Keto No Bake Blueberry Lemon Cheesecake Bites
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These keto no bake blueberry lemon cheesecake bites are creamy, simple to make, and perfect for anytime you want an easy dessert without turning on the oven. No fancy ingredients, no water bath technique, just basic ingredients and amazing taste.
The flavor is a just-right balance of sweet and tangy with a hint of lemon in the filling. Enjoy them plain or topped with blueberry sauce or your favorite topping for an extra burst of flavor.
Why You’ll Love These Keto No Bake Cheesecake Bites
These keto mini no bake cheesecakes are first and foremost amazingly delicious.
On top of that, they're so easy to make, require no baking, can be made simply with no toppings or dressed up for any special occasion, and you can customize the flavorings, toppings, and sweeteners to meet your needs.
Ingredients
Crust
- almond flour
- powdered low-carb sweetener
- melted butter or coconut oil
- vanilla extract
- pinch salt
Filling
- cream cheese (or dairy-free alternative)
- low-carb sweetened condensed milk (store-bought, homemade, or dairy-free)
- lemon juice
- vanilla extract
Topping
- blueberry sauce
- lemon wedges
How to Make Keto No Bake Cheesecake Bites
Make the crust
Mix almond flour, sweetener, melted butter, vanilla, and salt until crumbly.
Press crust into pan. Make blueberry sauce.
Press some crust mixture firmly into each mini muffin cavity. Top each crust with a small spoonful of blueberry sauce.
Filling
Beat filling ingredients until smooth. Spoon onto crusts. Smooth and chill.
Top and serve
Top with blueberry sauce, leftover crust mixture, and lemon wedges.
Tips for the Best No Bake Cheesecake
- Even though this is a no-bake cheesecake, you can bake the crust at 350°F for 5–7 minutes for a slightly firmer, more traditional cheesecake-style crust. Let it cool completely before adding the filling.This works for both the almond flour crust and cookie crumb crust.
- These cheesecakes are creamy and soft, slightly less firm than baked cheesecake. Best served chilled and for a firmer texture, chill longer or freeze briefly before serving.
More Topping Ideas
Though I really love this lemon blueberry combination, there are so many ways you can top these low-carb mini cheesecakes. How about:
- Raspberry or strawberry sauce
- Lemon Curd
- Sugar-free chocolate drizzle (this Sugar-Free Magic Shell is a great option)
- Whipped cream or Whipped Coconut Cream
- Sugar-free Buttercream Frosting
Variations
- Use dairy-free cream cheese for a vegan option.
- If desired, you can reduce the low-carb sweetener and make up the difference with a bit of stevia extract, liquid stevia (these homemade stevia drops work well), or pure monk extract.
- For a non-keto version, you can of course use regular sweeteners.
- Cookie Crust Option: Substitute cookie crumbs for the almond flour crust. Mix about 1 1/2 cups cookie crumbs with 4–5 tablespoons melted butter, then press into the pan.
How to Store
Store in the refrigerator for up to 5 days.
For longer storage, freeze and thaw before serving.
Frequently Asked Questions
Do these need to be baked?
No, these are completely no bake.
How do I make them firmer?
Chill longer or freeze briefly before serving.
Can I make these ahead of time?
Yes, they’re perfect for making a day in advance.
Can These Cheesecake Bites Be Frozen?
Yes. These mini cheesecakes freeze pretty well. The filling might soften a bit; for best texture, thaw overnight in the refrigerator before serving. If using a topping, adding that after thawing gives the freshest appearance.
Keto No Bake Blueberry Lemon Cheesecake Bites
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup powdered low-carb sweetener
- ¼ teaspoon cinnamon (optional)
- 5 tablespoons melted butter (or coconut oil)
Filling
- 16 ounces cream cheese (softened)
- 1 cup low-carb sweetened condensed milk (or this sugar-free homemade recipe)
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
Blueberry Topping
- 1 cup blueberry topping
Instructions
Crust
- Mix almond flour, sweetener, cinnamon, and melted butter until crumbly. Reserve about 1/4 cup of the mixture for topping, if desired.
- Press about 2 teaspoons into each mini muffin cavity.
- Chill while preparing filling.
Filling
- Add all filling ingredients to a medium bowl. Beat until smooth and creamy.
Assemble
- Spoon about 1 teaspoon of the blueberry topping onto each crust.
- Scoop about 1 tablespoon cheesecake filling on top of the blueberry topping. Smooth if desired.
- Chill in the refrigerator for about 4 hours until set.
- Top with additional blueberry topping and the reserved crumble. Serve with a garnish of lemon wedge.
Notes
- For a firmer crust, bake the crusts at 350°F for 5–7 minutes, then cool completely before adding the filling.
- These mini cheesecakes are softer than baked cheesecakes, with a creamy texture rather than a firm one.
- For firmer results, chill the cheesecakes overnight.
- Use powdered low-carb sweetener for best texture (no grittiness).
- This homemade condensed milk is a great DIY option for this recipe.
- Sweetness of filling and crust can be adjusted depending on your preference.
- Cookie Crust Option: replace the almond flour crust with cookie crumbs. Use about 1 1/2 cups crushed cookies mixed with 4–5 tablespoons melted butter or coconut oil. These low-carb cookies should work well: Almond Crescents, Keto Snowball Cookies, Keto Cinnamon Roll Cookie (base) or Eggnog Cookies.
- Prefer a plain cheesecake version? Simply omit the blueberry topping, layer, and garnish.
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
These mini cheesecakes look SO delicious! I would love to make them this summer. I love how easy they are and healthy too!
Thanks Rachel! I really appreciate it and hope you like them!
These look delicious! I love no bake goodies. I’m also curious if they do well being frozen?
Thanks, Kendra! I’m with you on no bake. Yes, they do freeze well. I just added more info about that to the post so thanks for asking! The filing might soften a bit – for best texture, thaw overnight in the refrigerator before serving and add topping after thawing. Hope that helps!
How yummy 😍 I’m not on a keto diet but I’m going to be making these all summer. Love love love cheesecake!
Thanks Michelle! Totally make them non-keto if you like. I eat more low carb but I don’t follow keto exclusively. I’m all for balanced healthier but also lower-carb reasonably done. I so hope you like them! I’m actually testing another non keto recipe now :). Egg-free Lemon bars and have more on the docket.
These look absolutely delicious! I love that the recipe uses simple ingredients and still looks so rich and creamy. The lemon and blueberry combination sounds so fresh for spring and summer, and the mini size makes them perfect for gatherings or just portion-controlled treats at home. I also appreciate the helpful tips for getting the texture just right without baking. Definitely adding these keto no bake cheesecake bites to my must-try list!
Aww thanks, Ashley! I truly hope you enjoy them and I’m with you on the lemon and blueberry. Thanks again!
These look delicious! Can they be frozen?
Yes, they can! I mentioned that under the how to store section, but the section is short so I guess it’s easy to miss. Hope you like them, Karen. They are really good!