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Low Carb Cheesecake with Homemade Boysenberry Topping

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 slices
Calories 280 kcal

Ingredients
  

  • 12 oz whipped cream cheese
  • 2/3 cup light sour cream
  • 2 Tablespoons Truvia blend or an alternative sweetener such as Allulose or Erythritol
  • 1/8 tsp real vanilla extract
  • 1 egg
  • 1 graham cracker pie crust I used a brand with 100 calories and 6g sugar per 1/8 crust serving
  • 2 cups fresh boysenberries
  • 2 Tablespoons Truvia blend
  • 1/4 -1/3 cup water
  • 1 teaspoon butter or butter alternative
  • 1.5 tsp cornstarch
  • 1 Tablespoon Chia seeds

Instructions
 

  • Preheat oven to 325ºF.
  • Prepare the filing by blending the cream cheese, sour cream, Truvia blend sweetener, egg and vanilla in a food processor until smooth and spun.
  • Pour filling into pie crust.
  • Bake for 15 minutes or until filling set, but not browned.
  • Set aside to cool.
  • Prepare the boysenberry topping by adding the berries, Truvia blend sweetener and water to a sauce pan on medium heat.
  • Use a whisk to crush berries until juices come out, but still some whole.
  • Heat until simmering, then mix in cornstarch and butter.
  • Add chia and boil.
  • Remove from heat and cool.
  • Add blueberry topping to cheesecake and enjoy!