This Blueberry Cheesecake features creamy vanilla cheesecake swirled with homemade blueberry sauce for the perfect keto dessert! Enjoy a slice with blueberry sauce and whipped cream for about 4 net carbs!
Keto Blueberry Cheesecake Bars
These creamy Blueberry Cheesecake Bars are such a delightful treat! Homemade blueberry sauce is swirled into a perfect creamy vanilla cheesecake! This easy cheesecake recipe is an impressive dessert that everyone will love!
These cheesecake bars can be frozen so you’ll be able to cook ahead of time and waste nothing! Grab a frozen cheesecake bar from the freezer, toss it into your lunch bag, and then it’ll be thawed by the time you’re ready for a mid-day treat.
Ingredients for Blueberry Cheesecake
Here’s a quick overview of what you’ll need for these cheesecake bars. As always, keep scrolling down to the printable recipe card for exact measurements.
- Butter: I prefer salted butter, but feel free to use unsalted if you are watching your sodium. Butter should be melted to help hold the crust together.
- Coconut flour: I do not recommend any flour substitution. Coconut flour soaks up more moisture than other flours, so you will not achieve the same texture with any substitution.
- Monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the confectioner’s texture.
- Egg: Size large, beaten. This helps keep the entire crust together.
- Cream Cheese: Your cream cheese must be softened when mixing, or you will not be able to achieve the smooth, creamy cheesecake everyone loves.
- Eggs: These work as a binder and add moisture for a decadent, rich cake.
- Vanilla extract: Gives a well-rounded flavor that pairs perfectly with the blueberries.
- Blueberries: Fresh blueberries are best. Frozen blueberries can add too much moisture, and they often can color the entire cheesecake bar blue/purple.
How to make Blueberry Cheesecake
These cheesecake bars are easy to make without adding a ton of carbs to your day! In addition to the ingredients listed above you will need an 8×8 pan, a saucepan, and a mixing bowl. Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.
Prepare oven and pan
First, preheat the oven to 350 degrees F and prepare your pan. Line the 8×8 pan with parchment paper or foil. This will help you pull the cheesecake out of the pan when you’re ready to cut them. Lightly spray with oil so that the bars don’t stick.
Make the crust
Grab a medium-sized mixing bowl and combine melted butter, coconut flour, granulated monkfruit, and egg to create your crust. Once it’s crumbly and well mixed, press into your prepared pan.
Make the Cheesecake Filling
In another medium-sized mixing bowl, add softened cream cheese, sour cream, egg, vanilla extract, and monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have an electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Be sure to get rid of any clumps of cream cheese is key to a creamy, rich cheesecake.
Make Blueberry Sauce
In a small saucepan add the blueberries, water, and sweetener. Bring the mixture to a simmer and reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring occasionally until thickened. When the sauce is done it will resembled the second photo above.
Blend the Blueberry Sauce
This step is optional but recommended. Add the blueberry sauce to a blender or food processor and blend until smooth. This just creates a nicer texture and creates a pretty swirl.
Swirl
Once you’ve made the blueberry sauce and have allowed it to cool simply add the sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to swirl the blueberry sauce in the cheesecake.
Bake
Bake 40-50 minutes until the center of the cheesecake has set and is not jiggly. Pull from the oven and allow the cheesecake to cool completely before refrigerating. After chilling for at least 2 hours, pull from the fridge and slice into 12 bars.
Store
These cheesecake bars should be stored in an airtight container in the fridge. You’ll get the best texture when you eat them within 5 days of baking them.
Freeze
You can freeze these cheesecake bars separately after cutting for an easy grab-and-go dessert, or you can freeze the entire cheesecake for a beautiful full dessert later. Double- or triple-wrap your cheesecake (or individual bars) before storing in a freezer bag to prevent freezer burn. These are best eaten within 3 months.
If you like these Blueberry Cheesecake Bars, you’ll love these recipes:
- Lemon Blueberry Cheesecake Bars – Take your love of blueberries, add a squeeze of lemon to brighten up the flavor, and give it a crumbly topping for an AMAZING dessert.
- Triple Chocolate Cheesecake Bars – Talk about decadent! A delicious chocolate crust, chocolatey cheesecake, and an amazing sugar-free ganache.
- Keto Chocolate Chip Cookie Cheesecake Bars – A delicious vanilla cheesecake layer between two tasty sugar-free cookie layers is the key to the perfect keto dessert!
- Keto Strawberry Cheesecake Truffles – You will love having these stored in your freezer for a quick sweet treat that can make any day better.
- 20+ Delicious Keto Cheesecake Recipes – Whether you love fruit or chocolate, baked or no-bake, bars or full cakes, this list has just about every type of cheesecake recipe you could want!
FAQs about Keto Blueberry Cheesecake Bars
Most fruit can’t easily fit into the keto diet, but blueberries (when eaten in moderation) aren’t too bad on carbs! Each 1/4 cup of blueberries has 4.1 carbs (3.4 net carbs), so the cup of blueberries in this 12-slice recipe still keeps each cheesecake bar under 3 net carbs each.
Most cheesecakes are not keto because they use sugar both in the crust and the cheesecake layer. To make this keto, I used granulated monk fruit in the crust and confectioners monkfruit in the cheesecake filling. You can find the nutritional information just below the recipe card.
First, pull the CHILLED cheesecake out of the pan using the parchment paper or foil you lined the pan with. Grab a long, non-serrated knife, and run it under hot water for several seconds, then wipe it dry.
Using the warmed knife, cut your bars, sort of wiggling the knife back and forth to prevent the knife from snagging on anything. Wipe down the blade after each cut for clean slices that look straight from a bakery.
Blueberry Cheesecake
Ingredients
Crust
- 8 tablespoons butter melted
- 3/4 cup coconut flour
- 2 tablespoons confectioners monk fruit sweetener
- 1 large egg beaten
Cheesecake Filling
- 2 8 ounce packages cream cheese, room temperature
- 1/2 cup sour cream
- 1 large egg room temperature
- 3/4 cup confectioners monkfruit sweetener
- 2 teaspoons vanilla extract
Blueberry Sauce
- 1 1/2 cup blueberries
- 1/4 cup water
- 1/3 cup of confectioners monk fruit sweetener
Instructions
- To make the blueberry sauce heat the berries, water, and sweetener in a small saucepan over medium heat. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes. When the sauce has thickened remove from heat and set aside.
- OPTIONAL: if desired, blend the blueberry sauce until smooth using a blender or food processor.
- Preheat the oven to 350 degrees F. Line an 8×8 pan with foil or parchment paper, and lightly spray with oil.
- In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to make a crust. Press into the prepared pan, set aside.
- In a mixing bowl combine the softened cream cheese, sour cream, egg, vanilla extract and sweetener. Beat with an electric mixer until smooth.
- Pour the cheesecake batter into the prepared pan.
- Using a small spoon add HALF the blueberry sauce in small scoops all over the cheesecake. Use a knife or toothpick to swirl the sauce.
- Bake at 350 degrees F for 40-50 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.
- Slice the cheesecake and serve with the remaining blueberry sauce and whipped cream.
