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Keto Lemon Blueberry Cheesecake Cups - Bright, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cream cheese: 8 ounces (full-fat), softened
  • Heavy whipping cream: 1/2 cup
  • Powdered erythritol or allulose: 1/3 to 1/2 cup, to taste
  • Fresh lemon juice: 2 tablespoons
  • Lemon zest: 1 teaspoon (from 1 lemon)
  • Vanilla extract: 1 teaspoon
  • Fresh blueberries: 1 cup, divided
  • Pinch of salt: optional, for balance
  • Optional garnish: extra lemon zest or a few blueberries on top
  • Tools: Hand mixer or stand mixer, mixing bowl, zester, spatula, and 6–8 small ramekins or cups

Method
 

  1. Soften the cream cheese. Set it out at room temperature for 30–45 minutes. This helps it whip smoothly and prevents lumps.
  2. Whip the cream. In a clean bowl, beat the heavy cream to soft peaks. Set aside. This adds lightness without baking.
  3. Cream the base. In a separate bowl, beat the softened cream cheese with the powdered sweetener until smooth and fluffy, about 2–3 minutes.
  4. Add the flavor. Mix in lemon juice, lemon zest, vanilla, and a pinch of salt. Taste and adjust sweetness and lemon to your liking.
  5. Fold in the whipped cream. Gently fold the whipped cream into the lemon cheesecake base until just combined. Don’t overmix.
  6. Layer the berries. Divide half the blueberries among your cups. Spoon in the cheesecake mixture, then scatter the remaining blueberries on top. Press lightly so they set into the cream.
  7. Chill to set. Refrigerate for at least 45–60 minutes, or up to 24 hours. The texture will firm up and become velvety.
  8. Garnish and serve. Add a little extra lemon zest and a few blueberries on top before serving for a fresh finish.