If you love desserts that feel indulgent but still fit into a low-carb lifestyle, these cheesecake bars are for you. They combine a buttery almond flour crust, a creamy lemon cheesecake layer, a vibrant blueberry swirl, and a golden coconut crumble on top.
These keto blueberry lemon cheesecake bars taste like something you’d order at a high-end bakery, yet they’re surprisingly easy to make at home. Each bar is rich, satisfying, and perfectly balanced between sweet and tangy.
Best of all, they’re ideal for meal prep, parties, or anytime you want a reliable, make-ahead dessert that actually gets better after chilling.
Table of Contents
Why Cheesecake Bars Are the Perfect Keto Dessert
Cheesecake bars have everything people love about classic cheesecake, but in a more practical, shareable form.
- A sturdy crust that holds its shape
- A rich, creamy filling
- A flavorful topping in every bite
- Easy slicing and serving
Because they’re bars instead of a full cheesecake, they’re easier to transport, easier to portion, and much less intimidating to make.
What Makes These Keto Blueberry Lemon Cheesecake Bars Special
These bars stand out because of their layered texture and bold flavors.
- Sweet blueberries add natural fruit flavor
- Fresh lemon juice and zest brighten the creamy filling
- Coconut crumble topping adds crunch and contrast
- Almond flour crust keeps everything gluten-free and keto-friendly
The result is a dessert that feels indulgent without being heavy.
Ingredients You’ll Need
Almond Flour Crust
- Unsalted butter
- Almond flour
- Keto-friendly powdered sweetener
Low-Carb Blueberry Sauce
- Fresh or frozen blueberries
- Water
- Keto-friendly powdered sweetener
Lemon Cheesecake Layer
- Cream cheese, softened
- Egg yolk
- Keto-friendly sweetener
- Fresh lemon juice
- Lemon zest
- Pure vanilla extract
Coconut Crumble Topping
- Unsalted butter
- Almond flour
- Unsweetened coconut flakes
- Keto-friendly sweetener
Step-by-Step: How to Make Cheesecake Bars
1. Make the Blueberry Sauce
Add blueberries, sweetener, and water to a saucepan over medium heat. Simmer for 10–15 minutes until thick. Set aside to cool.
2. Prepare the Crust
Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper.
Mix melted butter, almond flour, and sweetener. Press firmly into the pan.
3. Pre-Bake the Crust
Bake for about 7 minutes, just until the edges begin to turn golden. Remove and let cool completely.
4. Make the Cheesecake Filling
Blend cream cheese, egg yolk, sweetener, lemon juice, lemon zest, and vanilla until smooth. Spread evenly over the cooled crust.
5. Add the Blueberry Layer
Spoon the blueberry sauce over the cheesecake filling and gently spread.
6. Prepare the Crumble Topping
Pulse butter, almond flour, coconut flakes, and sweetener until crumbly. Sprinkle evenly on top.
7. Bake and Chill
Bake for 18–20 minutes until lightly browned. Cool completely, then chill before slicing into bars.
Why You’ll Love This Cheesecake Bars Recipe
- Easy to make with simple ingredients
- Gluten-free and keto-friendly
- Perfect for meal prep and entertaining
- Rich, creamy texture with layered flavor
- Stores beautifully in the fridge or freezer
This is the kind of dessert you’ll make once and keep coming back to.
Pro Tips for Perfect Results
- Use room-temperature cream cheese for a smoother filling
- Always let the crust cool before adding the cheesecake layer
- Chill the bars fully before slicing for clean edges
- Freeze for 15 minutes before cutting for bakery-style slices
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap tightly and freeze for up to 3 months
- Thaw in the fridge overnight or at room temperature before serving
Frequently Asked Questions
Can I make these cheesecake bars ahead of time?
Yes. They’re even better after chilling, making them ideal for advance prep.
Can I use frozen blueberries?
Absolutely. Just simmer a little longer to reduce excess liquid.
Do these bars need to stay refrigerated?
Yes. Store them chilled for best texture and freshness.
Can I make them without coconut?
You can omit the crumble topping, but it adds great texture and flavor.
Final Thoughts: A Dessert Worth Saving
These cheesecake bars prove that keto desserts don’t have to feel restrictive or boring. They’re rich, balanced, and impressive enough to serve to anyone — whether they follow a low-carb lifestyle or not.
Save this recipe, make a batch ahead of time, and enjoy having a dependable dessert ready whenever the craving hits.
Keto Blueberry Lemon Cheesecake Bars
Ingredients
- unsalted butter melted
- almond flour
- keto-friendly powdered sweetener
- fresh or frozen blueberries
- water
- keto-friendly powdered sweetener
- cream cheese softened
- egg yolk
- keto-friendly sweetener
- fresh lemon juice
- lemon zest
- pure vanilla extract
- unsalted butter
- almond flour
- unsweetened coconut flakes
- keto-friendly sweetener
Method
- Add blueberries, sweetener, and water to a saucepan over medium heat. Simmer for 10–15 minutes until thick. Set aside to cool.
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- Mix melted butter, almond flour, and sweetener. Press firmly into the prepared pan.
- Bake crust for about 7 minutes until lightly golden. Let cool completely.
- Blend cream cheese, egg yolk, sweetener, lemon juice, zest, and vanilla until smooth. Spread over the cooled crust.
- Spoon the cooled blueberry sauce over the cheesecake layer and gently spread.
- Pulse butter, almond flour, coconut flakes, and sweetener until crumbly. Sprinkle over the top.
- Bake for 18–20 minutes until lightly browned. Cool completely, then chill before slicing into bars.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!💡 Love the blueberry and lemon combo? Don’t miss this decadent twist — try our Lemon Blueberry Cheesecake Recipe next for an irresistible bakery-style dessert you can make at home!