A press-in nut crust and easy blueberry topping make these low carb no-bake cheesecake bars the ultimate in easy and tasty.
When I started researching low carb diets, seven years ago, there weren’t many on-line resources for information or recipes. I remember visiting George Stella’s website where he had a forum for low carb members. One day, I read a thread about low carb breakfasts. At the time, it was an area in which I struggled. A woman posted that she often had low carb cheesecake for breakfast.
I think my mind exploded at that exact instant!
Never one who enjoyed eggs in the morning, I was intrigued by the idea of low carb cheesecake for breakfast. I had always shunned it as being unhealthy because it was loaded with calories and saturated fats. Armed with new information, I realized that it consisted mainly of cheese and eggs – things I was supposed to be enjoying on a LCHF (low carb high fat) diet. I went to work and made a low carb version of my Nana’s cheese Pie, which is crust-less and ahh-mazing!
Having a small serving of sugar-free cheesecake for a couple of weeks helped me ease into the transition of my new low carb lifestyle. And as the scale continued to show a loss, my guilt eased. Then, I discovered my favorite crust-less quiche and began a new love affair with breakfast.
Now, I’m not advocating low carb cheesecake for breakfast because that would be irresponsible, but it did ease me through the initial transition. It helped me forget about my previous high carb favorites – cereal & toast.
Summertime is perfect for impromptu bar-be-cues, casual dinner parties, and other informal gatherings. For these occasions, it’s great to have an easy dessert recipe to throw together the day before; one that doesn’t require heating up the house. An egg-less no-bake dessert fits the bill.
Like many of you, I’m a fan of no-bake desserts. And although many of the desserts I’ve shared the last two years are no-bake, most involve about 15 minutes of cooking time on the stove or a few minutes in the oven to set a crust.
This recipe requires no oven, but it does require 15 minutes of stove-time to cook the blueberry topping. The simple nut crust only needs hands to press it into the pan and the no-bake filling can be made with a hand mixer. See? Super easy.
BTW, this is the same no-bake cheesecake base that I used in the Pecan Turtle Cheesecake Bars I posted last Fall. (You can make the low carb sauces yourself or purchase your favorite sugar-free sauces, making it faster and easier! You won’t believe it’s low carb by it’s picture!)
Wow your family with this easy and delicious dessert.
Low Carb Cheesecake Bars with Blueberry Topping is 7 net carbs per serving.
[This post and recipe may contain affiliate links.]
- 2 cups blueberries 10 oz/ 283.5 g, frozen or fresh
- 3 tablespoons water 45 ml
- 1 tablespoon lemon juice 15 ml
- 3 tablespoons erythritol 45 ml, or more to taste
- 1 pinch nutmeg
- Preparation: Toast the pecans (I use a toaster oven, but the oven or a pan on the stove will do the trick), cool, and place in a food processor to finely grind. Gather the ingredients. Powder the Sukrin Gold (or erythritol or use Swerve). Butter or spray the bottom of an 8x8 or 9x9 inch square pan. Melt the 4 tablespoons of butter.
- Low Carb Pecan Crust: Mix all of the dry ingredients for the crust together thoroughly. Add the melted butter and mix again. The mixture should hold together when squeezed gently in your fist, if not, add a little more butter. Pour the pecan crust mixture into the prepared baking pan and press firmly into place. I lay a piece of waxed paper over the crust and press it firmly into the pan with a flat bottomed glass.
- No-bake Cheesecake Layer: In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the vanilla and sweeteners and mix again until thoroughly combined making sure to scrape the bowl. In a small bowl, whip the whipped cream until very stiff. Working in three batches, fold the whipped cream into the sweetened cream cheese mixture. Spread the cheesecake layer evenly on the crust and refrigerate over night.
- Blueberry Topping: Put all of the ingredients for the low carb blueberry sauce into a medium pan over medium heat, cover. Bring the mixture to a boil and then turn the heat to med-low or low and let it simmer, uncovered, until some of the blueberries burst and the sauce has thickened - about 10-15 minutes. Cool.
- To Serve: Spoon 2-3 tablespoons of the blueberry sauce over each cheesecake bar or pour the cooled sauce over the whole pan and cut into 12 pieces.