1. In a bowl, combine almond flour or crushed sugar-free graham crackers with melted butter and sweetener.
2. Press the crust mixture firmly into the bottom of a springform pan or serving dish.
3. In a large bowl, beat softened cream cheese until smooth.
4. Add sugar-free sweetener, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
5. Fold in whipped cream or whipped topping gently.
6. Carefully stir in the blueberries.
7. Spread the filling evenly over the crust.
8. Cover and refrigerate for at least 6 hours or overnight until firm.
9. Garnish with extra blueberries and lemon slices before serving.

Storage Tips

• Store covered in the refrigerator for up to 4 days.
• Keep chilled until ready to serve.

Tips for Perfect No-Bake Cheesecake

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