Keto No-Bake Blueberry Cheesecake Bars Recipe
Delight in these Keto No Bake Blueberry Cheesecake Bars, a low-carb, creamy dessert featuring a buttery almond flour crust topped with luscious blueberry compote. Perfect for a refreshing treat without turning on the oven, these bars combine rich cream cheese filling with a sweet and tangy blueberry swirl, all naturally sweetened and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Crust
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol
Blueberry Topping
- 1 cup blueberries
- 1 tbsp lemon juice
- 2 tbsp powdered erythritol
- 2 tbsp water
- ¼ tsp xanthan gum (optional)
Cheesecake Filling
- 16 oz cream cheese
- ⅓ cup powdered erythritol
- 1 tsp vanilla extract
- ½ cup heavy cream
Instructions
- Prepare the crust: In a bowl, combine almond flour, melted butter, and powdered erythritol until the mixture is well blended and crumbly. Press this mixture evenly into the bottom of a pan to form the crust. Place it in the refrigerator to chill and set while you prepare the other components.
- Make the blueberry topping: In a small saucepan, combine the blueberries, lemon juice, powdered erythritol, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Allow the mixture to cook until it thickens to a jam-like consistency, about 8-10 minutes. If desired, stir in xanthan gum to help thicken further. Remove from heat and let it cool completely.
- Prepare the cheesecake filling: Using a mixer, beat the cream cheese, powdered erythritol, and vanilla extract until the mixture is light and fluffy. Gradually add the heavy cream while continuing to beat until the filling is smooth and creamy with soft peaks.
- Assemble the bars: Pour the cream cheese filling evenly over the chilled almond crust. Spoon the cooled blueberry topping over the filling and use a knife or skewer to swirl it gently, creating a marbled effect.
- Chill and serve: Cover the pan and refrigerate the bars for at least 4 hours or preferably overnight to allow them to set fully. Once firm, slice into bars and serve chilled for the best flavor and texture.
Notes
- For a firmer blueberry topping, xanthan gum can be added but is optional.
- Make sure the blueberry topping is fully cooled before adding it to the cream cheese filling to prevent melting.
- This recipe is naturally low-carb and keto-friendly, ideal for sugar-free desserts.
- Store bars covered in the refrigerator for up to 4 days.
- Use fresh or frozen blueberries; if using frozen, thaw before cooking.
Keywords: keto blueberry cheesecake bars, low-carb cheesecake dessert, no bake cheesecake, keto dessert bars, sugar-free blueberry dessert
