Keto No bake Blueberry Cheesecake Bars

Introduction

If you’re like me and crave something sweet and creamy on a hot day—but still want to stay true to your keto goals—these Keto No-Bake Blueberry Cheesecake Bars are going to be your new obsession. They’ve got all the richness of a classic cheesecake, a sweet blueberry swirl, and a buttery almond crust—all without turning on the oven. That’s right—no baking required.

What makes them stand out? The smooth and tangy cheesecake filling, layered over a nutty crust, topped with a fresh blueberry sauce that’s naturally sweet but low-carb. Perfect for summer, get-togethers, or when you just need a quick dessert fix that won’t mess with your macros.

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Why You’ll Love This Recipe

• No oven, no fuss – It’s a no-bake dessert, which makes it super convenient, especially when it’s too hot to cook.
• Low in carbs, high in satisfaction – Each bite is creamy, sweet, and perfectly balanced, without the sugar spike.
• Freezer-friendly – You can make a batch and freeze them for when cravings hit.
• Simple ingredients – Nothing fancy, just a few keto staples and fresh blueberries.
• Looks beautiful – Those blueberry swirls make every slice look bakery-worthy.

Whether you’re hosting a dinner or just want a treat to stash in the fridge, these bars are a total win.

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My Personal Experience

The first time I made these bars, I was skeptical about skipping the oven—I’ve always felt like cheesecake needed to be baked. But wow, I was so wrong. These bars came out incredibly smooth, rich, and full of flavor.

The blueberry topping was a last-minute addition—I had a handful of berries in the fridge and thought, “Why not?” It ended up stealing the show. The contrast of tart berries with the creamy filling is just divine. Now, I keep a small stash in the freezer for those days when I need a quick dessert or a mid-afternoon pick-me-up.

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Required Equipment

Mixing Bowls

You’ll need a few bowls to mix the crust, the filling, and the blueberry topping. I like having separate bowls for each part to keep things clean and easy.

8×8 or 9×9 Baking Dish

This is where everything comes together. Line it with parchment paper—it makes lifting out the bars so much easier when it’s time to slice.

Hand Mixer or Stand Mixer

A good mixer is key for getting that filling smooth and fluffy. You can mix by hand, but your arms will definitely get a workout.

Small Saucepan

Used for cooking down the blueberries. A non-stick or stainless saucepan works great here.

Silicone Spatula

Perfect for spreading and smoothing each layer evenly without scratching your dish.

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Ingredients & Substitutions

For the Crust:

• 1 ½ cups almond flour – This gives a nutty, buttery base. You can substitute with finely ground pecans or walnuts if preferred.
• ¼ cup melted butter – Holds the crust together and adds richness.
• 2 tbsp powdered erythritol – Adds just a touch of sweetness without spiking blood sugar.

For the Cheesecake Layer:

• 16 oz cream cheese (softened) – The heart of the cheesecake layer. Use full-fat for best texture and flavor.
• ⅓ cup powdered erythritol – Sweetens the filling without carbs.
• 1 tsp vanilla extract – Adds a lovely warm note to the cheesecake.
• ½ cup heavy whipping cream – Makes the filling smooth, light, and creamy.

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries – Fresh gives the best texture, but frozen works in a pinch.
• 1 tbsp lemon juice – Brightens the flavor of the berries.
• 2 tbsp powdered erythritol – Adds sweetness to the sauce.
• 2 tbsp water – Helps the berries cook down.
• ¼ tsp xanthan gum (optional) – Thickens the topping slightly. Skip if you prefer a thinner swirl.

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How to Make Keto No-Bake Blueberry Cheesecake Bars

1. Make the Crust
   In a mixing bowl, combine almond flour, melted butter, and sweetener. Mix until it resembles wet sand. Press firmly into a lined 8×8 pan to form an even layer. Chill in the fridge while you prepare the filling.
2. Prepare the Blueberry Topping
   In a small saucepan, add blueberries, lemon juice, erythritol, and water. Cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens (about 7–10 minutes). If using xanthan gum, whisk it in at the end. Let cool.
3. Make the Cheesecake Filling
   In a clean bowl, beat softened cream cheese until smooth. Add in erythritol and vanilla extract, and mix until fluffy. Slowly add in heavy cream and beat until thick and creamy—like a soft mousse.
4. Assemble the Bars
   Pour the cheesecake filling over the chilled crust and smooth it out with a spatula. Spoon the blueberry sauce over the top in small dollops and swirl gently with a toothpick or knife.
5. Chill
   Cover the dish and refrigerate for at least 4 hours, or overnight for best results. Once set, lift out using the parchment paper and slice into bars.

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Tips for This Recipe

• Make sure your cream cheese is fully softened—it blends smoother and avoids lumps.
• Press the crust firmly to avoid crumbling when slicing.
• Chill thoroughly—rushing the set time may lead to a runny filling.
• Use a hot knife (wipe between slices) for clean, pretty bars.

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Optional Additions

• Lemon zest – Adds a fresh zing to both the filling and topping.
• Chopped nuts – Sprinkle over the top for a little crunch.
• Coconut flakes – Unsweetened coconut can add texture and depth to the crust or topping.

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Serving Ideas

• Serve with a dollop of whipped cream or a few extra berries on top.
• Pair with keto coffee or bulletproof matcha for a delightful snack.
• Cut them into mini squares for keto party platters or dessert tables.

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Storage Recommendations

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a single layer, then stack with parchment between layers. They keep well for up to 2 months. Thaw in fridge before serving.
• Do not microwave to thaw—it affects the texture of the cream layer.

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Frequently Asked Questions

Can I use frozen blueberries?
Yes! Just thaw and drain any excess liquid before using. They work perfectly for the topping.

Is there a dairy-free version?
You can try coconut cream cheese and coconut whipped cream alternatives, though the texture will differ slightly.

Can I make this ahead?
Definitely. It’s actually best made the day before so it sets completely.

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Nutritional Breakdown (Per Serving)

• Calories: 265
• Total Carbs: 6g
• Fiber: 2g
• Net Carbs: 4g
• Fat: 25g
• Protein: 4g

Based on 9 servings. Always calculate based on your specific ingredients for precision.

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀