No-Bake Low-Carb Mini Blueberry Cheesecakes

Keeping a batch of these no-bake low-carb mini blueberry cheesecakes in your freezer is the ultimate lifesaver when you want a sweet treat without gluten. With just 6 simple ingredients and 10 minutes of hands-on prep time, these pull together effortlessly in your blender, perfect for hot days when you can’t even think about turning on the oven.

Traditional cheesecakes are usually a whole production, but these are fuss-free and portioned out in a mini muffin pan. They are rich, creamy, and have just the right amount of fresh lemon zest to balance out the berries. Whether you are actively cutting back on carbs or looking for a gluten-free sweet treat, these little 10-minute bites hit the spot.

Yes, They are Keto-Friendly!

While these little cheesecakes are perfect for anyone following a low-carb gluten-free diet, they are also 100% keto-friendly. Because I used healthy fats like butter and extra virgin coconut oil alongside a zero-glycemic sweetener, each mini cheesecake sits at just 2.6 net carbs. They provide clean fat macros to help support ketosis while keeping the sugar out of the equation.

No-Bake Low-Carb Mini Blueberry Cheesecakes Recipe Details

This keto dessert recipe is incredibly simple, requiring just six ingredients and a blender. Plus, you won’t need an oven, perfect for those hot summer months!

1. Blend the Base

In a food processor or blender, combine the room-temperature cream cheese, softened butter, extra virgin coconut oil, and erythritol. Blend until smooth and creamy with no lumps.

2. Prepare the Berries

In a separate high-speed blender, purée the 3/4 cup of fresh blueberries until completely smooth.

3. Combine the Batter

Add the puréed blueberries, fresh lemon juice, and half of the lemon zest to the cream cheese mixture. Blend again until the color is uniform and the ingredients are fully combined.

4. Portion and Garnish

Spoon or pipe the mixture evenly into mini muffin liners or a silicone mini muffin mold. Lightly press a few fresh, whole blueberries into the top of each cheesecake, and sprinkle with the remaining lemon zest.

5. Freeze and Set

Place the tray in the freezer for at least 2 hours, or until the cheesecakes are completely firm. Once fully frozen, pop them out of the liners or molds.

Where’s the Crust?

You might notice there’s no almond flour or pecan crust here. To keep things simple I used only 6 basic ingredients, I skipped the crust entirely. Because this recipe uses a combination of butter and extra virgin coconut oil, the cheesecakes firm up beautifully on their own in the freezer. The fats act as the natural structure, giving you that rich, velvety cheesecake texture without the extra step of baking a crust.

Kitchen Tips for 10-Minute Success

• Use Room Temperature Ingredients: To make sure your prep stays under 10 minutes and frustration-free, ensure the cream cheese and butter are fully softened before you start. Cold ingredients will seize up when they touch the coconut oil, creating a grainy texture instead of a smooth blend.

• Silicone Molds work best: While paper mini muffin liners work fine, silicone muffin molds make it incredibly easy to pop the frozen cheesecakes out without any sticking or tearing.

• Garnish Before Freezing: For a quick professional look, save a handful of whole blueberries and some extra lemon zest to press into the tops of the cheesecakes right before you pop the tray into the freezer.

Recipe Notes & Nutrition Tip

• Serving: For the absolute best texture, let the mini cheesecakes sit at room temperature for about 15 minutes before serving so they soften just enough to become velvety and creamy.

• Carbs: These treats are perfectly portion-controlled and sit at approximately 2.6 net carbs per serving. Keep them stored in an airtight container in the freezer until ready to enjoy.

Storing and Serving

• How to Store: Because these are no-bake cheesecakes that rely on butter and coconut oil to hold their shape, they must be stored in the freezer. Keep them in an airtight container with layers separated by parchment paper to prevent sticking. They will keep fresh for up to 3 months.

• How to Serve: Let them sit on the counter at room temperature for 10 minutes before serving. Do not leave them out too long, or they will soften completely.

More Low-Carb and Keto Desserts To Explore:

 Keto Cream Cheese Lemon Bars, you will love these because they are silky smooth with a fresh lemon flavor, featuring a buttery shortbread almond crust. Or, if you need something that is exceptionally quick and easy then try my  4-Ingredient Keto Strawberry Mousse. 

Ultimately, check out my complete collection of gluten-free low-carb recipes for more inspiration.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

Want more gluten-free inspiration? Sign up for the Newsletter so you never miss a recipe, or join our community on Pinterest, Facebook, and Instagram.