Name: Healthy Cheesecake Recipes Blueberry Lemon Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 1/2 cups almond flour; 1/4 cup melted butter; 3 tbsp granulated sweetener (erythritol or monk fruit); 16 oz cream cheese, softened; 1/2 cup powdered sweetener; 2 large eggs; 1 tsp vanilla extract; 2 tbsp lemon juice; 1 tsp lemon zest; 1 cup fresh blueberries

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When I first baked these blueberry lemon cheesecake bars, I wasn’t trying to be fancy. I just wanted a sweet bite that wouldn’t make me feel like I’d eaten half the sugar in the county. Turns out, I stumbled onto something that feels like summer and comfort food rolled together. The buttery almond crust gives that toasty crunch, while the creamy filling hits you with lemon’s tang. Then those blueberries? They burst like little fireworks in your mouth. This mix of flavors somehow makes you feel like you’re doing something good for yourself while treating your sweet tooth. I’ve made them for family, and even the ones who roll their eyes at the word ‘keto’ come back for seconds. That’s when you know you’ve found a keeper. If you’re looking through blueberry cheesecake recipes or maybe just craving a lemon cheesecake recipe that isn’t heavy, this one checks both boxes. It’s an easy cheesecake recipe—seriously, even if you think cheesecake easy recipe sounds like an oxymoron, try it. It’s one of those lemon blueberry dessert recipes that belongs in the low carb keto hall of fame.

1) Key Takeaways
2) Easy Keto Blueberry Lemon Cheesecake Bars Recipe
3) Ingredients for Keto Blueberry Lemon Cheesecake Bars
4) How to Make Keto Blueberry Lemon Cheesecake Bars
5) Tips for Making Keto Blueberry Lemon Cheesecake Bars
6) Making Keto Blueberry Lemon Cheesecake Bars Ahead of Time
7) Storing Leftover Keto Blueberry Lemon Cheesecake Bars
8) Try these desserts next!
9) Keto Blueberry Lemon Cheesecake Bars Recipe
10) Nutrition

1) Key Takeaways

This recipe blends lemon zest with fresh blueberries for a refreshing cheesecake bar.
The almond flour crust keeps it low carb while staying rich and buttery.
You can prepare ahead, chill overnight, and cut into neat squares for serving.
It is perfect for anyone searching for healthy cheesecake recipes that taste indulgent.

2) Easy Keto Blueberry Lemon Cheesecake Bars Recipe

I’ll be honest, the first time I made these, I was just hoping they would set in the oven. Cheesecake can be tricky. But these bars surprised me with how forgiving they were. The crust pressed right into the pan, the filling smoothed over without a fight, and the blueberries practically decorated themselves as they sank into the creamy surface.

There’s a certain joy in biting into something you baked yourself and realizing it feels like a bakery treat. That’s exactly what happened when I cut the first square. The lemon lifted the creaminess, the blueberries popped with sweetness, and the crust had this lovely nutty crunch. It felt like all my recipe testing had finally paid off in one pan of cheesecake bars.

What I like most is how these bars play double duty. They can show up at a dinner party on a fancy platter, but they also taste just as good with a cup of coffee at the kitchen table. That’s the kind of balance I look for when I search for healthy cheesecake recipes, and this one nails it.

3) Ingredients for Keto Blueberry Lemon Cheesecake Bars

Almond Flour: This is the backbone of the crust. It gives structure, holds the butter, and delivers that toasty flavor that regular flour just can’t match in low carb baking.

Melted Butter: The butter works as glue for the almond flour and sweetener. It browns slightly as it bakes, which adds a rich, almost caramel flavor to the crust.

Sweetener: I like to use erythritol or monk fruit. They give the sweetness without the sugar crash, which keeps this recipe in the Low carb keto camp.

Cream Cheese: Softened cream cheese blends into a smooth base. It’s what makes cheesecake cheesecake. Rich, creamy, and impossible not to lick off the spoon when you’re mixing.

Powdered Sweetener: It melts right into the cream cheese, keeping the filling silky without the grainy bits you sometimes get with granulated sweeteners.

Eggs: Eggs bind the filling, give lift, and help everything set. They make the cheesecake firm but still tender enough to melt on the tongue.

Vanilla Extract: A small splash ties everything together with warmth and depth.

Lemon Juice and Zest: These two are the reason the cheesecake doesn’t taste heavy. The zest perfumes the filling while the juice cuts through the richness with a bright, fresh tang.

Blueberries: Fresh blueberries are the star here. They burst while baking and give little hits of sweetness in every square.

4) How to Make Keto Blueberry Lemon Cheesecake Bars

Step 1. Preheat the oven to 325°F. Line a square pan with parchment so the bars lift out easily once they’ve chilled.

Step 2. Mix almond flour, melted butter, and sweetener until crumbly. Press the mixture into the pan, spreading evenly with your fingers or the bottom of a glass.

Step 3. Beat the softened cream cheese until smooth. Add powdered sweetener and mix again until no lumps remain.

Step 4. Crack the eggs in one at a time, mixing gently so you don’t whip in too much air. Stir in vanilla, lemon juice, and zest until combined.

Step 5. Pour the filling over the crust. Tap the pan lightly on the counter to remove air bubbles. Scatter blueberries across the surface.

Step 6. Bake for about 35 to 40 minutes until the center is set but has a gentle jiggle. Pull it out and let it cool before moving it to the fridge.

Step 7. Chill for at least three hours, overnight if possible. When ready, slice into neat squares and try not to eat half the batch before anyone else gets to them.

5) Tips for Making Keto Blueberry Lemon Cheesecake Bars

One tip I swear by is lining the pan with parchment. I’ve skipped it before and regretted it when half the crust stuck to the pan. With parchment, you can lift the bars out like a little gift package.

Fresh blueberries work better than frozen here. Frozen ones bleed into the filling, which makes the cheesecake look messy. If fresh isn’t an option, use frozen straight from the bag without thawing.

The filling likes a slow bake. A lower oven temperature means fewer cracks and a creamier bite. Rushing cheesecake never ends well. I’ve learned patience is key here, even if the smell makes waiting tough.

6) Making Keto Blueberry Lemon Cheesecake Bars Ahead of Time

I actually think these bars taste better the next day. The lemon has time to weave through the cream cheese, and the crust firms up. If you’re planning a party, you can make them the night before and forget about dessert until serving time.

When making ahead, I usually bake them in the evening, let them cool, and then slide them into the fridge overnight. The next day, slicing is easier, the edges are sharper, and the flavors feel more settled.

If you’re the type who likes to plan even further ahead, these bars freeze well. Just wrap them tightly, stash them in the freezer, and pull them out when needed. They thaw beautifully and taste just as good chilled.

7) Storing Leftover Keto Blueberry Lemon Cheesecake Bars

I keep leftovers in an airtight container in the fridge. They stay fresh for up to five days, though in my house, they rarely last beyond two. The texture actually gets creamier after the first day, which is a bonus.

If you’ve made a double batch, you can freeze half. Wrap each square in parchment, then place them in a freezer bag. When the craving hits, just grab one, let it thaw in the fridge, and it’s ready to eat.

For best flavor, don’t leave them uncovered. The fridge air can dry them out, and no one wants cheesecake with a stale edge.

8) Try these desserts next!

9) Keto Blueberry Lemon Cheesecake Bars Recipe