No-Bake Blueberry Cheesecake Bars – Creamy, sugar-free, and gluten-free! These easy, low-carb cheesecake bars are the perfect keto treat. BLUEBERRY CHEESECAKE BARS RECIPE
No-Bake Blueberry Cheesecake Bars
These sugar-free cheesecake bars are a refreshing, classic no-bake dessert—ideal for summer gatherings and incredibly easy to make. With a buttery almond crumb base and a lemony, creamy filling topped with sugar-free blueberry sweetness, each bite bursts with flavor. Prefer a twist? Swap blueberries with raspberries, blackberries, or pitted cherries for variety.
Can the Crumb Base Be Nut-Free?
Yes! If you need a nut-free option, swap almond flour for sunflower seed flour. If sunflower seed flour isn’t available, grind raw, unsalted sunflower seeds in a food processor until fine. Be careful not to over-process, as it can turn into sunflower seed butter.
Can These Bars Be Made Dairy-Free?
Absolutely! To make them dairy-free, replace butter with softened coconut oil in the crumb base. For the filling, use only the thick “cream” from a can of full-fat coconut milk instead of cream cheese. Refrigerate the can overnight and scoop out the cream, avoiding the watery part (use it in a smoothie!). Remember, canned coconut milk is essential; coconut milk from the fridge section won’t work in this recipe.
9
servings15
minutes295
kcalNO-BAKE KETO SUGAR-FREE BLUEBERRY CHEESECAKE BARS. A creamy, easy, no-bake dessert. Sugar-Free, Keto, Low Carb Blueberry Cheesecake bars!
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
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
In a mixing bowl, combine all dry base ingredients. Add melted butter and mix until a flaky crumb forms. - Line an 8 x 8-inch baking pan with parchment paper.
- Press the crumb mixture evenly into the bottom of the pan, smoothing the edges with the back of a spoon.
- Filling
- In a clean mixing bowl, combine lemon zest, Swerve, lemon juice, cream cheese, and salt. Mix with an electric mixer until smooth. Taste and adjust sweetness as desired.
- In a separate bowl, whip the cream until thick, just under the point where it would split (avoid over-whipping to keep it soft).
- Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.
- Blueberry Swirl
- In a small saucepan, combine frozen blueberries, Swerve, and water (start with ½ tablespoon and add more only if needed, as blueberries release water while cooking).
- Simmer on medium heat for about 5 minutes, allowing the sauce to thicken. Use the back of a spatula to gently mash some blueberries.
- Remove from heat, add xanthan gum, and let the sauce cool completely to thicken.
- Assembly
- Spoon the cheesecake filling over the prepared base, smoothing the top with a silicone spatula.
Add small dollops of the cooled blueberry mixture on top, and use a toothpick or knife tip to swirl for a marbled effect. - Refrigerate for 8 hours or overnight to fully set. About an hour before serving, transfer to the freezer to firm up for easier slicing.
- Use a sharp knife to cut into 9 bars and enjoy!
Notes
- These creamy, fruity bars are perfect for any gathering, bringing you a refreshing twist on classic cheesecake.
Nutrition Facts
9 servings per container
- Amount Per ServingCalories295
- % Daily Value *
- Total Fat
26g
40%
- Saturated Fat 13g 65%
- Trans Fat 0g
- Protein 7g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
