No Bake Blueberry Cheesecake Bars

These No Bake Blueberry Cheesecake Bars are a creamy, refreshing keto dessert with a buttery low-carb crust and a silky blueberry swirl—easy to make and perfect for warm days.

Course Dessert

Cuisine American

Keyword Cheesecake, keto, low-carb, No Bake

Prep Time 15

Chill Time (hours) 2

Total Time 15

Servings bars

Calories 210kcal

Equipment

8x8-inch Pan

Ingredients

Crust

1 1/2 cups almond flour
4 tbsp butter melted
2 tbsp powdered erythritol

Filling

8 oz cream cheese softened
1/2 cup heavy cream whipped to soft peaks
1/4 cup powdered erythritol
1 tsp vanilla extract

Blueberry Swirl

1/2 cup fresh blueberries or frozen, thawed
1 tbsp lemon juice
1 tbsp powdered erythritol

Instructions

Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides to make lifting the bars easier once chilled.
In a medium bowl, combine almond flour, melted butter, and powdered erythritol. Stir until the mixture resembles damp sand and holds together when pressed. Transfer the crust mixture to the prepared pan and press it firmly and evenly into the bottom using your hands or the back of a measuring cup. Set aside while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered erythritol and vanilla extract, mixing until fully incorporated. Gently fold in the whipped heavy cream until the filling becomes light and fluffy with no streaks remaining.
In a small microwave-safe bowl, combine blueberries, lemon juice, and powdered erythritol. Microwave for 20–30 seconds until the berries soften, then mash lightly with a fork to create a chunky sauce. Allow it to cool slightly before using.
Spread the cheesecake filling evenly over the crust. Spoon small dollops of the blueberry mixture over the top, then use a toothpick or knife to gently swirl it into the filling without overmixing. The goal is to create visible swirls rather than blend them in completely.
Refrigerate the bars for at least 2 hours, or until fully set. Once chilled, lift the dessert out of the pan using the parchment overhang and slice into bars. Keep stored in the refrigerator until ready to serve.

Notes

For a firmer cheesecake bar, chill overnight. Try swapping blueberries for raspberries or strawberries for a different fruity swirl while keeping carbs low.

Nutrition