Blueberry Lemonade Cheesecake Bars
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Wow is all I have to say about the Low Carb Blueberry Lemon Cheesecake Bars. They are the perfect little bite of cheesecake lovers heaven.
And, I should know. I’m not a huge cheesecake fan, I’ll admit it. But I made these cheesecake bars for my husband and can definitely get on board with the cold, creamy lemon and sweet blueberry swirl. This one’s a hit.
🥘Ingredients
This recipe has three parts- the crust, the filling and the blueberry swirl.
Almond Flour Crust
- 6 tbsp butter melted
- 1 tsp vanilla extract
- 2 cups almond flour
- ½ cup allulose
Cheesecake Filling
- 16 ounces cream cheese full fat – room temp/softened
- 2 eggs
- 2 tbsp Lemon Zest
- ½ cup Allulose
- 2 tbsp lemon juice fresh juice – none of that bottled stuff.
Fresh Blueberry Swirl
- ½ cup blueberries fresh or frozen
- 1 tablespoon granulated Allulose
👩🏿🍳How to make the Cheesecake Bars:
The Crust – make this first
- Preheat the oven to 350° F and line an 8×8 inch or similar sized pan with parchment paper.
Make sure the parchment is hanging over the sides so that it’s easy to lift the finished product out later.
- Combine the melted butter, almond flour, allulose and lemon zest in a medium sized bowl and mix well.
- Transfer the crust dough to a 8 x 8 or similar pan lined with parchment paper. Don’t skip the parchment paper.
- Press the crust firmly with the back of a spoon into the bottom of the pan.
- Bake the crust for 7 minutes.
- Remove from the oven and set aside to cool.
Lemonade Cheesecake Bars Filling
- Combine the cream cheese, eggs, sweetener, extract and zest in a medium sized bowl and mix until smooth.
- Pour over the baked crust and smooth out if needed. If the cream cheese is mixed it’ll be pretty soft.
Fresh Blueberry Swirl
If you are using firm, fresh berries they will stay chunky and this is normal and totally fine. They will bake up perfectly.
- Dollop by the spoonful over the top of the lemon cheesecake mixture.
- Gently swirl through the dollops of blueberry with a butter knife to distribute.
- Bake the cheesecake bars at 350° F for 25 – 30 minutes, or until set.
- Remove from the oven and cool.
- Chill for at least 2 hours, preferably longer before cutting into four by four rows of square bars and serve immediately. Store covered in the fridge for 4-5 days, or freeze for up to 2 months.
🍽️Equipment:
- Hand Mixer
- 8 Inch Pan
My 8 inch pan is an antique that I got from my Gram but it looks like this.
- Parchment
💰Money Saving Coupons:
I made these Blueberry Lemonade Cheesecake Bars with fresh, organic lemons and blueberries that were delivered to my door for much less than I would have paid at my local store.
If you want to check them out just use this code and you’ll automatically get $10.00 off of your first order. Cool right?
📋Tips & FAQ’s:
This is too much dessert for just me!
You can cut the recipe in half easily but you’ll need a teenie-tiny pan to bake them in. Or you can freeze half of it for later.
If you Like Summer and Tart Citrus Desserts, you might like these:
- Strawberry Lemonade Tart
- Single Serve Lemon Tartlets
- Orange Poppy seed Madeleine’s
- Chocolate Covered Strawberries
- Low Carb Peach Cobbler
- Key Lime Popsicle’s
- Strawberry Milkshakes
- Key Lime Cheesecake Bites
That’s all for the Blueberry Lemonade Keto Cheesecake Bars!
If you love cheesecake, I know that you’re gonna love these.
They taste like Americana and won’t kick you out of Ketosis.
Cheers friends!
Brandy
Low Carb Blueberry Lemonade Cheesecake Bars
Equipment
Ingredients
Almond Flour Crust
- 6 tbsp butter melted
- 1 tsp vanilla extract
- 2 cups almond flour
- ½ cup allulose
Cheesecake Filling
- 16 ounces cream cheese full fat – room temp/softened
- 2 eggs
- 2 tbsp Lemon Zest
- ½ cup Allulose
- 2 tbsp lemon juice fresh juice – none of that bottled stuff.
Fresh Blueberry Swirl
- ½ cup blueberries fresh or frozen
- 1 tablespoon allulose
Instructions
The Crust – make this first
- Preheat the oven to 350° F. Line an 8 x8 inch or similar sized square pan with the parchment paper hanging over the sides so you can lift out the finished product.
- Combine the melted butter, almond flour, sweetener and vanilla extract in a medium sized bowl and mix well.
- Transfer the crust dough to a 8 x 8 or similar pan lined with parchment paper. Don't skip the parchment paper. Press the crust firmly with the back of a spoon into the bottom of the pan.
- Bake the crust for 7 minutes. Remove from the oven and set aside to cool a bit while you make the filling.
Lemonade Cheesecake Filling
- Combine the cream cheese, eggs, sweetener, lemon juice and zest in a medium sized bowl and mix on medium speed until smooth.
- Pour over the baked crust and smooth if needed. It's not very thick filling. It's soft.
Fresh Blueberry Swirl
- Dollop by the spoonful over the top of the lemon cheesecake mixture.
- Gently swirl through the dollops of blueberry with a butter knife to distribute.
- Bake the cheesecake bars at 350° F for 25 – 30 minutes, or until set. Remove from the oven and cool to room temp before putting in the fridge.
- Chill for at least 2 hours, preferably longer before lifting the entire dessert out of the pan by the parchment paper. Cut into four x four rows of square bars.
- Serve .Store covered in the fridge for 4-5 days, or freeze for up to 2 months.
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Nutrition
The nutritional information for the Low Carb Blueberry Lemon Cheesecake bars recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
