These bars belong in the same make-ahead dessert rotation as Nut-Free Keto Cheesecake and Keto Lemon Bars — creamy, firm after a long chill, and easy to slice straight from the fridge.
Pull a pan of these out of the fridge after their long chill and what you get is a firm bar with a creamy center and blueberries running through every slice. Blueberry Cheesecake Bars start with the berries scattered on top of the unbaked batter — as the bars bake, the blueberries sink and spread throughout on their own, so every cut piece has fruit running through it without any extra work. It’s the kind of dessert you mix up in one bowl, pour into a pan, and leave in the refrigerator overnight; by the time you need to serve them, they’re already done.
Because there’s no crust layer, the batter goes straight into the 8×8 pan after mixing — all you need is a hand mixer, the pan, and nonstick cooking spray or foil to line it. The bars come out of the oven golden and still have some jiggle to them, which is completely normal; they firm up fully during the refrigerator chill. Store any leftovers in an airtight container in the fridge for up to 5 days, which makes them a genuinely practical choice for prepping ahead of a brunch or party.
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Reader Love
I increased baking powder to 1/2 tsp and left our cream of tartar, added 1 tsp of lemon juice. Used frozen berries.Came out perfectly at 325 degrees for 45 min! Thank you – will make again! Is delicious!
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💛 Why you’ll love this recipe
- Just 7 ingredients. Cream cheese, eggs, golden monk fruit sweetener, vanilla extract, cream of tartar, baking soda, and fresh blueberries — no flour, no specialty ingredients, no long shopping list.
- No crust to prepare. Most cheesecake bar recipes involve a separate crust layer with its own set of ingredients and prep steps. This one skips it entirely — the batter goes straight into the pan.
- The blueberries sink as the bars bake. You scatter them on top of the unbaked batter before the pan goes into the oven, and as the bars bake, the berries sink down and spread through the batter on their own. Every slice ends up with blueberries running all the way through.
- The 8×8 pan gives you 12 clean bars. That pan size is calibrated for the recipe as written. Lining it with foil before baking makes removal easier — you can lift the whole slab out of the pan and slice on a cutting board rather than cutting directly in the pan.
- Built for making ahead. After the 4-hour refrigerator chill, the bars are fully set and ready to slice. Store them in an airtight container in the refrigerator for up to 5 days.
- Easy to scale for a crowd. Readers have doubled and even tripled the recipe successfully. If you scale up, plan for a longer bake time — watch for the golden top as your doneness signal rather than relying strictly on the timer — and a longer chill in the refrigerator.
➡️ Ingredients
⏲ How to make this recipe
Preheat oven to 325 degrees and spray 8×8 baking pan with nonstick cooking spray or line with foil. Pour cream cheese, eggs, monk fruit sweetener, vanilla extract, cream of tartar, and baking soda in a bowl.
Using an electric mixer, mix together all ingredients.
Pour mixture into prepared baking pan and, using a rubber spatula, smooth into an even layer. Add blueberries to top of mixture. Transfer pan to oven and bake until crust is golden brown, about 40-45 minutes.
Remove pan from oven, loosely cover pan with foil, and transfer pan to refrigerator to chill for at least 4 hours. Then, using a knife, cut blueberry cheesecake into 12 equal-sized bars.
Remove blueberry cheesecake bars from pan using a spatula, serve, and enjoy!
👉 Easy ingredient swaps
- Golden monk fruit sweetener → Erythritol or Swerve substitutes 1:1 with no other adjustments needed.
- Baking soda + cream of tartar → Replace both with ½ teaspoon baking powder. The baked result is the same.
- Fresh blueberries → Fresh raspberries or blackberries at a 1:1 ratio. The sweet-tart balance carries through with either.
- Frozen blueberries → Thaw them completely and drain off all excess liquid before using. Extra moisture in the batter can affect how the bars set.
- Prefer no fruit → The bars bake up without blueberries. Sara has confirmed this works, and you get a plain cheesecake bar.
✨ Variations
- Double (or triple) the recipe for a bigger batch — readers have done this successfully. Plan for more bake time and watch for the golden top as your doneness signal rather than relying on the clock. The chill time will also need to be longer.
- Reduce the sweetener to ¼ cup if you prefer a less sweet bar — a reader made this adjustment and reported the bars still came out great.
- Add 1 teaspoon of lemon juice to the batter for a brighter, more citrus-forward flavor. One reader also swapped in ½ teaspoon baking powder for the baking soda and cream of tartar and reported the bars came out perfectly at 325°F for 45 minutes.
- Try the bars with raspberries or blackberries in place of blueberries. The flavor shifts but the same sweet-tart quality comes through.
〰️ How to serve
- Serve the bars cold, straight from the fridge — they hold their shape best when chilled and slice cleanly with a sharp knife.
- Set them out on a brunch spread alongside fresh fruit and coffee or tea; they’re sturdy enough to eat by hand.
- Pair a batch with Keto Blueberry Crumble for two different textures from the same fruit at a summer gathering.
- For a dessert bar spread, these go nicely next to Keto Raspberry Cake Bars — the berry flavors are a natural match.
💬 FAQs
Why are my bars still jiggly when I take them out of the oven — did I underbake them?
No, jiggly is expected. The bars finish setting in the refrigerator, not in the oven. Pull them out when the top is golden brown, which typically happens around 40–45 minutes at 325°F. If your oven runs cool, you may need an extra 5–10 minutes and could try increasing the temperature by 25 degrees. After at least 4 hours in the fridge, the center will be completely firm.
Can I use frozen blueberries instead of fresh?
Yes. Thaw the frozen blueberries first and drain off any excess liquid before adding them to the batter. Extra moisture can affect the texture of the finished bars, so getting them as dry as possible matters. Use them the same way as fresh — scattered on top of the unbaked batter, where they’ll sink and spread during baking.
The recipe says to put the blueberries on top, but the photos show them throughout the bars. What’s happening?
Both are correct. You add the blueberries to the top of the unbaked batter before the pan goes into the oven. As the bars bake, the berries sink down and spread throughout the batter on their own — no stirring needed. By the time the bars are done, the blueberries will appear distributed all the way through every slice.
How do I store these bars and how long do they keep?
Store cut bars in an airtight container in the refrigerator for up to 5 days. For the easiest removal, line the 8×8 baking pan with foil before you bake — after the bars have chilled fully, you can lift the whole slab out of the pan and slice them on a cutting board. The foil liner also makes cleanup much faster.
📚 More recipes to try
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🍴 Make This Next
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- Vanilla RumChata Pudding Shots – Creamy vanilla shots the whole table loves.
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Blueberry Cheesecake Bars
Ingredients
- 16 ounces cream cheese, softened
- 3 eggs
- ⅓ cup golden monk fruit sweetener
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325 degrees and spray 8×8 baking pan with nonstick cooking spray or line with foil.
- In a mixing bowl, using an electric mixer, mix together all ingredients excluding blueberries until fully incorporated. Pour mixture into prepared baking pan and, using a rubber spatula, smooth into an even layer. Add blueberries to top of mixture. Transfer pan to oven and bake until crust is golden brown, about 40-45 minutes.
- After baking, remove pan from oven, loosely cover pan with foil, and transfer pan to refrigerator to chill for at least 4 hours.
- Using a knife, cut cheesecake into 12 equal-sized bars, remove bars from pan using a spatula, serve, and enjoy!
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