Blueberry Lime Swirl Cheesecake
This Blueberry Lime Swirl Cheesecake is a perfect balance of creamy, tangy cheesecake, fresh blueberries, and a hint of lime. The swirl adds a beautiful marbled effect and an extra burst of flavor. This low-carb, gluten-free dessert will be a hit at your next gathering!

Ingredients
For the Crust:
1 ½ cups almond flour
¼ cup unsweetened shredded coconut
2 tablespoons melted butter
1 tablespoon erythritol (or your preferred sweetener)
½ teaspoon vanilla extract
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup sour cream
3 large eggs
½ cup erythritol (or your preferred sweetener)
2 teaspoons vanilla extract
Zest of 1 lime
2 tablespoons lime juice
For the Blueberry Swirl:
1 cup fresh blueberries
2 tablespoons erythritol
1 tablespoon water
1 teaspoon lemon juice
Instructions
Step 1: Prepare the Crust
Preheat the oven to 325°F (165°C).
In a medium bowl, combine the almond flour, shredded coconut, melted butter, erythritol, and vanilla extract. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Prepare the Blueberry Swirl
In a small saucepan, combine the blueberries, erythritol, water, and lemon juice.
Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blueberries have broken down and the mixture thickens.
Remove from heat and let cool. Once cooled, blend until smooth using a hand blender or regular blender, then set aside.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and sour cream until smooth and creamy.
Add the eggs, erythritol, vanilla extract, lime zest, and lime juice. Mix until fully combined and smooth.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling into the cooled crust.
Drop spoonfuls of the blueberry mixture over the cheesecake filling.
Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake, creating a marbled effect.
Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
Turn off the oven and let the cheesecake cool for 1 hour with the door slightly open.
Step 5: Chill the Cheesecake
Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or overnight for best results.
Step 6: Serve & Enjoy
Remove the cheesecake from the springform pan and transfer it to a serving platter.
Garnish with extra blueberries or lime zest, if desired.
Slice and enjoy the creamy, tangy, and beautiful Blueberry Lime Swirl Cheesecake!
Nutritional Breakdown (Per Serving, Makes 12 Servings)
Calories: ~250 kcal
Fat: ~22g
Protein: ~6g
Total Carbs: ~7g
Fiber: ~3g
Net Carbs: ~4g
Serving Suggestions
Serve with a dollop of whipped cream or a few extra fresh blueberries.
Pair with a sugar-free iced tea or sparkling water for a refreshing dessert experience.
This Blueberry Lime Swirl Cheesecake is the perfect dessert for anyone looking for a low-carb, sweet, and refreshing treat! 😋🍰