Keto No Bake Blueberry Cheesecake Bars Recipe
Introduction
These Keto No Bake Blueberry Cheesecake Bars are a deliciously creamy and fruity treat that requires no oven time. Perfect for a low-carb dessert, they combine a buttery almond crust with a smooth cheesecake filling and vibrant blueberry topping.
Ingredients
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol (for crust)
- 16 oz cream cheese
- ⅓ cup powdered erythritol (for filling)
- 1 tsp vanilla extract
- ½ cup heavy cream
- 1 cup blueberries
- 1 tbsp lemon juice
- 2 tbsp powdered erythritol (for topping)
- 2 tbsp water
- ¼ tsp xanthan gum (optional)
Instructions
- Step 1: In a bowl, mix the almond flour, melted butter, and 2 tablespoons of powdered erythritol until combined. Press the mixture firmly into the base of a pan and chill in the refrigerator.
- Step 2: In a small saucepan, combine blueberries, lemon juice, 2 tablespoons powdered erythritol, and water. Simmer gently until the mixture thickens. Remove from heat and let cool.
- Step 3: Beat the cream cheese, ⅓ cup powdered erythritol, and vanilla extract together until fluffy. Gradually add the heavy cream and continue beating until the filling is smooth and creamy.
- Step 4: Pour the cheesecake filling evenly over the chilled crust. Spoon the cooled blueberry topping on top and use a knife to swirl it through the filling.
- Step 5: Refrigerate the bars for at least 4 hours or overnight to allow them to set fully. Slice into bars and serve chilled.
Tips & Variations
- For a firmer blueberry topping, stir in ¼ teaspoon xanthan gum while cooking the berry mixture.
- Swap blueberries for raspberries or strawberries for a different fruity twist.
- Use a springform pan for easier removal of the bars.
- If powdered erythritol isn’t available, you can pulse granulated erythritol in a blender to create a fine powder.
Storage
Store these cheesecake bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month—thaw in the fridge before serving. No reheating is needed as they are best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh or frozen blueberries?
Both fresh and frozen blueberries work well for the topping. If using frozen, thaw them first and drain excess liquid before cooking.
Is xanthan gum necessary for the blueberry topping?
Xanthan gum is optional. It helps thicken the topping for a better swirl and texture, but you can skip it if you prefer a looser topping.
PrintKeto No Bake Blueberry Cheesecake Bars Recipe
These Keto No Bake Blueberry Cheesecake Bars are a delicious low-carb dessert featuring a buttery almond flour crust, creamy sweetened cream cheese filling, and a vibrant homemade blueberry topping. Perfect for keto dieters or anyone craving a rich, fruity cheesecake treat without any baking required.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Crust
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol
Blueberry Topping
- 1 cup blueberries
- 1 tbsp lemon juice
- 2 tbsp powdered erythritol
- 2 tbsp water
Cheesecake Filling
- 16 oz cream cheese
- ⅓ cup powdered erythritol
- 1 tsp vanilla extract
- ½ cup heavy cream
- ¼ tsp xanthan gum (optional)
Instructions
- Prepare the crust: In a bowl, mix the almond flour, melted butter, and 2 tablespoons of powdered erythritol until evenly combined. Press this mixture firmly into the base of a suitable pan to form an even crust layer, then chill in the refrigerator to set.
- Make the blueberry topping: In a small saucepan, combine the blueberries, lemon juice, 2 tablespoons powdered erythritol, and water. Simmer over medium heat until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely.
- Prepare the cheesecake filling: In a mixing bowl, beat the cream cheese, ⅓ cup powdered erythritol, and vanilla extract until light and fluffy. Gradually add the heavy cream and continue beating until the mixture is smooth and creamy. If using, gently blend in xanthan gum for extra thickness.
- Assemble the bars: Pour the cheesecake filling over the prepared almond crust and spread evenly. Spoon the cooled blueberry topping over the filling and use a knife or skewer to gently swirl the topping through the cheesecake layer for a marbled effect.
- Chill and serve: Refrigerate the assembled cheesecake bars for at least 4 hours, or preferably overnight, to allow them to set fully. Before serving, cut into bars and enjoy the creamy, fruity dessert.
Notes
- For a firmer topping, add the optional xanthan gum to the blueberry mixture while cooking.
- Use powdered erythritol to avoid graininess in both the crust and filling.
- Make sure to chill the bars long enough to fully set, preferably overnight.
- These bars store well in the fridge for up to 5 days in an airtight container.
- Feel free to swap blueberries for other berries like raspberries or strawberries for a flavor twist.
Keywords: keto, no bake, blueberry cheesecake bars, low carb dessert, sugar free cheesecake, almond flour crust, keto dessert
