50 minutes until center is slightly set.
  12. Turn off oven and let cheesecake cool inside with door slightly open.
  13. Refrigerate for at least 4 hours before serving.

Notes

  • Strain the blackberry puree to remove seeds for smoother texture.
  • Don’t overmix after adding eggs to prevent cracks.
  • Fresh or frozen blackberries both work well.
  • Chill overnight for best flavor and firmness.

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