Easy to Make Keto Blueberry Lemon Cheesecake Recipe

keto cheesecake recipe fountainof30

I have sweet tooth. I love dessert and if it’s lemony I love it even more. So when I was tasked to make a low carb cheesecake or keto cheesecake recipe I just knew it had to have lemon. And blueberries because they are low in calories but high in taste, nutrients and anti-oxidants.

Keto Blueberry Lemon Cheesecake Recipe

Avoiding Carbs in Cheesecake

While it tastes yummy, the typical piece of cheesecake is loaded with sugar, carbs and fat. Seriously. A piece of cheesecake contains more than 250 calories and a whopping 18 grams of fat! The danger in this dessert isn’t in the calories, it’s in the amount of saturated fat hiding in each slice which is almost 10 grams! It’s true not all fat is bad but, saturated fat can raise your cholesterol, which can increase your risk of heart disease and stroke. Since The American Heart Association (AHA) recommends eating less than 13 grams of saturated fat per day, so one slice of cheesecake is almost your whole daily allotment.

Low-Carb Cheesecake Recipe

I’m also a huge fan of Stevia. I use it all the time instead of sugar. What is Stevia? It’s a calorie-free sugar substitute that is created from the stevia plant. Stevia is popular among health foodies, dieters and diabetics because it does not increase blood glucose levels. I keep packets in my purse at all times and the liquid version for cooking. Pyure Stevia is one of my favorite brands.

Keto Blueberry Lemon Cheesecake Recipe

So I came up with this low-carb cheesecake recipe which is essentially a keto cheesecake. Better yet, it’s no-bake and individually sized. OK. it’s more like a cup of cheesecake, but you will never miss what’s missing because it tastes that good. If you are a lemon cheesecake fan or a blueberry cheesecake fan you will love this recipe because it’s the best of both worlds.

So without further ado here is this recipe.

Keto Blueberry Lemon Cheesecake (No Bake)

Yields: 4 small servings

Prep: 10 minutes | Cook: 5 minutes | Total: 15 minutes

Ingredients:

blueberry lemon cheesecake recipe ingredients fountainof30

 

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

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.

blueberry lemon cheesecake recipe topping fountainof30

mixing filling for cheesecake recipe fountainof30
 

adding lemon zest blueberry lemon cheesecake recipe fountainof30

fill 4 cups fountainof30

top with leom zest blueberry lemon keto cheesecake recipe fountainof30

Yield: 4 small servings

Keto Blueberry Lemon Cheesecake

keto cheesecake recipe fountainof30
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

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

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.

Notes

Optional garnish:

Fresh blueberries

Lemon zest

Nutrition Information:

Yield:

4

Serving Size:

1


Amount Per Serving: Calories: 473Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 232mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 6g
Lauren Dimet Waters Signature

Try more of Lauren’s delicious and healthy recipes like Amazing Low Carb Cauliflower “Potato” Salad and The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe.

This post contains affiliate links which may give us a commission at no additional cost to you.

Are you following Fountain Of 30 on Facebook, Twitter, Instagram and Pinterest? We’ve got lots going on, so join in on the fun! Subscribe to our newsletter here. You don’t want to miss a post and we promise not to bug you to death. We also started a Facebook Group called Growing Younger for women to discuss everything good and bad about being over 40. Be sure to listen to Lauren talk about all things anti-aging on the new podcast “Beauty is a Bitch!

Please pin!

no bake keto cheesecake fountainof30

keto blueberry lemon cheesecake fountainof30

 

keto blueberry lemon cheesecake recipe

 

You might also like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.