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Sugar Free, Keto, Low Carb Blueberry Cheesecake Bars are a creamy, easy, no-bake dessert!
This sugar-free recipe is a classic no-bake cheesecake made into perfectly portioned bars. These Keto No-Bake Blueberry Cheesecake Bars are easy to make and refreshing for a fun summer party.
The base is made from super simple, buttery almond crumbs and the filling is a lemony cream cheese topped with sweet blueberries without sugar, which add intense bursts of fruity flavor. If you’re not a fan of blueberries, don’t hesitate to swap them for raspberries, blackberries, or even pitted cherries.
If you’d rather not use almond flour, or if you or someone you love is allergic to nuts, you can substitute almonds for sunflower seed flour. If you can’t find sunflower seed flour, use raw unsalted sunflowers and grind them in a food processor until fine. Be careful not to over-process or you will have sunflower seed butter.
You can make these scrumptious, dairy-free keto blueberry cheesecake bars !! In the breadcrumb base, be sure to substitute the butter used for the softened coconut oil. To replace the whole cream cheese used in the filling, replace it with canned whole coconut milk. Make sure you only use the thick “cream” from canned coconut milk, or your cheesecake bars won’t solidify. You can place your canned, unopened coconut milk in the refrigerator overnight. Turn it inside out and this will allow the watery coconut milk to be easily removed from the top of the can when you open it the next morning. Drain or use in a smoothie! Coconut milk in a carton in the refrigerator section with all other milks, will not work in this recipe, only the canned food will work.
TIP # 1 Use a good quality thick, fatty cream cheese. I love Philadelphia that’s full of fat. Low fat cream cheeses will make these cheesecake bars too soft, runny, and more difficult to take.
TIP # 2 If you find your cheesecake a little too soft, place it in the freezer for about 30 minutes or however you like. This will not make it grainy or icy, but like a good frozen dessert.
TIP # 3 If you leave your cheesecake in the freezer for too long and it hardens too much, just let it thaw a bit at room temperature before eating it.
TIP # 4 Since this is a no-bake recipe and there are no eggs in this cheesecake, you can taste your filling and decide if it’s sweet enough for you. Otherwise, add more to your level of sweetness.
There are many sugar-free sweeteners on the market today, so figuring out which one is best to use for one purpose or another can be quite confusing. Unfortunately, product labels can be misleading, and not all sugar-free sweeteners are created equal.
When I first went sugar-free in 2004, I didn’t know of any sugar-free sweeteners beyond aspartame, Splenda, and Stevia. I tried several artificial sweeteners, and after two years without sugar, my sugar cravings were still just as bad, if not worse. It was then that I decided to start creating recipes with natural sweeteners without sugar and nothing artificial.
The most natural sugar-free sweeteners are stevia, monk fruit, erythritol, xylitol, and allulose, but there are big differences when it comes to using them in your recipes. Here is my complete guide to natural sweeteners and my conversion chart that will help you determine which sweetener to use for certain cooking needs and how much to use compared to other sweeteners I could use in my recipes.
Keto No-Bake Blueberry Cheesecake Bars
These low-carb, no-bake blueberry cheesecake bars are perfect for summer parties or for a treat that doesn’t require you to work in front of the stove. And it can be frozen and then thawed.
whole cream cheese (or 360g)
(Zest of 1 lemon)
heavy whipped cream
Place all the dry ingredients for the base in a mixing bowl and mix. Add the melted butter and mix to form a flaky breadcrumbs.
Line an 8 x 8-inch pan with parchment paper.
Press the base mixture into the bottom and smooth with the back of a spoon to get clean edges.
In a clean mixing bowl, add cream cheese, Swerve, lemon juice, zest and salt. Mix with an electric mixer to combine. Taste and adjust the sweetness to your liking.
In a separate bowl, whip the cream until thick (but don’t whip too much or it gets super stiff, you want it right below when it splits).
Stir the cream through the cream cheese with a spatula to combine.
In a small saucepan, add the frozen berries, Swerve and water.
(Depending on how frosty your blueberries are, it will depend on the amount of water. Start with 1/2 tablespoon and add more if needed. Blueberries will release water during cooking.)
Simmer over medium heat for about 5 minutes until the sauce thickens and you can mash a few blueberries with the back of a spatula. Turn off the heat, add the xanthan and let cool completely to thicken.
Pour the cheesecake filling on the bottom and smooth the top with a silicone spatula. Add spoonfuls of cooled blueberries and stir with a toothpick or the tip of a sharp knife.
Place in the refrigerator to set completely, about 8 hours or overnight. About an hour before serving, place in the freezer to firm and facilitate slicing. Cut into 9 bars with a sharp knife.
Refrigerator and possibility of placing in the freezer a little before eating to make it firmer.
Net carbs 5g
Keto No-Bake Blueberry Cheesecake Bars
Amount per serving (1 bar)
Calories from Fat 297
% Daily Value *
Saturated fat 17g106%
Trans fat 1g
Polyunsaturated fats 1g
Monounsaturated fat 5g
Sodium 234 mgten%
Vitamin A 675iu14%
Vitamin C 3mg4%
The iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.