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:
- butter
- sweetener (I used xylitol, but you can use Gentle Sweet in a quarter of the amount)
- almond flour
- cinnamon
- mineral salt
- cream cheese
- vanilla extract
- eggs
- fresh or frozen blueberries
- water
- xanthan gum
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.
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! 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!Blueberry Cream Cheese Pie | THM: S
Ingredients
Instructions
Notes
Other favorite Blueberry recipes:
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!
This looks amazing! Just starting with THM. Could I use straight Stevia powder for the xylitol? If so, how much would I use? Thanks!
I made this yesterday, and this is grand!!!! Even my non-THM family tried it and liked it! Can’t wait to make some more. Thanks for sharing the recipe. 🙂
Can’t wait to try this! I have a daughter allergic to almond….any way I could replace it with coconut flour?
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. 🙂
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. 🙂
Thanks so much for the recipes Jacinda! You make being a Canadian THM enjoyable!
God Bless.
I want to make this for a tailgate so I’m gonna make it in mini cupcakes. Thanks for the recipe!
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)
This was really good. Hubby loved it! Will definitely make again!
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 🙂
I only have pyure how much would I use?
When MyFitnessPal calculated the nutrition it said 25 carbs for 1/8. Does anyone know if that’s correct? Seems like a lot for this recipe.
I would like to know too. That’s a lot of carbs.