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Home » Recipes » Desserts

No-bake Cheesecake Bars (Blueberry Sauce)

By Kim Hardesty

A press-in nut crust and easy blueberry topping make these low carb no-bake cheesecake bars the ultimate in easy and tasty.
These low carb no-bake cheesecake bars are topped with a yummy blueberry sauce. | Low carb, Gluten- free, LCHF

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.

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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.

These low carb no-bake cheesecake bars are topped with a yummy blueberry sauce. | Low carb, Gluten- free, LCHF

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.]

These low carb no-bake cheesecake bars are topped with a yummy blueberry sauce. | Low carb, Gluten- free, LCHF

No-bake Cheesecake Bars (Blueberry Sauce)

A press-in nut crust and easy blueberry topping make these low carb no-bake cheesecake bars the ultimate in easy and tasty.
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fast and easy
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 people
Calories: 385kcal
Author: lowcarbmaven.com

Ingredients

Pecan Crust

  • 1 cup pecans (4 oz/ 114 g) toasted
  • 1 cup almond flour (4 oz/ 114 g)
  • ¼ cup whey protein powder (¾ of a scoop/ 25 g) (I use Isopure)
  • â…“ cup Low carb brown sugar (70 g) powdered (or erythritol or Swerve)
  • 4 tablespoons butter (2 oz/ 57g) melted

No-bake Cheesecake

  • 2 packages cream cheese (16 oz) softened
  • ½ cup heavy whipping cream (4 oz/ 118 g)
  • â…” cup low carb powdered sugar (3 oz/ 85 g) (or your favorite powdered sweetener)
  • 1 tablespoon vanilla extract (15 ml)
  • ½ teaspoon stevia glycerite (2.5 ml)

Blueberry Topping

  • 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

Instructions

  • 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.

Notes

Nutrition Facts
No-bake Cheesecake Bars (Blueberry Sauce)
Amount Per Serving
Calories 385 Calories from Fat 324
% Daily Value*
Fat 36g55%
Carbohydrates 9g3%
Fiber 2g8%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 385kcal | Carbohydrates: 9g | Protein: 11g | Fat: 36g | Fiber: 2g
These easy low carb No-bake Cheesecake Bars are sugar-free

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Mary Dody

    August 02, 2020 at 10:17 am

    Make this recipe all the time! Love it..

    Reply
  2. Lisa

    June 26, 2020 at 4:26 am

    Those look delicious!

    Reply
  3. tania

    May 13, 2020 at 4:20 pm

    delicious!

    Reply
  4. Pennie

    March 30, 2020 at 1:55 pm

    Really easy recipe, doesn't take much time, can make ahead of when you need it and family really loves it.

    Reply
  5. Kristine

    March 17, 2020 at 5:06 pm

    970g low carb brown sugar?? something seems very wrong there haha. Otherwise amazing recipe!

    Reply
    • Kim Hardesty

      March 18, 2020 at 7:48 am

      Oops! I think the 9 was supposed to be an open-parenthesis. Thank you for letting me know about the typo and I'm glad you like the recipe, Kristine! Be well. -Kim

      Reply
  6. Laureen Stilling

    February 25, 2020 at 7:32 pm

    Can thos be frozen?

    Reply
    • Kim Hardesty

      February 26, 2020 at 8:24 am

      Absolutely, Laureen! Enjoy. -Kim

      Reply
  7. Laurie Lindeman

    January 11, 2020 at 8:05 am

    My hubby made this yesterday - it’s the best low carb dessert we’ve made so far! Delish!!!

    Reply
  8. Michael Latham

    November 16, 2019 at 11:33 pm

    OMG! Amazingly good! Thank you so much for this amazing recipe! Been on Keto for 2 weeks. Lost 8 lbs and recipes like this make it so easy!

    Reply
  9. Leah

    June 09, 2019 at 11:22 am

    One of the best no bake cheesecakes I have ever had. No it too heavy and Keto/Diabetic friendly!

    Reply
    • Kim

      June 09, 2019 at 7:08 pm

      Great, Leah. I am so happy you liked the recipe. -Kim

      Reply
  10. Michelle

    January 27, 2019 at 5:11 pm

    Do you know what the net carbs are without the blueberry sauce? I don’t do fruit while on Keto

    Reply
    • Kim

      January 27, 2019 at 5:12 pm

      Not off hand, Michelle. I would enter the other ingredients into Fatsecret.com and let it calculate for you. -Kim

      Reply
  11. Jackie

    August 08, 2018 at 5:11 pm

    Hi Kim, could I substitute coconut flour for almond flour?

    Reply
    • Kim

      August 10, 2018 at 8:58 am

      Hi Jackie. I'm sure that you could.... but I don't have a measurement for you. Have you tried using sunflower flour (ground raw sunflower seeds)? It works similarly to almond flour and Sugar Free Mom uses it for her son who is very allergic to nuts. You can also just use your favorite coconut flour crust from another site. -Kim

      Reply
  12. Joann

    July 05, 2018 at 12:38 pm

    I’m going to bake the crust for a bit(like the full fat recipe) wish me luck! won’t have to toast pecans this way.

    Reply
    • Kim

      July 05, 2018 at 12:39 pm

      It should be fine, Joann. Enjoy the recipe. -Kim

      Reply
  13. Mary

    January 28, 2018 at 3:05 pm

    What is glyerite?

    Reply
    • Kim

      January 28, 2018 at 4:08 pm

      Hi Mary. Stevia glycerite is a concentrated viscus liquid sweetener made of stevia and some vegetable glycerine. It does not have the bitter that many liquid stevia brands have. I always try to use less erythritol based sweeteners because they have a cooling effect when eaten and can either leave a cold crust on the outside of baked goods or can crystallize in things like curds, puddings or cheesecakes. Sometimes with cheesecakes you can get both a crust and some crystallization. It bothers some but not others. I use less erythritol (Sukrin or Swerve or generic erythritol) and augment sweetness with stevia glycerite, which you can find on Amazon. I hope this helps. -Kim

      Reply
      • Cynthia

        April 14, 2018 at 10:17 pm

        Will the recipe come out the same if I don't add stevia glycerite? I don't have it. But I have liquid Monkfruit Sweetner. Thank you!

        Reply
        • Kim

          April 15, 2018 at 11:58 am

          Yes, Cynthia. If you like the liquid monkfruit, use that to augment sweetness. -Kim

          Reply
  14. Sylvia

    August 29, 2017 at 7:51 am

    Hi,
    I am new to this whole cooking thing. What do you mean by "powder" the Sukrin Gold?

    Thanks in advance!

    Reply
    • Kim

      August 29, 2017 at 7:59 am

      Sure, Sylvia. That means to grind it up in a coffee grinder or other similar device. The erythritol based sweeteners don't dissolve like sugar does and are sometimes a little bit "crunchy". Welcome to a new way of eating. Enjoy your journey! -Kim

      Reply
  15. Debra

    August 26, 2017 at 8:25 pm

    My blueberry sauce ended up too liquid - is there a thickener you added?

    Reply
    • Kim

      August 26, 2017 at 8:58 pm

      Debra, it sounds like it wasn't cooked long enough. I'm sorry. Sometimes blueberries have a higher or lower water content. You can add 1/8 tsp xanthan gum (or 1/2 tsp of arrowroot powder or cornstarch) with the sweetener so it doesn't clump up. I hope the cheesecake was good even if the syrup hadn't thickened. Enjoy your weekend. -Kim

      Reply
  16. Sonia

    August 12, 2017 at 11:03 pm

    Hi Kim... the picture alone has me drooling. The entire family loves blueberry cheesecake. Do you think I can use walnuts instead of pecan in the crust? If this turns out well i would be a cheesecake convert (used to avoid because of high fat content). Thanks

    Reply
    • Kim

      August 12, 2017 at 11:05 pm

      Absolutely, Sonia. Walnurs would be great. Enjoy the recipe. -Kim

      Reply
  17. Karen

    June 19, 2017 at 5:35 am

    Great recipe, made it yesterday. Very delicious!

    Reply
    • Kim

      June 19, 2017 at 7:02 am

      Glad you liked the recipe, Karen. Enjoy your Monday. -Kim

      Reply
      • Karen

        December 25, 2018 at 7:01 am

        This is my go to dessert for company. Everyone loves it! Thanks for your great recipes.

        Reply
  18. Sara Joy

    June 17, 2017 at 5:40 pm

    This recipe is incredible. It is SO easy and delicious. And it's so versatile!! (I tried strawberry protein powder in the crust...oh lord.) thank you so so much for the recipe!!

    Reply
    • Kim

      June 17, 2017 at 6:17 pm

      Thank you Sara. Oh wow! I never thought about strawberry protein powder in the crust (probably because I only have plain). What a great idea. Thanks so much for taking the time to share your tweak and to leave such a nice comment. Have a nice week. -Kim

      Reply
  19. Ange

    May 14, 2017 at 7:13 am

    Thank you, this recipe looks fantastic! Will it be easy to remove the cake from the pan though?

    Reply
    • Kim

      May 14, 2017 at 9:32 am

      Yes, Ange, it can be removed easily from the pan. The first piece is always sacrificed, but the others should be fine. Make sure to let the dessert sit in the fridge overnight. This helps the crust absorb a little of the moisture from the cheesecake. It doesn't get too soggy however. Make sure to press the crust into the pan very firmly. Let me know if you have any more questions. Have a wonderful week. -Kim

      Reply
  20. Linda Murphy

    April 01, 2017 at 2:33 pm

    OHMYGOSH! this is the best cheesecake! I have never made cheesecake, always thought it was too difficult. This receipt is quick, easy and delicious. I didn't think I would like the crust unbaked, so I baked it for 7 minutes, let it cool then added the filling. The crust was firm with a nutty crunch, which I liked. I topped the cheesecake with strawberries, since I didn't have blueberries and Mr. perfers strawberries anyway. He ate is portion sooo fast I don't think his taste buds had a chance to enjoy the yummy goodness. He'll be back for more, for sure, but not if I get there first! Thanks Kim, for this fabulous cheesecake. Linda

    Reply
    • Kim

      April 01, 2017 at 3:22 pm

      So happy that you and the Mr. liked the cheesecake bars and thanks so much for taking the time to leave such a nice comment. Have a wonderful weekend. -Kim

      Reply
  21. Julie

    March 10, 2017 at 9:04 am

    Hi Kim,
    I'm new to your site. My question is about the protein powder. I've read several of your other recipes that also call for protein powder. What flavors are you using? I've discovered the vanilla and chocolate, but are you incorporating other flavors into your recipes? Correct me if I'm wrong, but i thought I had read a recipe from you for bread, and you added protein powder, vanilla and chocolate don't seem to be a great fit for that recipe. That is why i am wondering about your flavors. Though I've read hundred of recipes from various sites over the last few weeks, so I may be frankensteining recipes, lol. Thanks for any insight you can offer me, Kim!

    Reply
    • Kim

      March 10, 2017 at 9:17 am

      Hi, Julie, great question. I am using Isopure Zero Carb whey protein isolate. I am using plain. I used to buy the vanilla to use in desserts, but just buy the one tub, now. Just for your information, the whey protein powder really helps with the texture of baked goods. I love adding it to pie crusts because it adds that little something extra to make it more like a cookie crust. It also gives a more true bread-like consistency to baked goods. Gluten is a protein and is what adds the incredible stretchy texture to wheat products, although whey protein is not anything like gluten in its properties, it does make a difference. I would use vanilla in baking recipes and chocolate in baking recipes that are chocolate. I hope this helps. -Kim

      Reply
  22. Debbie

    March 07, 2017 at 4:54 am

    A fantastic recipe but is there anything i can sub for the whey protein powder ?.

    Reply
    • Kim

      March 07, 2017 at 6:22 am

      Hi Debbie. The whey protein powder makes the crust more cookie crumb like. You can omit it and the bars will still taste great - the texture of the crust will just be different than what my family enjoyed. Without the protein powder, you may need to cut back on the butter a little. Enjoy the recipe. -Kim

      Reply
  23. Shans

    January 05, 2017 at 8:30 pm

    I must try this.

    Reply
    • Kim

      January 05, 2017 at 8:40 pm

      Shans, it's good. I hope you enjoy it. -Kim

      Reply
  24. Nissa

    January 03, 2017 at 12:57 pm

    So I made this recipe today and my husband's exact words were, "This is the best cheesecake I've ever had - better even than normal cheesecakes."
    Thank you for this simple and sinfully delicious recipe, Kim! This is definitely going to be my go-to keto dessert from now on! :)

    Reply
  25. Tina

    October 02, 2016 at 9:27 pm

    I love this recipe. So does my family it makes us feel like we are cheating. I substituted the Suk4in Clear in the blueberry sauce and it turned out great. I thank you for your recipes they have been a lifestyle saver.

    Reply
    • Kim

      October 03, 2016 at 6:53 am

      Hi, Tina. Thanks for letting me know your family likes the cheesecake bars. I love the sub of the syrup in the blueberries - great call. You are very kind. Have a great week. -Kim

      Reply
  26. Bridgette

    September 22, 2016 at 7:01 pm

    Okay, my error I reread the instructions again, more thoroughly and you did say to powder it. Time to break out the grinder as I am so making these.

    Reply
    • Kim

      September 23, 2016 at 9:30 am

      Oh, good. I'm glad you found an answer to your question, Bridgette. Thanks for the comment. Have a nice day! -Kim

      Reply
  27. Bridgette

    September 22, 2016 at 6:45 pm

    I am not much of a cook, but I try :/. I follow directives pretty good. lol. I have the Sukrin Gold (brown sugar), now when you say "powdered" are you saying I need to powder it, because mine appears more granular.

    Reply
  28. Kathy @ Beyond the Chicken Coop

    July 25, 2016 at 5:54 am

    This looks amazing! I love that you can eat it and not feel guilty! And why not have a piece for breakfast? Works for me :)

    Reply
    • Kim

      July 25, 2016 at 2:48 pm

      Thanks Kathy! Have a wonderful week. -Kim

      Reply
      • Gabrielle Delp

        May 12, 2017 at 7:38 am

        Did you use the plain protein or vanilla? Thanks.

        Reply
        • Kim

          May 12, 2017 at 8:20 am

          Hi Gabrielle, great question. I only buy plain now because it's more versatile, but if you have vanilla that would be great! -Kim

          Reply
  29. Laura

    July 19, 2016 at 2:28 pm

    The best no bake low carb cheesecake I've ever made. Thank you for an excellent recipe!

    Reply
    • Kim

      July 19, 2016 at 2:56 pm

      OhMyGosh Laura, you've made my week! I'm so glad you liked the recipe. Thank you for taking the time to leave a comment and tell me what you think. Have a great week. -Kim

      Reply

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