This recipe makes a firm, creamy cheesecake bar with an almond flour crust, perfect for meal prepping!
Yields: 12 bars | Prep Time: 20 minutes | Bake Time: 35-40 minutes | Chill Time: 4 hours
Part 1: The Keto Crust
Ingredients
- 1 1/2 cups Almond Flour (super-fine)
- 1/4 cup Keto Sweetener (e.g., erythritol or monk fruit blend)
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, melted
Instructions
- Preheat & Prep: Preheat your oven to 350^\circ\text{F} (175^\circ\text{C}). Line an 8\text{x}8-inch or 9\text{x}9-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Mix: In a medium bowl, combine the almond flour, sweetener, and salt.
- Combine: Pour in the melted butter and stir until the mixture resembles wet sand and is evenly moistened.
- Press: Press the crust mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake: Bake the crust for 8-10 minutes, just until it’s lightly golden around the edges. Set aside to cool slightly while you make the filling.
Part 2: The Cheesecake Filling
Ingredients
- 24 oz (3 blocks) Cream Cheese, softened
- 1/2 cup Keto Sweetener (or to taste)
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 cup Blueberries (fresh or frozen)
Instructions
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and fluffy, with no lumps.
- Add Sweetener & Vanilla: Beat in the sweetener and vanilla extract until well combined and the filling is smooth.
- Add Eggs: Beat in the eggs one at a time, mixing on low speed just until they are incorporated. Do not overmix after adding the eggs, as this can cause the cheesecake to crack.
- Pour: Pour the cream cheese mixture over the slightly cooled crust.
- Add Blueberries: Gently sprinkle the blueberries evenly over the top of the filling. You can lightly swirl some of them in with a toothpick if desired, but keep the swirls minimal.
Part 3: Bake, Chill, & Serve
- Bake: Place the dish in the preheated oven. Bake for 35-40 minutes. The edges should look set, but the center should still have a slight jiggle (like firm Jell-O).
- Cool Gradually: Turn the oven off and prop the oven door open slightly (with a wooden spoon or cloth) to allow the cheesecake to cool slowly for 30 minutes. This prevents cracking.
- Refrigerate: Remove the cheesecake from the oven, let it cool completely on a wire rack for about an hour, and then transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, before slicing.
- Slice & Serve: Use the parchment paper overhang to lift the bars out of the dish. Slice into 12 squares (3 rows by 4 rows).
Enjoy your delicious, low-carb treat!