EST Blueberry Cheesecake
Delicious and satisfying blueberry cheesecake bars made keto-friendly for a guilt-free dessert experience.
Ingredients
Crust Ingredients
- 1 cup Almond flour Easy keto crust base.
- 4 tablespoons Butter, melted
- 2 tablespoons Low carb sweetener Like erythritol or monk fruit.
- 1 pinch Salt Brings out flavor.
Filling Ingredients
- 16 ounces Cream cheese, softened Full fat works best for texture.
- 2 large Eggs Help the bars set.
- 1/2 cup Sour cream or Greek yogurt Adds cheesecake tang.
- 1 tablespoon Vanilla extract Small thing, big difference.
Blueberry Layer Ingredients
- 2 cups Blueberries Fresh or frozen, avoid syrupy canned.
- 1 pinch Xanthan gum Optional, for thickening the blueberry layer.
Optional Ingredients
- 1 tablespoon Lemon zest For extra flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line an 8x8 pan with parchment paper.
- To make the crust, mix almond flour, melted butter, sweetener, and salt. Press the mixture firmly into the pan.
- Bake the crust for about 10 minutes until lightly golden. Let it cool.
Making the Filling
- In a bowl, beat the softened cream cheese until smooth.
- Add the sweetener, then add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until fully combined.
- Pour the filling over the crust and smooth the top.
Blueberry Layer
- Warm the blueberries in a small pan for a few minutes until they start to burst. Mash lightly.
- Optionally, sprinkle in a tiny pinch of xanthan gum for thickening.
- Spoon the blueberry mixture over the filling and gently swirl with a knife.
Baking
- Bake for 35 to 45 minutes until the center is slightly jiggly.
- Turn off the oven, crack the door, and let it sit for 15 minutes.
- Cool to room temperature, then chill for at least 4 hours or overnight.
Notes
For best results, allow the bars to cool completely before slicing to achieve neat edges. Serve with fresh blueberries or a dollop of whipped cream for added flair. The bars can be stored in the fridge for up to 5 days or frozen for up to 2 months.