Keto Blackberry Cheesecake Bars (Blackberry Bliss Bars)
Creamy cheesecake bars with bright blackberry swirls on a tender almond crust. A keto-friendly treat that looks bakery-worthy and tastes refreshingly balanced.
Ingredients
- Almond crust
- Almond flour 1 ½ cups
- Unsalted butter melted 6 tablespoons
- Granulated erythritol or keto sweetener 3 tablespoons
- Vanilla extract 1 teaspoon
- Salt a pinch
- Cheesecake layer
- Cream cheese softened 16 ounces
- Powdered erythritol ½ cup
- Eggs room temperature 2 large
- Heavy cream ¼ cup
- Vanilla extract 1 ½ teaspoons
- Lemon zest ½ teaspoon
- Blackberry swirl
- Fresh or frozen blackberries 1 cup
- Powdered erythritol 2 tablespoons
- Water 1 tablespoon
- Lemon juice 1 teaspoon
Instructions
- Preheat oven to 325°F (165°C) and line an 8×8-inch pan with parchment.
- Mix almond flour, melted butter, erythritol, vanilla, and salt until it resembles wet sand; press evenly into the pan and bake 10 minutes. Cool lightly.
- Simmer blackberries, powdered erythritol, water, and lemon juice 4–6 minutes until pourable, mash gently, and strain if you want a seedless sauce. Cool fully.
- Beat softened cream cheese with powdered sweetener until smooth, add eggs one at a time, then stir in heavy cream, vanilla, and lemon zest. Pour over crust.
- Drop spoonfuls of blackberry sauce over the filling and lightly swirl with a toothpick or knife.
- Bake 25–30 minutes until edges are set and the center still jiggles softly. Cool at room temperature, then refrigerate 2–3 hours. Slice into 12 bars.
Notes
Use room-temperature cream cheese for a silky filling.
Avoid over-swirling so the purple marbling stays bold.
Let bars chill fully—this controls moisture and gives clean slices.
Avoid over-swirling so the purple marbling stays bold.
Let bars chill fully—this controls moisture and gives clean slices.