Keto No-Bake Blueberry Cheesecake Bars – Low Carb & Creamy
Silky cheesecake bars with a buttery almond crust and vibrant blueberry swirl—no oven needed. They’re luscious, refreshing, and taste just like traditional cheesecake without the sugar crash.
Ingredients
- Crust
- Almond flour 1 ½ cups
- Unsalted butter melted 6 tablespoons
- Granulated allulose or erythritol 3 tablespoons
- Vanilla extract 1 teaspoon
- Salt a pinch
- Blueberry layer
- Fresh or frozen blueberries 1 ½ cups
- Granulated sweetener 3 tablespoons
- Lemon juice 1 tablespoon
- Water 1–2 tablespoons if needed
- Cheesecake filling
- Cream cheese softened 16 ounces
- Heavy whipping cream ¾ cup
- Powdered sweetener ½ cup
- Vanilla extract 1 ½ teaspoons
- Lemon zest ½ teaspoon
- Gelatin powder 1 ½ teaspoons
- Cold water 2 tablespoons
Instructions
- Line an 8×8-inch pan with parchment.
- Mix almond flour, melted butter, sweetener, vanilla, and salt until a crumb forms; press firmly into the pan and chill 20 minutes.
- Simmer blueberries, sweetener, and lemon juice 5–8 minutes until thickened; add water only if dry. Let cool completely.
- Sprinkle gelatin over 2 tablespoons cold water; rest 3–4 minutes, then gently microwave in short bursts until melted.
- Beat cream cheese with powdered sweetener until smooth; mix in lemon zest and vanilla.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture, then fold in the melted gelatin.
- Spread filling over the chilled crust; spoon blueberry topping on the surface and swirl lightly.
- Cover and chill at least 4 hours or overnight. Lift out with parchment and slice into 12 bars.
Notes
Use fully softened cream cheese to prevent graininess.
Blueberry topping must be cool or it will melt the filling.
Chill time is essential for clean slices and proper firmness.
Blueberry topping must be cool or it will melt the filling.
Chill time is essential for clean slices and proper firmness.