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Keto Blueberry Cheesecake Bars Recipe

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4.7 from 129 reviews

These Keto No-Bake Blueberry Cheesecake Bars are a creamy, low-carb dessert that combines a buttery almond flour crust, a rich cheesecake filling, and a sweet homemade blueberry topping. Perfectly chilled and naturally sweetened, these bars deliver an impressive bite that’s ideal for keto and low-carb diets.

Ingredients

For the Crust

  • 2 cups Almond Flour (Substitute with coconut flour for a nut-free version)
  • 1/2 cup Melted Butter (Use coconut oil for a dairy-free alternative)
  • 2 tablespoons Powdered Erythritol (Can be replaced with other low-carb sweeteners like stevia)

For the Cheesecake Filling

  • 8 oz Cream Cheese (Consider using coconut cream cheese for a dairy-free option)
  • 1 teaspoon Vanilla Extract (Almond extract can also be used)
  • 1 cup Heavy Cream (Swap in coconut cream for a lighter option)
  • 1/3 cup Powdered Erythritol

For the Blueberry Topping

  • 2 cups Blueberries (Frozen blueberries may also be used after thawing and draining)
  • 1 tablespoon Lemon Juice (Lime juice can serve as an alternative)
  • 1 cup Water
  • Remaining erythritol amount from total (not explicitly listed, but inferred as remaining 2 tablespoons)
  • 1 teaspoon Xanthan Gum (Optional for thickening)

For Garnish

  • 1 cup Extra Blueberries (Used for appealing finish and added freshness)

Instructions

  1. Prepare the Crust: In a mixing bowl, combine almond flour, melted butter, and 2 tablespoons of erythritol. Mix until well blended, then press this mixture firmly into the bottom of a lined 8×8 or 9×9 pan. Chill in the refrigerator for about 30 minutes.
  2. Make the Blueberry Topping: In a small saucepan, combine blueberries, lemon juice, remaining erythritol (about 2 tablespoons), and water. Cook over medium heat, stirring occasionally, until the mixture thickens—about 5 to 8 minutes. Remove from heat and allow to cool. Optionally, stir in xanthan gum to thicken further.
  3. Prepare the Cheesecake Filling: Using a mixer, beat together the cream cheese, â…“ cup erythritol, and vanilla extract until the mixture is light and fluffy. Gradually add in the heavy cream, mixing until smooth and creamy.
  4. Assemble the Bars: Pour the cheesecake filling over the chilled crust, spreading it evenly. Next, spoon the cooled blueberry mixture on top, swirling gently with a knife to create a marbled effect.
  5. Chill: Cover the pan and refrigerate for at least 4 hours or overnight. This chilling time is vital for the bars to set properly.

Notes

  • To make the crust nut-free, substitute almond flour with coconut flour and use coconut oil instead of butter.
  • For a dairy-free cheesecake filling, use coconut cream cheese and coconut cream in place of cream cheese and heavy cream.
  • Frozen blueberries can be used in the topping; just be sure to thaw and drain excess liquid before cooking.
  • Xanthan gum is optional but helps thicken the blueberry topping without adding sugar.
  • These bars keep well in the refrigerator for up to 4 days and can be frozen for longer storage.
  • Adjust sweetness by varying the amount of erythritol or your preferred low-carb sweetener.

Find it online: https://forkvista.com/keto-blueberry-cheesecake-bars-recipe/