These Blueberry Cheesecake Bars make a delicious summertime dessert for picnics and bbq's. Creamy cheesecake studded with fresh blueberries baked on a gluten free nut meal crust is one of the best desserts for blueberry lovers.
These healthy blueberry cheesecake bars make a large batch making them perfect for potlucks.
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❤️ Why you'll love it
✔️ If just one Blueberry Cheesecake Bar is not enough, then you love the fact that two bars is one serving and only 5 net carbs per serving!
✔️ It is the perfect dessert bars recipe for blueberry season!
✔️ This keto blueberry cheesecake bar recipe, it is easily adapted with regular ingredients if you don't follow the low carb diet.
🥘 Ingredients
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Unsalted butter, this is to pack the crust ingredients together.
Pecan meal, this is the portion that replaces graham crackers in a regular cracker crust.
Unsweetened coconut flakes, regular coconut flakes have sugar added.
Sugar free sweetener, this recipe was made with this brand of sweetener.
Coconut flour, aids in the binding of crust ingredients.
Cream cheese, I used full fat cream cheese but feel free to use ⅓ less fat or fat free.
Large eggs, combined with the cream cheese to cause the cheesecake to puff up.
Brandy, added for flavor. This is an optional ingredient.
Vanilla extract, added to enhance the flavor of the cheesecake bars.
🔪 Instructions
Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray.
To make the crust
- In a large bowl, stir together the pecan meal, coconut flour, and sweetener.
- Melt butter in a small saucepan over medium heat, cooking until butter has just browned.
- Stir butter into almond meal mixture until just combined. Transfer to the baking dish, pressing and covering the entire bottom of the dish. Bake for 10 minutes.
To make the filling
- While the crust is baking, in a medium bowl, using a hand mixer, beat cream cheese with the sweetener until combined.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the brandy and vanilla extract until combined.
- Pour cheesecake batter over crust and spread with the back of a spoon to distribute evenly. Sprinkle the top of the batter with blueberries.
- Bake for 20 minutes, or until center of cheesecake bars is set. Cool completely in baking dish.
- Cover and refrigerate 3 hours before serving to allow cheesecake bars to fully set.
- Prior to serving, cut into 32 equal squares. One serving equals 2 bars.
🥄 Equipment
🥫Storage
Store this cheesecake bars recipe in the fridge up to 5 days.
📖 Variations
- Substitute fresh lemon juice for the brandy.
- Substitute fresh blackberries or raspberries for the blueberries.
- Use any nut meal in place of the pecan meal.
💭 Top Tip
- Make your own nut meal by coarsely processing nuts in a food processor until crumbly. Do not over process as it will make nut butter if you do.
🙋 FAQ's
Nut meal is made of ground nuts until it is crumbly.
Yes, nut meal is the same thing as nut flour. The only difference may be the flour is finer than meal.
Yes, just substitute equal amounts of graham cracker crumbs for the nut meal. If graham crackers are used, this recipe will no longer be sugar free, gluten free or keto friendly.
📚 Related Recipes
Rhubarb Dream Bars - Keto Recipe are creamy, dreamy, and delicious!
These Cinnamon Roasted Nuts make a tasty snack and are great for parties.
Lemon Blueberry Muffins are a light recipe that is a great addition to the breakfast or brunch table.
Another keto blueberry recipe is this Keto Blueberry Creme Brulee, perfect for any fine dining or special celebration.
Lemon Cheesecake Muffins have a great texture and makes a tasty breakfast or snack.
🍽 Serve with…
These blueberry cheesecake bars make the perfect sweet ending to any summertime meal.
🏫 The last word
This recipe is very easy to make and if you aren't keto or sugar free it is very easy to just make simple substitutes for ingredients you have in your pantry.
Granulated sugar can be used in the cheesecake filling in place of the sweetener and just replace the nut meal with graham cracker crumbs. Nutrition information will change if you do this.
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📖 Recipe
Blueberry Cheesecake Bars
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the crust
- ⅓ cup unsalted butter
- 1 cup pecan meal
- ½ cup unsweetened coconut flakes
- ½ cup splenda , or other sugar free sweetener
- 2 tablespoons coconut flour
For the cheesecake filling
- 12 ounces cream cheese softened
- ½ cup splenda
- 4 large eggs , lightly beaten
- 1 tablespoons brandy , optional
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray.
To make the crust
- In a large bowl, stir together the pecan meal, coconut flour, and sweetener.
- Melt butter in a small saucepan over medium heat, cooking until butter has just browned.
- Stir butter into almond meal mixture until just combined. Transfer to the baking dish, pressing and covering the entire bottom of the dish. Bake for 10 minutes.
To make the filling
- While the crust is baking, in a medium bowl, using a hand mixer, mix the cream cheese with the sweetener until combined.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the brandy and vanilla extract until combined.
- Pour cheesecake batter over crust and spread with the back of a spoon to distribute evenly. Sprinkle the top of the batter with blueberries.
- Bake for 20 minutes, or until center of cheesecake bars is set. Cool completely in baking dish.
- Cover and refrigerate 3 hours before serving to allow cheesecake bars to fully set.
- Prior to serving, cut into 32 equal squares. One serving equals 2 bars.
JoyceK says
There is no sweetener listed in the ingredient list for the filling but the directions call for sweetener. Must be a typo. Please let us know the amount.
Shelby Law Ruttan says
Hi Joyce, thank you for bringing that to my attention. I have updated the recipe card and added the sweetener to the list. Hope you enjoy the recipe! Shelby
Renee Paj says
These sound pretty delicious. Do you think you could sub regular flour for the gluten free?