Keto No-Bake Blueberry Cheesecake Bars

4.05 from 42 votes

Keto No-Bake Blueberry Cheesecake Bars

These low-carb No-Bake Blueberry Cheesecake Bars are perfect for summer entertaining or a treat that doesn’t require you slaving away at the stove. And it can be frozen then defrosted.

Prep Time 15

Servings bars

Calories 344kcal

Author Jo Harding

Ingredients

Almond Crumb Base

1 cup almond flour or sunflower seed flour
1 tablespoon Monk Fruit sweetener (or 10g) or any low-carb sweetener
1/8 teaspoon salt
1/4 cup butter melted (or 57g)

Filling

12 ounces full fat cream cheese (or 360g)
2/3 cup Monk Fruit & Allulose powdered (or 106g) or powdered sweetener of choice
2 tablespoons lemon juice
1 teaspoon lemon zest (zest of 1 lemon)
1/8 teaspoon salt
1 cup heavy cream

Swirl

1 cup blueberries frozen (or 155g)
1 tablespoon Monk Fruit & Allulose (granulated or powdered)
1/2 tablespoon water (1/2 - 1 tbsp)
1/4 teaspoon xanthan gum

Instructions

Base

Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
Line a 8 x 8 inch baking dish with parchment paper.
Press the base mix into the bottom and smooth with the back of a spoon to get neat edges.

Filling

In a clean large mixing bowl, add the cream cheese, low carb sweetener, lemon juice, zest and salt. Mix with an electric mixer to combine. Taste and adjust the sweetness to your liking.
In a separate bowl, whip the cream until thick (but don’t over whisk or it gets super stiff, you want it just under when it splits).
Fold the cream through the cream cheese with a spatula to combine.

Swirl

In a small saucepan, add the frozen berries, low-carb sweetener and water.
(Depending on how icy your blueberries are will depend on the amount of water. Start with 1/2 tbsp and add more if needed. The blueberries will release water as they cook.)
Simmer on a medium heat for about 5 minutes until the sauce thickens and you can squash some of the blueberries with the back of a spatula. Turn off heat, add the xanthan and allow to fully cool to thicken.

Assembly

Spoon the cheesecake filling on top of the base and smooth the top with a silicone spatula. Add dollops of cooled blueberries and swirl with a toothpick or the tip of a sharp knife.
Place in the fridge to fully set, about 8 hours, or overnight. About an hour before serving place into the freezer to firm up and to make slicing easier. Slice into 9 bars with a sharp knife.

Storage

Fridge and option to place in the freezer a little before eating to make it firmer.

Video

Notes

5 grams of net carbs

This recipe was first published in July 2021.

Nutrition