Lemon Blueberry Cheesecake in a handheld bar topped with crumbs. This is light and refreshing with hints of lemon and bursts of blueberries. The vibrant flavors in this keto blueberry cheesecake bars make them perfect for all sorts of gatherings. Potlucks, barbecues, baby showers, brunch, and the list goes on and on. You seriously can’t go wrong making these crumb bars for anything. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
We had a staff party last Thursday for the summer camp we volunteer at and I was asked to bring a dessert. I did have both Two-Bite Chocolate Chip Cheese Danishes and Buttery Walnut Toffee in my fridge but I didn't feel like sharing. I decided on cheesecake bars instead.
My husband isn't a big chocolate guy but he loves cheesecake. And I had the ingredients to make cheesecake but wanted something a bit lighter. I love cheesecake too but it can be heavy after a big meal and I knew our hosts were making a big spread.
Lemon Blueberry Cheesecake Crumb Bar Variations
We love the combination of lemon and blueberry together, but if you want to try some other flavors, feel free! I wanted to take a second to give you some ideas for the next time you make these keto blueberry cheesecake crumb bars:
- Strawberries - Use frozen strawberries in place of the blueberries. It adds a beautiful strawberry flavor and some bold color.
- Raspberries - If you love berries, try some frozen raspberries in place of the blueberries. They are so delicious and look lovely too.
- Orange - If you want to try something fun, trade the lemon for oranges instead. You can use orange juice and orange zest to add a fantastic new and playful flavor. Perfect for spring events.
Love Blueberries? Make sure to try my classic Keto Blueberry Cheesecake, this Keto Lemon Blueberry Bread and this Keto Blueberry Crumble!
Tips For Making The Best Cheesecake Crumb Bars
These cheesecake bars are really easy to make and are pretty hard to mess up. I wanted to give you a few tips just to make sure you have the best results every time. Take a peek at these tips for best results:
- Use room temperature cream cheese. When you use cream cheese that is at room temperature, it is so much easier to work with. Using cold cream cheese keeps it from whipping and becoming a beautiful creamy texture that we love. Cold cream cheese has more of a cottage cheese style texture when mixed. If you don’t have time to let, the cream cheese sit at room temperature, toss it in the microwave for 30 seconds, then stir. Keep repeating the process until it’s warmed up some, but not hot.
- For best results, use a 9x13 inch pan. If you go with a smaller pan, it will be much thicker and will take a lot longer to bake. If you don’t have another pan, you can try it, but you will probably need to increase the baking time. Keep a close watch, so you don’t cook it too long.
- Do not overbake the low carb cheesecake bars. If you overbake the cheesecake bars, they will be dry and not as flavorful. So keep an eye on them and don’t bake them for too long.
- Don’t skip prebaking the crust. It’s important to have the best results to prebake that crust for 10 minutes prior to adding the cream cheese and blueberries. If you skip this step, you will find that it doesn’t cook up all the way. You would end up with a raw bottom and done top instead of cooked perfectly all the way through.
Do I Have To Use A Food Processor To Make Cheesecake Crumb Bars?
Yes, I used a food processor for these lemon blueberry cheesecake crumb bars. Using a food processor allows the ingredients to mix together properly and gives you the best results. If you don’t have a food processor, you can use a blender instead. It may not work as well, but it’s going to be the closest option. You could also use a stand mixer as another option too. Use what you have and what works for you, but keep in mind that the texture may be slightly different depending on the kitchen gadget you use.
How Long Will Keto Blueberry Cheesecake Crumb Bars Last?
These cheesecake crumb bars will last up to 4-5 days if kept in the fridge. You need to let them cool all the way down before storing so condensation doesn’t build up. Then keep them in an airtight container. Serve cold or toss the crumb bar in the microwave for a few seconds if you want it to be warm.
More Flavorful Bar Recipes You Should Try:
Each of these bars is the perfect treat to indulge in. Try them and see for yourself:
- Cinnamon Roll Cheesecake Bars
- Easy Samosa Cookie Bars
- Keto Cherry Pie Bars
- Keto Chocolate Cake Bars With Cheesecake Swirl
- Sopapilla Cheesecake Bars
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
📖 Recipe
Ingredients
Crust Ingredients:
- 1 ⅓ cup almond flour
- 1 ½ teaspoon coconut flour (TEASPOONS)
- 2 tablespoon butter
- 1 ½ teaspoon water
Crumb Topping:
- 1 ⅓ cup almond flour
- 1 ½ teaspoon coconut flour (TEASPOONS)
- 2 tablespoon butter
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tablespoon water
Cheesecake Filling:
- 16 oz cream cheese
- 4 eggs
- ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- zest of one lemon
- 2 tablespoon lemon juice
- 2 tablespoon heavy cream
- 10 oz frozen blueberries
Instructions
- Preheat oven to 350.
- Put crust ingredients in a food processor. Pulse until crumbs form. Dumb into a 9 x 13 baking dish. Press out into a thin bottom crust. Bake for 10 minutes.
- Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Dump into a spare bowl and set aside.
- Meanwhile, put the cream cheese in the food processor (no need to wash the bowl). Process until smooth. Next, add the sweetener and eggs and pulse until well combined. Add lemon zest, lemon juice, and cream and pulse until smooth.
- Remove the crust from the oven. Pour on the cream cheese filling. Sprinkle on the blueberries. Bake for 20 minutes. Scatter on the crumb topping.
- Bake for an additional 35-45 minutes until the center only jiggles slightly. You may need to cover the top with foil for the last ten minutes so the crumbs don't burn.
- Store in the refrigerator.
Notes
Nutrition
Originally Published August 23, 2016. Revised and Republished April 7, 2020.
Regan says
Thus looks delicious! I have thm baking blend but no almond flour. Do you have a suggested substitute amount? Thank you!!!
Taryn says
Use a little bit less. The baking blend absorbs more liquid.
Jessica says
anyone made with pyure for the sweetener???? I have that and wondered how to adapt this
Sarah says
I used pyure for my sweetener and it came out way too sweet. I'm new to using the stevia blends but because the gentle sweet has the same two types of sugar I went ahead with it. I'm not sure how to adjust these when using different brands.
Taryn says
I don't use pyure myself so I'm not sure. This chart might be helpful: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Pj says
I find Pyure to be twice the sweetness. I always use half if required.
Pamela Medina says
This is too, too sweet for my husband & me. Wondering how we can "fix" it. Don't want to throw out this entire 9x13 pan of food. Any suggestions? I was thinking about putting a big scoop of plain yogurt on top of a serving.
Taryn says
Sure. You're the first person who has said it is too sweet. Did you use gentle sweet?
Sony says
Can you sub with raspberries?
Taryn says
Yup!
Sara says
If I don't have coconut flour and not quite enough almond flour, can I sub a baking blend mix similar to THM's?
Taryn says
Yes
Amanda says
What happens if I omit the sweetener? I dont have the ingredients for that blend and id like to make these asap!
Taryn says
There is a link to the sweetener. You can sub another sweetener but I don't think these would taste good if you don't use any. http://www.joyfilledeats.com/sweetener
Elaine says
Is it 1 1/2 tsp coconut flour or 1 1/2 cups?
Taryn says
Teaspoons
Kapu says
Will this work with fresh blueberries?
Taryn says
Yes
Bonnie says
Do you eat this warm or cold?
Taryn says
I prefer cheesecake cold 🙂
Bonnie says
That makes sense! 😀
Cheryl says
I don't have a food processor. Would it work to use my blender?
Taryn says
Maybe. I have an older cheap blender and I don't think it would work in mine.
MD says
Can I substitute the almond flour and/or coconut flour with THM baking blend? Trying to cut down the calories he he he
Taryn says
I think so but I'd bake the cheesecake for ten to fifteen minutes before adding the crumb topping.
Katie says
These were good. Next time I will leave the crumb topping off, as it got soggy. It did not prevent me from eating the whole pan though!
Taryn says
Glad you liked them. You could add the crumb topping after they bake for fifteen min or so. The cheese filling should be set enough that they stay on top. Mine weren't soggy so I'm not sure what happened.
Maya | Wholesome Yum says
This looks delicious! I love blueberry anything. Definitely a great idea to make a lighter version of cheesecake.
Kim | Low Carb Maven says
My husband loves cheesecake and although I have made him blueberry bars, I have not made them with a crumb topping. He will LOVE these. Thanks!
STACEY says
These look So good! lemon and blueberry is a favorite flavor combo for me!
Sarah says
These look great, Taryn!
Georgina says
Oh these look SO good!
Tasha says
This looks amazing! You can never go wrong with cheesecake!
Therese Keane says
Would this work with frozen raspberries?
Taryn says
Yup! If you try send me a pic 🙂 I'd love to share it on my facebook page.