10
Ingredients
Crust Layer
1 1/2 cups sugar-free vanilla wafer crumbs (or almond flour)
4 tbsp unsalted butter, melted
2 tbsp powdered erythritol or monk fruit sweetener
Lemon Cream Layer
8 oz cream cheese, softened
1 cup heavy whipping cream, cold
1 box (1 oz) sugar-free lemon instant pudding mix
1/2 cup powdered sweetener (erythritol or monk fruit)
1 tbsp fresh lemon juice
Zest of 1 lemon
Blueberry Fill & Topping
1 1/2 cups fresh blueberries
1/2 cup sugar-free blueberry jam or compote
Extra fresh blueberries, lemon zest strips, and piped cream (for garnish)
Instructions
1. Make Crust: In a medium bowl, mix wafer crumbs, melted butter, and 2 tablespoons powdered sweetener until uniform. Press firmly into the bottom of an 8×8-inch dish or loaf pan. Set in the freezer for 10 minutes.
2. Whip Lemon Cream: Beat cream cheese, powdered sweetener, lemon juice, and lemon zest in a bowl until smooth. In a separate bowl, whip heavy cream and sugar-free lemon pudding mix until stiff peaks form. Gently fold the whipped lemon cream into the cream cheese mixture.
3. Assemble Base Layer: Spread half of the lemon cream mixture over the chilled crust.
4. Add Blueberry Layer: Mix fresh blueberries with sugar-free blueberry jam and spread evenly over the cream layer.
5. Top & Garnish: Pipe or spread the remaining lemon cream on top. Decorate with fresh blueberries and lemon zest strips.
6. Chill & Serve: Refrigerate for at least 4 hours (or overnight) to allow the layers to set completely before slicing into squares.