No-Bake Blueberry Lemon Cheesecake Bars
Craving something sweet, tangy and refreshing? These no-bake keto cheesecake bars have a buttery crust and a creamy filling with the flavor of blueberry pie and fresh lemon in every bite.
No oven needed, so they're perfect for busy days or hot weather. They keep up to 5 days in the fridge or a month in the freezer.
Video tutorial: https://youtu.be/iiikF0xPGl0
No-Bake Blueberry Lemon Cheesecake Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 4 tbsp melted butter
- 2 tbsp powdered sweetener
- Pinch of salt (if using unsalted butter)
Cheesecake filling
- 8 oz cream cheese, softened
- 1 scoop or packet Blueberry Pie Keto Chow
- 1/4 cup powdered sweetener
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- Blueberry preserves or mashed blueberries, for swirling (optional)
Instructions
Crust
- Mix the almond flour, melted butter, sweetener and salt until it looks like wet sand.
- Press firmly into the bottom of a silicone pan sprayed with avocado oil. Chill 30 minutes.
Filling
- In a large bowl, beat the cream cheese until smooth.
- Add the Keto Chow, sweetener, lemon zest and lemon juice, and beat until combined.
- Slowly pour in the heavy cream and whip until light, fluffy and thick. Taste and adjust the sweetness.
Assemble
- Spread the filling evenly over the crust. Swirl in a few dots of blueberry preserves or mashed blueberries if you like.
- Chill at least 3 hours, or freeze 45 minutes to set quickly.