No-Bake Keto Blueberry Cheesecake Bars

Indulge in the rich, creamy delight of No-Bake Keto Blueberry Cheesecake Bars. A perfect low-carb treat that requires zero cooking, is packed with healthy fats, and bursts with the natural sweetness of blueberries.

Course Desserts

Cuisine American

Keyword Blueberry, Cheesecake, Dessert, Keto, Low-Carb, No-Bake, Sugar-Free

Prep Time 20

Cook Time 0

Total Time 2 20

Servings bars

Calories 280kcal

Equipment

8x8-inch (20x20cm) pan
Parchment paper
Medium bowl
Large mixing bowl
Hand mixer or stand mixer
Spatula
Small saucepan

Ingredients

For the crust:

1 ½ cups almond flour 150g
⅓ cup coconut oil, melted 80ml
2 tbsp granulated erythritol 30g

For the filling:

16 ounces cream cheese, softened 450g
½ cup powdered erythritol 100g
1 cup heavy cream 240ml
1 tsp vanilla extract 5ml
½ tsp lemon zest

For the blueberry topping:

1 cup fresh blueberries 150g
¼ cup water 60ml
1 tbsp granulated erythritol 15g
½ tsp xanthan gum

Instructions

Prepare the crust: In a medium bowl, combine almond flour, melted coconut oil, and granulated erythritol until a dough forms. Press the dough into the bottom of a lined 8x8-inch (20x20cm) pan, creating an even layer. Place in the freezer to set while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth. Add in the heavy cream, vanilla extract, and lemon zest, then continue to beat until the mixture becomes thick and creamy.
Assemble the cheesecake: Remove the crust from the freezer and pour the filling over the crust, smoothing out the top with a spatula. Place back into the freezer to firm up for about 1 hour.
Prepare the blueberry topping: In a small saucepan, combine blueberries, water, and granulated erythritol. Bring to a simmer over medium heat. Once the blueberries begin to burst, sprinkle xanthan gum over the mixture and stir continuously until the sauce thickens. Remove from heat and let cool.
Finish the bars: Once the cheesecake layer is set, spread the blueberry topping evenly over the filling. Chill in the refrigerator for an additional hour or until completely set.
Serve: Slice into bars and serve chilled. If desired, garnish with additional fresh blueberries or a dollop of whipped cream.

Notes

These bars can be stored in an airtight container in the refrigerator for up to 5 days. For a firmer texture, you can store them in the freezer and thaw for a few minutes before serving. Ensure the cream cheese is at room temperature for a smoother filling. The xanthan gum is used to thicken the blueberry topping without adding carbs; however, it can be omitted if preferred, resulting in a less thickened sauce.

Nutrition