These refreshing dessert bars feature a velvety lemon-infused cheesecake layer set atop a buttery almond flour crust. A vibrant, homemade blueberry reduction is swirled into the filling, providing a tart fruitiness and a striking marbled appearance. Baked until set and chilled to a firm consistency, the bars offer a creamy, melt-in-the-mouth texture that balances the bright acidity of fresh citrus with the natural sweetness of summer berries.

About This Recipe

The crust is prepared by mixing fine almond flour with melted butter and vanilla, resulting in a crumbly dough that bakes into a sturdy, shortbread-like base. Fresh blueberries are simmered with lemon juice until thickened, creating a concentrated fruit syrup used for the decorative swirl. Softened cream cheese is then whipped with sour cream and lemon zest to create a dense, citrusy batter that maintains its smooth consistency throughout the baking process.

The flavor is defined by the sharp, aromatic lift of the lemon zest, which cuts through the richness of the dairy and almond base. The blueberry swirl adds small bursts of concentrated berry flavor and a soft, jam-like texture that contrasts with the silky cheesecake filling. Because the bars are baked at a low temperature, the eggs set gently to form a consistent, uniform crumb that avoids cracking or drying out.

Typically served chilled, these bars slice cleanly into uniform squares, showcasing the purple berry patterns against the pale yellow filling. They are a visually appealing choice for holiday dessert trays or summer gatherings, often garnished with extra lemon zest or a dollop of whipped cream. The combination of the nutty, toasted crust and the bright, tangy cheesecake makes them a refined and satisfying option for a low-carb sweet treat.

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Why You’ll Love This Recipe

• Bright lemon flavor with juicy blueberry swirls
• Perfect creamy cheesecake texture
• Low-carb, sugar-free, and keto-friendly
• Easy to bake and cuts cleanly for serving
• Great for holidays, parties, and meal prep
• Kid-approved and freezer-friendly
• Naturally gluten-free
• Beautiful presentation for Pinterest and social media

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What You’ll Need for These Keto Lemon Blueberry Cheesecake Bars

Crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered sweetener (erythritol or monk fruit)
• 1/4 cup melted butter
• 1/2 tsp vanilla extract

Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 2 tbsp powdered sweetener
• 1 tbsp lemon juice

Cheesecake Filling:

• 16 oz cream cheese, softened
• 2 large eggs
• 1/2 cup powdered sweetener
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract

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Step-by-Step Preparation

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, sweetener, melted butter, and vanilla until crumbly. Press firmly into the pan. Bake 8–10 minutes.
3. In a small saucepan, heat blueberries, sweetener, and lemon juice until thickened (5–7 minutes). Mash lightly and cool.
4. Beat cream cheese until smooth. Add eggs one at a time, then sweetener, sour cream, lemon juice, lemon zest, and vanilla. Mix until creamy.
5. Pour cheesecake batter over the crust. Spoon blueberry mixture on top and swirl gently with a knife.
6. Bake 25–30 minutes until the center is mostly set. Cool completely, then chill at least 3 hours before slicing.

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FAQ

• Can I use chicken thighs instead?
  Not relevant for this dessert.
• Is this dish very spicy?
  No heat at all — it’s a sweet, citrusy dessert.
• Can I make this dairy-free?
  Not recommended; cheesecake texture depends on dairy.
• Does it reheat well?
  Best served chilled; reheating is not advised.
• Can I freeze it?
  Yes, freezes well for up to 2 months.
• What sides go best with it?
  Serve with fresh berries or whipped cream.

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Variations & Substitutions

• Swap blueberries for raspberries or blackberries
• Add more lemon zest for stronger citrus flavor
• Use a pecan crust for extra richness
• Add a layer of sugar-free lemon curd
• Stir a tablespoon of blueberry swirl into the batter for a marbled interior
• Use vanilla bean paste for deeper vanilla flavor

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Serving Suggestions

• Serve chilled with keto whipped cream
• Dust lightly with powdered sweetener before slicing
• Plate with a few fresh blueberries
• Enjoy with iced coffee or sugar-free lemonade

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Cranberry Orange Coffee Cake
• Keto Lemon Cheesecake Smoothie

New keto recipes are added every week — check back often for more low-carb inspiration!.