These blueberry cheesecake bars made with chia jam, a low-carb crust, cream cheese, and a crumb cake topping are an absolute dream! Plus, you’ll love how easy they are to whip up.
Have some fresh or frozen blueberries you need to use up? Treat yourself to these decadent blueberry cream cheese bars!
The combination of the flaky crust, gooey chia jam, rich cream cheese, and crumble topping is so delicious. You’d never guess they’re less than 4 net carbs each.
The prep may seem like a lot of work at first glance. But really, the whole process is very simple. It should only take 10-15 minutes.
The blueberry chia jam comes together in just a few steps on the stove. Then, you simply combine the crust ingredients in the food processor, mix together the cream cheese topping, assemble the bars, and pop them in the oven.
The result is so delicious, they taste like a blueberry cheesecake crumb cake! What a perfect treat to whip up the next time you’re craving something sweet.
This recipe comes together in three parts, and the steps for each one are very simple.
1) Make the blueberry chia jam.
- Add the blueberries, sweetener, and water to a small sauce pan.
- Bring the berry mixture to a boil, then reduce the heat to a simmer.
- Stir in the chia seeds and simmer for about 15 minutes or until thickened.
- Remove from heat, add the vanilla, and allow to cool.
2) Prep the crust
- Line an 8×8 baking pan with aluminum foil or parchment paper and grease. This will make the bars much easier to take out of the pan after they’ve set.
- Add the almond flour, oat fiber, sweetener, coconut flour, and baking powder to a food processor and pulse until combined.
- Add the cubed butter to the food processor and pulse until the mixture turns into coarse crumbs.
- Take half the mixture and press it into the prepared baking dish. Set the other half aside (this will be our crumble topping).
- For a crisper crust, you can bake it for ten minutes at 375°F before proceeding. This is completely optional.
3) Assemble and bake the bars
- Spread the cooled blueberry chia jam onto the crust. If you baked the crust, make sure it has cooled first before adding the jam.
- Beat together the cheese topping ingredients with an electric mixer until well blended.
- Using a spoon, drop small scoops of the cheese mixture on top of jam. Try to spread them out, but it’s okay if they’re touching a bit.
- Sprinkle the other half of the crust mixture evenly over the top.
- Bake at 375°F for 30-35 minutes or until the top is browned.
- Remove from the oven and set on a rack. Once cooled, place in the refrigerator to set.
Make sure you give your blueberry cheesecake bars plenty of time to cool. You want the crust to be nice and crispy with a gooey jam and cream cheese filling.
Don’t cut into bars before the whole crumb cake has cooled. If you try to slice them while they’re still warm, you’ll end up with a crumbly mess.
After the pan has cooled to room temperature, place the whole thing in the refrigerator to chill. This will allow the crust to harden.
Once the whole t is chilled, remove the pan from the refrigerator. Thanks to the greased foil lining in the baking pan, you should be able to pull the whole thing out of the pan easily.
Then, cut into 12 squares and enjoy!
I first decided to make this blueberry cream cheese dessert because I needed to use up the extra blueberries in my freezer. I also love making low carb treats with blueberries!
But this recipe would be great with other low carb berries as well. Strawberries, raspberries, or blackberries would all be delicious in these low carb cheesecake bars. You can even make low-carb lemon bars if you use my keto lemon curd for the filling!
Another ingredient you can substitute is the oat fiber. I like using it in my baked goods, but if you don’t have any, you can use an equal amount of almond flour instead.
This recipe is for 12 servings of berry cheesecake bars. So unless you’re taking them to a party or get together, you’ll probably have leftovers.
These blueberry cream cheese bars should be stored covered in the refrigerator. They will stay fresh for up to a week.
Looking for more berry keto desserts? Check out a few of these favorites:
- Low Carb Blueberry Cheesecake is a rich dessert that turns out as beautiful as it is delicious!
- Raspberry Mousse is light and fluffy for a tasty treat or perfect pie filling.
- Keto Fruit Salad is made by whipping together cream cheese, heavy whipping cream, and sweetener, then adding your favorite berries!
- Gluten-Free Strawberry Rhubarb Crisp balances sweet and tart flavors for an easy treat.
- Cheesecake Fat Bombs are sweet, creamy, and so satisfying when you need a quick boost!
If you’ve been looking for a blueberry dessert recipe with cream cheese, you have to try these cheesecake bars. The combination of the jam, cream cheese, and flaky crust is so rich and delicious!
They’re also a great treat to make for a group. They’re always a crowd-pleaser, and no one will ever guess they’re low carb.
Blueberry Cheesecake Bars
Blueberry Chia Jam:
- 4 ounces cream cheese softened
- 1 ½ tablespoons low carb sugar substitute or Swerve
- ¼ teaspoon vanilla extract
Blueberry Chia Jam
- Add blueberries, sweetener, and water into small sauce pan.
- Bring berry mixture to a boil then reduce heat to simmer.
- Stir in chia seeds and simmer for about 15 minutes or until thickened.
- Remove from heat and add vanilla.
- Allow to cool.
- Preheat oven to 375°F. Line an 8×8 baking pan with aluminum foil or parchment paper and grease.
- Pulse together almond flour, oat fiber, sweetener, coconut flour, and baking powder in a food processor until combined.
- Add cubed butter and pulse until mix forms into coarse crumbs. Set aside half the mixture.
- Press remaining crust mixture into prepared pan.
- If desired, bake the crust for about ten minutes before proceeding. (totally optional)
- Spread cooled blueberry chia jam on top of crust.
- Beat cheese topping ingredients with an electric mixer until well blended.
- Drop small scoops of cheese mixture on top of jam.
- Sprinkle reserved crust mixture evenly on top.
- Bake 30-35 minutes or until top is browned.
- Cool on rack then place in refrigerator until set.
- Cut into bars. Store in refrigerator.
Array ( [serving_size] => 1 [calories] => 148 [carbohydrates] => 14.9 [protein] => 2.3 [fat] => 13.2 [sodium] => 114 [fiber] => 5.3 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: April 17, 2015… Last Updated: July 8, 2020