These keto blueberry lemon cheesecakes are made with an almond flour crust, no bake sugar free cheesecake filling and topped with a homemade blueberry sauce. They’re the perfect low carb treat for spring and summer parties, potlucks and barbecues.
Updated April 2019 from 2015
There is just something about mini desserts that everyone can’t seem to resist. They are so much more fun to eat especially since no utensils are needed and they are just so darn cute.
If you think mini desserts are pretty fantastic too, then you’ll have a blast whipping up these mini blueberry lemon cheesecakes. They are low carb, keto friendly and made with a grain free and gluten free crust.
WHAT YOU NEED TO MAKE THE GLUTEN FREE CRUST:
Ingredients to make the paleo gluten free crust:
- almond flour
- coconut oil
- powdered low carb sweetener (monk fruit, confectioners’ SWERVE or erythritol)
INGREDIENTS TO MAKE MINI BLUEBERRY LEMON CHEESECAKES:
To make these mini lemon blueberry cheesecakes, you’ll start out by making the simple gluten free crust. It’s sweetened with a touch of powdered monk fruit and is low carb, paleo and keto friendly.
The almond flour adds a nice and subtle nutty flavor and is the only part we bake in the oven for about 6-8 minutes.
HOW TO MAKE KETO BLUEBERRY LEMON CHEESECAKES:
- Mix all the ingredients together for the paleo crust in a mixing bowl. Then you’re going to line a muffin pan with cupcake liners, press the keto crust down in each muffin cup and bake them for a few minutes.
- Then, you’ll mix up the no bake lemon cheesecake filling which is just cream cheese, sour cream, monk fruit sweetener and vanilla.
- The creamy mousse-like filling is no-bake and topped with a homemade blueberry lemon compote topping.
- As always, make sure your cream cheese is at room temperature to ensure a smoother, creamier cheesecake filling.
- Divide the cheesecake filling (by either spooning or piping) over the baked crusts and refrigerate until they’re firm.
- While the mini cheesecakes are setting up, you’re going to make the blueberry topping. It’s just a mixture of blueberries, Xanthan gum and water.
- Cook the blueberries and lemon juice for a few minutes until the mixture starts to boil. You can also mash the blueberries to help them release their juices. Next, you’re going to add the xanthan gum and continue letting the mixture cook for another minute or two until it thickens. Remove from heat and allow to ool completely.
WHY WE LOVE THESE KETO BLUEBERRY LEMON CHEESECAKES:
These mini keto blueberry lemon cheesecakes make a light and refreshing spring or summertime treat plus, they’re also
- gluten free, low carb, grain free, sugar free and ketogenic friendly
- easy to make ahead
- light, creamy and perfect addition to any dessert table for Easter, Mother’s Day or your next spring or summer party.
- The best part is that you can make them ahead of time and store them in the fridge. Just before serving, drizzle with the blueberry lemon topping.
More low carb desserts you might like:
These keto mini blueberry lemon cheesecakes are made with an almond flour crust, lightened up cheesecake filling and topped with a homemade blueberry sauce. They're the perfect low carb treat for spring and summer parties, potlucks and barbecues
- 1 cup fresh or frozen blueberries thawed
- 2 tablespoons water
- zest and juice from 1/2 lemon
- 1/4 teaspoon xanthan gum
- fresh blueberries for garnish
- Preheat oven to 325 degrees F. Spray mini muffin tins with cooking spray or line with paper liners.
Combine the almond flour, monk fruit sweetener, coconut oil, vanilla extract, and salt in a medium bowl. Stir well until a sticky dough is formed.
Divide crust evenly among the muffin tins and press dough firmly down with fingers to mold into cups.
Bake in preheated oven for 6-8 minutes, or until crust is set and golden. Remove from oven and allow the crusts to cool in the pan.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add the sweetener and beat until light and fluffy. Scrape down the sides of the bowl and add the sour cream and vanilla extract. Mix until smooth and combined.
Pipe or spoon cheesecake filling into cooled crusts. Cover and place in the refrigerator for about an hour.
Combine the blueberries, water, and lemon zest and juice in a small saucepan. Cook over medium heat. stirring constantly until the mixture boils. Lower heat and add the xanthan gum. Simmer gently until thick enough to coat the back of a metal spoon, 2 to 3 minutes. Remove from heat and thin sauce with water if it is too thick for your liking. Allow to cool.
- When ready to serve, carefully remove cheesecakes from muffin tin and drizzle with blueberry sauce. Garnish with fresh blueberries and sanding sugar if desired.
Crusts will be crumbly so it is important to allow them to completely cool in the pan before removing them. Allow them to set in the fridge with the cheesecake filling.