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Keto No-Bake Blueberry Cheesecake Bars cut into squares with fresh blueberries on top

Keto No-Bake Blueberry Cheesecake Bars

Creamy, no-bake keto cheesecake bars with fresh blueberries and an almond flour crust
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 15 minutes
Servings: 16 portions
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups almond flour
  • 0.25 cup granulated erythritol or preferred keto sweetener
  • 0.5 cup unsalted butter melted
  • 0.5 teaspoon vanilla extract
  • 16 oz cream cheese softened
  • 1 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 0.25 cup heavy cream
  • 1 cup fresh blueberries plus extra for garnish

Equipment

  • 8×8 inch square baking dish
  • Electric mixer
  • Parchment paper

Method
 

  1. In a medium mixing bowl, combine almond flour and granulated erythritol. Pour in melted butter and vanilla extract, stirring until mixture resembles wet sand.
  2. 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.
  3. 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.
  4. Carefully fold fresh blueberries into filling, taking care not to break them up.
  5. Spread cheesecake filling evenly over crust, smoothing with spatula. Cover with plastic wrap and refrigerate 2-3 hours until firm.
  6. Use parchment paper to lift bars from pan. Cut into squares and garnish with additional blueberries.

Notes

Make sure cream cheese is thoroughly softened before mixing. Don't skip the chilling time for proper setting. Fresh or frozen blueberries work (drain frozen ones first). Store in refrigerator up to 4 days or freeze individually wrapped up to 2 months.