A graham cracker-like crust, a cheesecake middle, and a sweet blueberry topping…this low-carb, gluten-free, sugar-free, Trim Healthy Mama Blueberry Cream Cheese Pie is a triple treat, and it couldn’t be easier to make!
Not only is it free of special ingredients, it also contains very few of them!
To whip up this beautiful Blueberry Cream Cheese Pie, you’ll just need the following:
- sweetener (I used xylitol, but you can use Gentle Sweet in a quarter of the amount)
- almond flour
- mineral salt
- cream cheese
- vanilla extract
- fresh or frozen blueberries
- xanthan gum
Blueberry Cream Cheese Pie is incredibly versatile, too. You don’t have to make it in a pie dish; you could also bake it as a cheesecake in a spring form pan, or double the recipe and use a 9×13 to feed a crowd.
And you don’t need to use blueberries either.
Any berry is appropriate for THM S dishes and will work with this dessert, too. Cranberries would be a festive alternative. Raspberries may require more sweetener to offset their natural tartness. Strawberries are a sweet option, and a combination of mixed berries is pretty and homey.
You can substitute the xylitol with Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount. Use any berry, or a mix, in place of the blueberries!
You can substitute the xylitol with Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.
Use any berry, or a mix, in place of the blueberries!