Keto Cheesecake Thermomix

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skinnymixer's Low Carb Cheesecake

I freaking LOVE cheesecake… any kind of cheesecake really, afterall; what isnt there to love about cheese AND cake! I have had a jar of Great Lakes Gelatine hidden in my pantry (Narnia) for a year now – I had every intention of creating a few recipes for people who wanted to incorporate some healthy grassfed gelatine into their diets, but I never got around to it and it got lost in Narnia… then the day came when We cleaned out the pantry… and then I started craving cheesecake… and now here we are.

This recipe is ideal for people following the low carb/high fat lifestyle, but it is also suitable for people who are gluten free, sugar free or just want to eat a delicious cheesecake. These are only 2.8 g carbs total per serve.

Love Nik xx


Keto Cheesecake Thermomix

skinnymixer's Low Carb Cheesecake with Blueberry Sauce

5 from 1 vote
Print Pin Rate
Course: LCHF
Cuisine: Dessert
Prep Time: 1 minute
Cook Time: 5 minutes
Refrigeration: 1 hour
Total Time: 5 minutes
Servings: 8
Calories: 201kcal


Cheesecake Ingredients

  • 250 g cream cheese - softened
  • 200 g pure cream
  • zest of 1 small lemon + 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 6 natvia sachets - or 12 g or 0.4 oz or preferred sweetener
  • 1 tbsp quality grass fed gelatine - such as Great Lakes
  • 4 tbsp boiling water

Blueberry Sauce Ingredients

  • 100 g frozen blueberries
  • 2 natvia sachets - 4 g or 0.1 oz or preferred sweetener
  • 1 tsp lemon juice


Cheesecake Instructions

  • Insert butterfly. Add cream cheese, cream, lemon zest, lemon juice, vanilla and natvia to mixer bowl. Whisk for 3 min/speed 4/MC on. While this is whisking, disolve your gelatine in the boiling water and stir with a fork to ensure no lumps.
  • Scrape bowl down and slowly add gelatine to the mixture while processing for 30 sec/speed 4/MC off.
  • Pour mixture into prepared muffin cases or silicone moulds and put in the fridge. In my experience, the cheesecakes set within an hour.

Blueberry Sauce Instructions

  • Rinse the bowl from making cheesecake and add all blueberry sauce ingredients. Cook for 5 min/100°C or 212°F/speed 1/MC off. You can use warm or cold.


Remove the cheesecakes out of the fridge 10 minutes before serving so they have a chance to soften.
If you want to substitute the Natvia for your preferred sweetener, just make the mixture without the sweetener then add it in gradually - taste testing as you go, until your desired sweetness is achieved or the mixture is all gone - whichever comes first!
You can use any other kind of frozen fruit for the sauce if you prefer.
Thermy tip: need softened butter or cream cheese but forgot to take it out of the fridge? Instead of dirtying another dish, chuck it cubed in the thermy on 40°C or 105°F for 2 mins
Bellini Users
Use your blunt blade for this recipe.
At step 1 use speed 3 and extend blending time until light and fluffy.
At step 2 use speed 3.
Note: If you wanted to blend at speed 4, don't use the butterfly and scrape down jug halfway through each step, then continue blending for remaining time
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 85g | Calories: 201kcal | Carbohydrates: 2.8g | Protein: 4.8g | Fat: 18.9g | Saturated Fat: 12.1g | Sodium: 120mg