KETO BLUEBERRY CHEESECAKE BARS

NO-BAKE KETO SUGAR-FREE BLUEBERRY CHEESECAKE BARS. A creamy, easy, no-bake dessert. Sugar-Free, Keto, Low Carb Blueberry Cheesecake bars!

NO-BAKE CHEESECAKE BARS

Perfectly portioned bars, this sugar-free recipe is a classic no-bake cheesecake. Refreshing for fun summer entertaining and easy to make.

A super simple, buttery, the almond crumb is the base, and a lemony cream cheese topped with sugar-free sweetened blueberries is the filling, which adds intense bursts of fruity flavor. Feel free to swap with raspberries, blackberries, or even pitted cherries if you’re not a fan of blueberries.

CAN WE MAKE THE CRUMB BASE NUT-FREE?

You can swap the almonds with sunflower seed flour if you prefer not to use almond flour or if you or someone you love has a nut allergy. Use raw, unsalted sunflowers if you can’t find sunflower seed flour and grind them in a food processor until fine. You will have sunflower seed butter so be careful not to over-process.

CAN THESE CHEESECAKE BARS BE DAIRY-FREE?

Yes, you can make these bars dairy free!! Be sure to replace the butter used for softened coconut oil in the crumb base. Swap with full-fat canned coconut milk to replace the full-fat cream cheese used in the filling. Your cheesecake bars will not solidify so be sure to only use the thick “cream” from the canned coconut milk. In the fridge overnight, you can place your canned coconut milk, unopened. Flip it upside down and to be easily removed from the top of the can, this will allow the watery coconut milk when you open it the next morning. Drain or use in a smoothie! With all other milk, coconut milk in a carton in the refrigerator section, will not work in this recipe(only canned will work).

Prep Time 15 minutes
Servings 9 bars
Calories 344kcal

Ingredients

Almond Crumb Base

• 1 cup almond flour
• 1 tablespoon Swerve confectioners
• ⅛ teaspoon salt
• ¼ cup butter melted

Filling

• 12 ounces cream cheese full-fat cream cheese
• ⅔ cup Swerve confectioners
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ⅛ teaspoon salt
• 1 cup heavy whipping cream

Swirl

• 1 cup blueberries frozen
• 1 tablespoon Swerve confectioners
• ½ tablespoon water (½ – 1 tbsp)
• ¼ teaspoon xanthan gum

Instructions

Base

1. In a mixing bowl, place all the dry base ingredients and stir to combine. Add the melted butter and to form a flakey crumb, mix.
2. With greaseproof paper, line a baking pan(8 x 8 inches).
3. Into the bottom, press the base mix to get neat edges, smooth with the back of a spoon.

Filling

1. Add the zest, Swerve, lemon juice, cream cheese, and salt to a clean mixing bowl. To combine, mix with an electric mixer. Taste and To your liking, adjust the sweetness.
2. Whip the cream in a separate bowl until it gets thick (you want it just under when it splits but don’t over whisk or it gets super stiff).
3. With a spatula, fold the cream through the cream cheese to combine.

Swirl

1. Add the frozen berries, Swerve, and water in a small saucepan.
2. (It depends on the amount of water, depending on how icy your blueberries are. Start with ½ tablespoon and if needed, add more. As they cook, the blueberries will release water.)
3. For about FIVE minutes, Until the sauce thickens, simmer on medium heat, and with the back of a spatula, you can squash some of the blueberries. (turn off heat)Add the xanthan and allow it to fully cool to thicken.

Assembly

1. On top of the base, spoon the cheesecake filling and with a silicone spatula, smooth the top.
2. Add dollops of cooled blueberries and with a toothpick/the tip of a sharp knife, swirl.
3. To fully set, place in the fridge, for about 8 hours/overnight. Place into the freezer, about an hour before serving to firm up and to make slicing easier. With a sharp knife, slice into NINE bars.

Storage

• Fridge and a little before eating, option to place in the freezer to make it firmer.