Description
These Low Carb No-Bake Blueberry Cheesecake Bars are creamy, rich, and bursting with blueberry flavor — all without the guilt! They feature a buttery almond flour crust, a luscious cream cheese filling, and a fresh blueberry topping. Perfect for keto, low-carb, or gluten-free diets.
Ingredients
Crust:
1 ½ cups almond flour
¼ cup melted butter (unsalted)
2 tbsp erythritol or preferred low-carb sweetener
½ tsp cinnamon (optional)
Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
½ cup powdered erythritol (or monk fruit sweetener)
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry Topping:
1 ½ cups fresh or frozen blueberries
2 tbsp erythritol (adjust to taste)
1 tsp lemon zest
1 tbsp lemon juice
½ tsp xanthan gum (or 1 tsp cornstarch if not strict keto)
Instructions
Prepare the Crust
In a bowl, mix almond flour, melted butter, erythritol, and cinnamon.
Press mixture firmly into the bottom of an 8×8-inch pan.
Chill in the refrigerator for 15–20 minutes while preparing the filling.
Make the Cheesecake Filling
In a large bowl, beat softened cream cheese and powdered erythritol until smooth and fluffy.
Add vanilla extract and lemon juice.
In another bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until well combined.
Spread evenly over the chilled crust.
Prepare the Blueberry Topping
In a small saucepan, add blueberries, erythritol, lemon zest, and lemon juice.
Heat over medium until blueberries start to burst.
Sprinkle xanthan gum over the mixture and stir until thickened.
Let cool completely before spreading over cheesecake layer.
Chill
Refrigerate for at least 4 hours (overnight for best results).
Slice into bars and serve chilled.
Servings
Makes 9–12 bars, depending on size.
Nutritional Information (per serving, 1/9 of recipe)
(Values may vary slightly)
Calories: 270
Fat: 26g
Protein: 5g
Total Carbs: 6g
Fiber: 2g
Net Carbs: 4g
Tips & Notes
Use full-fat cream cheese for the creamiest texture.
If you prefer a firmer crust, bake it at 350°F (175°C) for 8–10 minutes before chilling.
You can swap blueberries for raspberries, strawberries, or blackberries.
For extra flavor, add a tablespoon of sour cream to the cheesecake mixture.
Store covered in the fridge for up to 5 days, or freeze up to 2 months.
Benefits
Low carb & keto-friendly
Gluten-free
No oven required
High in healthy fats
Easy and quick to make
Q&A
Q: Can I make these dairy-free?
A: Yes! Substitute dairy-free cream cheese and use coconut cream instead of heavy whipping cream.
Q: Can I use a different sweetener?
A: Absolutely. Any keto-friendly sweetener like monk fruit, allulose, or stevia blend works fine.
Q: How can I make it firmer?
A: Add 1 tsp gelatin (bloomed in water) to the filling for a more structured cheesecake.
Q: Can I make this ahead?
A: Yes, these bars taste even better the next day after chilling overnight.
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