Description
Enjoy a refreshing summer dessert with this easy Sugar-Free No-Bake Lemon Blueberry Cake! Featuring a buttery sugar-free crumb crust, a light and creamy lemon cheesecake filling, and a generous topping of juicy fresh blueberries, this no-bake treat is bursting with bright citrus flavor. Made with a powdered sugar-free sweetener and requiring no oven time, it is perfect for summer parties, family gatherings, and make-ahead desserts. Chill until set, slice, and enjoy a deliciously creamy, low-carb-inspired dessert without added sugar.
Ingredients
For the crust:
- 1 cup sugar-free graham cracker crumbs or crushed low-carb vanilla wafers
- 1/2 cup unsalted butter, melted
For the lemon cream filling:
- 2 cups cream cheese, softened (approximately 16 oz or 450 g)
- 1 cup powdered sugar-free sweetener, such as allulose or an erythritol blend
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup fresh blueberries, washed and thoroughly dried
Instructions
Prepare the crust: Combine the sugar-free graham cracker crumbs and melted butter in a mixing bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. Make the lemon filling: Beat the softened cream cheese until smooth and creamy. Gradually mix in the powdered sugar-free sweetener, fresh lemon juice, lemon zest, and vanilla extract until fully combined. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until light and fluffy.
3. Assemble and chill: Spread the lemon filling evenly over the chilled crust. Smooth the top with a spatula and scatter the fresh blueberries over the surface. Cover loosely and refrigerate for at least 4 hours, preferably overnight, until the cake is firm and set.
4. Slice and serve: Carefully remove the sides of the springform pan. Cut the cake into 10–12 wedges using a sharp knife, wiping the blade between slices for clean edges. Serve chilled and enjoy!
Notes
- Best sweetener: Use a finely powdered sugar-free sweetener for a smooth filling. Check the product’s sweetness ratio because different brands vary.
- Cream cheese tip: Allow cream cheese to soften to room temperature before mixing to prevent lumps.
- Whipped cream tip: Whip the heavy cream to stiff peaks before folding it into the filling to help the cake hold its shape.
- Fresh blueberries: Wash and thoroughly dry the blueberries before decorating. Fresh berries are preferred because frozen berries may release excess liquid.
- Chilling: Refrigerate for at least 4 hours; overnight chilling gives the cake a firmer texture and cleaner slices.
- Storage: Store covered in the refrigerator for 3–4 days.
- Make-ahead option: Prepare the cake the night before serving for convenient entertaining.
- Serving suggestion: Garnish each slice with a thin lemon wedge, extra blueberries, or a little lemon zest.
- Dietary note: To keep the recipe sugar-free, verify that the crust, sweetener, and all other packaged ingredients contain no added sugar. For a lower-carbohydrate version, choose a suitable low-carb crust and check the nutrition labels.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Fat: 32 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g