Keto No-Bake Blueberry Cheesecake Bars

A creamy, easy, no-bake dessert. Sugar-Free, Keto, Low Carb Blueberry Cheesecake bars!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 - In a mixing bowl, place all the dry base ingredients and stir to combine. Add the melted butter and mix to form a crumbly texture.

Step 2

2 - Line an 8 x 8 baking pan with parchment paper. Press the base mix into the pan to get neat edges, smooth with the back of a spoon.

Step 3

3 - Add the zest, Swerve, lemon juice, cream cheese, and salt to a clean mixing bowl. Combine with an electric mixer. Adjust the sweetness and lemon flavor to your liking.

Step 4

4 - Whip the cream in a separate bowl until soft peaks form (don’t over whisk or it gets super stiff).

Step 5

5 - With a spatula, fold the cream through the cream cheese to combine. Once combined, spread on top of crumb base.

Step 6

6 - Add the frozen berries, Swerve, and water in a small saucepan. The water can be adjusted, depending on how icy your blueberries are. Start with ½ Tbsp, and if needed, add more. As they cook, the blueberries will release water.

Step 7

7 - Cook for about FIVE minutes, until the sauce thickens, simmer on medium heat, and with the back of a spatula, you can squash some of the blueberries.

Step 8

8 - Turn off heat. Add the xanthan and allow it to fully cool to thicken.

Step 9

9 - Once thick, add dollops of cooled blueberries on top of the cream cheese, and with a toothpick or the tip of a sharp knife, swirl. To fully set, place in the fridge, for about 8 hours/overnight. Place into the freezer, about an hour before serving to firm up and to make slicing easier. With a sharp knife, slice into NINE bars.