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
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!
JoKing says
Blueberry is my favourite berry. Cheesecake yum. Together super yum! I need these in my life!
Amber Espinoza says
I am shocked with how delicious these are! And the recipe was super easy! This will be my go to when I have cravings for sweets! Incredible! I wish I could post pictures!
Bryan says
Oh I’m totally trying out this recipe! It looks amazing!
April says
Just made these last night and (painfully) had to wait for a taste until they cooled in the fridge overnight. Let’s iust say breakfast was amazing! These taste so good! Thanks for the great recipe!
Stephanie says
Could I use strawberries instead of blueberries?
Andi A says
Soooo easy and delicious
Shannon Nagaj says
What would you suggest substituting for almond flour in this recipe? I have been researching for hours and just thought to ask if you have a suggestion. :) My mom has been using your cookbook and I ordered it off Amazon this AM. Love your writing and stories! Anyhoo, my daughter has a severe peanut allergy and all nut allergies. Through my research I have discovered sunflower seed meal (flour?) can substitute 1:1 for almond flour. Do you agree with this and would it work for this recipe do you think? P.S. I just signed up for your newsletter and am very excited to get back to the keto type diet. My husband and I fell off the wagon about 2 months ago and are quickly gaining our weight back. When I opened your cookbook this AM at my mom´s house, I decided to purchase it after reading the beginning. :)
Mellissa Sevigny says
I would just look for a coconut flour crust or any crust that works for your allergy issues on google or Pinterest and then sub that for my almond flour crust! Or try the sunflower seed meal, though it may have a different flavor that could overpower the cheesecake flavor. If you’re already used to that flavor though it will probably not be an issue. Let us know what you figure out and I’m thrilled you and your mom are loving the cookbook!
Helen C. says
These were the best! My husband, (who isn’t crazy about keto food), loved them. Thank you very much for this recipe. I imagine the base would be good with a lot of different ‘flavors’ mixed in. Thanks again!