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!
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
- 1 ½ cups frozen blueberries
- ½ teaspoon liquid stevia extract
- 1 cup heavy whipping cream
- 8 oz cream cheese
- ¾ teaspoon liquid stevia extract or more to taste
- ½ teaspoon vanilla extract
- Juice and zest of 1 1/2 lemons
- Optional garnish:
- Fresh blueberries
- Lemon zest
Amount Per Serving: Calories: 474Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 232mgCarbohydrates: 24gFiber: 3gSugar: 17gProtein: 6g
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