Keto Lemon and Blueberry Cheesecake Recipe

If you’re searching for a delightful and healthy dessert option, look no further than this creamy, zesty, and satisfying Keto Lemon Blueberry Cheesecake. This no-bake recipe combines the tangy brightness of lemon with the sweet, antioxidant-rich burst of blueberries. It’s the ultimate guilt-free indulgence for anyone following a ketogenic lifestyle or simply looking for a refreshing, low-carb treat.

Why This Cheesecake is a Must-Try

As summer approaches, nothing beats a dessert that doesn’t require turning on the oven. This cheesecake is a perfect choice for warm days when you’d rather stay cool. Packed with healthy fats, low-carb ingredients, and bursting with natural flavors, this dessert checks all the boxes for taste and nutrition.

Cheesecake is a favorite in many households, and this keto-friendly version offers a healthier twist on a classic dessert. Whether you’re preparing it for a special occasion, a cheat day, or just a regular evening treat, this recipe is sure to impress.

What Makes a Dessert Keto?

Keto-friendly desserts are designed to be low in carbohydrates and high in healthy fats, aligning with the principles of the ketogenic diet. This cheesecake achieves its keto status by using:

• Low-carb sweeteners like liquid stevia, which keeps the sugar content minimal.
• High-fat dairy products like heavy whipping cream and full-fat cream cheese to provide the creamy texture and richness.
• Low-carb fruits like lemons and blueberries, which add flavor without spiking blood sugar levels.

Ingredients You’ll Need

For the Blueberry Topping:

• 1 1/2 cups frozen blueberries
• 1/2 teaspoon liquid stevia extract

For the Cheesecake Filling:

• 1 cup heavy whipping cream
• 8 oz full-fat cream cheese
• 3/4 teaspoon liquid stevia extract (or adjust to taste)
• 1/2 teaspoon pure vanilla extract
• Juice and zest of 1 1/2 lemons

Optional Garnishes:

• Fresh blueberries
• Additional grated lemon zest

Customization Ideas

While blueberries and lemons are a match made in heaven, you can easily customize this recipe:

• Fruit Substitutions: Swap blueberries for strawberries, raspberries, or blackberries.
• Sweetener Choices: Experiment with other keto-approved sweeteners like erythritol or monk fruit.
• Flavor Variations: Add a hint of almond extract or a splash of coconut cream for a twist.

Preparation Tips for Perfect Cheesecake

• Room Temperature Ingredients: Allow cream cheese to come to room temperature before mixing. This ensures a smoother, lump-free filling.
• Avoid Over-Whipping: When whipping the heavy cream, stop as soon as it forms soft peaks to avoid turning it into butter.
• Chill for Best Results: Refrigerating the assembled cheesecakes for at least 2 hours enhances the flavors and sets the texture.
• Portable Picnic Option: Layer the cheesecake filling and blueberry topping in mason jars for an easy-to-carry dessert that’s perfect for picnics or outdoor gatherings.

Step-by-Step Guidelines:

Mastering the Art of Keto Cheesecake (Preparation)

1. Craft the Blueberry Topping:
   • Combine frozen blueberries and liquid stevia in a small non-stick saucepan. Cook over medium-high heat for about 5 minutes, stirring occasionally.
   • As the blueberries heat up, they will release their juices, creating a jam-like consistency.
   • Remove from heat and let the mixture cool while you prepare the filling.
2. Whip the Cream:
   • In the bowl of an electric mixer fitted with a whisk attachment, beat the heavy whipping cream on high speed. Within 3-4 minutes, it should thicken and hold soft peaks.
3. Blend the Cheesecake Filling:
   • Add the softened cream cheese, liquid stevia, vanilla extract, lemon juice, and lemon zest to the whipped cream.
   • Mix on medium-high speed for 4-5 minutes until the filling is smooth, creamy, and well-incorporated.
4. Assemble the Cheesecakes:
   • Divide the cheesecake filling evenly among four small cups or bowls.
   • Spoon the cooled blueberry topping over each portion.
   • For an extra touch, garnish with fresh blueberries and a sprinkle of lemon zest.

Lemon and Blueberry Cheesecake Recipe:

This Keto Lemon Blueberry Cheesecake is an ideal blend of creamy and tangy with a hint of sweetness, all while staying low in carbs. It’s simple to make, customizable to suit your taste, and perfect for any occasion. Try it today and enjoy a delicious dessert that supports your health goals!

Duration:

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 individual cheesecakes

Ingredients:

• 1 1/2 cups frozen blueberries
• 1/2 teaspoon liquid stevia extract
• 1 cup heavy whipping cream
• 8 oz cream cheese
• 3/4 teaspoon liquid stevia extract
• 1/2 teaspoon vanilla extract
• Juice and zest of 1 1/2 lemons
• Optional: Fresh blueberries, lemon zest for garnish

Instructions:

1. In a small saucepan, cook frozen blueberries and stevia over medium-high heat for 5 minutes. Set aside to cool.
2. Whip heavy cream in an electric mixer until soft peaks form (about 3-4 minutes).
3. Add cream cheese, stevia, vanilla, lemon juice, and zest to the whipped cream. Beat for 4-5 minutes until smooth.
4. Layer cheesecake filling into cups, top with blueberry mixture, and garnish as desired.
5. Refrigerate for at least 2 hours or until ready to serve.

Nutrition Information:

Yield: 4

Serving Size:1

Amount Per Serving:

 Calories: 474 Total Fat: 41g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 125mg Sodium: 232mg Carbohydrates: 24g Fiber: 3g Sugar: 17g Protein: 6g