Low Carb No-Bake Blueberry Cheesecake Bars

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Description

These Low Carb No-Bake Blueberry Cheesecake Bars are a dream dessert for cheesecake lovers who want to enjoy a rich, creamy, and fruity treat without the carbs or the oven!
A buttery almond crust, a silky smooth cream cheese filling, and a tangy blueberry topping come together for a refreshing, melt-in-your-mouth experience. Perfect for summer days or anytime you crave a little sweetness without guilt!

Ingredients For Low Carb No-Bake Blueberry Cheesecake Bars

Crust:

  • 1 ½ cups almond flour

  • ¼ cup melted butter (unsalted)

  • 2 tbsp erythritol or monk fruit sweetener

  • ½ tsp vanilla extract

Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened

  • ½ cup sour cream (or Greek yogurt)

  • ½ cup powdered erythritol

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

Blueberry Topping:

  • 1 ½ cups fresh or frozen blueberries

  • 2 tbsp water

  • 2 tbsp erythritol

  • 1 tsp lemon juice

  • ½ tsp xanthan gum (or 1 tsp cornstarch if not strictly keto)

 Instructions

1. Make the Crust

  1. Mix almond flour, melted butter, erythritol, and vanilla in a bowl.

  2. Press the mixture evenly into the bottom of an 8×8-inch glass dish.

  3. Chill in the fridge for 15–20 minutes to firm up.

2. Prepare the Cheesecake Filling

  1. In a large bowl, beat the cream cheese until fluffy.

  2. Add sour cream, erythritol, vanilla, and lemon juice. Mix until smooth and creamy.

  3. Spread the filling evenly over the chilled crust.

3. Cook the Blueberry Topping

  1. In a small saucepan, combine blueberries, water, erythritol, and lemon juice.

  2. Cook over medium heat for 5–7 minutes, until berries burst and the sauce thickens.

  3. Stir in xanthan gum and let cool slightly.

4. Assemble and Chill

  1. Spread the blueberry topping over the cheesecake layer.

  2. Chill for at least 3–4 hours (or overnight) before slicing.

  3. Cut into bars and enjoy chilled!

 Notes

  • You can substitute raspberries or strawberries for blueberries.

  • Ensure the cream cheese is softened for a smooth filling.

  • For a firmer crust, bake it at 350°F (175°C) for 8–10 minutes before adding the filling (optional).

  • Keeps well in the refrigerator for up to 5 days or can be frozen for up to 2 months.

 Tips

  • Use a hand mixer for a fluffier filling.

  • Add a few whole blueberries on top before chilling for a pretty finish.

  • Taste the blueberry topping before cooling—adjust sweetness if desired.

  • Slice with a warm knife for clean edges.

 Servings

Makes 9–12 bars

 Nutritional Info (Per Bar)

(Approximate, depending on ingredients used)

  • Calories: 230

  • Fat: 22g

  • Protein: 5g

  • Total Carbs: 6g

  • Net Carbs: 3g

  • Fiber: 3g

  • Sugar: 2g

 Health Benefits

  • Low Carb & Keto-Friendly: Keeps your blood sugar stable.

  • Rich in Healthy Fats: Promotes satiety and supports brain function.

  • Antioxidant Boost: Blueberries are packed with immune-boosting compounds.

  • No Baking Required: Saves time and keeps nutrients intact.

 Q&A

Q: Can I use frozen blueberries?
A: Yes! Just thaw slightly and cook longer to reduce excess liquid.

Q: Can I make this dairy-free?
A: Substitute vegan cream cheese and coconut yogurt for a dairy-free version.

Q: How long should I chill it?
A: At least 3 hours for firm bars; overnight gives the best texture.

Q: What sweetener works best?
A: Powdered erythritol, allulose, or monk fruit blend gives the smoothest result.

Q: Can I use a pie pan instead?
A: Absolutely—just press the crust evenly and slice into wedges instead of bars.

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