Indulge in a sweet treat that aligns with your low-carb lifestyle with this keto blueberry cheesecake bars recipe. These bars perfectly balance tangy lemon and sweet blueberries, offering a sugar-free alternative that doesn't compromise on taste. Ideal for gatherings or a personal treat, these cheesecake bars are sure to impress.
Introduction
Searching for a dessert that perfectly balances sweetness with a hint of tartness? Look no further than these Low-Carb Lemon Blueberry Cheesecake Bars. The combination of fresh lemon juice and juicy blueberries creates a refreshing flavor profile that is both sweet and satisfyingly tart. At the heart of this recipe is Lakanto Classic Monkfruit Sweetener, a natural, zero-calorie sweetener that provides the sweetness you desire without the glycemic impact of traditional sugar.
Not only are these bars a fantastic dessert option, but they also serve as a healthy snack. Whether you need a midday pick-me-up or a sweet finish to your dinner, these cheesecake bars are versatile enough to satisfy your cravings without derailing your diet. Their creamy texture and delightful flavor make them a wholesome choice for anyone seeking a nutritious yet indulgent treat.
Key Ingredients and Their Role
Creating these scrumptious low-carb lemon blueberry cheesecake bars begins with selecting the right ingredients, particularly sweeteners. Low-carb sweeteners, such as monk fruit, are excellent alternatives to traditional sugar, providing sweetness without the added carbs. They help maintain stable blood sugar levels, offering a guilt-free way to indulge in sweets.
The Crust
For the crust, use almond flour to achieve a rich texture without the carbs. If you prefer not to use almond flour or you or someone you love has a nut allergy, you can swap the almonds with sunflower seed flour. If you can’t find sunflower seed flour, use raw, unsalted sunflowers and grind them in a food processor until fine. Combine almond flour with melted coconut oil and a pinch of salt for a perfect base.
Read also: Easy Low-Carb Cheese Crackers
The Filling
The filling requires cream cheese, eggs, your low-carb sweetener, fresh lemon juice, and zest for a zesty kick. This combination not only enhances flavor but also ensures a creamy consistency balanced with the tartness of blueberries. To replace the full fat cream cheese used in the filling, swap with full fat canned coconut milk. You can place your canned coconut milk, unopened, in the fridge over night.
The Blueberries
Choosing quality blueberries is essential for success. Look for plump, firm blueberries with deep color for the sweetest, most flavorful results. Opt for organic blueberries when possible to avoid pesticides and ensure top-quality ingredients.
In some areas, frozen wild blueberries - you know, the small & sweet blueberries - are really hard to come by.
Avoiding Common Pitfalls
To ensure your low-carb lemon blueberry cheesecake bars are both delectable and satisfying, avoid common pitfalls. Overmixing the batter can lead to a dense texture instead of the desired light and creamy consistency. Be mindful of baking time; overbaking can cause cracks and a dry texture.
Customization and Flavor Enhancement
If you have dietary restrictions, consider simple substitutions without sacrificing flavor. For a dairy-free option, use plant-based cream cheese and coconut cream instead of sour cream for rich tang.
Read also: Keto Calorie Counting: A Detailed Guide
Enhance flavor with toppings that complement the lemon and blueberry notes. Add shredded coconut or a sugar-free chocolate drizzle for an exciting twist. Fresh berries can enhance presentation and provide a burst of freshness with each bite. For an extra zing, dust with Lakanto powdered sweetener mixed with lemon zest for a delightful finishing touch.
Recipe: Keto Blueberry Cheesecake Bars
This sugar free keto cheesecake bars use a classic low carb cheesecake recipe of mine and have a delicious swirl of fresh blueberry topping.
Ingredients:
Crust:
- 1 1/2 cups almond flour
- 1/4 cup sweetener
- 1/4 cup melted butter
Blueberry Sauce:
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons sweetener
- 1 tsp water
Filling:
- 16 ounces cream cheese, softened
- 3 eggs
- ⅓ cup golden monk fruit sweetener
- 1 tsp pure vanilla extract
- ¼ tsp cream of tartar
- ⅛ tsp baking soda
Instructions:
- Preheat and Prep: Preheat oven to 350 degrees and coat a 9x9 pan in pan release spray or avocado oil cooking spray. Alternatively, preheat oven to 325 degrees and spray 8×8 baking pan with nonstick cooking spray or line with foil.
- Make the Crust: Combine the butter, almond flour, and sweetener. Press into the prepared pan and bake for 7 minutes. Crust will not be completely done. Remove from the oven and set aside to cool.
- Toasting the almond flour is optional but recommended because it enhances flavor. You can toast the Almond flour on the stovetop by pouring into a skillet and tossing it around on Medium low heat till golden brown. Takes about 2-3minutes. Alternatively toast in the oven at 250 F for 10 mins. Let it cool completely. Then add powdered sweetener and melted butter then mix to combine. Transfer almond crust mixture to lined pan and press down for a tight packed crumb. Put in the refrigerator to chill while you make the filling.
- Make the Blueberry Sauce: Add the blueberries, sweetener, and water to a small saucepan. Simmer over medium low heat, smashing the blueberries slightly until sauce starts to thicken. Set aside.
- Add bluberry sauce ingedients into a sauce pan and cook till it thickens. Stirring at intervals to prevent burning. Purée with hand blender till smooth then set aside to cool.
- Make the Filling: Mix together the cream cheese, eggs, sweetener, lemon juice and vanilla extract until smooth and creamy. Spread over the cooled crust.
- In a mixing bowl, using an electric mixer, mix together all ingredients excluding blueberries until fully-incorporated. Pour mixture into prepared baking pan and, using a rubber spatula, smooth into an even layer. Add blueberries to top of mixture. Transfer pan to oven and bake until crust is golden brown, about 40-45 minutes.
- Assemble and Bake: Spread the blueberry sauce over the filled crust, then bake at 350 for 20-25 minutes, until the top is very lightly browned.
- Pour filling over the chilled crust then spread and smoothen. Transfer blueberry sauce into a piping bag or ziplock bag. Make a small snip at the tip. Pipe out lines over the filling then with a toothpick make lines or swirls.
- Chill: After baking, remove pan from oven, loosely cover pan with foil, and transfer pan to refrigerator to chill for at least 4 hours.
- Cover with cling film and refrigerate for up to 4 hrs or freeze for about hour.
- Serve: Using a knife, cut cheesecake into 12 equal-sized bars, remove bars from pan using a spatula, serve, and enjoy!
- Cut into 12 bars and enjoy.
Tips for the Perfect Bars
- TIP #1 Use a good quality thick full fat cream cheese.
- TIP #2 If you find your cheesecake a bit too soft, pop into the freezer for about 30 minutes or to your liking.
- TIP #4 Since this is a no bake recipe and there are no eggs in this cheesecake, you can taste your no bake filling and decide if it is sweet enough for you.
No-Bake Variation
These low-carb No-Bake Blueberry Cheesecake Bars are perfect for summer entertaining or a treat that doesn’t require you slaving away at the stove. And it can be frozen then defrosted.
Ingredients:
Base
- All the dry base ingredients
- Melted butter
Filling
- Cream cheese
- Low carb sweetener
- Lemon juice
- Zest
- Salt
- Cream
Swirl
- Frozen berries
- Low-carb sweetener
- Water
- Xanthan
Instructions:
- Base: Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb. Line a 8 x 8 inch baking dish with parchment paper. Press the base mix into the bottom and smooth with the back of a spoon to get neat edges.
- Filling: In a clean large mixing bowl, add the cream cheese, low carb sweetener, lemon juice, zest and salt. Mix with an electric mixer to combine. Taste and adjust the sweetness to your liking. In a separate bowl, whip the cream until thick (but don’t over whisk or it gets super stiff, you want it just under when it splits). Fold the cream through the cream cheese with a spatula to combine.
- Swirl: In a small saucepan, add the frozen berries, low-carb sweetener and water. (Depending on how icy your blueberries are will depend on the amount of water. Start with 1/2 tbsp and add more if needed. The blueberries will release water as they cook.) Simmer on a medium heat for about 5 minutes until the sauce thickens and you can squash some of the blueberries with the back of a spatula. Turn off heat, add the xanthan and allow to fully cool to thicken.
- Assembly: Spoon the cheesecake filling on top of the base and smooth the top with a silicone spatula. Add dollops of cooled blueberries and swirl with a toothpick or the tip of a sharp knife. Place in the fridge to fully set, about 8 hours, or overnight. About an hour before serving place into the freezer to firm up and to make slicing easier. Slice into 9 bars with a sharp knife.
Gelatin Method
Mix gelatin with water, let it sit to bloom for 5 minutes then microwave for 10secs. Mix in 2 Tbsp from the cream cheese filling mixture into the gelatin, then pour gelatin mixture back into filling mixture. Fold in till well combine.
Sweetener Options
There are many sugar-free sweeteners on the market today, but it’s really about personal preference. Figuring out which is the best to use for one purpose or another is not the easiest thing and can quite confusing. When I first went sugar-free in 2004, I didn’t know any sugar-free sweeteners beyond aspartame, Splenda and stevia. I tried several artificial sweeteners, and after two years sugar-free, my sugar cravings were still just as bad, if not worse.
Read also: Magnesium Supplements for Keto
Powdered Sweetener I use the monkfruit erythritol blend.
Make Ahead and Storage Instructions
It’s best to make the blueberry sauce first before you start the cheese cake process.
Keep refrigerated till about 10 mins before you need to serve it. This gives it time to come close to room temperature before digging in. Leave leftovers of freshly made no bake cheese cake in the pan covered tightly in the refrigerator for up to 5 days.
Storage
Fridge and option to place in the freezer a little before eating to make it firmer.
Why These Bars Are a Great Choice
Cheesecakes are one of my favorite keto deserts simply because keto cheesecakes taste just like non keto ones therefore it’s easier for you not to miss cheesecake on a Keto diet. I agree not all cheesecakes can convert easily like an Ube cheesecake. I haven’t found a way to make the filling low carb maybe just use the Ube flavor and leave out the jam? I digress.. Today’s cheesecake is super easy to make and requires a few ingredients which you probably already have in your keto pantry. This recipe includes a little extra step which is totally optional. I love that you can easily use this method to make any cheesecake sugar free, including this no bake lemon cheesecake!
These easy keto blueberry cheesecake bars have so much going for them! Delicious flavor and texture for sure, but the fact that they are so easy to make is another huge bonus. No tedious mixing ingredients one by one - you simply throw it all in a blender and pour over the crust.
Dietary Compliance
If you’re excited to eat one of the most delicious low carb blueberry recipes, you’ll be so excited to learn that this recipe is compliant with many diets!
- Keto and Low-Carb: One serving of these low carb blueberry cheesecake bars contains just 3 grams of net carbs. Most of the fat and protein content is from the cream cheese and eggs used in this recipe.
- Nut-Free: Enjoy these nut free blueberry cheesecake bars without worry!
- These bars are low-carb, keto, nut-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contain minimal net carbs per serving!
Essential Tools
Make this dish with only a few tools required!
- 8×8 Baking Pan: This size will make room for 12 bars that equal the nutrition information as outlined in the recipe card. With a different size pan, the nutrition information per bar may change. You can use a 8 or 9 inch round pan for this recipe.
- Nonstick Cooking Spray: Nonstick cooking spray is a MUST here if you don’t want to leave a good amount of your bars stuck to the pan!
- Electric Mixer: I recommend using an electric mixer (also commonly referred to as a “hand mixer”) because it ensures that the cream cheese will be fully blended with the rest of the ingredients.
Conclusion
Ready to indulge in a dessert that's as wholesome as it is delicious? These No bake Blueberry cheesecake bars that are keto, low carb, gluten free and so delicious. The perfect sugar free treat to enjoy not only on hot summer days but all year round. No bake desserts are a very welcome option during the hot summer months for obvious reasons. No one wants to light up the oven for as long as they can help it. These cheesecake bars are easy to make and can easily be adapted with most keto friendly fruits. Excited yet? Cheesecakes can be customized with a variety of ingredients. To stay inline with your macros, you need to choose your ingredients wisely. Choose ingredients that are Keto Friendly only, when making keto cheesecakes.
Whether you opt for the baked or no-bake version, these keto blueberry cheesecake bars are a delightful treat that fits seamlessly into a low-carb lifestyle. Enjoy the creamy texture, tangy lemon, and sweet blueberries without the guilt!
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