Low Carb Chocolate Blueberry Cheesecake Tartlets Recipe

Atkins Low Carb Chocolate Blueberry Cheesecake Tartlets
Net Carbs
Prep Time: 360 Minutes
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 2 cup Almond Meal Flour
  • 4 tbsp Cocoa Powder (Unsweetened)
  • 1 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/4 cup Unsalted Butter Stick
  • 6 oz Cream Cheese
  • 0 1/2 cup Ricotta Cheese (Whole Milk)
  • 2 large Egg (Whole)
  • 0 1/2 tsp Vanilla Extract
  • 0 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 cup Fresh Blueberries
  • 1 tbsp Tap Water
  • 1 large Egg Yolk


  1. Preheat oven to 350°F. Liberally grease the cups of a 12-cup muffin tin, or 2 x 12 mini muffin pans or use muffin papers.
  2. In a medium bowl, whisk together almond meal, 3 tablespoons cocoa powder, and Splenda. Pour in butter and stir with fork until it forms coarse crumbs. Place one heaping tablespoon of almond crust into the bottom of each mini muffin tin or about 2 1/2 tablespoons in the regular muffin tin wells or paper cups. Using your fingers, press gently to work dough down and up the sides of the tin. Repeat until all muffin tins are filled. Place pan in oven and bake 5-7 minutes. Remove from oven and let cool.
  3. Place cream cheese, ricotta cheese, eggs, vanilla, 1 tablespoon cocoa powder, and Splenda into a blender, and puree until smooth and free of lumps. Pour cream cheese mixture evenly into cooled crusts, leaving 1/4-inch rim of space at the top of each cup. Place pan back in oven and bake for 30-35 minutes for large muffin tins or 10-12 minutes for mini muffin tins, until the batter is no longer wet and firms around the edges. Remove from heat and let cool to room temperature.
  4. Prepare the topping. In a small saucepan, add blueberries and water over medium heat. Bring to simmer, mashing blueberries with the back of a wooden spoon, until blueberries are hot and have released their juices. Place your egg yolk in a small bowl. Whisking swiftly and continuously, add a tablespoon of warm blueberry juice to yolks to temper. Repeat again two more times until yolk is tempered. Whisking quickly and constantly, pour tempered yolk into pan with blueberries. Stir, cooking, until blueberries are significantly thickened. Remove from heat and let cool slightly. Set aside to cool.
  5. Spoon blueberry topping evenly over the tops of the cheesecake cups, spreading to cover evenly. Place muffin tin in refrigerator and let cool 4-5 hours or overnight, until chilled completely. To serve, carefully pop cheesecake cups out of muffin tin and place on serving tray. Two per person if using the mini muffin tins or 1 per person if using the regular muffin tins.

This recipe is by Rachel Ruiz, Dessert Winner of our 2013 Get Cooking Recipe Contest.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.