I stumbled upon these Keto No-Bake Blueberry Cheesecake Bars during one of those sweltering summer afternoons when turning on the oven felt like a crime against comfort. After trying countless keto desserts that left my family underwhelmed, I was skeptical—but these bars completely won me over on the first bite.
The magic happens in the contrast between that buttery almond flour crust and the velvety cream cheese filling studded with juicy blueberries. What started as a desperate attempt to satisfy my sweet tooth without breaking my macros turned into my most-requested summer dessert. My teenage son, who usually rolls his eyes at my “healthy” creations, actually asked me to pack these in his lunch. That’s when I knew I had a winner on my hands!
Table of Contents
Ingredients for Keto No-Bake Blueberry Cheesecake Bars
I always keep these ingredients stocked because this recipe has become such a regular in our dessert rotation. My preference is Philadelphia cream cheese – it creates that perfectly smooth, restaurant-quality texture every single time.
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol (I recommend Swerve for the cleanest taste)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 teaspoon vanilla extract
- 16 oz cream cheese, softened at room temperature for 2-3 hours
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (I usually opt for organic for richer flavor)
- 1 cup fresh blueberries, gently washed and thoroughly dried
- Extra blueberries for garnish (Pro tip: save the prettiest ones for the top)
Step-by-Step Instructions
In my experience, letting your cream cheese reach proper room temperature is the secret to avoiding lumps – it should give slightly when pressed but not be warm or oily.
Step 1: Combine almond flour and granulated erythritol in a medium bowl. Pour in the melted butter and vanilla, stirring until the mixture holds together when pressed – think of the texture of moist graham cracker crumbs rather than wet sand.
Step 2: Line your 8×8 inch baking dish with parchment paper, leaving 2-inch overhangs for easy removal. Press the crust mixture firmly into the bottom, using the flat bottom of a measuring cup to create an even, compact layer. Refrigerate the crust for 15 minutes while preparing the filling.
Step 3: Beat the room temperature cream cheese with an electric mixer for 2-3 minutes until completely smooth with no lumps visible. Gradually add powdered erythritol, beating another 2 minutes until well incorporated and fluffy.
Step 4: Add vanilla extract and heavy cream, mixing on low speed until the filling is silky and holds soft peaks. Gently fold in the dried blueberries using a spatula, being careful not to burst them.
Step 5: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 3 hours, or until the filling is completely set and doesn’t jiggle when gently shaken.
Step 6: Using the parchment paper overhangs, lift the bars from the pan and transfer to a cutting board. Cut into 16 squares using a sharp knife wiped clean between cuts, then garnish each square with a few fresh blueberries.
What to Serve with Keto No-Bake Blueberry Cheesecake Bars
These rich, creamy bars pair beautifully with lighter accompaniments that balance their indulgent nature without adding unnecessary carbs.
Frozen Greek Yogurt Peanut Butter Bites: The cool, creamy texture provides a perfect temperature contrast while adding extra protein to make this a more substantial dessert experience.
Fresh Mint Tea: A warm, unsweetened mint tea cuts through the richness beautifully and aids digestion, making it an ideal after-dinner pairing that won’t interfere with ketosis.
High Protein Chocolate Chia Pudding: For chocolate lovers, serve small portions of both desserts together for a bakery-style dessert platter that satisfies multiple cravings.
Whipped Heavy Cream: A simple dollop of lightly sweetened whipped cream made with erythritol enhances the cheesecake experience while keeping everything keto-friendly.
Cottage Cheese Peanut Butter Mousse: The nutty flavor complements the fruity bars while adding a protein boost for those looking to increase their macro goals.
Storage & Serving Tips
Store these bars in an airtight container in the refrigerator for up to 5 days, though the texture is best within the first 3 days. The flavors actually meld and improve after the first 24 hours of chilling.
For longer storage, I recommend wrapping individual portions in plastic wrap and freezing for up to 3 months. Pro tip: Let frozen bars thaw in the refrigerator for about 30 minutes before serving for the perfect creamy consistency without being too soft.
These bars work beautifully for meal prep – cut them into individual portions and store in single-serving containers for grab-and-go keto desserts throughout the week.
Conclusion
These Keto No-Bake Blueberry Cheesecake Bars prove that you don’t need hours in a hot kitchen to create something truly special. With their perfect balance of creamy indulgence and fresh fruit flavor, they’ve become my go-to dessert for everything from weeknight treats to summer entertaining. Give them a try – I promise they’ll become a permanent fixture in your keto dessert rotation!
Keto No-Bake Blueberry Cheesecake Bars
Ingredients
Equipment
Method
- In a medium mixing bowl, combine almond flour and granulated erythritol. Pour in melted butter and vanilla extract, stirring until mixture resembles wet sand.
- Line 8×8 inch baking dish with parchment paper. Press crust mixture evenly into bottom of dish, packing tightly. Use back of measuring cup to level evenly.
- Beat softened cream cheese with electric mixer until smooth. Gradually add powdered erythritol, mixing until combined. Add vanilla extract and heavy cream, mixing until completely smooth.
- Carefully fold fresh blueberries into filling, taking care not to break them up.
- Spread cheesecake filling evenly over crust, smoothing with spatula. Cover with plastic wrap and refrigerate 2-3 hours until firm.
- Use parchment paper to lift bars from pan. Cut into squares and garnish with additional blueberries.
Notes
