Dessert

Keto No-Bake Blueberry Cheesecake Bars Recipe

Byrami Hayes April 12, 2026April 12, 2026

Introduction

These Keto No Bake Blueberry Cheesecake Bars are a delightful low-carb treat perfect for satisfying your sweet tooth without breaking your diet. With a creamy cheesecake filling and a fresh blueberry topping, they combine rich flavors and easy prep in one delicious dessert.

The image shows a square slice of no bake blueberry cheesecake bars on a white plate set on a white marbled surface. The dessert has three clear layers: a crumbly golden-brown base layer at the bottom, a thick smooth white creamy cheesecake middle layer, and a shiny dark purple blueberry topping at the top with whole blueberries glistening in a glossy blueberry sauce. The edges of the crust are uneven, and the blueberry topping slightly drips down the sides, adding a rich contrast to the white cheesecake layer below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups almond flour
¼ cup melted butter
2 tbsp powdered erythritol
16 oz cream cheese
⅓ cup powdered erythritol
1 tsp vanilla extract
½ cup heavy cream
1 cup blueberries
1 tbsp lemon juice
2 tbsp powdered erythritol (for topping)
2 tbsp water
¼ tsp xanthan gum (optional)

Instructions

Step 1: In a bowl, combine the almond flour, melted butter, and 2 tablespoons of powdered erythritol. Press this mixture firmly into the bottom of a pan to form the crust, then chill it in the refrigerator while you prepare the filling and topping.
Step 2: In a small saucepan, mix the blueberries, lemon juice, 2 tablespoons of powdered erythritol (for topping), and water. Cook over medium heat, simmering until the mixture thickens slightly. Remove from heat and allow it to cool completely.
Step 3: In a large bowl, beat the cream cheese, ⅓ cup powdered erythritol, and vanilla extract together until fluffy. Gradually add the heavy cream and continue beating until the mixture is smooth and creamy.
Step 4: Pour the cheesecake filling evenly over the chilled crust. Spoon the cooled blueberry topping over the filling and gently swirl it with a knife to create a marbled effect.
Step 5: Refrigerate the bars for at least 4 hours, or preferably overnight, to allow them to set. Once firm, slice into bars and serve chilled.

Tips & Variations

For a firmer topping, add ¼ teaspoon of xanthan gum to the blueberry mixture before cooking for better thickness.
Substitute blueberries with raspberries or blackberries for a different berry flavor.
Use an unsweetened almond milk drizzle instead of water for a creamier blueberry topping.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars for up to 1 month, thawing them overnight in the fridge before serving. Reheat is not recommended as this is a no-bake chilled dessert.

How to Serve

The image shows blueberry cheesecake bars with three clear layers. The bottom layer is a thin, crumbly, light brown crust. The middle layer is thick, smooth, and creamy white cheesecake. The top layer is a glossy mix of whole blueberries and thick blueberry sauce, dark purple in color, with the sauce slightly dripping down the sides. The bars are served on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute erythritol with other powdered keto-friendly sweeteners like monk fruit powder or stevia blends, adjusting the quantity according to sweetness level.