These Keto Blackberry Cheesecake Bars have a rich, creamy filling made with fresh berries and a soft almond flour crust. This is a real-deal dessert with no shortcuts, just simple ingredients and big cheesecake flavor.

❤️ Why You’ll Love This Keto Cheesecake Recipe

• Made with ripe, juicy blackberries
• Zero artificial color or gelatin
• Golden brown almond flour crust
• Rich and creamy cheesecake filling
• Sugar-free, Keto-friendly

These Keto Blackberry Cheesecake Bars is everything you could ask for in a low carb dessert. The filling is silky and tangy with a swirl of fresh blackberry puree, and the almond flour crust gives it just the right amount of bite. It’s like your favorite bakery-style cheesecake, only way healthier.

I’ve made these for everything from summer holidays to weeknight dessert and there are never leftovers. I love how the berries shine without being overpowered by fake sweeteners or gelatin. If you’ve been on the hunt for a keto cheesecake recipe that actually delivers, this is it.

If you love this recipe, you may also like these blackberry Keto fat bombs, so be sure to give them a try!

🛒 Ingredients for Keto Cheesecake Bars

• Cream cheese
• Super fine almond flour
• Blackberries
• Sour cream
• Butter
• Eggs
• Monk fruit/allulose
• Vanilla extract
• Lemon zest

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 9 x 9 casserole baking dish
• Food processor
• Mixing bowl
• Hand mixer
• Parchment paper

🔪 How to Make Keto Blackberry Bars

To Make the Gluten Free Cheesecake Bar Crust

Preheat oven to 350°F.

Add the almond flour, butter, egg, sweetener and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a 9 x 9 glass or ceramic baking dish lined with parchment paper and press out in an even layer.

Bake for 10 minutes, while you prepare the cheesecake filling.

Add the cream cheese and sour cream to a mixing bowl bowl and whip up using a hand mixer.

Mix in the eggs one at a time, then add in the sweetener, lemon zest and vanilla extract.

Mix until well combined, then set aside.

Add the blueberries to a food processor.

Puree the blackberries until they are smooth.

Pour the blackberry puree into the bowl with the cheesecake filling and mix until well combined.

Pour the mixture over the cooled crust and spread out evenly. Bake for 30-40 minutes, or until the center has just set. There will still be a slight jiggle to the center.

Chill in the fridge for at least 1-2 hours or until set before cutting.

☑️ Storage Instructions

Fridge: Store leftover cheesecake bars tightly covered in the refrigerator for up to 5 days.

Freezer: Freeze individual bars in a single layer, then transfer to a bag. Freeze for up to a couple of months. Thaw in the fridge before serving.

💡 Tips

• Always use full fat cream cheese. The more fat, the creamier the cheesecake will be.

• To prevent lumpy cheesecake, set the cream cheese out on the counter and allow it to come completely to room temperature before mixing.

• Don’t skip the sour cream. Not only does the tanginess of sour cream balance out the flavor of cream cheese, it helps add a smoother texture.  

• Refrain from over mixing the batter. When you overmix the batter, air pockets will form, which will not only make your Keto cheesecake bars look unattractive when bubbles rise to the top during baking, the added air can cause them the crack.

• Another way to prevent cracking is don’t over bake them. These low carb cheesecake bars will still have a slight jiggle to them when they are done, but the edges will be set.

• In order to get clean slices, the most important thing is to allow the blackberry cheesecake bars to cool completely. Cut them with a sharp knife and clean the knife in between cuts.

🔄 Substitutions and Additions

• Citrus: Add a splash of lime juice to the blackberry puree for a fun twist on blackberry lime cheesecake.

• Mixed berry: Swirl in some fresh raspberries or blueberries with the blackberries for a mixed berry flavor.

• Berry topping: Sprinkle crushed freeze-dried blackberries over the top before baking for extra color and berry flavor.

• Whole blackberries: Fold a few whole berries into the cheesecake filling for added texture.

• Spice: Mix in a pinch of cinnamon with the crust if you like a warmer flavor.

• Extract: Use lemon extract instead of vanilla for a brighter citrus note in the filling.

Why Did My Bars Crack On Top?

That usually happens from overbaking or sudden cooling. Let it cool slowly before refrigerating.

Can I Double The Recipe for a Crowd?

Yes! Use a 9×13 pan and adjust the bake time slightly…add about 10 extra minutes and check the center.

Is a Blackberry Carb Friendly?

Good news, there are only a little over 3 net carbs in a 1/2 cup serving of blackberries! Carbs in blackberries are all from natural sugar but the fiber helps off set to the net carbs!

Are Blackberries Keto?

Absolutely! Blackberries are one of the best choices of fruit on Keto due to the amount of fiber. So if you’re looking for a great snack between meals, fresh blackberries are an excellent choice.

On top of being a tasty snack, blackberries pack a nutritional punch with vitamins and minerals like C, K, and manganese. Check out this article to read all about their healthy benefits.

🍽️ More Keto Cheesecakes

• Blueberry Cheesecake Bars
• Mini Cheesecakes with Raspberry Sauce
• Salted Caramel Cheesecake Bars
• Vanilla and Chocolate Swirl Cheesecake Bars
• Cheesecake with Strawberry Sauce
• Strawberry Cheesecake Popsicles
• Cheesecake Fat Bombs

*Originally published on September 19, 2018, updated on May 27, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.