These keto blueberry cheesecake bars are the kind of low-carb dessert that feels fancy enough for a special occasion but simple enough to make any day of the week.
They feature a buttery almond flour crust, a creamy sugar-free cheesecake filling, and a bright blueberry lemon swirl that gives every bite the perfect balance of rich, sweet, and tangy.
If you love cheesecake but do not want the fuss of baking a full cheesecake in a springform pan, these bars are such a great option.
They bake in a 9x13 pan, chill beautifully, and slice into 16 easy-to-serve squares.
Plus, with only 1.5 net carbs per bar, this is a keto blueberry dessert you can feel good about sharing with your family and friends.
Be sure to check out our entire collection of keto cheesecake recipes for more delicious options.
Low-Carb Blueberry Cheesecake Bars
These keto-friendly blueberry cheesecake bars are gluten-free, sugar-free, and made with simple keto baking staples.
The crust is made with finely milled almond flour, melted butter, sugar substitute, and a touch of cinnamon. It bakes into a lightly sweet, tender base that pairs perfectly with the creamy cheesecake layer.
The filling is a classic keto cheesecake filling made with full-fat cream cheese, eggs, vanilla extract, and a granulated sugar substitute.
Then comes the blueberry swirl, which is where these bars really shine. Fresh or frozen blueberries are blended with lemon juice, lemon extract, and sweetener to create a pretty purple swirl that adds a burst of fruit flavor without adding a lot of carbs.
It is a simple dessert, but it looks beautiful once sliced.
Why You'll Love These Keto Blueberry Cheesecake Bars
These bars are perfect when you want a cheesecake-style dessert that is portable.
You'll love that they are:
- Keto-friendly and low in carbs
- Sugar-free and gluten-free
- Made with an almond flour crust
- Baked in a parchment-lined 9x13 pan for ease
- Easy to slice and serve
- Great for making ahead
- Perfect for potlucks, brunches, holidays, and family gatherings
- Just 1.5 net carbs per serving
They are also a great recipe to make when blueberries are in season, but frozen blueberries work beautifully too.
Ingredients Needed
The full printable recipe card has the exact measurements, but here is what you will need to make these keto blueberry cheesecake bars.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Almond Flour Crust
For the crust, you'll need:
- Finely milled almond flour
- Melted unsalted butter
- Granulated sugar substitute
- Cinnamon powder
The cinnamon is a small addition, but it gives the crust a hint of graham crust flavor that pairs nicely with the blueberry lemon swirl.
Keto Cheesecake Filling
For the cheesecake layer, you'll need:
- Full-fat cream cheese, room temperature
- Eggs, room temperature
- Granulated sugar substitute
- Vanilla extract
Be sure the cream cheese and eggs are at room temperature before mixing. This helps the filling blend smoothly and gives the bars a creamier texture.
Sugar-Free Blueberry Swirl
For the blueberry swirl, you'll need:
- Fresh or frozen blueberries
- Granulated sugar substitute
- Lemon extract
- Lemon juice
The lemon juice and lemon extract brighten the blueberry flavor and help balance the richness of the cheesecake filling.
How To Make Keto Blueberry Cheesecake Bars
Start by preheating your oven to 350 degrees.
Line a 13x9-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes it easier to lift the cheesecake bars out of the pan once they are fully chilled.
In a medium-sized bowl, combine the melted butter, almond flour, sugar substitute, and cinnamon powder. Mix until the ingredients form a crumbly dough.
Press the almond flour crust evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly while you make the cheesecake filling.
To make the filling, beat the cream cheese, eggs, sugar substitute, and vanilla extract with an electric mixer until smooth and creamy. Pour the cheesecake filling over the baked crust and spread it evenly with a spatula.
Next, make the blueberry swirl. Add the blueberries, sugar substitute, lemon extract, and lemon juice to a blender and blend until smooth.
Drop spoonfuls of the blueberry mixture over the cheesecake filling. Then use a knife or skewer to gently swirl it through the cheesecake layer.
Try not to overmix the swirl. You want pretty ribbons of blueberry throughout the bars.
Bake the cheesecake bars at 350 degrees for 25 minutes, or until the cheesecake layer is set and the center is only slightly jiggly.
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Remove the pan from the oven and allow the bars to cool at room temperature. Then chill them in the refrigerator for at least 2 hours, preferably longer, before slicing into 16 bars.
Tips For The Best Keto Cheesecake Bars
Use Room Temperature Cream Cheese
Room temperature cream cheese blends much more easily and helps prevent lumps in your cheesecake filling.
Do Not Skip The Parchment Paper
Parchment paper makes it much easier to remove the bars from the pan and slice them neatly.
Pre-Bake The Almond Flour Crust
Baking the crust before adding the filling gives it a better texture and helps it hold up under the creamy cheesecake layer.
Do Not Overmix The Blueberry Swirl
A gentle swirl is all you need. If you mix too much, the blueberry layer will blend completely into the cheesecake filling instead of creating pretty ribbons.
Chill Before Slicing
These bars need time to firm up. For the cleanest slices, chill them for at least 2 hours. Overnight is even better if you are making them ahead for a gathering.
Fresh Or Frozen Blueberries
You can use either fresh or frozen blueberries for the swirl.
Fresh blueberries are wonderful when they are in season and naturally sweet. Frozen blueberries are a great option year-round and work well because they are blended into a smooth sauce before being swirled into the cheesecake layer.
If using frozen blueberries, there is no need to thaw them first as long as your blender can handle them. If your blender struggles, let them sit at room temperature for a few minutes before blending.
Best Sugar Substitute Options
For this recipe, I recommend using a granulated sugar substitute that measures cup-for-cup like regular sugar.
A monk fruit and erythritol blend works well in both the crust and filling. Allulose can also be used, although it may make baked goods a little softer.
If using a stevia-based sweetener, be sure to check the package instructions, since some blends are much sweeter than sugar and may need to be reduced.
How To Store Keto Blueberry Cheesecake Bars
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
For the best texture, keep them chilled until you are ready to serve. Since these bars have a cream cheese filling, they should not sit out at room temperature for long periods.
Can You Freeze Blueberry Cheesecake Bars?
Yes, these keto blueberry cheesecake bars freeze well.
Place the sliced bars in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 weeks.
To serve, thaw the bars overnight in the refrigerator. This makes them a great make-ahead keto dessert for parties, holidays, or whenever you want to keep a low-carb treat ready to go.
More Keto Blueberry Recipes To Try
If you love these keto blueberry cheesecake bars, be sure to try more of our entire collection keto blueberry recipes.
Here are a few well-loved recipes to try soon:
- Keto Blueberry Muffins (Almond Flour)
- Keto Blueberry Lemon Bread
- Keto Blueberry Pancakes
- Keto No-Bake Blueberry Cheesecake
- Keto Blueberry Scones
Frequently Asked Questions
Each bar has about 1.5 net carbs when sliced into 16 servings.
Yes, this is a great make-ahead keto dessert. In fact, the bars slice better after they have had time to chill.
Yes, frozen blueberries work well in this recipe because they are blended into the blueberry swirl.
This usually happens when the cream cheese is too cold. For the smoothest filling, allow the cream cheese and eggs to come to room temperature before mixing. Be sure to beat on high until smooth.
The cheesecake layer should be set, and the center should have only a slight jiggle. The bars will continue to firm up as they cool and chill in the refrigerator.
Tag Us
I sure hope you'll give this recipe a try. They are perfect for brunch, family gatherings, church potlucks, or anytime you want a sugar-free dessert that still feels special.
When you do, be sure to tag us on Instagram and Facebook. It truly encourages me to keep sharing and perfecting these keto recipes for you.
You can also visit our Amazon Store for some of our favorite keto baking tools, pantry staples, and low-carb recommendations.
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Keto Blueberry Cheesecake Bars
These keto blueberry cheesecake bars feature a buttery almond flour crust, a creamy sugar-free cheesecake filling, and a bright blueberry lemon swirl. They are gluten-free, low in carbs, and perfect for an easy make-ahead keto dessert.
Ingredients
Almond Flour Crust
- ¼ cup unsalted butter, melted
- 1 ½ cups fine almond flour
- 2 tablespoons granulated sugar substitute
- ½ teaspoon cinnamon powder
KETO CHEESECAKE FILLING
- 16 ounces full-fat cream cheese, room temperature
- 2 large eggs, room temperature
- ½ cup granulated sugar substitute
- ½ teaspoon vanilla extract
SUGAR-FREE BLUEBERRY SWIRL
- ¾ cup fresh or frozen blueberries
- 2 tablespoons granulated sugar substitute
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F.
- Line a 13x9-inch baking pan with parchment paper, leaving a little overhang for easier removal.
- In a medium-sized bowl, combine the melted butter, almond flour, sugar substitute, and cinnamon powder. Mix until the mixture forms a crumbly dough.
- Press the crust evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes.
- Remove the crust from the oven and set it aside to cool slightly while you prepare the cheesecake filling.
- In a large mixing bowl, beat the cream cheese, eggs, sugar substitute, and vanilla extract with an electric mixer until smooth and creamy.
- Pour the cheesecake filling over the baked crust.
- Spread the filling evenly over the crust with a spatula.
- In a blender, combine the blueberries, sugar substitute, lemon extract, and lemon juice.
- Blend until smooth.
- Drop spoonfuls of the blueberry mixture over the top of the cheesecake filling.
- Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake layer. Be careful not to overmix so the swirl stays visible.
- Bake at 350°F for 25 minutes, or until the cheesecake layer is set and the center is only slightly jiggly.
- Remove from the oven and allow the bars to cool at room temperature.
- Chill for at least 1 hour, preferably longer, before slicing into 16 bars.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 weeks.
For The Crust
For The Cheesecake Filling
For The Blueberry Swirl
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 20gCarbohydrates: 3.5gNet Carbohydrates: 1.5gFiber: 2gProtein: 5g
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