Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 1 Hour 20 Minutes | Yields: 2 Servings


  • 2 oz fresh or frozen blueberries (60g)
  • 7 tbsp full-fat cream cheese or mascarpone cheese (3oz/90g)
  • 2 tbsp heavy cream (30ml)
  • 1.50 tbsp powdered erythritol (0.4oz/10g)
  • 2 tsp lemon juice


  • Add the cream cheese, heavy cream, powdered erythritol, and lemon juice into a bowl.
  • Mix with a hand mixer or eggbeater until the mixture is pale and fluffy.
  • Add the no-bake cheesecake mix into a jar or glass.
  • Add the blueberries into a food processor and blend until you get a smooth puree.
  • Add the blueberry puree on top of the cream cheese and chill it in the fridge for at least 30 minutes before enjoying it!
  • Store for up to 3-4 days in your fridge.


Serving Size: 1/2 Jar | Servings: 2