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Keto Blueberry Cheesecake Bars Recipe

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4.7 from 132 reviews

These Keto No-Bake Blueberry Cheesecake Bars combine a rich almond flour crust, creamy cheesecake filling, and a luscious homemade blueberry topping for a delightful low-carb dessert that’s easy to make and impresses with every bite.

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
  • 2 tablespoons Powdered Erythritol
  • 1 teaspoon Xanthan Gum (Optional for thickening)

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 blueberries, lemon juice, 2 tablespoons erythritol, and water. Cook over medium heat, stirring occasionally, until the mixture thickens—about 5 to 8 minutes. Optionally, whisk in xanthan gum to thicken further. Remove from heat and allow to cool completely.
  3. Prepare the Cheesecake Filling: Using a mixer, beat together the cream cheese, 1/3 cup erythritol, and vanilla extract until the mixture is light and fluffy. Gradually add in the heavy cream, mixing until smooth and creamy with no lumps.
  4. Assemble the Bars: Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Next, spoon the cooled blueberry mixture on top, swirling gently with a knife to create an attractive marbled effect.
  5. Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This chilling time is essential for the bars to set firmly and develop their full flavor.
  6. Serve: Garnish with the extra fresh blueberries just before serving for added freshness and a visually appealing finish.

Notes

  • To make this recipe dairy-free, substitute butter with coconut oil, cream cheese with coconut cream cheese, and heavy cream with coconut cream.
  • Use xanthan gum sparingly as a thickener in the blueberry topping for better texture, but it is optional.
  • If you prefer a nut-free crust, swap almond flour with coconut flour, adjusting moisture as needed.
  • Frozen blueberries can be used for the topping but ensure they are thawed and drained before cooking.
  • For a sweeter or less sweet dessert, adjust the amount of erythritol or other low-carb sweeteners to taste.
  • Chilling the bars overnight enhances the flavor and allows the bars to set perfectly for neat slicing.

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