These easy Blueberry Cheesecake Bars are the perfect keto dessert! Each serving is under 3 net carbs and bursting with flavor for a treat they won’t even realize is sugar free!
Keto Blueberry Cheesecake Bars
These creamy Blueberry Cheesecake Bars are such a delightful treat with no added sugar. Full of blueberry and vanilla flavor, you’ll love to make these for family, friends, and yourself! For just 2.8 net carbs each, you can enjoy a decadent, smooth cheesecake.
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 Bars
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.
- Granulated monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the same granulated 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.
- Confectioners monk fruit – Another confectioners sugar-free sweetener could work, too. Using confectioners over granulated provides a smoother cheesecake filling.
- 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 Bars keto
These cheesecake bars are easy to make without adding a ton of carbs to your day! Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.
Prepare oven and pan
First, preheat your oven to 350 degrees F and prepare your pan. Line your 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, eggs, vanilla extract, and your confectioners monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have any electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Getting rid of any clumps of cream cheese is key to a creamy, rich cheesecake.
Fold in blueberries
Once the mixture is smooth, pour in blueberries and gently fold them in. You want to be careful to not burst or break any blueberries, or you’ll have blue/purple cheesecake bars. When you feel like the blueberries are evenly distributed, pour into the prepared pan.
Bake 35-40 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 fridge and slice into 12 bars.
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.
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. Each cheesecake bar is just
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.
- 8 tablespoons butter, melted
- 3/4 cup coconut flour
- 2 tablespoons granulated monk fruit sweetener
- 1 large egg, beaten
- 2 (8oz packages) cream cheese, softened
- 2 eggs
- 1 tablespoon vanilla
- 3/4 cup confectioners monk fruit
- 1 cup blueberries
- Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, 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.
- In a mixing bowl combine the softened cream cheese, eggs, vanilla extract and sweetener. Beat with an electric mixer until smooth.
- Fold in the berries and pour into the prepared pan.
- Bake at 35-40 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 244Total Fat: 22.6gCholesterol: 106.9mgSodium: 228mgCarbohydrates: 4.3gNet Carbohydrates: 2.8gFiber: 1.5gSugar: 2.2gProtein: 5.2g