🍰 Low-Carb No-Bake Blueberry Cheesecake Bars
Description
These creamy, dreamy cheesecake bars have a buttery almond crust, a rich no-bake cheesecake layer, and a glossy blueberry topping that tastes like summer in every bite. They’re low-carb, sugar-free, and keto-friendly, yet taste as indulgent as traditional cheesecake. Perfect for make-ahead desserts, parties, or guilt-free snacking!
🧂 Ingredients
🔸 For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter (unsalted)
- 2 tbsp granulated erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of salt
🔸 For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup powdered erythritol (or other powdered low-carb sweetener)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup heavy cream, whipped to stiff peaks
🔸 For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp erythritol
- 1 tbsp lemon juice
- 1 tsp gelatin powder (optional, for firmness)
- 1 tbsp water
👩🍳 Instructions
- Prepare the Crust
- In a bowl, mix almond flour, melted butter, erythritol, vanilla, and salt until crumbly.
- Press evenly into an 8×8-inch (20×20 cm) pan lined with parchment paper.
- Place in fridge for at least 15–20 minutes to firm up (or bake at 350°F / 175°C for 8 minutes if you prefer a crisp crust).
- Make the Cheesecake Layer
- In a large bowl, beat the cream cheese, powdered erythritol, lemon juice, and vanilla until smooth and creamy.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread evenly over the chilled crust.
- Prepare the Blueberry Topping
- In a saucepan, combine blueberries, lemon juice, and erythritol.
- Cook over medium heat for 5–7 minutes until the berries burst and the mixture thickens.
- (Optional: dissolve gelatin in 1 tbsp water, stir into the warm blueberry mix for a glossy, firmer finish.)
- Let it cool to room temperature, then pour evenly over the cheesecake layer.
- Chill & Serve
- Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Cut into squares or bars, and serve cold.
🍽 Servings
Makes 9–12 bars depending on how you slice them.
💡 Notes
- Make sure cream cheese is fully softened before mixing to avoid lumps.
- Don’t pour the blueberry topping while hot — it will melt the cheesecake layer.
- For a nut-free version, substitute almond flour with crushed sunflower seeds or coconut flour (½ cup).
- You can use Greek yogurt instead of heavy cream for a lighter texture.
🧠 Tips
- Chill longer for firmer bars that slice neatly.
- For extra flavor, add lemon zest to the cheesecake filling.
- Store in the refrigerator for up to 5 days, or freeze for up to 2 months (thaw in fridge before serving).
- Top with fresh blueberries before serving for a beautiful presentation!
⚖️ Nutritional Info (Per Bar – 12 bars)
(Approximate, may vary by ingredients used)
- Calories: 210 kcal
- Protein: 5 g
- Fat: 20 g
- Net Carbs: 3 g
- Fiber: 2 g
- Sugar: 2 g
🌿 Health Benefits
- Low-carb & keto-friendly: No added sugar, perfect for weight control.
- Blueberries provide antioxidants and vitamin C.
- Healthy fats from almond flour and cream cheese keep you fuller longer.
- No baking required, retaining more nutrients and saving time!
❓ Q&A Section
Q1: Can I use other berries instead of blueberries?
Yes! Raspberries, strawberries, or blackberries all make amazing substitutes.
Q2: Can I make this dairy-free?
Yes — use dairy-free cream cheese (like almond or coconut-based) and coconut cream instead of heavy cream.
Q3: How can I make it even lower in carbs?
Skip the gelatin and use fewer blueberries — just swirl a sugar-free blueberry sauce instead.
Q4: My crust crumbles — what went wrong?
You might need a bit more melted butter to help it bind. Chill it longer before adding the filling.
Q5: Can I freeze these bars?
Absolutely! They freeze beautifully. Wrap tightly and thaw overnight in the fridge before serving.