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keto No-Bake Blueberry Cheesecake Bars


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream


  1. In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of a 9×9-inch baking dish. Place the dish in the refrigerator to chill while preparing the filling.
  2. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
  3. In a separate bowl, mash half of the blueberries with a fork or a potato masher. Add the granulated sugar and lemon juice to the mashed blueberries and stir until the sugar is dissolved.
  4. In another bowl, whip the heavy cream until stiff peaks form.
  5. Fold the mashed blueberry mixture into the cream cheese mixture until well incorporated. Gently fold in the whipped cream.
  6. Remove the baking dish from the refrigerator. Pour the cheesecake mixture over the graham cracker crust and spread it evenly using a spatula.
  7. Scatter the remaining fresh blueberries over the top of the cheesecake mixture, pressing them lightly into the surface.
  8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is set.
  9. Once chilled and set, slice into bars and serve. Enjoy!

Nutrition Information (per serving, based on 12 servings):

  • Calories: 360
  • Fat: 26g
  • Saturated Fat: 15g
  • Cholesterol: 77mg
  • Sodium: 245mg
  • Carbohydrates: 29g
  • Fiber: 1g
  • Sugar: 20g
  • Protein: 4g

Please note that the provided nutrition information is an estimate and may vary based on specific ingredients and brands used. It’s always a good idea to double-check the nutritional values based on the specific products you use.

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