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This is quite good! And I love that it is not too sweet- perfect for me. But if someone wanted sweeter, just drizzling blueberry syrup over the top would be excellent. The size of springform pan is missing from the instructions, so I estimated the amount of ingredients and chose an 8-inch pan which turned out to be perfect, giving the right height. I also had to bake the cheesecake another 30 minutes before it set up (70 minutes baking time total), so I would advise anyone to use a toothpick test rather than cut it open to find it still runny. But overall,I would suggest this to anyone looking for a tasty lower sugar dessert. Thanks for sharing! ~Sue

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Sue Lau September 02, 2008

It's not always easy to make a stevia recipe good. This one worked great. Fresh blueberries were quite expensive, so I opted to make plain cheesecake topped with thawed frozen blueberries. I halved the recipe and put it in a spelt pie shell, but I bet it would be great with the almond crust - or almonds and pecans. Oh - and I used 5 instead of 8 stevia packets. Everyone loved it, especially my dad who can't have sugar - he devoured three pieces!! Delicious, Rita!

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Natalia 3 October 29, 2006

I made this for my hubby and his friend who are not suppose to have sugar. They gave it a 5 star.

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NoraMarie May 23, 2004
Low-Sugar Blueberry Cheesecake.