🫐 Low-Carb No-Bake Blueberry Cheesecake Bars

Ingredients:

Crust:

• 1 1/2 cups almond flour

• 1/4 cup unsalted butter, melted

• 2 tbsp powdered erythritol (or your favorite low-carb sweetener)

• 1/2 tsp vanilla extract

Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened

• 1/2 cup heavy whipping cream

• 1/3 cup powdered erythritol (adjust to taste)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (freshly squeezed)

Blueberry Topping:

• 1 cup fresh or frozen blueberries

• 2 tbsp water

• 2 tbsp powdered erythritol

• 1/2 tbsp chia seeds (optional, helps thicken)

Instructions:

1. Make the Crust:

   • In a medium bowl, mix almond flour, melted butter, erythritol, and vanilla until crumbly.

   • Press firmly into the bottom of an 8×8-inch pan lined with parchment paper.

   • Place in the freezer to set while preparing the filling.

2. Cheesecake Layer:

   • In a large bowl, beat softened cream cheese until smooth.

   • Add sweetener, vanilla, and lemon juice, and mix again.

   • In a separate bowl, whip the heavy cream until stiff peaks form.

   • Gently fold the whipped cream into the cream cheese mixture until fluffy.

   • Spread evenly over the chilled crust.

3. Blueberry Topping:

   • In a small saucepan, combine blueberries, water, and erythritol.

   • Cook over medium heat until berries burst and sauce thickens (about 5–7 minutes).

   • Stir in chia seeds if using, then let cool completely.

4. Assemble:

   • Spread cooled blueberry topping over the cheesecake layer.

   • Refrigerate for at least 4 hours (or overnight) until firm.

5. Serve:

   • Slice into bars, garnish with extra blueberries if desired, and enjoy!

Tips:

• Store in the refrigerator up to 5 days, or freeze for up to 2 months.

• For variety, swap blueberries with raspberries, blackberries, or strawberries.

• Make it extra fancy with a sprinkle of shredded coconut or chopped nuts on top.