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Keto Lemon Blueberry Cheesecake

As summer approaches, no bake desserts are ideal treats, because you don’t have to heat up the oven! 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 preferences (or what happens to be in season), I love to use fresh fruits from our local farmers market! 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!

Keto Lemon Blueberry Cheesecake Ingredients

Blueberry topping:

1 ½ cups frozen blueberries

½ teaspoon liquid stevia extract

Cheesecake:

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

To create the blueberry topping, add ingredients to a small non-stick saucepan and cook on medium-high heat for about 5 minutes. Blueberries should break down slightly to create a jam-like consistency. Remove from heat and set aside.

Add heavy whipping cream to the bowl of an electric mixer with the whisk attachment.

Mix on high for 3-4 minutes. Add cream cheese, stevia, vanilla, lemon juice and zest. Mix on medium-high for an additional 4-5 minutes until it thickens and has a smooth consistency.

Divide the cheesecake filling evenly between 4 small cups. Spoon on 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.

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Keto Blueberry Lemon Cheesecake (No Bake)

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

Ingredients:

Blueberry topping:

• 1 ½ cups frozen blueberries
• ½ teaspoon liquid stevia extract

Cheesecake:

• 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

Instructions

1. To create the blueberry topping, add ingredients to a small non-stick saucepan and cook on medium-high heat for about 5 minutes. Blueberries should break down slightly to create a jam-like consistency. Remove from heat and set aside.
2. Add heavy whipping cream to the bowl of an electric mixer with the whisk attachment. Mix on high for 3-4 minutes. Add cream cheese, stevia, vanilla, lemon juice and zest. Mix on medium-high for an additional 4-5 minutes until it thickens and has a smooth consistency.
3. Divide the cheesecake filling evenly between 4 small cups. Spoon on blueberry topping. Garnish with a few fresh blueberries and additional grated lemon zest if desired.
4. Store in refrigerator until ready to serve, or up to 3 days.

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

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