Why I Love This Recipe
I love this recipe because it’s quick to prep, bakes beautifully, and chills into the perfect sliceable dessert. The cream cheese gives it that classic cheesecake richness, the monk fruit syrup keeps it keto-friendly, and the blueberries add a fresh pop of flavor. I also like that each bar comes out to only about 159 calories, so I can enjoy one without straying from my keto goals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
3 eggs
-
1/3 cup (64g) golden monk fruit syrup
-
1 tsp pure vanilla extract
-
1/8 tsp cream of tartar
-
1/8 tsp baking soda
-
1 cup fresh blueberries (seasonal)
-
16 oz cream cheese, softened
Directions
-
I preheat my oven to 325°F (163°C) and spray an 8×8-inch baking pan with nonstick spray.
-
In a mixing bowl, I use an electric mixer to combine the eggs, monk fruit syrup, vanilla, cream of tartar, baking soda, and softened cream cheese until smooth.
-
I pour the mixture into the prepared baking pan, then scatter the blueberries evenly over the top.
-
I bake for 40–45 minutes, until the center is set but slightly jiggly.
-
I remove the pan from the oven, cover loosely with foil, and refrigerate for at least 4 hours.
-
Once chilled, I cut the cheesecake into 12 equal bars and serve.
Servings and Timing
-
Yield: 12 bars
-
Prep Time: 10 minutes
-
Cook Time: 40–45 minutes
-
Chill Time: 4 hours
-
Total Time: About 5 hours
Variations
-
Berry swap: I use raspberries, blackberries, or a mix of berries for variety.
-
Nut crust: For extra crunch, I make a base with almond flour, butter, and sweetener before pouring in the cheesecake filling.
-
Chocolate drizzle: I add a sugar-free chocolate drizzle after chilling for a decadent touch.
-
Lemon twist: A little lemon zest in the batter brightens the flavor beautifully.
-
Mini version: I bake them in muffin tins for single-serving cheesecakes.
Storage/Reheating
I store the bars covered in the fridge for up to 5 days. For longer storage, I freeze them individually wrapped in plastic and placed in a freezer bag for up to 2 months. To serve, I thaw overnight in the fridge. These don’t need reheating—just enjoy them chilled.
FAQs
Can I use frozen blueberries?
Yes, but I don’t thaw them first. I scatter them on frozen so they don’t bleed into the cheesecake batter.
Can I substitute another sweetener?
Yes, erythritol or allulose also work well in place of monk fruit syrup. Just make sure to adjust sweetness to taste.
How do I know when the cheesecake is done?
I look for edges that are set and a center that’s slightly wobbly. It will firm up as it cools.
Can I make these bars crustless?
Yes, this recipe is already crustless, but if I want a sturdier base, I can easily add a nut crust.
Do I need to use cream of tartar?
It helps stabilize the eggs but isn’t strictly necessary. If I don’t have it, I just leave it out.
Conclusion
These keto blueberry cheesecake bars are creamy, tangy, and perfectly portioned for a low-carb lifestyle. They’re simple to make, easy to customize, and taste like a little slice of indulgence without the guilt. Whether I’m making them for a party or just to have a sweet treat in the fridge, they always hit the spot.
Print
Keto Blueberry Cheesecake Bars
- Total Time: 5 hours
- Yield: 12 bars
- Diet: Gluten Free
Description
These keto blueberry cheesecake bars are creamy, tangy, and low-carb—made with cream cheese, blueberries, and monk fruit sweetener. A guilt-free dessert you’ll love!
Ingredients
3 large eggs
1/3 cup (64g) golden monk fruit syrup
1 tsp pure vanilla extract
1/8 tsp cream of tartar
1/8 tsp baking soda
16 oz cream cheese, softened
1 cup fresh blueberries (seasonal)
Instructions
Preheat oven to 325°F (160°C). Lightly spray an 8×8-inch baking pan with non-stick cooking spray.
In a mixing bowl, use an electric mixer to combine eggs, monk fruit syrup, vanilla, cream of tartar, baking soda, and softened cream cheese until smooth.
Pour batter into prepared pan. Sprinkle blueberries evenly on top.
Bake for 40–45 minutes, until edges are set and the center is slightly jiggly.
Remove from oven, cover loosely with foil, and refrigerate for at least 4 hours.
Slice into 12 bars and serve chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Can be frozen up to 2 months; thaw overnight before serving.
Swap blueberries for raspberries, blackberries, or strawberries for variety.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
