KETO BLUEBERRY CHEESECAKE BARS

No Bake Keto Sugar Free 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!

AuthorHolly Cook

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

No Bake Keto Sugar Free Blueberry Cheesecake Bars
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
Almond Crumb Base
 1 cup almond flour
 1 tablespoon Swerve confectioners
  teaspoon salt
 ¼ cup butter melted
Filling
 12 ounces cream cheese full-fat cream cheese
  cup Swerve confectioners
 2 tablespoons lemon juice
 1 teaspoon lemon zest
  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
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
4

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.

5

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).

6

With a spatula, fold the cream through the cream cheese to combine.

Swirl
7

Add the frozen berries, Swerve, and water in a small saucepan.

8

(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.)

9

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
10

On top of the base, spoon the cheesecake filling and with a silicone spatula, smooth the top.

11

Add dollops of cooled blueberries and with a toothpick/the tip of a sharp knife, swirl.

12

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
13

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

Ingredients

Almond Crumb Base
 1 cup almond flour
 1 tablespoon Swerve confectioners
  teaspoon salt
 ¼ cup butter melted
Filling
 12 ounces cream cheese full-fat cream cheese
  cup Swerve confectioners
 2 tablespoons lemon juice
 1 teaspoon lemon zest
  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

Directions

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
4

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.

5

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).

6

With a spatula, fold the cream through the cream cheese to combine.

Swirl
7

Add the frozen berries, Swerve, and water in a small saucepan.

8

(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.)

9

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
10

On top of the base, spoon the cheesecake filling and with a silicone spatula, smooth the top.

11

Add dollops of cooled blueberries and with a toothpick/the tip of a sharp knife, swirl.

12

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
13

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

KETO BLUEBERRY CHEESECAKE BARS

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