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Keto No Bake Blueberry Lemon Cheesecake Bites
Course: Dessert
Keyword: keto cheesecake bites, keto no bake cheesecake, keto no bake lemon blueberry cheesecake
Prep Time: 20 minutes minutes
Chill Time: 4 hours hours
Total Time: 4 hours hours 20 minutes minutes
Servings: 24 mini cheesecakes
These keto no bake blueberry lemon cheesecake bites are rich, creamy, and easy to make with simple ingredients. No oven required—just chill and enjoy a perfectly portioned low-carb dessert.
Print Recipe
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.
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.
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. T hese 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.