Sugar Free Blueberry Cheesecake With A Sugar Free Butter Cookie Crust

Ensure all ingredients are at room temperature before starting.

Preheat the oven to 350F. Grease an 8-inch springform pan lightly and line it with parchment paper.

Place the cookies in a freezer bag and crush them with a rolling pin until fine crumbs form.

Melt the butter in the microwave and let it cool down.

Mix the cookie crumbs and melted butter until evenly moist. Press the mixture into the bottom and sides of the prepared pan to form the crust.

Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300F.

Using a mixer, beat the cream cheese until smooth, being careful not to overbeat.

Add the almond flour, yogurt, vanilla extract, and sweetener, mixing until just combined.

Add the eggs one at a time, mixing until smooth after each addition.

Fold in the blueberries gently using a spatula.

Pour the filling into the prepared crust and bake for 1 hour and 10 minutes, or until the top is set and the filling slightly jiggles when touched.

Remove the cheesecake from the oven and allow it to cool completely.

Chill the cheesecake in the refrigerator overnight or for at least 4 hours.

Toss the blueberries in almond flour.

Place the blueberries in a small saucepan with water and heat until the mixture thickens and bubbles.

Spread the blueberry topping over the chilled cheesecake.

Refrigerate the cheesecake for another 2 hours before serving.

Slice, serve, and enjoy.