Keto Berry Cheesecake Pie Recipes

KETO BERRY-PECAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
• Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.
• Bake in the preheated oven for about 35 minutes.
• Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
• Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal.
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight.
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

KETO BERRY CHEESECAKE PIE

Steps:

• In a large mixing bowl combine the coconut flour, baking powder, sea salt, and set aside.
• To the dry ingredients add the eggs, melted and cooled butter, and the cold water.
• Mix all the ingredients together gently until dough forms.
• Press the crust into a 9-inch pie pan
• Preheat oven to 350-degree oven.
• Combine the softened cream cheese, egg, sugar substitute, vanilla extract.
• Combine the berries with 2 tablespoons of sweetener. Set aside.
• Spread the cheesecake filling to the bottom of the crust.
• Next, add the sweetened berries over the cheesecake layer.
• Bake for 20-25 minutes or until the berries begin to melt into the cheesecake.
• Chill your keto berry pie for a minimum of 1 hour for the best flavor.
• Store in the refrigerator for up to 5 days. May be frozen for up to 3 weeks.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium to large bowl, stir together the almond flour and Besti.
• In a small bowl in the microwave, or a small saucepan on the stove, melt the butter. Stir in the vanilla.
• Stir the melted butter into the almond flour mixture, until combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10 minutes, until barely golden. Let the crust cool for at least 10 minutes.
• Meanwhile, in a large bowl, use a hand mixer to beat the cream cheese and Besti Powdered at low to medium speed, until fluffy.
• Beat the eggs, one at a time. Beat in lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high a speed will introduce too many air bubbles, which we don't want).
• Gently fold in 1 cup (148 g) of blueberries.
• Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the cheesecake on the counter a few times to release any air bubbles.
• Bake for about 45-55 minutes, until the center is almost set, but still jiggly. A water bath is not necessary, but you can use one if you like.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges (don't remove the springform wedge yet). Cool on the counter at room temperature.
• Refrigerate for at least 4 hours (preferably overnight) until completely set.
• In a medium saucepan over medium heat, combine 1 cup (148 g) of blueberries, lemon juice, Besti Powdered, and lemon zest. Bring to a gentle boil, then simmer for about 10 minutes, mashing the sauce as the berries soften, until the blueberries start to break down and a sauce forms.
• Stir the remaining 1 cup (148 g) of blueberries into the sauce and heat for 2-3 minutes, until the whole blueberries are soft, but not mushy. Remove from the heat and let the sauce cool completely at room temperature.
• Once the cheesecake is set, run a knife along the edges of the springform pan again and remove the side of the pan. You can carefully transfer the cheesecake to a serving plate, or simply use the bottom of the springform pan for serving.
• Spoon most of the liquid part of the blueberry sauce over the cheesecake. Arrange the whole blueberries on top. Use any leftover sauce for serving.

BERRY CHEESECAKE PIE

Steps:

• Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust., Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled., In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.