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Keto Blueberry Cheesecake Bars Recipe

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4.8 from 92 reviews

These Keto No-Bake Blueberry Cheesecake Bars offer a rich, creamy dessert with a buttery almond crust, luscious cheesecake filling, and a vibrant homemade blueberry topping. Perfect for low-carb and keto dieters, these bars impress with every bite, combining fresh flavors and easy prep with a beautiful presentation.

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
  • 1 teaspoon Xanthan Gum (Optional for thickening)
  • Remaining 2 tablespoons Powdered Erythritol (from original 4 tablespoons total)

For Garnish

  • 1 cup Extra Blueberries (Use 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 to set the crust.
  2. Make Blueberry Topping: In a small saucepan, combine 2 cups blueberries, lemon juice, the remaining 2 tablespoons erythritol, and 1 cup water. Cook over medium heat, stirring occasionally, until the mixture thickens — about 5 to 8 minutes. Optionally stir in 1 teaspoon xanthan gum for extra thickness. Remove from heat and allow to cool.
  3. Prepare the Cheesecake Filling: Using a mixer, beat together cream cheese, ⅓ cup erythritol, and vanilla extract until the mixture is light and fluffy. Gradually add heavy cream, mixing until smooth and creamy.
  4. Assemble the Bars: Pour the cheesecake filling over the chilled crust, spreading evenly. 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 before slicing and serving.

Notes

  • Use coconut flour in place of almond flour for a nut-free crust option.
  • Swap butter with coconut oil for a dairy-free crust and filling.
  • Frozen blueberries work well if thawed and drained before cooking the topping.
  • Xanthan gum is optional but helps thicken the blueberry topping.
  • Chilling overnight enhances flavor and texture for best results.

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