Low Carb No-Bake Blueberry Cheesecake Bars

By Muhammad Faizan

Low Carb No-Bake Blueberry Cheesecake Bars

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

  1. 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.

  2. 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.

  3. 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.

  4. 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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