Keto No Bake Blueberry Lemon Curd Cheesecake

If you love cheesecake but want to keep things low carb, this keto blueberry lemon curd cheesecake is a great one to try.

It has a soft, creamy filling with a bright lemon flavor, topped with a homemade blueberry lemon curd that adds the perfect touch.

The best part is that it stays keto friendly, so you can enjoy a real dessert without worrying about the carbs.

I use allulose to keep it sweet without the sugar, and almond flour makes the crust nice and firm.

It does need some chill time, but the actual work is simple. I promise it is worth the wait.

Why You’ll Love This Recipe

Bright Lemon Flavor – The fresh lemon zest and juice give every bite a bright, zippy taste you will love.

Creamy and Smooth – Whipped heavy cream folded into the filling makes it light, fluffy, and melt in your mouth.

Naturally Low Carb – Allulose and almond flour keep this dessert keto friendly without any sugar or regular flour.

No Baking Needed – The filling sets in the fridge, so you skip the oven and any water bath fuss.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Zest
• 1 cup Heavy Cream, Cold

For the Blueberry Lemon Curd

• 1 cup Blueberries
• 3 tbsp Lemon Juice
• 2 tbsp Powdered Allulose
• 2 tbsp Unsalted Butter
• 2 Egg Yolks

How To Make

Step 1

Mix the almond flour, powdered allulose, and salt. Stir in the melted butter, then press the crust into a 9-inch springform pan and chill.

Step 2

Add the blueberries, lemon juice, and powdered allulose to a small saucepan. Cook over medium-low heat for 4 to 5 minutes, mashing the berries until juicy.

Step 3

Whisk the egg yolks in a bowl, then slowly whisk in a few spoonfuls of the warm blueberry mixture. Return everything to the saucepan and cook for 2 to 3 minutes, stirring constantly, until thickened.

Step 4

Remove from the heat and stir in the butter until smooth. Cool the blueberry lemon curd completely.

Step 5

Beat the cream cheese, powdered allulose, sour cream, vanilla extract, and lemon zest until smooth.

Step 6

Whip the cold heavy cream to firm peaks, then fold it into the cream cheese filling. Spread the filling over the crust and spoon the cooled curd over the top.

Step 7

Chill for at least 6 hours before serving.

Tips

Soften the Cream Cheese All the Way Through

Take your cream cheese out of the fridge at least an hour before you start, or even two hours if your kitchen is cool.

From my experience, cold cream cheese is the number one reason a no bake filling turns out lumpy. Those little lumps won’t smooth out no matter how long you mix.

You’ll know it’s ready when you can press your finger into it and it gives easily with almost no resistance.

Add the Warm Berry Mixture to the Yolks Slowly

When you’re ready to make the curd, add just a spoonful or two of the warm blueberry mixture into the yolks first, whisking the whole time.

My favorite trick here is to go really slow at this step. If you dump the hot mixture in all at once, the yolks cook instantly and you get scrambled bits floating in your curd.

Once the yolks are warmed up gently like this, you can safely pour everything back into the pan without any grainy texture.

Cool the Curd Completely Before It Goes On Top

The blueberry lemon curd needs to be fully cool and thick before you spoon it over the filling.

I’ve found that even a slightly warm curd will sink down and melt into the creamy layer, so instead of a pretty purple top you get a muddy swirl throughout.

Pop the curd in the fridge for 30 to 40 minutes if you want to speed things up, and give it a stir before using so it spreads nicely.

More Recipes

• Keto Blueberry Lavender Cheesecake
• Keto Lemon Blueberry Pound Cake
• Keto Layered Berry Cheesecake Jars
• Keto Lemon Meringue Pie
• Keto Mini Pavlovas with Berries

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work great here, and you do not even need to thaw them first. They may release a little extra liquid, so let the mixture cook a minute or two longer until it thickens.

The flavor comes out just as bright, so this is an easy swap when fresh berries are out of season.