Ingredients

Scale

(Serves 9–12)

Crust:

1½ cups graham cracker crumbs (or almond flour + 2 tbsp sweetener for GF/low-carb—you love this!)
¼ cup melted butter or coconut oil
2 tbsp granulated sweetener (monk fruit blend—you love blood sugar friendly!)

Lemon-blueberry filling:

16 oz (2 blocks) full-fat cream cheese, softened (you love cream cheese!)
1 cup powdered sweetener (powdered erythritol or monk fruit blend)
1 cup heavy cream or full-fat coconut milk
Zest and juice of 2 lemons (about ¼ cup juice—you love citrus!)
1½ cups fresh blueberries (you love berries!)
Optional: 1 tsp vanilla extract

Topping:

Extra blueberries
Lemon zest
Optional: Sugar-free whipped cream

Instructions

1. Make crust:

Mix graham crumbs, melted butter, and sweetener until sandy.
Press firmly into bottom of 8×8″ dish. Freeze 10 minutes.

2. Make filling:

Beat cream cheese and powdered sweetener until smooth.
In separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.
Stir in lemon zest, lemon juice, and vanilla (if using).

3. Layer & swirl:

Spread half the filling over crust.
Scatter ¾ cup blueberries over filling.
Dollop remaining filling on top; gently swirl with knife.
Top with remaining blueberries and lemon zest.

4. Chill & serve:

Refrigerate at least 2 hours (or overnight). Slice cold.

💡 Pro Tips for Perfection:
✅ Use room-temp cream cheese—prevents lumps.
✅ Fold whipped cream gently—keeps filling light and airy.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 5g per serving
✅ Low-carb/keto option (you love this!):
→ Almond flour crust keeps it keto
→ Focus on lower-sugar berries (blueberries are ideal!)
✅ Make ahead:
→ Keeps 5 days refrigerated
→ Freezes 2 months (thaw overnight in fridge)

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 2 months
→ Serving ideas:
→ As a summer brunch dessert
→ With afternoon tea or coffee
→ For potlucks (transport chilled!)

Prep Time & Nutrition (per serving):