
Pre-Diabetic No Bake Lemon Blueberry Cheesecake
@yaidymakes 🫐🍋No Bake Lemon Blueberry Cheesecake 💕Save this recipe for later💕 Ingredients: Almond Crust: 4 tbsp almond flour Pinch of salt 1/4 tsp ground cinnamon 1 packet stevia & monkfruit sweetener from @wholeearthsweetener 2 tsp unsalted butter, melted Cheesecake Mixture: 5 tbsp cream cheese, softened 3 tbsp plain Greek yogurt 2 tbsp unsalted butter, softened 1 tsp lemon zest, grated 1 tbsp lemon juice 4 packets stevia & monkfruit sweetener from @wholeearthsweetener Blueberry Jam: 2 cups frozen blueberries 1 tbsp lemon juice 2 packets stevia & monkfruit sweetener from @wholeearthsweetener Instructions: 1- Mix the almond flour, salt, ground cinnamon, 1 packet of stevia & monkfruit sweetener, and melted butter in a small bowl. Add the mixture to the bottom of a cup and press down to form the crust. 2- In a separate bowl, combine the softened cream cheese, plain Greek yogurt, softened butter, lemon zest, lemon juice, and 4 packets of stevia & monkfruit sweetener. Whisk until smooth and creamy. 3- Spoon the cheesecake mixture over the almond crust in the cup and smooth out the top. 4- In a small saucepan, combine the frozen blueberries, lemon juice, and 2 packets of stevia & monkfruit sweetener. Cook over medium heat until the blueberries break down and the mixture thickens to a jam-like consistency. Let it cool. 5- Add 3 tbsp of the blueberry jam on top of the cheesecake mixture and smooth it out. Refrigerate for an hour or enjoy immediately. #prediabetes #lowcarbdessert #stevia #healthyrecipes #sugarfree
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The perfect guilt-free indulgence. Creamy, citrusy, and naturally sweetened without the sugar crash. Whether you’re managing your blood sugar or just looking for a refreshing, light dessert, this cheesecake satisfies your sweet tooth while staying smart on carbs.
Ingredients:
Almond Crust
Cheesecake Mixture
Blueberry Jam
Directions
- Mix the almond flour, salt, ground cinnamon, 1 packet of stevia & monkfruit sweetener, and melted butter in a small bowl. Add the mixture to the bottom of a cup and press down to form the crust.
- In a separate bowl, combine the softened cream cheese, plain Greek yogurt, softened butter, lemon zest, lemon juice, and 4 packets of stevia & monkfruit sweetener. Whisk until smooth and creamy.
- Spoon the cheesecake mixture over the almond crust in the cup and smooth out the top.
- In a small saucepan, combine the frozen blueberries, lemon juice, and 2 packets of stevia & monkfruit sweetener. Cook over medium heat until the blueberries break down and the mixture thickens to a jam-like consistency. Let it cool.
- Add 3 tbsp of the blueberry jam on top of the cheesecake mixture and smooth it out. Refrigerate for an hour or enjoy immediately.
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