I've been making this No-Bake Lemon Blueberry Cheesecake for a while now, so trust me when I say it's the perfect cheesecake for a low-carb lifestyle!
Why is this Lemon Blueberry Cheesecake low-carb? I use corn flakes instead of graham cracker crumbs to make a low-carb and gluten-free pie crust.
PREP TIME:
COOK TIME:
INGREDIENTS:
Pie Crust Corn flakes Butter Honey Salt
25 minutes
10 minutes
PREP TIME:
COOK TIME:
INGREDIENTS:
Lemon Cheesecake Filling Heavy cream Vanilla extract Cream cheese Whipped cream Lemon juice Cinnamon Blueberries Honey
25 minutes
10 minutes
Let's make this No-Bake Lemon Blueberry Cheesecake in 4 easy steps!
Use a food processor to grind corn flakes and mix it with the rest of the ingredients. Tamp down in a pie plate using the bottom of a glass.
Mix all the ingredients of the lemon cheesecake filling. Start with the cream cheese for a feather-light texture!
Add a good layer of the whipped lemon cheesecake filling into the baked gluten-free crust.
Add a thin layer of vanilla whipped cream for a soft, heavenly filling! Sprinkle some lemon zest before adding the fresh blueberries. Delicious!
Ingredient Substitutions:
No blueberries? No problem! Raspberries, strawberries, or poached pears works well, too!