Keto No bake Blueberry Cheesecake Bars

Ingredients:

For the Crust:

• 2 cups almond flour
• 1/4 cup erythritol (or preferred keto sweetener)
• 1/2 cup unsalted butter (melted)
• 1/2 tsp cinnamon (optional)

For the Cheesecake Filling:

• 16 oz cream cheese (softened)
• 1 cup heavy cream
• 1/2 cup powdered erythritol (or preferred keto powdered sweetener)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp lemon zest

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• 1 tbsp lemon juice
• 1 tsp gelatin (optional, for thicker topping)

Instructions:

1. Prepare the Crust:
   1. In a medium bowl, mix the almond flour, erythritol, melted butter, and cinnamon (if using) until well combined.
   2. Press the mixture evenly into the bottom of an 8×8 inch square baking pan lined with parchment paper.
   3. Place the pan in the refrigerator to chill while preparing the filling.
2. Prepare the Cheesecake Filling:
   1. In a large bowl, beat the softened cream cheese until smooth and creamy.
   2. Add the powdered erythritol, vanilla extract, lemon juice, and lemon zest. Beat until well combined.
   3. In a separate bowl, whip the heavy cream until stiff peaks form.
   4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
   5. Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
   6. Return the pan to the refrigerator to chill while preparing the blueberry topping.
3. Prepare the Blueberry Topping:
   1. In a medium saucepan, combine the blueberries, water, powdered erythritol, and lemon juice.
   2. Cook over medium heat, stirring occasionally, until the blueberries start to break down and the mixture thickens, about 5-7 minutes.
   3. If using gelatin for a thicker topping, sprinkle the gelatin over the blueberry mixture and stir until dissolved.
   4. Remove from heat and let the mixture cool to room temperature.
4. Assemble the Cheesecake Bars:
   1. Once the blueberry topping has cooled, spread it evenly over the cheesecake layer.
   2. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
5. Serve:
   1. Once set, remove the cheesecake bars from the pan using the parchment paper overhang.
   2. Cut into squares and serve chilled.