These keto 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 reat for spring and summer parties, potlucks and barbecues.
There is just something about mini desserts that I 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.
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.
INGREDIENTS FOR THE GLUTEN FREE CRUST:
- almond flour
- coconut oil
- powdered low carb sweetener (monk fruit, confectioners’ SWERVE or erythritol)
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 them and bake them for a few minutes.
Then, you’ll mix up the lemon cheesecake filling which is just cream cheese, whipped cream, monk fruit sweetener and vanilla.
The creamy mousse-like filling is no-bake and lightened up slightly using low-fat cream cheese and is sweetened up with the homemade blueberry lemon topping.
As always, make sure your cream cheese is at room temperature to ensure a smoother, creamier cheesecake filling.
Divide the filling into the muffin tins 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.
You’re going to 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 let it cool completely.
These mini keto blueberry lemon cheesecakes make a light and refreshing spring or summertime treat and would be a delicious 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.
These easy gluten-free mini blueberry cheesecakes are made with an almond flour crust, no-bake keto cheesecake filling and topped with a homemade blueberry sauce.
- 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 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 beat in the vanilla extract. Gently fold in whipped cream or frozen whipped topping.
Pipe or spoon cheesecake 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.