These Low-Carb Blueberry Cheesecake Bars are creamy, tart, and delicious!
Plus, they are easy to whip together and will instantly satisfy your sweet tooth!
Blueberry Cheesecake Bars Are Simple To Make Low-Carb Treat
Between preparing the crust and the filling, most cheesecake recipes involve multiple steps. Since I know that not everyone has all day to stay in the kitchen working on a dessert recipe, I decided to develop a crustless cheesecake recipe, reducing the amount of time to prepare this dish, as well as the amount of ingredients.
Additionally, by making these Low-Carb Blueberry Cheesecake Bars crustless, the carbohydrate content was significantly reduced!
A Great Way to Use Fresh Berries In Cheesecake Bars
Berries are one of the few fruits that are low enough in net carbohydrates to be included in a ketogenic diet.
When I grocery shop, I typically buy several pints of a variety of berries and love using them in baked goods. In this recipe, fresh blueberries are used, but it would also taste absolutely delicious with raspberries or blackberries!
These Blueberry Cheesecake Bars Are Low-Carb, Gluten-Free, and Vegetarian
This recipe is useful to keep on-hand for those who do not eat grains, follow a keto, low-carb diet, and/or are vegetarian.
- Keto and Low-Carb: One bar contains 3 grams of net carbs per serving.
- Nut-Free: These Cheesecake Bars are free from nuts and are a perfect dessert option for those who have a nut allergy or intolerance.
- Gluten-Free and Grain-Free: This recipe is both gluten-free and grain-free.
- Vegetarian: These bars will fit perfectly into a vegetarian diet.
Net Carbs In Low-Carb Blueberry Cheesecake Bars
One bar contains 3 grams net carbs per serving.
Diets This Low-Carb Blueberry Cheesecake Bars Recipe Is Compliant With
These Low-Carb Blueberry Cheesecake Bars are low-carb, keto, nut-free, gluten-free, grain-free, vegetarian, and refined-sugar-free.
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These Low-Carb Blueberry Cheesecake Bars are a deliciously tart dessert to satisfy your sweet tooth! These bars are low-carb, keto, nut-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contain only 3g net carbs per serving!
Ingredients
- 16 oz cream cheese, softened
- 1/3 cup golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 3 eggs, beaten
- 1 tsp pure vanilla extract
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 1 cup (~150 grams) fresh blueberries
Instructions
- Preheat oven to 325 degrees and spray 8×8 baking pan with nonstick cooking spray.
- In a medium bowl, using an electric mixer, mix together all ingredients excluding blueberries until fully-incorporated.
- Pour mixture into prepared baking pan. Place blueberries on top of mixture.
- Bake for 1 hour.
- Remove pan from oven, loosely cover with foil, and transfer to refrigerator to chill for at least 4 hours.
- Cut into 12 equal bars, remove from pan using a spatula, serve, and enjoy!
Keywords: keto cheesecake, keto cheesecake bars, blueberry cheesecake, low-carb cheesecake, keto dessert, low-carb dessert
Do you cool it a little before putting it in the fridge? Or does it go straight in from the oven? Thanks!
I would let it cool slightly before lightly covering the pan with foil. It doesn’t have to come all the way down to room temp first though! Enjoy, Theresa!
Hi. I have tried them twice (admittedly misread the recipe the first time plus put too much blueberries in it! But followed it 100% second time) and for some reason they came out quite soggy second time around as well. As if the blueberries all sank to the bottom and the juices made it all soggy. Any thoughts on what i may be doing wrong?
It tastes amazing though! But the consistency is just not right. Will try again! 🙂
Hi, Anita! I wonder if your oven is a little different than mine? I would suggest upping the bake temp by 25 degrees and perhaps even baking it for an extra 5-10 minutes. It is also possible you may need to chill the cheesecake for a little longer than 4 hours. I’m glad you enjoyed the taste! Thanks for your comment!
Not sure exactly what happened. I may have baked them too long or my homemade cream cheese might have been too “stiff”, but my bars were a little dry. The taste was amazing but the blueberries didn’t sink into the cheesecake. The blueberries were fresh, picked them the morning I made the bars, so they couldn’t have been any fresher 🙂 I’m going to try again, using 4 oz of homemade Greek yogurt and 12 oz cream cheese and see what happens. These are great though!
★★★★
Thanks for your comment, Cat! I would venture to say that it’s likely a variation of the homemade cream cheese and perhaps baking a little too long. I would suggest decreasing the time by at least 5 minutes.
Can honey or maple syrup be used in place of the sugar substitute you have?
Yes, that should work! Just note the consistency will likely be a little different than the original recipe and the calorie/carb content will increase.
I used honey powder and it came out amazing! Thanks for the recipe!
★★★★★
So glad you enjoyed, Lena! Thank you!
My family and I don’t use sugar substitutes – do you think a 1:1 ratio with regular granulated sugar would work?
Yes, 1:1 sub to regular sugar will work here. Just note that the calorie and carb content will be very different than the nutrition label listed here. Enjoy!
What size pan to use ? 9″ ?
An 8×8 pan- listed in step #1 of the instructions 🙂
Currently in the oven and cant wait to try it tonight. I plugged this in to the Keto Diet app to add to my day and it is telling me it is 9 grams net carbs per serving. Im using the same monkfruit sugar and everything else should be similar as far as ingredients. Can I ask what cream cheese you are using? Any other thoughts as to why the net carbs would be so different.
Hi, Kim! I hope you enjoy the bars!! I am wondering if perhaps the monk fruit sweetener isn’t zeroing out to 0g net catbs? For the cream cheese, I used Philadelphia Cream Cheese. I hope that helps!
I cannot eat Monk fruit or erythritol (they give me stomach upset). Can Stevia be used as a substitute? If so, what is the equivalent amount? I really wish you would show stevia in all your recipes as it is the only sugar sub that doesn’t give me digestive problems.
Yes, stevia will work here! You’ll likely need a lot less stevia than monk fruit sweetener. I can’t say exactly how much you’ll need as every brand of stevia is very different. Most brands have a conversion chart right on the packaging or on their website so I would look there. To respond to your remark about including stevia ratios in all of my recipes… that would not make sense as I do not regularly develop recipes with stevia and don’t have the bandwidth to make, test, and re-test the same recipe multiple times with different ingredients. Hopefully that makes sense! I wish I had more time! Enjoy the recipe!