This Blueberry Cheesecake features creamy vanilla cheesecake swirled with homemade blueberry sauce for the perfect keto dessert! Enjoy a slice with blueberry sauce and whipped cream for about 4 net carbs!

Keto Blueberry Cheesecake Bars

These creamy Blueberry Cheesecake Bars are such a delightful treat! Homemade blueberry sauce is swirled into a perfect creamy vanilla cheesecake! This easy cheesecake recipe is an impressive dessert that everyone will love!

These cheesecake bars can be frozen so you’ll be able to cook ahead of time and waste nothing! Grab a frozen cheesecake bar from the freezer, toss it into your lunch bag, and then it’ll be thawed by the time you’re ready for a mid-day treat.

Ingredients for Blueberry Cheesecake

Here’s a quick overview of what you’ll need for these cheesecake bars. As always, keep scrolling down to the printable recipe card for exact measurements.

• Butter: I prefer salted butter, but feel free to use unsalted if you are watching your sodium. Butter should be melted to help hold the crust together.
• Coconut flour: I do not recommend any flour substitution. Coconut flour soaks up more moisture than other flours, so you will not achieve the same texture with any substitution.
• Monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the confectioner’s texture.
• Egg: Size large, beaten. This helps keep the entire crust together.

• Cream Cheese: Your cream cheese must be softened when mixing, or you will not be able to achieve the smooth, creamy cheesecake everyone loves.
• Eggs: These work as a binder and add moisture for a decadent, rich cake.
• Vanilla extract: Gives a well-rounded flavor that pairs perfectly with the blueberries.
• Blueberries: Fresh blueberries are best. Frozen blueberries can add too much moisture, and they often can color the entire cheesecake bar blue/purple.

How to make Blueberry Cheesecake

These cheesecake bars are easy to make without adding a ton of carbs to your day! In addition to the ingredients listed above you will need an 8×8 pan, a saucepan, and a mixing bowl. Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.

Prepare oven and pan

First, preheat the oven to 350 degrees F and prepare your pan. Line the 8×8 pan with parchment paper or foil. This will help you pull the cheesecake out of the pan when you’re ready to cut them. Lightly spray with oil so that the bars don’t stick.

Make the crust

Grab a medium-sized mixing bowl and combine melted butter, coconut flour, granulated monkfruit, and egg to create your crust. Once it’s crumbly and well mixed, press into your prepared pan.

Make the Cheesecake Filling

In another medium-sized mixing bowl, add softened cream cheese, sour cream, egg, vanilla extract, and monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have an electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Be sure to get rid of any clumps of cream cheese is key to a creamy, rich cheesecake.

Make Blueberry Sauce

In a small saucepan add the blueberries, water, and sweetener. Bring the mixture to a simmer and reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring occasionally until thickened. When the sauce is done it will resembled the second photo above.

Blend the Blueberry Sauce

This step is optional but recommended. Add the blueberry sauce to a blender or food processor and blend until smooth. This just creates a nicer texture and creates a pretty swirl.

Swirl

Once you’ve made the blueberry sauce and have allowed it to cool simply add the sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to swirl the blueberry sauce in the cheesecake.

Bake

Bake 40-50 minutes until the center of the cheesecake has set and is not jiggly. Pull from the oven and allow the cheesecake to cool completely before refrigerating. After chilling for at least 2 hours, pull from the fridge and slice into 12 bars.

Store

These cheesecake bars should be stored in an airtight container in the fridge. You’ll get the best texture when you eat them within 5 days of baking them.

Freeze

You can freeze these cheesecake bars separately after cutting for an easy grab-and-go dessert, or you can freeze the entire cheesecake for a beautiful full dessert later. Double- or triple-wrap your cheesecake (or individual bars) before storing in a freezer bag to prevent freezer burn. These are best eaten within 3 months.

If you like these Blueberry Cheesecake Bars, you’ll love these recipes:

• Lemon Blueberry Cheesecake Bars – Take your love of blueberries, add a squeeze of lemon to brighten up the flavor, and give it a crumbly topping for an AMAZING dessert.
• Triple Chocolate Cheesecake Bars – Talk about decadent! A delicious chocolate crust, chocolatey cheesecake, and an amazing sugar-free ganache.
• Keto Chocolate Chip Cookie Cheesecake Bars – A delicious vanilla cheesecake layer between two tasty sugar-free cookie layers is the key to the perfect keto dessert!
• Keto Strawberry Cheesecake Truffles – You will love having these stored in your freezer for a quick sweet treat that can make any day better.
• 20+ Delicious Keto Cheesecake Recipes – Whether you love fruit or chocolate, baked or no-bake, bars or full cakes, this list has just about every type of cheesecake recipe you could want!

FAQs about Keto Blueberry Cheesecake Bars