Description
Keto Blueberry Cheesecake Mousse is a quick, no-bake dessert with a creamy cheesecake texture and fresh blueberry flavor. Low in carbs and sugar-free, it’s perfect for keto and low-carb lifestyles.
Ingredients
8 oz (225g) cream cheese, softened to room temperature
½ cup granulated keto sweetener (erythritol, monk fruit, or allulose)
2 tablespoons fresh lemon juice
1 cup blueberries, fresh or thawed if frozen
1 teaspoon vanilla extract
¼ teaspoon lemon extract (optional)
¼ teaspoon salt
1 cup heavy whipping cream, cold
Optional garnish: lemon zest and extra blueberries
Instructions
Whip the Base – In a large mixing bowl, beat the cream cheese, lemon juice, vanilla extract, and lemon extract with an electric mixer on high speed until smooth and creamy.
Add the Flavor – Incorporate the blueberries, sweetener, and salt. Continue beating until the mixture is evenly blended and the berries are fully integrated.
Lighten the Mousse – Pour in the cold heavy whipping cream and beat again until the mixture becomes light, airy, and fluffy.
Chill Before Serving – Transfer the mousse into serving glasses or bowls and refrigerate for at least 20 minutes to allow it to set.
Garnish & Enjoy – Just before serving, top with lemon zest and a few fresh blueberries for a bright, fresh finish.
Notes
Use cold heavy cream for the best texture.
Adjust sweetener to taste.
Can be made a day ahead for convenience
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1
- Calories: 187
- Sugar: 1.2g
- Carbohydrates: 4.2g
- Protein: 3.6g