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.
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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
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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.
Janell says
These were really good the first time I made them, so am making them again. Wondering, however, what it the purpose of the 1-1/2 teaspoons of coconut flour? That is such a small amount, but it must be there for a purpose. Could you help my inquisitiveness, please?
Kellee says
I feel so dumb! Should the better for the crust be melted? Or cup in pieces?
Taryn says
Cut into pieces. It's such a small amount that you can even through in the whole chunk at once and the food processor will do it's job.
Sharla says
Something went wrong with my crust. It turned out like sand. I followed the directions exactly though. Weird. No one else had this problem. Everything else was amazing though. I’ll make these again, if I can figure out how I botched up the crust.
Taryn says
Are you sure you only used 1.5 teaspoons of coconut flour? Using too much coconut flour can throw it off. Or you may have needed to process it longer. The dough comes together after a few minutes in the food processor.
Jamie says
I just made the recipe with sand-like crust... so I kept adding butter and water until it became crust like consistency. Only after I baked it did I realize my mistake! I added 1 1/2 CUPS of coconut flour rather than Tsp. Any chance you did the same?
Gina says
I did the same too! 1.5 CUPS of coconut flour. Had to throw away and redo. Wasted my coconut flour 😂
Renee says
I have made these at least 4 times. They are wonderful!! The only thing I did was made an extras batch of the crust because I liked mine thicker. We absolutely love these and so do others when I take them somewhere!
Melina says
How many extra batches did you make? I like mine thicker too, so figured be a good idea to ask. Also did you follow all the recipe as posted? I read some of the comments below and wonder if the recipe had been edited. You know to troubleshoot. Thank You.
Trisha says
My son has a possible food allergy to coconut and I was wondering what I could use as a substitute for the coconut flour. Thank you!
Taryn says
You should be able to use additional almond flour.
Shirley says
How much additional almond flour do you use when substituting it for coconut flour. I know they are not a 1:1 substitution, or will that work?
Thanks,
Shirley
Christy Ireland says
These are absolutely, amazingly, delicious!!!!!!!
Thank you so much for this recipe. I handed it over to my 13 year old daughter and she whipped it up with no problem!
Gilly says
I would suggest an edit to your instructions. In your instructions you say to add the rest of the cheesecake filling ingredients to the food processor and blend until combined. I did this and then saw that the blueberries were not part of that. Partially my fault for not reading ahead. Because of this ours did not turn out tasting like cheesecake AT ALL! The middle is grainy and doesn't taste good at all 🙁 I will try it again next time I show and get fruit.
Taryn says
I am very sorry about that. I will definitely edit the instructions to make that clearer.
Amy Smith says
Mine have a soggy texture as well. Not very good. Eating them cold was even worse (it wasn't as bad straight from the oven). That was a lot of almond flour to waste. 🙁
Taryn says
I'm sorry they didn't work for you Amy. I'm going to make this recipe soon to troubleshoot. It's been awhile since I've made it.
Demetra Lattimore says
I was wondering, is agave nectar okay to use as the sweetener? I like to use that and all the other sweetness everyone is asking about, I've never heard of. Also, will that still be qualified as sugar free and healthy if I use agave?
Taryn says
I'm not sure agave would work since it is a liquid and I used a dry sweetener. They would not be sugar free if you use agave. And it depends on your definition of healthy 😉
Kim says
Stupid question, but do you thaw the blueberries before you use them?
Taryn says
Nope!
Vanessa says
Can I use all coconut flour instead of coconut flour and almond flour. Can't seem to find any almond flour.
Taryn says
No. Coconut flour is much drier. You could always buy whole almonds and grind them to almond meal for this recipe. That would work in place of the almond flour.
Leslie says
Would I be able to feeeae the bars?
Taryn says
Yes, they freeze well.
Char says
I had mine sitting on the counter all day I didn't know I had to refrigerate it. Should I throw it out?
Taryn says
I wouldn't. I'd just put what's left in the fridge.
Megan says
Does this need to be refrigerated?
Taryn says
Yes, I refrigerate most THM and low carb baked goods but since this has a cheesecake layer it definitely needs to be.
Laura says
That is good to know and would be helpful
To include in the instructions.
Brittany says
I really want to make these and have all the ingredients except that kind of sweetener, I have monkfruit sweetener and Xanthan gum. Would this be possible?
Taryn says
Yes, a monk fruit blend with erythritol (like lakanto) should work. You will need 1.25 to 1.5 times the amount listed for the same sweetness.
Kristy says
Will this freeze well in individual servings?
Taryn says
I think so. In general, cheesecake freezes very well.
Tiffany says
I don't have any of the sweetner. Do you think I could use truvia? Would I keep the amount the same? Thank you!
Taryn says
I think Truvia would be ok. The sweetener chart here shows conversions: https://www.trimhealthymama.com/#usefulinfo
Erin says
Are fresh blueberries ok to use?
Taryn says
Sure 🙂
Angie says
Wow this is so delicious!! Just what I needed. So refreshing with the lemon and so comforting with the blueberry and crumb mixture. Love it!!
Jennifer says
This may be a silly question, but do the leftovers need to be kept refrigerated?
Taryn says
Yes, since they are like cheesecake 🙂
Annie says
I just put this in the oven and then realized I forgot to add the eggs to the cream cheese center.... wondered why mine was so hard to smooth! can't "undo" the put together pan add eggs and reassemble so I figured I would just bake it for a little less longer since the eggs don't have to cook and see what happens... hopefully a happy accident!