Keto Blueberry Cheesecake Bars

Sweet and creamy cheesecake bars with a swirl of decadent blueberry sauce makes the perfect Keto dessert!  These blueberry cheesecake bars are a delicious treat that your whole family will love.

blueberry cheesecake bars stacked up on white plate

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There’re very few Keto desserts that are as popular and versatile as cheesecake. There’s no bake cheesecake, fruit cheesecake, chocolate cheesecake and so many more. It is so popular that we even have a National Cheesecake Day!

blueberry cheesecake bars with whip cream and a blueberry on top

So, when I decided to create a delicious and unique gluten free cheesecake recipe, I just knew I had to include this Keto Blueberry Sauce. The flavors of the berries swirled into the creamy layer of cream cheese, makes these the BEST cheesecake bars you’ll ever eat.

blueberry cheesecake bars stacked on white plate

The Keto cheesecake crust is so tender and delicate made with almond flour, sweetener and a few other simple ingredients, that you’ll never be able to tell this is a gluten free dessert. Even your pickiest eaters are going to love them.

What’s in Keto Blueberry Cheesecake Bars

*Exact measurements are listed in the recipe card below.

How to Make Keto Blueberry Cheesecake Bars

How to Make Gluten Free Cheesecake Crust

Preheat oven to 350F. Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor.

Lemon Bars - Keto, Low Carb & Gluten Free

Mix until a dough is formed.

Lemon Bars - Keto, Low Carb & Gluten Free

Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.

cheesecake bar crust in casserole

How to Make Keto Cheesecake Filling

Add the cream cheese to a mixing bowl and whip.

whipped cream cheese in glass bowl

Add the eggs and mix, one at a time.

cheesecake batter ingredients in glass bowl

Add in the vanilla, Swerve and sour cream, then mix until well combined.

cheesecake bars unbaked

Pour the batter over the crust and smooth out the top using a spatula. 

cheesecake bars batter with dollops of blueberry sauce

Take the blueberry sauce and drop dollops evenly over the top. 

cheesecake bars batter swirled with blueberry sauce

Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout. Just look at that beautiful color!

blueberry cheesecake bars baked

Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. 

blueberry cheesecake bars stacked on white plate

Chill in the fridge for at least 1-2 hours or until set before cutting and serving with a dollop of sugar-free whip cream on top.

blueberry cheesecake bars with whip cream and a blueberry on top

Or serve with more Blueberry Sauce on top!

blueberry cheesecake bars with blueberry sauce and whip cream on top

Tips for Making Keto Blueberry Cheesecake Bars

  • Always use full fat cream cheese. It’s all about quality ingredients when you’re making a Keto cheesecake recipe. Low fat cream cheese has fillers that can cause a cheesecake to very easily flop. 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 blueberry cheesecake bars to cool completely. Cut them with a sharp knife and clean the knife in between cuts.
blueberry sauce being spooned out of white bowl

Are There Carbs in Cream Cheese?

Cream cheese, just like nearly all cheese, has a very low carb count with less than 1 gram per 1 ounce serving.

Can You Eat Cream Cheese on Keto?

Cream cheese is an excellent source of healthy fat! With less than 1 gram of net carbs it packs 7 grams of fat. For a low-carb, high-fat diet like Keto, those are excellent macros.

blueberry cheesecake bars with whip cream on top

More Keto and Low Carb Blueberry Recipes:

blueberry cheesecake bar with whip cream on top and bars stacked up in background

More Keto and Low Carb Cheesecake Recipes:

PIN Keto blueberry cheesecake bars

If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.

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blueberry cheesecake bars stacked up on white plate

Keto Blueberry Cheesecake Bars – Gluten-Free

Sweet and creamy cheesecake bars with a swirl of decadent blueberry sauce makes the perfect Keto dessert!
5 from 6 votes
Author: Julianne
Servings 12
PREP 10 minutes
COOK 40 minutes
TOTAL 50 minutes

Ingredients
 

For the Crust

For the Filling

Instructions
 

To Make the Crust

  • Preheat oven to 350. Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
  • Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.

To Make the Filling

  • Add the cream cheese to a mixing bowl and whip. Mix in the eggs one at a time. Add in the vanilla, Swerve and sour cream, then mix until well combined.
  • Pour the batter over the crust and smooth out the top using a spatula. Take the blueberry sauce and drop dollops evenly over the top.
  • Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout.
  • Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting. Optional: Serve with a dollop of homemade whip cream on top.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Dessert
Cuisine American
Calories 295kcal
Nutrition Facts
Keto Blueberry Cheesecake Bars – Gluten-Free
Amount per Serving
Calories
295
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
13
g
81
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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5 from 6 votes

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Recipe Rating




12 Comments

  1. 5 stars
    Thank you! Been sugar free since December!
    Possibly loosing my vision, gave me inspiration!
    Thank you for all your recipes!

    1. Thank you so much! I love the balance of the berries and cream cheese also. I am so glad you enjoyed it.

  2. 5 stars
    Ten out of ten would make again!
    My whole family devoured this cheesecake and my kids were licking the blueberry sauce off of their plates. (my kids usually declare keto desserts to be terrible)
    I made two small substitutions which turned out beautifully:
    1. I used allulose in place of Swerve. I personally find the flavour better, since it doesn’t have a mouth cooling effect.
    2. I substituted 1/4 c of the almond flour with oat fibre.
    Thanks for the great recipe, I will be making it again!

    1. I have really enjoyed using allulose also. It’s an easy substitute for Swerve. I am so glad you enjoyed them!

  3. 5 stars
    Delicious! This really really tasted like cheesecake! I have made this several times and even made the blueberry sauce but with raspberries! Very very good!

  4. 5 stars
    These bars are delicious, thank you very much!
    I also like that I can change the measurements to the metric system so easy.

    Greetings from Germany!