Keto Blueberry Cheesecake Bars are featured in my bestselling cookbook Ketogenic Diet On A Budget! Get it wherever books are sold, or by visiting this link.
This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break.
Low Carb Blueberry Cheesecake Bars
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy12
servings15
minutes40
minutes324
kcalIf you’re wanting a little crunch, add 1/2 cup of finely chopped nuts to the crust mixture.
Ingredients
- FOR THE BLUEBERRY COMPOTE
2 cups 2 blueberries, fresh or frozen
2 teaspoons 2 powdered erythritol or allulose
2 tablespoons 2 lemon juice
1 1 Zest of 1 lemon
- FOR THE CRUST
2 cups 2 almond flour
2 teaspoons 2 powdered erythritol or allulose
1/2 teaspoon 1/2 ground cinnamon
12 tablespoons 12 butter, melted
- FOR THE FILLING
16 ounces 16 cream cheese, at room temperature
2 2 eggs, at room temperature
1/2 cup 1/2 powdered erythritol or allulose
2 teaspoons 2 vanilla extract
Directions
- TO MAKE THE COMPOTE
- In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.
- TO MAKE THE CRUST
- While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish.
- In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven.
- TO MAKE THE FILLING
- In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix.
- Pour the filling into the prebaked crust and use a spatula to spread it evenly.
- Spoon the blueberry compote over the top of the filling. Use a knife to swirl the
- compote into the filling.
- Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set.
Recipe Video
Notes
- SUBSTITUTION TIP: Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great.
Did you make this recipe?
Tag @highfalutinlowcarb on Instagram and hashtag it #highfalutinlowcarb
Did you make this recipe?
Follow us on Facebook
Nutrition Facts
12 servings per container
- Amount Per ServingCalories324
- % Daily Value *
- Total Fat 31g 48%
- Total Carbohydrate 8g 3%
- Dietary Fiber 2g 8%
- Protein 6g 12%
- Vitamin A -107%
* 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.
These looked so good, I had to make them! They turned out so good! I made a few adjustments, just got personal preference. I used a frozen blend of cherries, strawberries and blueberries to make the fruit compote, I also used a lime instead of a lemon. I blended it up with a immersion blender after it had cooked down. I added pecans to the crust mixture ( about 3/4 of a cup) and the last thing I did was to add extra like juice, about 2 tablespoons, to the cheesecake mixture. Excellent recipe Wes!
Wonderful! So glad you enjoyed it. The berry medley is a great idea! 🧡
Edit to above post..stupid auto correct
*I made just a few adjustments for personal preference
* The last thing I did was to add extra lime juice
I made this. 12 T of butter was way too much. The crust mixture was way too wet! I added another 1/2 c of almond flour…still too wet!
The crust will not be firm or dry after pre-baking. It will set in the refrigerator as it cools.
Great recipe. So good. I did use only 8 T of butter. Taste was excellent. I love your shows, glad you are back😀
Thank you so much, Wanda!!
What brand of allulose powdered surgar and where do u purchase. New to keto excited to try this.
I typically use the Anthony’s brand of Allulose (available here) but it’s granulated. For this recipe, I used the Wholesome Yum “Besti” brand of powdered allulose (available here.) Hope that helps!
Loved the bars, I made them for our card night and everyone loved them. You are a natural entertainer, thanks.
Thank you, Denise! 🧡💛