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    Home » Low Carb Keto Recipes » Keto Desserts

    Blueberry Cheesecake Bars

    Published: Jul 25, 2014 Last updated: May 6, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This keto friendly Blueberry Cheesecake Bar recipe is packed with fresh blueberries nestled in a creamy baked cheesecake batter.
    Jump to Recipe
    Pin image for Blueberry Cheesecake Bars.

    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.

    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Top Tip
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with…
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments
    Keto Blueberry Cheesecake Bar.

    ❤️ 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

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Fresh blueberries

    Cooking spray

    Two bars on a white plate.

    🔪 Instructions

    Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray.

    To make the crust

    1. In a large bowl, stir together the pecan meal, coconut flour, and sweetener.
    2. Melt butter in a small saucepan over medium heat, cooking until butter has just browned.
    3. 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

    1. While the crust is baking, in a medium bowl, using a hand mixer, beat cream cheese with the sweetener until combined.
    2. Add the eggs, one at a time, mixing well after each addition.
    3. Mix in the brandy and vanilla extract until combined.
    4. Pour cheesecake batter over crust and spread with the back of a spoon to distribute evenly. Sprinkle the top of the batter with blueberries.
    5. Bake for 20 minutes, or until center of cheesecake bars is set. Cool completely in baking dish.
    6. Cover and refrigerate 3 hours before serving to allow cheesecake bars to fully set.
    7. Prior to serving, cut into 32 equal squares. One serving equals 2 bars.
    3 buckets full of fresh picked blueberries.

    🥄 Equipment

    Mixing bowls

    13x9 baking dish

    Electric hand mixer

    Rubber scraper

    Dry measuring cups

    Measuring spoons

    🥫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

    What is nut meal?

    Nut meal is made of ground nuts until it is crumbly.

    Is nut meal and nut flour the same?

    Yes, nut meal is the same thing as nut flour. The only difference may be the flour is finer than meal.

    Can I use a graham cracker crust instead of nut 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.

    Two blueberry cheesecake bars stacked on top of each other.

    🍽 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.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Blueberry Cheesecake Bars

    Shelby Law Ruttan
    This keto friendly Blueberry Cheesecake Bar recipe is packed with fresh blueberries nestled in a creamy baked cheesecake batter.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Desserts
    Cuisine American
    Servings 16
    Calories 210 kcal

    Equipment

    • mixing bowls
    • 13x9 baking dish
    • Electric hand mixer
    • Rubber scraper
    • Dry measuring cups
    • Measuring spoons

    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.

    Nutrition

    Serving: 2barsCalories: 210kcalCarbohydrates: 7gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 78mgSodium: 88mgPotassium: 76mgFiber: 2gSugar: 3gVitamin A: 481IUVitamin C: 2mgCalcium: 49mgIron: 1mg
    Keyword Blueberry Cheesecake Bars
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!


    More Keto Desserts Recipes

    • Keto Pumpkin Cheesecake Bars
    • Keto Lemon Pound Cake with Lemon Icing
    • Keto Chocolate Mint Chip Cookies
    • Keto No Bake Cheesecake with Strawberries

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. JoyceK

      May 15, 2022 at 2:13 am

      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.

      Reply
      • Shelby Law Ruttan

        May 15, 2022 at 10:53 am

        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

        Reply
    2. Renee Paj

      July 25, 2014 at 2:45 pm

      These sound pretty delicious. Do you think you could sub regular flour for the gluten free?

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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