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
- 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
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Keto Dessert Recipes
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 4.5g
- Fiber: 2g
- Protein: 6g
Karyn says
This is my second time making these. I doubled the filling and tripled the zest and juice (I like it a little more tart, what can I say?). I also used a 9×11 pan. The original crust was a bit too much for my and my family’s taste, even though the crust is so good. This time it is perfect. Tomorrow I will be making these again with strawberries and rhubarb for my dad.
Linda says
Do you have to have any sugar?
KetoKathy says
Simply wonderful. I made the version as written yesterday and today we are trying a strawberry variation. With recipes like these, I really don’t need cheat days. Thank you!
Mellissa Sevigny says
So happy to hear it Kathy!
Deb Detrick says
Could Xylitol be used instead? My digestive system doesn’t tolerate erythritol.
Mellissa Sevigny says
Sorry I missed this comment but for anyone asking in the future, yes, xylitol will work just fine!
Dotti says
I just made these this morning! They are delicious. I will definitely make them again. Thank you!
Ashlee Ziemann says
Our family favorite and so easy to make!
Beth Dunlop says
Hi there, I cannot use erythtitol or any of the sugar alcohols sweeteners because they inflame my IBS. Is there a formula for substituting monkfruit and/or stevia and if so can you suggest it?
Mellissa Sevigny says
Monkfruit that measures the same as sugar can be substituted as the same quantity, Stevia drops or concentrated powder is much sweeter so you’d have to read whatever the package says is equal to the same amount of the erythritol, which measures about the same as sugar.
Kelly says
Took an hour to set
Christina Swan says
Love, love love this recipe! I have made it many times always with rave reviews, I have found it comes out best when I follow the recommended cooking time rather that waiting until it seems set. Once chilled it is perfection. I made it one time with 1/2 the crust recipe due to not having enough almond flour, I have decided I prefer it that way. I have made it with a variety of berry combos, all have been spectacular. I am so grateful to Melissa, your recipes are reliable, delicious and totally doable….thank you!❤️
Mellissa Sevigny says
Thanks so much Christina!
Cayce says
Made with regular almond flour, parbaked for 12min based on another review. The crust still didn’t seem ready so I baked it another couple minutes. Used mixture of Swerve and Monkfruit, added TINY (3 drops) of high quality vanilla extract to the crust mixture. Otherwise followed recipe exactly. Oops – I did make the cheesecake filling using a hand mixer instead of a blender. It took some extra time to smooth out but they turned out FANTASTIC for my celiac and type 1 diabetic family. We are not always fans of keto recipes, the textures are often funky and of course the fake aftertaste from sweeteners. These bars had neither issue and are going straight to our family recipe book. Bars were also served to family members with “normal” diets and they loved them too. Everyone was asking questions about how they were made.
I can’t wait to “play” with this recipe using different fruits, chocolate, etc. It is a WINNER!
Kathy says
I’ve made this several times family and guest favourite. I don’t make the blueberry swirl, just sprinkle liberally with frozen blueberries. Increase cooking time by 5 mins. Also have eggs cream cheese at room temperature.
Mellissa Sevigny says
Great idea to skip a step and still get that blueberry flavor!