You can whip up these Easy Keto Blueberry Cheesecake Bars in no time, and make the most of summer blueberry season! ? Low carb and so delicious, these easy cheesecake bars will be your new summer keto dessert BFF!
When I was a kid, blueberries were my favorite berry. I loved everything about them – the color, the flavor, the way they’d pop in your mouth when you bit into them. The best was when we went and picked fresh blueberries right off of the bush. Still warm from the sun, they were sometimes as big as a nickel and so very, very flavorful.
I still love blueberries, though it seems that they get smaller and smaller every year. I was thrilled to find some fresh blueberries in our grocery store here in Roatan, Honduras recently, so I stocked up and created some delicious new keto blueberry recipes – including these easy keto blueberry cheesecake bars.
I’m always a fan of traditional cheesecake, but what I love about a keto cheesecake bar is that the crust to filling ratio is perfect for a crust-lover like me. Also the blueberry flavor is more intense than if it were spread throughout an entire cheesecake. Another bonus is that these chill quickly after baking, so you don’t have to wait hours and hours for them to set before eating, like you would with a traditional keto cheesecake.
That being said, you can turn this into a full size blueberry swirl cheesecake by tripling the cheesecake filling ingredients and pouring into an 8 inch spring form pan. The crust ratio and blueberry swirl ratio would stay the same as in this bar recipe, but you’d have to bake this for about 50 minutes or until mostly set, then chill overnight before slicing into it. Totally worth it I’m sure – as long as you’ve got the patience!
These easy keto blueberry cheesecake bars have so much going for them! Delicious flavor and texture for sure, but the fact that they are so easy to make is another huge bonus. No tedious mixing ingredients one by one – you simply throw it all in a blender and pour over the crust. Easy peasy.
Easy Keto Blueberry Cheesecake Bars – Low Carb
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 16 bars 1x
Description
A delicious easy keto blueberry cheesecake bar recipe that will make the most of summer blueberry season and still keep it low carb. Your new summer keto dessert BFF, this recipe is grain free and Atkins friendly.
Ingredients
For the crust:
- 6 tablespoons butter, melted
- 2 cups superfine, blanched almond flour
- 1 teaspoon grated lemon zest
- 1/3 cup granulated erythritol sweetener
For the cheesecake filling:
- 16 ounces full fat cream cheese
- 2 large eggs
- 1/2 cup granulated erythritol sweetener
- 1 tablespoon fresh lemon juice
For the blueberry swirl:
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon granulated erythritol sweetener
Instructions
For the crust:
- Preheat the oven to 350° F.
- Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
- Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.
- Press the crust firmly into the bottom of the pan.
- Bake the crust for 8 minutes.
- Remove from the oven and set aside to cool.
For the cheesecake filling:
- Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
- Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
- Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.
- Drop by spoonfuls over the top of the cheesecake mixture.
- Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
- Bake the cheesecake bars at 350° F for 25 minutes, or until set.
- Remove from the oven and cool.
- Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Visit the IBIH Pantry Recommendations Page to see what brands I use and recommend for best results with my recipes.
Net carbs per bar = 2.5g
- Category: Keto Dessert Recipes
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 4.5g
- Fiber: 2g
- Protein: 6g
Keywords: Keto, Blueberry, Blueberries, Cheesecake, Desserts, Bars, Treats, Atkins, Low Carb, Summer, Gluten Free
Amy says
I use my fitness pal to log in the recipes and the macros are waaayyyy off. This is the first recipe I’ve logged on my fitness pal that has ever given me an incorrect reading. Do you mind providing the calculation so that way I’m double checking my positions and macros per piece?
Tanya says
I could not find reference to how many bars would it be ? To deal with carbs consumption correctly
judie says
It looks amazinging just out of the oven, but it wasn’t finished. It clung to to my knife so I put it back in for 10 minutes. Cross your fingers!!
Mellissa Sevigny says
You have to cool them all the way before cutting so they firm up!
Anu says
This is fantastic! I used blackberries instead of blueberries and full fat strained Greek yoghurt instead of cream cheese as that’s all I had, and it totally hit the spot. I also added a dash of salt to the crust even though I used salted butter… Personal preference :) I love how easy this recipe is and how quickly it baked, thank you so much for sharing! Next time I might try some variations in the crust, perhaps a mix of pecans, walnuts and almonds, ground, maybe even a tablespoon of cocoa (and vanilla and/or cinnamon instead of lemon zest)! Happy days :)
★★★★★
Michelle says
Could you replace the blueberries with strawberries? I’m looking for a strawberry cheesecake bar recipe ‘cuz I have a bunch of fresh, local strawberries right now!
Mellissa Sevigny says
Yes, any berry will work just fine!
Victoria Dalimonte says
I’m trying to restrain myself to one piece a day. It is delicious! Especially since I’m only 1 1/2 weeks into keto, it definitely fills the empty spots! I put a little almond extract into the crust but otherwise followed it exactly. Thanks!
★★★★★
Cindy says
Sounds amazing! can this be done without the crust somehow?
Abby says
This blueberry cheesecake is SO. GOOD. Thank you!!
★★★★★
Lisa Basler says
Hi Melissa,
I wanted to let you know that I followed your instructions and tripled the cheesecake portion to make an actual large cheesecake. It turned out amazing and my guests all asked for the recipe. I’m going to make it again and try using raspberries, blueberries and strawberries all together. I’m curious why this recipe doesn’t call for the addition of the sugar free protein powder like in your pumpkin cheesecake? I added it so it wouldn’t sink in the middle and it was perfect.
★★★★★
Lori says
These are delicious! I made them exactly as the recipes states, using Monkfruit sweetener. I can’t even tell that they’re Keto. Thank you!
★★★★★
Jackie says
I love these! However I’m a bit confused on the macros my app has the bars ( one serving) coming out as 13 net carbs, 23 fat, 6 protein,4 fiber. I have gone over my ingredients several times I’m. It sure why my app ( carb manager) is showing net cabs way mote than what your recipe is showing? Any ideas?
Mellissa Sevigny says
I’m confident in my numbers, most of those apps have errors in their database that results in skewed carbs.
skataben says
I used just regular almond flour. I parbaked it for 12 minutes instead of 8. I used monk fruit sweetener instead of erythritol Half the amount of monk fruit as erythritol. (It could’ve used a tad more monk fruit sweetener tbh.) Just plain erythritol is a bit too sickly sweet to my taste. You can also use any kind of berry puree you want.
It turned out great! ?
★★★★★
Bianca says
Could you use powdered erythritol instead of granulated?
Mellissa Sevigny says
Yes but cut it back a little because it packs denser than the granulated.
Pat Foster says
Even my visitors who don’t do Keto loved it; they could not believe it’s sugar-free. I provided whipped cream, crushed blueberries and a Keto granola for topping options for them.
★★★★★
Mellissa Sevigny says
So glad it was a hit Pat, love the idea of a granola topping for texture!