Keto blueberry cheesecake mousse is a great low carb dessert! It’s great for satisfying dessert cravings. Light and airy with a creamy texture, this mousse comes together quickly and a perfect dessert for any occasion.

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No frustrating cheesecake making involved, and still all of the good blueberry cheesecake flavors! No prep work is needed to make this mousse, and with a few common ingredients, it is even keto- and sugar-free, gluten-free, and low carb!

WHY YOU’LL LOVE THIS KETO BLUEBERRY CHEESECAKE MOUSSE

Each serving of mousse is only 3 grams of net carbs, which means that you can enjoy a cheesecake with no worries!

The best part is that you will probably have all the ingredients on hand, like cream cheese, heavy cream, and blueberries.

And if you love cheesecakes as much as I do, and you’re looking for even more cheesecake recipes, check out our keto recipe page for tons of delicious cheesecakes and more.

LOW CARB BLUEBERRY CHEESECAKE MOUSSE

The creaminess of the cheesecake and heavy cream paired with the sweetness of the blueberries, tartness of the lemons, and the trick of the cheesecake fluff elevates the dessert and makes it extra special.

The dessert is made with cream cheese, vanilla extract, and lemon extract which gives the cheesecake flavor without the additional carbs.

The cream cheese is also what helps with stability, and makes the mousse super smooth and creamy. It is also why some people call this a keto cheesecake blueberry fluff, as it is very light and fluffy.

Did I mention how fast and easy this recipe is to make? It really is the fastest dessert, perfect for a busy weeknight or even when you have guests over and need to throw something together last minute.

The best part is how easy and affordable all of the ingredients are to find.

Keto Low Carb Blueberry Cheesecake Mousse 1

INGREDIENTS: KETO LOW CARB BLUEBERRY CHEESECAKE MOUSSE

This recipe requires the following ingredients. The nutritional information and the entire recipe card that you can print are located at the bottom of the page.

Full-fat cream cheese softened
Heavy whipping cream, cold
Blueberries, fresh or frozen
Sugar-substitute, granulated
Lemon juice
Vanilla extract
Lemon extract

You will need some equipment to make the recipe, but you probably have most of it at your home. You need to use an electric mixer and an 4-quart glass bowl for this recipe.

Using a stand mixer, like I do, is my favorite option because it is quicker and creates a more airy texture. A hand mixer is fine too, but it doesn’t have a bowl like a stand mixer does.

HOW TO MAKE LOW CARB BLUEBERRY CHEESECAKE MOUSSE

To make this keto blueberry cheesecake fluff, you’ll want to use either fresh blueberries or, as I do, use frozen blueberries.

Ideally, fresh berries are best, but I know blueberries can be expensive when they’re not in season.

If you are using frozen blueberries for a recipe, you need to decompress them as you would use them. For how quick this recipe comes together, you might even call it miraculous!

The only real work is to open a box of cream cheese, and leave it out so that it mixes creamier, and with out the lumps. If using frozen blueberries, you need to allow them to thaw as well.

To make the mousse, you will first beat the cream cheese with the sugar, lemon juice, vanilla extract, and blueberries.

Then you add the whipping cream, and beat until fluffy, soft peaks appear and the cream cheese mixture is all blended. Make sure you scrape the bowl with a spatula in a couple seconds.

And that’s it. Once done, let the keto fluff chill in the fridge for 20 minutes. Keep leftovers in an airtight fridge for up to five days. keto blueberry cheesecake mousse with lemon zest with a side of blueberry and lemon.

BEST SUGAR-SUBSTITUTES FOR THIS RECIPE

When it comes to sugar-free cheesecake mousse, I have a few option low carb sweeteners. lakanto Monk fruit Sweetener is my favorite.

Lakanto Monk Fruit is my favorite because the sugar texture and taste is the best I have tried and it really does seem to fool taste buds better than all the alternatives I have tried.

That said, I also like Swerve, an erythritol blend sweetener. Like Lakanto, It uses sugar alcohols and has no impact on blood sugar levels.

In the recipe I used a white granulated sweetener, but you can also lower the sweetener by half and use a powdered erythritol option.

You may choose to use stevia-based sweeteners as well. If so, Pyure, which uses stevia and erythritol, is an option.

However, since Pyure is much sweeter than other options, if choosing this, be sure to reduce the amount called for in the recipe by half.

Lastly, if finding a more natural sugar substitute proves difficult, using Splenda yields good results.

There seems to be a wide range of opinions on this topic, so I fully understand and respect those who disagree with me, but in my case, I think it is still better than sugar.

Keto Low Carb Blueberry Cheesecake Mousse 2

FAQS: KETO LOW CARB BLUEBERRY CHEESECAKE MOUSSE

Can I Use Frozen Blueberries Instead of Fresh?

Yes, frozen blueberries work well in this recipe. Just make sure they are fully thawed and drained before mixing to avoid adding extra liquid to the mousse.

Why Does My Cheesecake Mousse Need to Chill Before Serving?

Chilling allows the mousse to set and improves the texture. It helps the cream cheese and whipped cream firm up, giving you that light, creamy, cheesecake-like consistency.

How Long Does Keto Blueberry Cheesecake Mousse Last in the Fridge?

Stored in an airtight container, this mousse will stay fresh in the refrigerator for up to five days, making it a great make-ahead dessert.