Blueberry Cream Cheese Pie | THM: S

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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:

That’s it!

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.

Yield: 8 servings

Blueberry Cream Cheese Pie | THM: S

Blueberry Cream Cheese Pie | THM: S

This delicious Blueberry Cream Cheese Custard Pie is so easy to make and incredibly satisfying! A graham cracker-like crust, cheesecake filling, and sweet blueberry topping make this THM S dessert a no-special-ingredient crowd pleaser!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours


  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol (OR 1 tbsp Gentle Sweet)
  • 1 1/2 cups almond flour
  • 1 tsp ground cinnamon
  • pinch of mineral salt
  • 2 8oz. pkg. cream cheese softened
  • 1/3 cup xylitol
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups frozen blueberries
  • 2 tbsp water
  • 1/4 cup xylitol
  • 1 tsp xanthan gum


  1. To make the crust, preheat oven to 350 F. Melt butter and xylitol together in a medium saucepan. Remove from heat and stir in cinnamon and almond flour. Press into a 9-10" pie plate. Bake at 350 for 12-15 minutes, or until golden. Remove from oven and reduce heat to 325 F.
  2. To make the filling, beat cream cheese, xylitol, and vanilla together until smooth. Add eggs, one at a time, beating well after each addition. Pour filling into crust, and spread out evenly. Bake at 325 F until filling is just set, about 30 minutes. Cool.
  3. To make the blueberry topping, stir blueberries, water, xylitol, and xanthan gum together in a saucepan. Place over medium heat and bring to a boil. Reduce to low, cover, and simmer for 7-10 minutes, stirring occasionally. Remove from heat and cool slightly before pouring over pie. Refrigerate for at least an hour before serving.
  4. Optional: top with whipped cream.


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!

Other favorite Blueberry recipes:

Blueberry Cupcakes (S)

Blueberry Sour Cream Cake (S)

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13 thoughts on “Blueberry Cream Cheese Pie | THM: S”

  1. I am trying to cut out some calories ( I have to count them or I gain), could I use THM baking blend for the almond flour? This looks SO good! I want to try with strawberries and 1/3 fat cream cheese!

  2. This looks amazing! Just starting with THM. Could I use straight Stevia powder for the xylitol? If so, how much would I use? Thanks!

  3. I made this yesterday, and this is grand!!!! Even my non-THM family tried it and liked it! Canโ€™t wait to make some more. Thanks for sharing the recipe. ๐Ÿ™‚

  4. I made this a few days ago and used my own blend of “gentle” sweet (1cup xylitol + 1cup eyrthritol + 1tsp THM stevia) for the same amounts of your xylitol, and my husband and I both agreed we would prefer it sweeter. I guess we were both expecting the super sweet dutch cheesecake our moms make. ๐Ÿ™‚

    However the texture of the cheese cake was SPOT-ON! Not to runny but not too stiff.

    (I accidentally used Gluccie instead of xantham so my top was a bit too jelled and ended up doubling the berry layer to fix my mistake. But I’m glad I did, I liked the ratio of berries to cake to crust. ๐Ÿ™‚

    Thanks so much for the recipes Jacinda! You make being a Canadian THM enjoyable!
    God Bless.

  5. Printed this recipe as soon as it posted – it was so easy to make. Loved it and will definitely make it again. My non-THM friends enjoyed it too! This is my second favorite of your dessert recipes (first being the peanut butter cheesecake)

  6. OH MY WORD!! I made this for Easter lunch yesterday! Everyone, even non-THMers, LOVED it!!! The possibilities are endless with the recipe! THANK YOU ๐Ÿ™‚

  7. When MyFitnessPal calculated the nutrition it said 25 carbs for 1/8. Does anyone know if thatโ€™s correct? Seems like a lot for this recipe.


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