First you start off with the crust, I used this recipe for the crust, I used spring pans for my crusts. It’s easier to serve. This Lemon Blueberry cheesecake is so delish, yum and it’s low carb.
Then take fresh blueberries
Put them in a sauce pan and add a little water and let them simmer, saute until they are like jam/jelly.
While the blueberries are simmering on the stove, take a food processor and add 1 package of cream cheese, vanilla extract, your fav sweetner, I used agave and fresh lemon juice and fresh lemon zest.
Keep mixing and adding the fresh lemon until you like the tart flavor. I like it really tart, the sweetness of the blueberries balances it out.
Once it’s ready, take the raw pie crust out of the freezer and fill.
Then fill with the blueberries
Then place in the freezer for a few hours