No-Bake Lemon Blueberry Cheesecake

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.

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STEP 1

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. false

STEP 2

Mix all the ingredients of the lemon cheesecake filling. Start with the cream cheese for a feather-light texture! false

STEP 3

Add a good layer of the whipped lemon cheesecake filling into the baked gluten-free crust. false

STEP 4

Add a thin layer of vanilla whipped cream for a soft, heavenly filling! Sprinkle some lemon zest before adding the fresh blueberries. Delicious! false

Ingredient Substitutions:

No blueberries? No problem! Raspberries, strawberries, or poached pears works well, too! false

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2 3 4 Let's make this No-Bake Lemon Blueberry Cheesecake in 4 easy steps! false

PREP TIME:

COOK TIME: INGREDIENTS: Pie Crust Corn flakes Butter Honey Salt 25 minutes 10 minutes false

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 false

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