Decadent Keto Lemon Blueberry Cheesecake Recipes: Muffins, Bars, and More

Indulge in the delightful combination of tangy lemon and sweet blueberries with these keto-friendly cheesecake recipes. Perfect for those following a low-carb lifestyle, these desserts offer a guilt-free way to satisfy your sweet cravings. From single-serving muffins to shareable bars and no-bake cheesecakes, there's a recipe here for every occasion.

Lemon Blueberry Keto Cheesecake Muffins

These single-portion Lemon Blueberry Keto Cheesecake Muffins are a delightful treat, perfect for a quick and satisfying dessert. They offer a vibrant lemon flavor from the zest, complemented by the creamy sweetness and tartness of blueberries.

Key Ingredients and Their Benefits

• Cream Cheese: High in fat and low in carbs, cream cheese is a versatile ingredient in keto recipes. It provides a creamy texture and deepens the flavor of the dessert. The Philadelphia brand is often preferred for its fewer carbs and ingredients.
• Lakanto Monkfruit: This natural sweetener has zero net carbs and zero calories, making it an ideal 1:1 sugar substitute for keto baking.
• Blueberries: These berries add a burst of tartness and sweetness. Adding blueberries to the batter once in the muffin tins helps to evenly distribute them and prevents them from sinking to the bottom.
• Lemon Zest: Lemon Zest adds a zesty lemon flavor.

Preparation Tips

1. Soften the Cream Cheese: Ensure your cream cheese is at room temperature or softened in the microwave (50% heat) to avoid lumps when beating.
2. Room Temperature Eggs: If possible, let eggs come to room temperature before using them.
3. Crispy Crust Option: For a crust, add crushed pecans to the bottom of the muffin tin before adding the batter.

Baking Instructions

1. Preheat oven to 350°F (175°C).
2. Line a muffin tin with 12 parchment muffin liners.
3. Beat softened cream cheese until smooth and creamy.
4. Add eggs, Lakanto Monkfruit Classic, lemon zest, and vanilla. Beat until thoroughly combined.
5. Fill muffin tins ⅔ full.
6. Add 3-5 blueberries on top of each muffin.
7. Bake for 18-20 minutes.

Storage

These muffins can be stored in the fridge for up to a week or wrapped individually and frozen for up to six months.

Low-Carb Lemon Blueberry Cheesecake Bars

These bars balance sweetness with a hint of tartness, making them ideal for gatherings or a personal treat. The combination of lemon juice and blueberries creates a refreshing flavor profile.

Ingredients and Their Role

• Monk Fruit Sweetener: Lakanto Classic Monkfruit Sweetener is a natural, zero-calorie option that provides sweetness without the glycemic impact of sugar.
• Almond Flour: Used for the crust, almond flour provides a rich texture without the carbs.
• Coconut Oil: Combined with almond flour, melted coconut oil creates a perfect crust base.
• Lemon Juice and Zest: These add a zesty kick and enhance the overall flavor.

Tips for Success

• Avoid Overmixing: Overmixing the batter can lead to a dense texture.
• Mindful Baking Time: Overbaking can cause cracks and a dry texture.
• Dietary Substitutions: For a dairy-free option, use plant-based cream cheese and coconut cream.

Enhancements

• Toppings: Add shredded coconut or a sugar-free chocolate drizzle for an exciting twist. Fresh berries can enhance presentation and provide a burst of freshness.
• Finishing Touch: Dust with Lakanto powdered sweetener mixed with lemon zest for a delightful finish.

Easy Keto Lemon Blueberry Cheesecake

This recipe offers a quick and easy way to enjoy a summer cheesecake with a sugar-free blueberry jam. It features a delicious butter cookie crust and a hint of lemon.

Read also: Easy Low-Carb Cheese Crackers

Key Features

• Sugar-Free Blueberry Jam: Using a low-carb jam simplifies the process, eliminating the need to blend blueberries with sweetener.
• Butter Cookie Crust: Crushed keto butter cookies mixed with melted butter create an easy and delicious crust.
• Versatility: This cheesecake can be customized with your favorite jam or keto milk chocolate hazelnut spread.

Making the Cheesecake Crust

The crust is made with gluten-free butter cookies crushed and mixed with butter. This crust doesn’t need to be baked.

Flavor Balance

Lemon’s acidity helps bring out the subtle flavors of the blueberries, creating a balanced treat.

Topping

1. Add frozen blueberries and liquid stevia to a small non-stick saucepan.
2. Cook on medium-high heat for about 5 minutes until the blueberries break down into a jam-like consistency.

Filling

1. Mix heavy whipping cream until thickened.
2. Add cream cheese, stevia, vanilla extract, lemon juice, and lemon zest.
3. Mix until smooth.

Assembly

1. Divide the cheesecake filling evenly between small cups or bowls.
2. Spoon on the blueberry topping.

Make-Ahead Tip

This dessert can be made in advance, making it perfect for picnics. Layer the cheesecake into a jam jar and screw on the lid.

Keto Blueberry Lemon Cheesecake Bars

These four-layer keto blueberry lemon cheesecake bars combine a chewy or crunchy crust with a rich, decadent filling and a flavorful topping.

Highlights

• Gluten-Free: The crust and crumble topping use almond flour.
• Fast and Easy: These bars take less than an hour to make.
• Storable: They taste just as good out of the fridge as at room temperature.
• Party Food: Cut into bars, they're perfect for parties and potlucks.

Ingredients

• Almond Flour: Used in the crust and crumble topping.
• Swerve Sweetener: Both confectioners and regular Swerve are used for sweetness.
• Blueberries: Fresh or frozen, for the sauce.
• Cream Cheese: Essential for the rich filling.
• Lemon Juice and Zest: To add a tart flavor.

Step-by-Step Instructions

1. Make the Sauce: Simmer blueberries, Swerve confectioners sweetener, and water in a saucepan until thick.
2. Preheat Oven: Preheat the oven to 350°F (175°C).
3. Make the Crust: Combine melted butter, almond flour, and Swerve sweetener. Prebake until lightly browned and then chill.
4. Make the Filling: Combine cream cheese, egg yolk, lemon juice, lemon zest, vanilla extract, and Swerve confectioners sweetener until smooth.
5. Add the Sauce: Spread the blueberry sauce over the filling.
6. Make the Crumble: Blend butter, almond flour, coconut flakes, and Swerve sweetener until it has the consistency of crumbs.
7. Bake: Bake the cheesecake until the top is slightly browned.
8. Chill: Cool fully before cutting into bars. Freeze briefly for cleaner cuts.

Tips for Best Results

• Room Temperature Ingredients: Use room temperature butter, cream cheese, and egg yolks for better mixing.
• Cooling: Let the crust and finished product cool fully before adding the filling or cutting.
• Freezing: Freeze the cheesecake briefly for cleaner cuts.

Storage

Store these bars in the fridge for up to 5 days.

Read also: Keto Calorie Counting: A Detailed Guide

Keto Lemon Cheesecake Bites with Blueberry Sauce

These low-carb dessert bites feature a lemon cheesecake base, a grain-free lemon cookie crust, and a no-sugar-added blueberry compote sauce.

Key Components

• Crust: Lemony lemon cookies and unsalted pecans create a flavorful crust.
• Sweetener: A 1:1 sugar substitute is used.
• Sauce Thickener: Xanthan gum is used as a replacement for cornstarch and flour.

Making the Bites

1. Crust: Mix all ingredients in a food processor. Line muffin tins with silicone molds, divide the crust, and press down. Bake for 3-5 minutes.
2. Cheesecake: Blend all cheesecake ingredients in a stand mixer until smooth. Divide among muffin tins. Bake for 15-20 minutes until the center is almost set. Cool and refrigerate for at least 4 hours.
3. Blueberry Compote Sauce: Cook all ingredients in a saucepan on medium heat until thickened (about 10 minutes). Cool and top the cheesecakes.

Easy Keto Blueberry Cheesecake (No-Bake)

This no-bake keto blueberry cheesecake is perfect for gatherings, requiring only 15 minutes of prep and no gelatin.

Key Ingredients

• Almond Flour and Coconut Flour: These low-carb flours create a buttery crust.
• Powdered Sweetener: An erythritol and monk fruit blend is used.
• Full Fat Cream Cheese: Essential for the cake to set.
• Blueberries: Frozen blueberries are used for the sauce.
• Xanthan Gum: Helps the blueberry sauce set.

Step-by-Step Instructions

1. Cheesecake Crust: Mix dry ingredients, add melted butter, and press into a greased baking pan.
2. Filling: Beat cream cheese with powdered sweetener and vanilla.
3. Blueberry Sauce: Simmer berries with powdered sweetener and water. Thicken with xanthan gum.
4. Assembly: Add dollops of vanilla and blueberry cheesecake filling to the base. Level with a spatula.
5. Cooling: Refrigerate for at least 8 hours or overnight.

Tips for Success

• Keep it Cold: Essential to keep the cake very cold.
• Sharp Knife: Cut with a sharp knife and clean between cuts.
• Powdered Sweetener: Granulated sweetener will make the cake taste gritty.

Variations

• Different Berries: Use raspberry or strawberry jam.
• Nut-Free Crust: Use sesame seed flour and desiccated coconut.

Lemon Blueberry Cheesecake Crumb Bars

These bars combine the best of cheesecake and crumb cake, offering a light and refreshing treat with hints of lemon and bursts of blueberries.

Preparation

1. Crust: Pulse crust ingredients in a food processor until crumbs form. Press into a baking dish and bake for 10 minutes.
2. Crumb Topping: Pulse topping ingredients in the food processor until crumbs form. Set aside.
3. Filling: Process cream cheese until smooth, then add sweetener and eggs. Pulse until well combined. Add lemon zest, lemon juice, and cream.
4. Assembly: Pour filling onto the crust, sprinkle on blueberries, and bake for 20 minutes. Scatter crumb topping and bake for an additional 35-45 minutes.

Tips for Success

• Room Temperature Cream Cheese: Use room temperature cream cheese for a creamy texture.
• Baking Pan: Use a 9x13 inch pan for best results.
• Do Not Overbake: Overbaking will result in dry bars.
• Prebake the Crust: This ensures the crust cooks thoroughly.

Flavor Variations

• Strawberries: Use frozen strawberries instead of blueberries.
• Raspberries: Try some frozen raspberries in place of the blueberries.
• Orange: Trade the lemon for oranges, using orange juice and zest.

Read also: Magnesium Supplements for Keto

tags: #keto #lemon #blueberry #cheesecake #recipe