Keto Blackberry Cheesecake Bars – All Day I Dream About Food

These Keto Blackberry Cheesecake Bars are the perfect blend of creamy cheesecake and tart berries. With a buttery almond flour crust and a vibrant blackberry swirl, they are as eye-catching as they are delicious!

Summer in a pan! That’s what these Keto Blackberry Cheesecake Bars should really be called. Because that’s exactly how they taste – creamy and fresh and oh-so-flavorful.

And you know what’s even better? They are completely no bake, so you don’t have to heat up your kitchen to enjoy them. They come together easily with a handful of keto ingredients, no water bath or oven required.

If no-bake recipes make you happy, be sure to check out more of my easy keto desserts. You can stay cool and still indulge in sugar-free deliciousness.

Here in Oregon, blackberries grow like weeds. Several species are invasive and highly aggressive, taking over fields and garden plots, and spreading their insidious blackberry tentacles everywhere. Tasty, for sure, but incredibly frustrating to farmers and urban gardeners.

There is one cultivar, however, that is highly prized. Marionberries were developed by Oregon State University in Marion County in the mid-1900s. They are big and juicy, and have a delectable sweet-tart flavor.

If you’re going to make something with blackberries here in Oregon, you’d better be making it with marionberries! So of course I had to make these keto cheesecake bars with the famous Oregon fruit.

Ingredient Notes

• Blackberries: You can use fresh or frozen blackberries to make the blackberry sauce. If you can get your hands on marionberries, I highly recommend them!
• Sweetener: Powdered sweeteners work best in no-bake recipes like this. Please see the Tips for Success for a more detailed discussion.
• Grass-fed gelatin: A little gelatin helps keep the blackberry sauce from being too goopy.
• Almond flour: This keto shortbread crust is made with almond flour. You could use sunflower seed flour for a nut free option.
• Cream cheese: Make sure your cream cheese is properly softened.
• Heavy cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier. 
• Lemon: You only need the grated zest of a lemon.
• Kitchen staples: Butter and salt.

Overview: How to Make This Recipe

1. Prepare the blackberry sauce: Simmer the berries until they can be easily mashed, then strain out the solids and return the juices to the pan. Whisk in the gelatin.
2. Prepare the crust: Whisk the dry ingredients together, then add the melted butter until it begins to clump together. Press into a 9×9 inch pan and freeze to firm up.
3. Prepare the cheesecake filling: Whip the cream cheese until ultra creamy. Then beat in the sweetener, heavy whipping cream, and lemon zest.
4. Assemble: Spread about half of the cheesecake mixture over the shortbread crust. Dollop with about half of the blackberry sauce and use a knife to swirl together. Spread the remaining cheesecake mixture over top and then spread with the remaining blackberry sauce.
5. Freeze: Freeze the cheesecake bars until firm. Cut into bars.

Tips for Success

Because these are no-bake bars, you do need something to help firm up the blackberry sauce. I like gelatin because it sets nicely, but you can also use xanthan gum or glucomannan. You will need about half a teaspoon of those thickeners.

If you don’t have grass-fed gelatin, you can use the Knox brand gelatin. You will need about half an envelope. You don’t want to make it like jello, it should still have some looseness to it.

Freezing the crust for a little while helps it stay in place as you spread the cheesecake filling overtop. Be careful when you swirl in the blackberry sauce, as you don’t want to disturb the crust.

Sweetener Options

I recommend a powdered erythritol sweetener for the crust so it firms up better. But allulose sweeteners will help make the blackberry sauce more gooey. You can, however, use your favorite sweeteners in both of these elements.

For the filling, you can really use anything you like, as long as it’s powdered to avoid grittiness. Do note that using mostly allulose-based sweeteners will make the filling a lot softer and it may take the bars longer to firm up properly.

More Keto Cheesecake Bar Recipes

Keto Blackberry Cheesecake Bars

Servings: 16 bars

Prep Time 30 minutes mins

Cook Time 7 minutes mins

Total Time 2 hours hrs 37 minutes mins

These Keto Blackberry Cheesecake Bars are the perfect blend of creamy cheesecake and tart berries. With a buttery almond flour crust and a vibrant blackberry swirl, they are as eye-catching as they are delicious!

Blackberry Sauce

• 1 1/2 cups (216 g) blackberries, fresh or frozen
• 2 tbsp water
• 2 tbsp (28 g) sweetener, (allulose recommended)
• 1 tsp grass-fed gelatin

Cheesecake Filling

• 20 ounces cream cheese, softened
• 1/3 cup (63.33 g) powdered sweetener, (erythritol or allulose)
• 3 tbsp (45.65 g) heavy whipping cream, room temperature
• 1 tsp lemon zest

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Blackberry Sauce

• In a medium saucepan over medium heat, combine the berries, water, and sweetener. Bring to a simmer and cook until the berries are very soft and easily mashed, 5 to 7 minutes.

• Remove from heat and strain through a sieve into a medium bowl, pressing on the mixture to release as much juice as possible. Return the juice to the pan and discard the seeds and pulp.

• Sprinkle the surface with the gelatin and let bloom a few minutes, then gently heat and whisk until the gelatin dissolves. Set aside to cool.

Crust

• In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

• Press firmly and evenly into the bottom of a 9×9 inch baking pan. Freeze the crust while you prepare the cheesecake filling.

Cheesecake Filling

• In a large bowl, beat the cream cheese on medium speed for 1 to 2 minutes, until ultra creamy. Add the sweetener and beat until well combined. Beat in the heavy whipping cream and lemon zest.

• Remove the crust from the freezer and spread about half of the cheesecake mixture overtop. Dollop with about half of the blackberry sauce and use a knife to swirl together, taking care not to disturb the crust underneath.

• Spread the remaining cheesecake mixture over top and then spread with the remaining blackberry sauce.

• Freeze the cheesecake bars for 1 to 2 hours, until firm. Cut into bars.

Storage Information: Store the bars in the fridge for up to a week. They can also be frozen for several months. 

Serving: 1bar | Calories: 237kcal | Carbohydrates: 5.2g | Protein: 4.8g | Fat: 20.6g | Saturated Fat: 10.5g | Fiber: 1.8g