No-Bake Keto Lemon Blueberry Cheesecake Bars

About This Recipe

These no-bake keto lemon blueberry cheesecake mousse bars are light, creamy, and irresistibly tangy—think cheesecake meets mousse with a jammy blueberry swirl. A buttery almond flour crust keeps things low-carb and gluten free, while lemon zest brightens every bite. Perfect for spring and summer, yet easy to make year-round with frozen blueberries.

Ingredients

For the crust

• 1 1/4 cups almond flour
• 3 tbsp powdered erythritol/monk fruit sweetener
• Pinch of salt
• 5 tbsp unsalted butter, melted

For the blueberry swirl

• 1/3 cup blueberries (fresh or frozen)
• 1–2 tbsp powdered sweetener, to taste
• 1 tsp lemon juice

For the filling

• 2 tsp unflavored beef gelatin
• 2 tbsp lemon juice (for blooming gelatin)
• 16 oz cream cheese, softened
• 1/2 cup powdered sweetener
• 1 tbsp finely grated lemon zest
• Pinch of salt
• 3/4 cup heavy cream, cold

Optional garnish: fresh blueberries and extra lemon zest curls.

Instructions

1. Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. Make the crust: In a bowl, combine 1 1/4 cups almond flour, 3 tbsp powdered erythritol/monk fruit, and a pinch of salt. Stir in 5 tbsp melted butter until the mixture looks sandy and clumpy.
3. Press crust firmly and evenly into the pan. Freeze 10 minutes to set.
4. Make the blueberry swirl: In a small saucepan, simmer 1/3 cup blueberries with 1–2 tbsp powdered sweetener and 1 tsp lemon juice over medium heat 3–4 minutes until thick and jammy. Cool completely.
5. Bloom the gelatin: Sprinkle 2 tsp unflavored beef gelatin over 2 tbsp lemon juice. Let sit 5 minutes, then gently warm until dissolved (microwave 10–15 seconds or heat in a small pan). Cool until just warm—not hot.
6. Make the filling: Beat 16 oz softened cream cheese with 1/2 cup powdered sweetener, 1 tbsp lemon zest, and a pinch of salt until smooth. With the mixer on low, stream in the dissolved gelatin.
7. In a separate bowl, whip 3/4 cup cold heavy cream to soft peaks; fold into the cream cheese mixture until silky.
8. Assemble: Spread filling over the chilled crust. Dollop blueberry sauce on top and use a skewer to gently swirl.
9. Chill 3–4 hours (or overnight) until set. Lift out, slice into 12 bars, and serve. Store covered in the fridge up to 5 days.

Keto Focus

These bars skip sugar and cookies entirely: a buttery almond flour base replaces traditional crumbs, and the filling is sweetened with a zero-carb powdered sweetener. Each bar delivers satisfying fats from cream cheese and heavy cream, with just a light blueberry swirl for big flavor and minimal carbs.

Nutrition Facts (per bar)

• Calories: 295
• Protein: 5.1g
• Fat: 29.3g
• Total Carbs: 4.8g
• Fiber: 1.3g
• Net Carbs: 3.5g

Tips & Variations

• Swap the fruit: Try raspberry or blackberry for a different twist—strain seeds if you prefer a smoother swirl.
• Make it nut-free: Use sunflower seed flour in place of almond flour at a 1:1 swap; taste and adjust sweetener.
• Ultra-lemony: Add 1–2 tsp lemon juice to the filling and a few drops of lemon extract, if desired.
• Halal-friendly: Ensure your gelatin is halal-certified beef gelatin.
• Single-serve jars: Press a spoonful of crust into small jars, top with filling and swirl; chill and serve as parfaits.

Storage & Make-Ahead

• Fridge: Store covered for up to 5 days.
• Freezer: Freeze tightly wrapped bars for up to 2 months; thaw in the fridge 4–6 hours before serving.
• Yield: About 12 bars; serving size is 1 bar.