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Lemon Blueberry Cheesecake Bars

These creamy lemon blueberry cheesecake bars feature a crisp almond flour crust, a rich lemon-scented cheesecake layer, and a quick blueberry swirl, making them a perfect make-ahead dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups blanched almond flour
  • 1/2 cup erythritol or allulose sweetener Use erythritol or allulose in the crust.
  • 6 tbsp unsalted butter, melted
Cheesecake Filling Ingredients
  • 16 oz full-fat cream cheese, softened Ensure it's fully softened to avoid lumps.
  • 1/2 cup powdered erythritol Use powdered erythritol for smooth texture.
  • 2 large eggs, room temperature
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tsp vanilla extract
Blueberry Swirl Ingredients
  • 1/2 cup fresh blueberries For the puree.
  • 1 tbsp granulated erythritol For the blueberry puree.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, mix the almond flour, 1/2 cup sweetener, and melted butter until the texture resembles damp sand.
  3. Firmly press the mixture into the bottom of the pan and bake for 10 minutes until lightly golden. Let it cool for 5 minutes.
  4. In a small food processor, pulse the blueberries with 1 tablespoon of granulated erythritol until smooth.
  5. In a large bowl, beat the softened cream cheese with the powdered erythritol until creamy and lump-free.
  6. Add eggs, lemon juice, lemon zest, and vanilla. Mix on low speed just until combined, avoiding overmixing.
Assembly
  1. Pour the cheesecake filling over the cooled crust and smooth the top.
  2. Dollop the blueberry puree over the surface and swirl gently with a toothpick to create a marbled effect.
Baking
  1. Bake for 30-35 minutes until edges are set and the center jiggles slightly.
  2. Cool at room temperature for 1 hour and refrigerate for at least 4 hours before slicing into 12 bars.

Notes

For best results, refrigerate the bars overnight before serving. Serve cold for clean slices.