Recipe Card
Hook – Quick Description:
Rich, creamy cheesecake meets fresh blueberries in these keto-friendly cheesecake bars — perfectly portioned, fruity, and guilt-free!
Servings & Timing:
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Chill Time: 4 hours
Total Time: ~5 hours
Yield: 12 bars
Dietary Badges:
🌾 Gluten-Free
🥛 Low-Carb / Keto
🫐 Berry-Lover’s Dessert
Ingredients (Checklist Style):
3 large eggs
⅓ cup golden monk fruit syrup (or keto-friendly sweetener of choice)
1 tsp pure vanilla extract
⅛ tsp cream of tartar
⅛ tsp baking soda
16 oz cream cheese, softened
1 cup fresh blueberries (seasonal best)
Instructions (Concise & Numbered):
Preheat oven to 325°F (160°C). Spray an 8×8-inch baking pan with nonstick spray.
In a mixing bowl, beat together cream cheese, eggs, sweetener, vanilla, cream of tartar, and baking soda until smooth.
Pour batter into prepared pan and smooth evenly.
Sprinkle blueberries across the top.
Bake 40–45 minutes, until edges are set and center is just slightly jiggly.
Remove from oven, cover loosely with foil, and refrigerate at least 4 hours (overnight best).
Slice into 12 equal bars and serve chilled.
Additional Notes:
Bars will firm up as they cool.
For cleaner cuts, run knife under hot water between slices.
Best served cold straight from the fridge.
Brief Introduction
These Keto Blueberry Cheesecake Bars are a simple yet indulgent dessert perfect for low-carb lifestyles. With a creamy cheesecake base, golden monk fruit sweetness, and bursts of fresh blueberries, they deliver bakery-level flavor with just a handful of ingredients.
Step-by-Step Cooking Guide
Mixing the Base
Beat cream cheese until fluffy before adding eggs for best texture.
Add sweetener gradually to keep mixture smooth.
Baking
Bake low and slow at 325°F to prevent cracks.
Center should jiggle slightly — it sets while chilling.
Chilling & Cutting
Chill for at least 4 hours, ideally overnight.
Slice into neat bars for easy portioning.
Ingredient Details & Substitutions
Sweetener: Golden monk fruit syrup adds depth; powdered erythritol or allulose also work.
Blueberries: Fresh are best; if using frozen, thaw and pat dry first.
Cream of Tartar: Stabilizes eggs, but can be omitted if unavailable.
Baking Soda: Helps with texture but not critical.
Variations & Serving Suggestions
Berry Swap: Use raspberries, blackberries, or strawberries.
Citrus Twist: Add lemon zest for brightness.
Swirl Effect: Stir a few mashed blueberries into batter for a marbled look.
Serving Ideas:
Topped with sugar-free whipped cream.
With a drizzle of melted sugar-free white chocolate.
As a chilled summer dessert with iced coffee.
Storage & Make-Ahead
Storage: Refrigerate in airtight container up to 5 days.
Freezing: Freeze bars individually, wrapped well, up to 2 months. Thaw in fridge before serving.
Make-Ahead: Perfect dessert to prep the night before an event.
Nutrition Facts (Estimated, per bar, 12 servings)
Calories: 159 kcal
Protein: 4.3g
Fat: 13.2g
Carbs: 8.6g
Fiber: 5.6g
Net Carbs: ~3g
FAQs
Q: Can I make these crustless?
A: Yes — this version is naturally crustless, but you can add an almond flour crust if desired.
Q: Can I double the recipe?
A: Yes, bake in a 9×13-inch pan and increase bake time by 5–10 minutes.
Q: Can I use flavored cream cheese?
A: Plain works best, but vanilla or berry-flavored cream cheese can add fun twists.
Q: Do they freeze well?
A: Yes — wrap individually and freeze for portion-controlled keto treats.
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