Keto Lemon Blueberry Cheesecake

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One of my favorite get ahead desserts has to be my Keto Lemon Blueberry Cheesecake which combines a zesty lemon cheesecake filling, topped with blueberry sauce and garnished with fresh blueberries and a grating of fresh lemon zest.

Keto Lemon Blueberry Cheesecake

As summer approaches, no bake desserts are the ideal sweet treats. Any dessert where I don’t have to heat up the oven is a winner over the hot summer months!

We happen to love Cheesecake in our home, and are trying to make them healthier, when possible – though indulgent treats are amazing for cheat days & special occasions!

The fruits in this recipe can easily be interchanged to your own preferences (or what happens to be in season). I love to use fresh fruits from our local farmers market and strawberries and raspberries would be great low carb substitutes to blueberries!

I hope your family will enjoy this “Keto” No Bake Lemon Blueberry Cheesecake as much as mine does!

Don’t miss my recipes for Strawberry Cheesecake Brownie Cups, Sopapilla Cheesecake, and New York Style Cherry Cheesecake!

What makes a Keto Dessert?

A keto dessert is a dessert that is high in fat and low carb. I have used a keto-friendly stevia sweetener in this No Bake Keto Blueberry Cheesecake and flavored it with lemon and blueberries, both of which are great fruits to use in a Keto diet.

How to make No Bake Keto Lemon Blueberry Cheesecake:

To make the blueberry topping:

• Start by making the blueberry topping.
• Add the frozen blueberries and the liquid stevia to a small non-stick saucepan and cook on medium-high heat for about 5 minutes.
• The blueberries should break down slightly to create a jam-like consistency.
• Once cooked, remove the pot from heat and set aside.

To make the lemon cheesecake filling:

• Add heavy whipping cream to the bowl of an electric mixer with the whisk attachment.
• Mix on high until the cream has thickened.

• Now add the cream cheese, stevia, vanilla extract, lemon juice and lemon zest.
• Mix on medium-high for an additional 4-5 minutes until the mixture thickens and has a smooth consistency.

Layer the desserts:

• Divide the cheesecake filling evenly between 4 small cups, glass bowls or glasses.

• Spoon on the blueberry topping. 
• Garnish with a few fresh blueberries and additional grated lemon zest if desired.
• Store in refrigerator until ready to serve, or up to 3 days.

Recipe ingredients & substitutions:

• BERRIES: I have used frozen blueberries to top these cheesecakes and fresh blueberries to garnish the desserts. You could also make a jam topping using fresh blueberries, or substitute blueberries for strawberries or raspberries which are also good for a keto diet too.
• SWEETENER: I use liquid stevia extract which is a great sweetener for those following a low carb/low sugar diet and is used in both the cheesecake layer and also the blueberry topping.
• CREAM: I use heavy whipping cream to form the lemon cheesecake base.
• CHEESE: full fat cream cheese is added to the whipped cream. Don’t be tempted to use low fat cream cheese as it won’t have the same consistency and will result in a looser cheesecake layer.
• VANILLA: vanilla extract adds great flavor to these cheesecakes. I always use vanilla extract as it has the best flavor, you can use vanilla essence if you can’t find extract.
• LEMON: I use both the juice and zest from the lemon to flavor the cheesecake and a little extra zest to garnish the top of the desserts.

Can Keto Lemon Blueberry Cheesecakes be made ahead?

I’m a great fan of any recipe that can be made in advance, and this is one of my go-to make ahead desserts. These simple lemon and blueberry cheesecakes can be made in advanced and stored in the refrigerator for up to 3 days, until you are ready to serve.

Recipe hints & tips:

• Take the cream cheese out of the refrigerator an hour beforehand, as when it’s at room temperature it is a lot easier to whip together.
• When whisking the heavy whipping cream, take care not to over whip the cream or you risk it turning into butter. Only whip until it has thickened.
• Once layered up, I recommend refrigerating these individual cheesecakes for at least 2 hours, as this will allow the flavors to meld together, resulting a better flavored dessert.
• I have served these simple cheesecakes in small individual glasses. However, they make a great dessert for taking along on a picnic. Simply layer the cheesecake into a jam jar then screw on the lid. Place in your picnic cool bag until ready to serve.

Don’t miss these additional Lemon Recipes here at When Is Dinner:

• Paleo Lemon Bars
• Lemon Sugar Cookie Pie
• Lemon Poppyseed Muffins
• Strawberry Cupcakes with Lemon Cream Cheese Frosting
• Lemon Chicken Zoodle Bowls
• Easy Lemon Bars
• Lemon Basil Orzo
• Lemon Turmeric Popsicles

These are a few items I find helpful in my own kitchen when preparing this Keto Lemon Blueberry Cheesecake Recipe:

Cuisinart 8919-14 Professional Stainless Saucepan with Cover, 1-QuartKitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour SilverAnchor Hocking Footed Clear Parfait/Ice Cream Bowls, Set of 12OXO Good Grips Zester and GraterNo-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and MorePleesecakes: 60 AWESOME No-bake Cheesecake RecipesNo Bake Recipes for Kids (Cooking with Kids Series)The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It’s Too Hot to CookNo Bake Cookies, Bars & Pies