Delicious and soft vanilla berry keto cheesecake bars (without pastry) are fruity, flavorful, and only 2.1g net carbs per bar.
This quick and easy low-carb cheesecake recipe needs only 7 ingredients and is made in one bowl using a stick blender!
The soft and creamy cheesecake filling is sugar-free, gluten-free, and the perfect keto dessert that doesn’t need almond flour or coconut flour.
Following the success of my keto chocolate cheesecake brownies, I developed this recipe for keto blueberry cheesecake squares (with vanilla extract). This is the magic one-bowl recipe that’s so quick to make. They’re the perfect keto cheesecake bars the whole family will love and taste like the real thing.
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What is a keto cheesecake?
Regular cheesecake is made with cream cheese, eggs, sugar, and wheat flour. Traditional cheesecakes are avoided on the keto diet, low-carb diet, sugar-free diet, and diabetic diet.
A keto cheesecake is made with cream cheese, sugar-free keto sweeteners, eggs, and low-carb flour such as almond flour or coconut flour. So you can eat cheesecake on your keto diet, just choose a keto-friendly great recipe.
These cheesecake bars are even lower in net carbs and are completely gluten-free because they are made without any crust.
Regular cheesecake factory, original cheesecake (nutrition per slice): 38 g net carbs, 6g protein, 24g fat, 400 calories.
Keto cheesecake bars (nutrition per square): 2.1 g net carbs, 4.7g protein, 20.9g fat, 214 calories.
What are cheesecake bars?
You can pour the cheesecake batter into a square dish and then once baked cut it into square keto cheesecake bars, or you can pour the cheesecake filling into a round cake pan and cut it into regular cheesecake slices.
Cheesecake bars ingredients
If you have ever made keto cheesecake batter before, then you are familiar with the ingredients already. Here is a quick overview of the ingredients you need for this delicious keto dessert.
- butter – use salted melted butter (or unsalted with a pinch of salt) for the creamiest cheesecake recipe.
- eggs – fresh medium eggs are best.
- cream cheese – make sure to grab full-fat, plain cream cheese. Do not buy fat-free, lite, or spreadable cream cheese.
- vanilla extract – or vanilla essence.
- granulated sweetener of choice – the most popular sugar substitutes are granulated erythritol, powdered erythritol, monk fruit sweetener, allulose, or xylitol. Try to avoid pure stevia extract because it can make your cheesecake filling taste bitter.
- baking powder – do not get confused with baking soda.
- blueberries – you can use either fresh or frozen blueberries for this recipe.
See the keto cheesecake bars recipe card below for quantities, recipe instructions, and full nutritional information.
Instructions
The cheesecake bars are made with a large mixing bowl and a stick blender, but you can also use your food processor, blender, stand mixer, or even smoothie maker too.
Step 1: Make the cheesecake batter
First, place all the ingredients, except for the blueberries, in a large mixing bowl.
Remember to add a sugar-free sweetener of your choice, and to your taste. And just like all my other recipes, taste before baking. Your sweet tooth will be different from everyone else depending on how long you have been sugar-free.
If you are new here, you may have to add double the amount of sweetener that the recipe below suggests.
EXPERT TIP: Use room temperature softened cream cheese and melted butter because it is easier to mix together. Cold cream cheese will make a lumpy cheesecake.
Making keto cheesecake bars is so easy using a stick blender or electric mixer.
Mix on medium speed until all the ingredients are well combined and there are no visible lumps of cream cheese.
EXPERT TIP: The eggs and cream cheese MUST be emulsified together. I mention this in the recipe card, but it needs mentioning again because this is the most important aspect of this recipe. The cheesecake ingredients will split if not emulsified.
Lightly oil or brush your cake pan with melted coconut oil, butter, or use a cooking spray. Line the dish with parchment paper as shown.
Pour the cheesecake layer into a lined square baking pan.
Lightly drop the blueberries into the cheesecake mixture.
Step 2: Bake the cheesecake bars
Bake the cheesecake in the middle rack of a preheated oven.
Cook until it is cooked in the middle. Test by pressing a clean fork into the center.
Make sure the top is golden brown, this will become the cooled crust when served upside down.
Step 3: Cool and slice the cheesecake bars
Place the baking dish on a wire cooling rack and let the cheesecake cool completely to room temperature before cutting it into cheesecake bars.
You can even bake the cheesecake bars ahead of when you want them, store them in the fridge where they set nicely, then slice them just before you want to serve them.
What to serve with keto cheesecake bars
You can eat these delicious cheesecake bars as they come, or you can serve them with a variety of sugar-free toppings to make extra special keto desserts for a special occasion.
- Strawberry sauce or blueberry sauce – puree fresh or frozen strawberries, or fresh or frozen blueberries, with a squeeze of lemon juice and sweetener.
- Whipped cream – whip heavy cream with your favorite powdered sweetener then pip on the top of each cheesecake bar, and top with one fresh berry.
- Sliced nuts – sprinkle some sliced almonds or chopped macadamias over the top of your whipped cream for an extra crunchy topping.
- Keto syrup – make your own homemade keto maple syrup or keto caramel syrup and drizzle it all over the top.
Cheesecake substitutions
Are certain ingredients stopping you from making these easy keto cheesecake bars? Below you will find our recommendations for common substitutions.
- butter – use ghee (clarified butter) or coconut oil instead of butter. If you use coconut oil, you will need additional flavors such as vanilla, salt, and sweetener.
- baking powder – mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar
- eggs – you cannot use egg replacers (egg substitutes) in this cheesecake because the recipe relies heavily on the eggs to bake and set the cheesecake.
- blueberries – if you can’t find fresh blueberries, you can use frozen ones. Otherwise, you can use other low-sugar berries such as strawberries or raspberries.
The above substitutions are great alternatives to will keep your sweet treat keto, low-carb, and gluten-free.
Keto cheesecake bars variations
Take your keto cheesecake bars to a whole new level with these tasty recommendations below. Make your low-carb cheesecake bars salty, rich, or nutty!
- Tangy – add a bit of sour cream to the cream cheese to make the cheesecake bars a bit tangy.
- Salty – if you enjoy sweet and salty flavors together, sprinkle some sea salt on top of the cheesecake bars.
- Rich – add some sugar-free chocolate chips to the cheesecake or drizzle some chocolate syrup on top.
- Nutty – replace the blueberries with chopped pecans or walnuts, or add a sprinkle in alongside the berries.
- Other berries – feel free to experiment and swap out berries in this recipe. Some raspberries or chopped strawberries would also be lovely. Just keep an eye on the carbs!
Remember, when you bake desserts on the keto diet, always use ingredients that are sugar-free.
Equipment you need
This is one of my favorite low-carb dessert recipes because it doesn’t take a lot of fancy equipment.
It is all made in one large bowl, using a stick blender. If you don’t have a stick blender, use an electric mixer.
You will also need parchment paper to line the baking pan and a square 8-inch/ 20cm dish.
After you make this low-carb treat, you will agree that it is the best keto dessert of all time!
How to store cheesecake bars
Just like other cheesecake keto recipes, you need to store cheesecake bars in an airtight container in the refrigerator for up to three days.
You can prevent the bars from sticking to each other by placing a sheet of parchment paper in between the layers of low-carb cheesecake bars.
Store unused blueberries in a container with a splash of lemon juice on top. This will keep them fresh for longer.
How to freeze cheesecake slices
As always, cool the cheesecake to room temperature before slicing then wrap each cheesecake bar in plastic wrap and then aluminum foil. Place the wrapped slices of cheesecake in a large airtight container for up to 3 months.
To defrost a single serving, place one slice on the kitchen worktop at room temperature for 1 hour.
Freezing individual portions are a great way to portion control your favorite desserts.
FAQs about keto cheesecake bars
So many readers are asking me for nut-free recipes due to allergies, or restrictions on school lunch boxes. This keto blueberry cheesecake square is nut-free, grain-free, gluten-free, wheat-free, with no added sugar (the only sugar is from the berries and cream cheese), and incredibly low carb.
When I bake the cheesecake, it browns on the top, which I don’t think looks attractive. So, to serve it, I turn it upside down. Hence, the picture looks like there is a base to this recipe, but in fact, it is the browned cooked top of the cheesecake.
If you want to add a keto version of a graham cracker crust, make one with almond flour. This almond flour crust recipe is perfect!
You probably added the blueberries in with the rest of your ingredients.
Add frozen berries just before baking, if you mix them in with the recipe, your cheesecake will turn blue/purple. Simply drop the blueberries in one by one after you have poured the cheesecake mixture into the prepared baking dish. They will sink to the bottom which is brilliant as you serve the keto blueberry cheesecake upside down.
These bars have an incredibly low net carb count, but with all digestible carbs, they affect each of us differently. How much they affect your blood glucose will depend on whether you have a blood glucose control problem such as Type 2 diabetes, T1 diabetes, insulin resistance, or another health condition.
Choose a sugar replacement that does not raise blood sugars and that you like the taste of. The most commonly bought sweeteners are erythritol, xylitol, monk fruit, and other sugar alcohols such as xylitol.
You can even buy sugar-free brown sweeteners to replace brown sugar in any recipe.
If you can taste crunchy sweetener at the bottom of your keto cheesecake bars, you may not have mixed your cheesecake filling enough using your blender.
Yes, powdered sweetener makes cheesecakes with an extra creamy texture. If you can’t buy powdered, then you can put the granulated sweetener into your clean coffee grinder and pulse until powdered.
You can make my almond flour pie crust, or if you are allergic to almond flour you can also make my coconut flour pie crust.
Keto Blueberry Cheesecake Squares (Without Pastry)
Equipment
- Stick Blender
- Mixing bowls
- Measuring cups and spoons
Ingredients
Keto cheesecake batter
- 150 g butter melted
- 6 eggs – medium
- 120 g cream cheese cut into cubes
- 2 tsp vanilla extract
- 4 tbsp granulated sweetener of choice or more, to your taste
- ½ tsp baking powder
Berries
- 50 g blueberries fresh or frozen
Instructions
- Place all the ingredients in a large mixing bowl.
- Mix together using a stick blender (or food processor) with the blade attachment until smooth.
- Pour into a lined square 8-inch/ 20cm baking dish.
- Gently drop the frozen blueberries evenly throughout the cheesecake batter. They will sink to the bottom as it cooks.
- Bake at 160C/320F for 20-30 minutes until cooked in the center.
- Allow the cheesecake to cool completely then cut into 9 squares. Serve each square upside down.
Notes
- Remember to add sweetener to YOUR taste and the level of sweetness YOU like. The longer we eliminate sugar, the less sweet taste we require which is why sweetness is so personal and I give a measurement as a guide only.
- To guarantee this doesn’t taste ‘eggy’ add plenty of vanilla.
Nutrition
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Oh, man. These look so good. It kills me that I still can’t eat much in the way of eggs and dairy (or nuts or coconut). A keto failure. (Guffaw. 🙂 ) But once “leaky gut” gets cured, watch out. I’ll probably have to get all your recipes bound and laminated! They’re just so perfect! –Terri
Darn it! What a pain not being able to eat eggs and dairy (or nuts and coconut) – you’ve pretty much described my pantry and fridge! What can you tolerate and maybe I can make something just for you Terri?
y butter with the crm cheese? y not just crm cheese? thats how regular cheesecake is made. i generally just make a regular cheesecake n leave out the sugar, add stevia n fruit.
love ur idea of stickblending the crm chs…mite not have to leave out the crm cheese for hours waiting for it to soften, rite?
The butter adds a lovely flavour to the cream cheese and cheesecake squares.
Just done baking this today but I think I should have left it a tad longer in the oven, just so the cheese solidifies better. I didn’t have any blue berries so used raspberries and cranberries instead. Was using a silicon baking tray that I rub with olive oil all over before pouring the cheese mixture but the berries stuck to the bottom of the tray in the end. Any clue why?
Taste-wise .. 10/10 !!
There isn’t anything they should have been able to stick to as you baked it on an oiled silicon tray. I’m guessing the raspberries and cranberries are heavier and denser than a little frozen blueberry and that’s why they sank so fast. I would try next time placing the berries gently on top, trying for them not to sink as they will sink as the cheesecake bakes. I’m sure this will work for you.
I will for sure make another batch next Friday and do as you suggested. Thank you for this gorgeous recipe!
🙂
Hello Libby, Thank you for the recipe! I made this today {replaced blueberries with mixed frozen berries}, it worked like a dream – no problems. I am definitely making it again!
Hey thanks Liezel for your lovely feedback. It’s pretty easy isn’t it. The reason I came up with this recipe is that one day I went to make the keto brownie and ran out of cocoa – ‘necessity is the mother of all inventions’ – and this is what resulted. Thanks again for your kind comment, Libby.
Hello Libby, made the second batch yesterday… its an awesome quick lunch or {breakfast} and I even packed some in for my hubby for work. I had to spend a few days in hospital and the food there is well… not low carb etc. and these carried me through.. thx again!
Brilliant Liezel. So glad to hear a recipe of mine is not only a success but has saved you from hospital food 😉 Viva la revolution 🙂
How does it look like pic , if.. no crust ?……maybe need to re-read recipe .
I read that it browns some on top, which is why she serves it upside down.
Is the cream cheese measurement off here? I only used 3 eggs and it came out very eggy, not creamy at all.
No, I can assure you I have made this many many times and it works out brilliantly:) There are many other reader’s results I have shared on Instagram too. It shouldn’t taste eggy at all as long as you blended with a stick blender with the blade attachment and used enough stevia and vanilla. It has a delicate vanilla flavour with berries so should be nice and gently sweet.
This sounds awesomely wonderful! I’ll be making it soon!
Just made these tonight and it was a stellar success. The recipe came out perfectly. It’s true, the butter adds such a wonderful flavor, and the light sweetness makes every bite delectable. I managed to pull it out of the oven at just the moment when the liquid was beginning to solidify, so the centermost pieces were nearly custard-like with a bottom crust (when flipped over) — so good. I wonder if you have any ideas for a sweet custard type of dish? That would be a recipe I’d love to see!
Hi Bev, what a brilliant success. I’d love you to share a photo on pinterest or Instagram so we can all see. The butter does really make this cheesecake simply buttery and divine doesn’t it? For a custard, have a look at my lemon custard, see if that is the kind of thing you are after? Or how about a mocha custard, they would have to be my favourite.
Would you please tell me what brand of powdered stevia you use? I’ve used stevia before but it tasted bitter.
Sure, Susan, I use Natvia’s range of sweeteners. It is a blend of stevia and erythritol and I use far less than most recipes recommend, that seems to be the trick. How much sweetener you use depends on your sweet tooth and how long you have been sugar-free. It will vary enormously and may also decrease as time goes on.
Do you line the pan with parchment paper? Please help.
Yes. I use baking paper/parchment to line all my baking dishes.
Can someone tell me what is used to line the pan with?
Baking paper/parchment.
This is in my oven right now!!! My only concern – which may turn out to be nothing – is that the mixture was quite lumpy which I believe was the cream cheese. Everything else mixed well, and I was afraid to over-mix. I tasted a bit from one of the beaters before placing in the oven, and it does taste nice and rich – so fingers, crossed and hoping the lumps won’t affect anything. Did anyone else have this issue?
Did you use a sick blender with the blade attachment? I always advise to use this to ensure it is lump free and a really smooth texture.
Hi Libby – no, I have an Immersion Hand Blender, but it does not have an attachment – I used regular beaters; next time I will put them all in my Ninja Blender or my larger mixer. 🙂
Perfect, what a great idea. I’m sure that would work. It just needs to be incredibly well emulsified all together.
I did something wrong, mine puffed and looks like scrambled eggs and is so runny in the middle despite cooking for 40 minutes 🙁 I will have to try again.
When I made these for the first time, I had planned on bringing them to a party. Right after baking I found them to be a bit too eggy and hubby suggested to keep them at home. Now I know why. He’s been steadily emptying the bowl and wanted to keep them for himself. But now he’s getting competition. I am in love with them after a couple of days in the fridge! I think what was missing for me at the beginning was the tanginess of cheesecake. Maybe the addition of lemon zest will take them over the top? Must bake another batch…
Love your blog btw! First thing I tried was the caveman’s balls (just got to snicker at the name). Those are evil! I do not have enough self control to keep them around as a snack.
Oh Sabine, can you write an incredibly adoring and funny comment like this on each and every page of mine? I love that your husband hoodwinked you into sneaking the keto blueberry cheesecake all to himself, and I especially love that you sniggered at the name of my Caveman’s Balls. One reader almost dropped her keyboard 😉 Please stop by again and leave some magnificent comments.
Hi Libby, just baked another batch. Doubled the cream cheese, used 3 eggs only, added the zest and the juice of one lime, and baked it for 40 min (very thick glass dish) @ 325 F. The batter turned out a lot thicker when using an entire brick of cream cheese of course, which hinders the blueberries from sinking down to the bottom. But who cares? I took the first bite before it had fully cooled and set. Omg! It lost the egginess that others have mentioned and probably also some of its “ketoness” ;). Will I keep a bite or two for hubby who is gone over the weekend? Nope 😀
Go Sabine! I love this idea of more cream cheese but less eggs. Thanks for coming back and letting us know your version.
After reading the comments on “sweet kiesh” and scrambled eggs I started this little project with some trepidation.
No fear, and you do have to use some type of blender for sure. Mine came out with the same texture as cheesecake no issue. I used an immersion blender and it works perfectly. I believe a food processor would whip it well too. The eggs definitely have to be emulsified (think mayonnaise) otherwise I can see how they could end up like scrambled eggs. You cannot just whip it with a whisk and think that’s good enough and come out with a product that is good.
I used coconut oil (refined) instead of butter and it was perfectly smooth and had a great texture. I don’t understand how some people can comment that it didn’t come out right if they followed the instructions correctly. The only thing that was inaccurate was the time in the oven, I did have to leave mine for 35 minutes to get a full set. It was way too liquidy at 25, but perfect at 35.
I like this recipe so much which totally relief me from sugar addiction. I can’t wait to see and try more cakes or snacks from here. Thumbs up!!!
Couldn’t wait to try this recipe My concern is brown on top longer in oven than the mention time. Still not set I followed the recipe just as given. I did something wrong for sure
Possibly your dish is to small or too deep so the centre isn’t cooking? Are young a heavy baking dish which always tends to slow cooking down?
These sound so good, thanks for sharing this delicious looking recipe.
Simon
I have to agree with most of the comments a buttery quiche like dish it was fine enough to eat however I would definitely use less egg and more cream cheese next time!
I’m trying these very soon. I’m a sucker for both, vanilla and blueberries! Will add some organic lemon zest to the recipe – love how it enhances other flavours. 🙂 All the best!
This looks so good! I will be making it this week. I’m so looking forward to trying it out.
HI Libby, just made this & doubled the recipe…. just now reading all the comments( which I should have done first)… next time I will make it in my Omni-blender to emulsify all ingredients.. I think maybe you should state this clearly in the method. I know it said to use a stick blender… but not why?? you should, I think this will clear up confusion. I have just taken mine out of the oven & hoping it will cook a little more in the centre… I hope it taste ok. I tasted the mixture before baking & it tasted sweet enough, I haven’t a really sweet tooth, so hope the blueberries lend their sweetness to the dish, and then add some cream… maybe I can save it.. cheers
Great suggestion, done 🙂
My 9 year old made these last night and we loved them! For sweetener she used one tbls. of “stevia in the raw” powder and one tbls. of coconut sugar. We will make these again and again! Thank you for the recipe.
Excellent, I love hearing children making my recipes – and with fabulous results. Libby 🙂
I decided to cook it for an extra 10 mins on top of the 30 and it’s looking good. WHEW!
Phew indeed 🙂
I doubled the Truvia, blended it all in my Ninja blender, topped it with a whole cup of berries and baked it for 30 min. It makes quiche like squares. Served it with a dollop of whipped cream. Very good and I will make it again.
Brilliant! What a great tip to use your ninja blender.
I love this recipe! I’ve made it twice, once with the blue berries, and the second time with no fruit, but unsweetened cocoa powder. They were delicious both times, but both times they did not cook in the middle. In the pan, it only browned on the edges, and did not cooknow through. I followed the recipe and even left it in the oven a little longer, but it was still raw. Any suggestions?
I’m wondering if you dish is too deep? Maybe try a shallower dish where it can all cook evenly throughout.
With traditional cheesecakes, you use a water bath so that it evenly cooks. I would recommend using a water bath.
Has anyone used UNSALTED butter? This batch was so salty that I couldn’t eat it ? I can get over the egg-like texture (I did not use the proper mixer, but will use my Ninja blender next time), but the salt I just can’t do.
I made this at the weekend and it turned out perfectly, I just cannot fathom where people are going wrong with it. I even put videos on Instagram showing how to make it. I’ll upload them soon. I think little elves must be at work as this is becoming a 50:50 love:hate recipe.
It took me absolutely no time to make these and waiting for them to cool was very hard, I ate 2 ASAP
Brilliant review 😉
Im excited to make these! What do u mean when you say lined pan?
Line the pan with baking paper/parchment. It makes it easy to lift out.
How rude…. You surely understand enough to know that 6 eggs is going to make an ‘eggy’ pudding, not a ‘cheesecakey’ one…. You may well be disappointed but there is not need to insult the cook… she did not break your arm to make you cook it….
I tried these for the first time and they came out pretty good. I did change it up a bit… instead of 6 eggs, I used 4 and instead of 4oz of cream cheese, I used 6oz. I also added some heavy cream for texture and it really thickened up the batter. I used my ninja to mix everything up. I also used Stevia for sweetener.
Popped in the oven at 325 for 35 min and it fluffed up perfectly. Let it cool and then placed in fridge.
On first tasting it, it actually reminded me of flan (which is great since I had also just made a flan for the other non keto family memebers). This makes me want to try and make this into a flan (minus the blueberries) and just caramelize the stevia…
overall great recipe!
I had some problems with this one too, but I think it could be really good with a little refinement. One thing I was wondering right from the beginning though, is how do you keep the bottom and sides from browning the same way as the top? Mine browned all over with only the inside being white.
Same here, very eggy. Is there a typo in the ingredients list? I’d normally expect cream cheese to be the primary ingredient of a cheesecake, not the 3rd. What size eggs did you use? If you’re using small or medium and everyone else is using large/extra large/jumbo maybe that changes things.
I use just medium, regular eggs. I use more than the cream cheese because eggs are zero carbs and as long as you add enough vanilla and sweetener (I cannot emphasises this enough) then it is amazing. I know it works, my kids are it all the time. I hope it works for you 🙂
It would help the recipe immensely if you would state in the ingredient list “MEDIUM EGGS”. Those of us in the USA almost exclusively purchase large or extra large (jumbo) eggs.
What this recipe fails to suggest is that in order to achieve a cheesecake-like texture it MUST be refrigerated overnight!! Like everyone else, I was about to throw this in the garbage, but instead I decided I was going to eat my mistake. I just had a piece 24 hours later and it is much more palatable. Not spectacular without adding more cream cheese to the recipe, but it is at least edible now. I think many of us low carbers are so desperate to have some form of dessert that we just wanted to eat this right out of the oven – DON’T DO IT!! Refrigerate and wait.
Hi Libby, I found this recipe yesterday and after reading through all the comments decided to give it a burl anyway. I have to concur with a lot of the comments. As much as I was willing it not to, in the end t came out ‘eggy’. Not necessarily eggy in flavour but definitely in texture. I followed your instructions being mindful to make sure the emulsification process occurred. I even set my thermomix to 37 degrees to assist with this process and the mixture before pouring it into the pan was beautiful!
I am not disappointed though because I still think that the end result is very edible and despite the texture tastes very pleasant. I will put it in the fridge and see what happens after it’s been chilled. Going by some of the other comments, this made it into something even better.
Thanks so much for giving your energy and time and providing us with recipes to use free of charge. That in itself is something to be grateful for. Thank you 🙂
After leaving it in the fridge overnight, the consistency is slightly better. Next time I think I will double the cream cheese and half the eggs. Thanks again Libby. I appreciate all the work you <3
Thank you Lynne for this feedback. I cannot fathom why some are loving it and some are loathing this recipe. I am going to develop a new one soon, that will please 100% (well, 90% possibly). My kids make this and it works each and every time. I am wondering if the cocoa we get in NZ, compared to that in the US and UK, differs in some way. Let’s say this new recipe will be a work in progress. You could be my recipe tasting panel 🙂
Hi Libby, your recipe does not state to use cocoa… that maybe why it is tasting off?
Oops, I thought I was commenting on my keto brownies, there is no cocoa in this recipe .
Would fresh blueberries be ok in this recipe?
Absolutely. I love fresh blueberries, but sadly they are just too expensive here. I can buy a tiny punnet (plastic box) for $5 or a huge 500g frozen bag for $5 so I use frozen predominantly. Just pop the fresh berries in the batter and mix well. It will be incredible.
I made these tonight and ate one when it was still a bit warm, I don’t understand the eggy comments. I thought it was very good, so did my husband. My question is, do these freeze very well?
Thank you, thank you, thank you. I don’t understand it either. I keep reiterating to adjust the vanilla and sweetener to your taste (I love it with a lot of vanilla) and there is no way it should remotely taste eggy. Personally I wouldn’t freeze them, I think they are too delicate and may split. Saying that, if you really do need to, try cutting them into small bit sized squares, strangely that works sometimes for delicate recipes.
Mine turned out like cake and rose to 2x the size. Is this normal?
Mine sometimes does this, then collapses again as it cools.
Mine didn’t rise… but I realized after I put it in the oven I forgot the baking powder. Lol. It was still great. I ate it with some home whipped cream. I love this recipe. Any idea how many net carbs?
So how would it turn out if no sugar was added
I use natural stevia and/or erythritol. Both are natural but both are processed. This is also true for sugar, natural, but processed. But stevia and erythritol don’t raise blood sugars. You may want to read this article on the Ultimate Guide To Low Carb Sweeteners. It answers many questions there. If you don’t want to use anything to sweeten this recipe, I think you may find it becomes quite a savoury recipe with the abundance of cream cheese and eggs.
Thank you ! we loved it !
THIS WAS AMAZING!!! Made it precisely with your instructions…it took 40 minutes instead of 30 to cook in the center but it turned out perfect! Not “eggy”, just moist and yummy. I’m mad at myself for using the word moist right now, but I had to do it. If I had to guess, the negative reviews were probably people that didn’t blend the ingredients enough. I hammered it with the immersion blender for a long time before it went in the oven. Thanks for your work!
Thank you, thank you, thank you. I cannot reiterate this enough but still some people don’t emulsify the ingredients enough together. I can’t tell you how many times my children have made this. I love your terminology of “hammering with the immersion blender” – take note people!!!! 😉
Maybe make a video on how to emulsify these ingredients? I’ve made mayo with my immersion blender with perfect results–nice and creamy. This cheesecake mix came out liquid-y. Isn’t itsupposed to thicken using the immersion blender? Perhaps that’s the problem with it coming out so fluffy and eggy rather than thick and cream cheese-y? Mine was also a blueberry quiche. Totally disappointed, but then again perhaps I’m not using the right method.
I have a video here for my keto brownies which has very similar ingredients with the eggs and cream cheese. Also make sure you use the full fat, not spreadable, cream cheese. That will never set.
We made this last night! It was so delicious. Thank you for sharing.
Hope.
Thank you for posting this. I am making a double batch (now) I dropped the oven temp from 160c to 150c because of an air oven and I’m using a glass baking dish.
With a double batch, does anyone know how much longer to bake the cheesecake?
Thanks a bunch!
i just made this for the second time. I used a little bit more cream cheese and 3x the vanilla. I was also pretty heavy on the stevia since i still have a very intense sweet tooth. I think i did 5 heaping instead of 4. YUMMMMMMMMMM
Hi Libby, I just made this twice today, one with just vanilla and the second with orange zest. i LOVE it ! it is so delicious ! I put everything in my blender and simply blended everything. I would say its more like a baked custard than a cheesecake but it tastes so good ! Thank you so much, i am diabetic i have to eat low carb and your recipes have really helped me with it.
We absolutely LOVED this recipe. While it did not come out like cheesecake-I realized that is was my fault. I used 6 large eggs , not medium eggs. Still the flavor was superb. It reminded me of french toast for some reason and I put sugar free maple syrup on it. TO DIE FOR!!!! Thanks for posting and making stuff I can eat on my new way of eating. It is MUCH appreciated 🙂
What are people doing for the crust?? I don’t see any alternatives or options for that. Or is this suppose to be more like a cheesecake fudge sorta thing?
The trick is to turn it upside down then the browned top of the cheesecake appears to be a crust. There is no need for a crust in this recipe, hence it being lower in carbs. If you would ike a crust, take a look at all my cheesecake recipes here. There are plenty to choose from.
Is it possible that salted/unsalted butter is the reason you’re getting 50/50 responses? Comparing the brownie recipe with this one, I notice you specify salted butter here and don’t specify for the brownies. I used unsalted for the brownies, and they worked beautifully. I’m about to try this recipe — also with unsalted butter, as that’s all I have — and will report back…
You sure u used that much butter? mine was oily as hell.. hahaha
Yes, thats what gives it the lovely creamy buttery taste. Please, please, please use a blender to emulsify everything. It sounds like it perhaps split whilst cooking.
150 grams of butter. How much is that in American? I wish ppl would use regular measurements like Tbls . tsps. etc
Thank you for your help. This recipe looks absolutely awesome!!
She did use normal measurements – for where she lives : )
Ask google to convert the measurements for you. It’s easy!
We Americans are the ones in the world who use “weird” measurements. Use your kitchen scale, the metric measurements are much more exact. Before I was keto, I converted recipes to metric for baking – makes a huge difference.
Turned out eggy or me too. The texture was more firm custard than a cheesecake. I followed the recipe and instructions exactly. It tastes like sweet scrambled eggs with blueberries. I am an experienced baker and have made many keto desserts with no issues until now. I live in the United States, and I see people commenting on the egg size and butter type in comments, but this is not specified in the recipe. Here when baking, when eggs are called for in a recipe it means “large” unless otherwise specified. When baking and butter is called for, its “unsalted” unless otherwise specified. I don’t know if this could be leading to some of the issues I had and that others are having. I appreciate you posting the recipe. I’ll try to make the brownies next time and hopefully I will have better luck.
Sorry, I do see that salted butter was specified now. I don’t think that would have really changed the texture that much though. That’s my fault for assuming it was like most baked goods and made with unsalted butter. However, the egg size being specified might help?
Having read the comments after putting these in the oven, I realize she is in New Zeland and therefore used medium eggs, where is in the USA we use almost exclusively large eggs in cooking UNLESS specified medium eggs. This difference would explain the “eggy” texture and extra cooking time many people are experiencing to get it to set in the center. I’m not a betting gal but if I were, I would bet those who came out with blueberries in custard are in the USA.
Hi thank you for the recipe, anything different is a great change! Ive been doing keto diet for 6-7 wks now w alot of sucess. Im not the greatest baker to begin with and its challenging using these new “keto friendly” componets. I do not own a fancy mixer either just a hand mixer.
What would happen if I used half the eggs and more cream cheese?
You need all the eggs to make the cheesecake set firmly when it is baked. If you add more cream cheese and fewer eggs, I’m afraid you’ll end up with a soft-baked cream cheese “thing”. That’s fabulous that you are having great success already. If you only buy one kitchen tool, I would suggest a stick blender. I make mayonnaise, cheesecake, brownie etc with it. It also whips cream too. I use mine daily.
Remember, this recipe does not specify it uses MEDIUM eggs. There are conversion charts for those who are using LARGE or EXTRA LARGE eggs.
Where is the recipe for the crust??? Did I miss that???
The secret is in the recipe – there is no crust. You simply turn the baked cheesecake squares upside down, so the browned top becomes the bottom – genius 😉
I made this yesterday, using the exact recipe and it is divine! Thank you so much for it. The other comments are from whiners or dreamers. Adjustments made to any classic recipe, such as cheesecake, which reduces sugar and carbs is not going to taste like the classic. For those of us looking to adjust our diets to less densely-calorie laden fare, in all reality, we don’t expect the same taste or texture as the original.
Thank you, thank you Lynn. I totally agree. Low-carb baking is never going to taste like the ultra processed cheesecakes from the cheesecake shop or the grocery freezer. My kids love this recipe, and they are tough cookies to please 😉
Yes!! It’s delicious! Temperature matters!! I tried it warm and thought… “oh no, what have I done?!” But threw it in the fridge anyway. After it chilled it was hard to stop eating!
I mixed mine for ever with an electric mixer (don’t have N emulsifier) and the mix tasted good but was really thin. I kinda browned mine a little more than anticipated because it wouldn’t firm up. I cut into 9 squares and it seems to be a little runny inside. I don’t know what I did, but I followed the instructions how it is….
Did you use the full fat cream cheese? The mixture is basically eggs and cream cheese so should have baked beautifully. I’m thinking that is the problem. There’s not much else to go wrong with this one. If you use spreadable cream cheese, it just wont set 🙁 I hope you managed to rescue it.
I’m wondering if I only have x-large eggs (Australia), should I just use five instead of six? Thanks 🙂
Yes, that would probably work well.
Agreed. Very eggy tasting and spongey, but I still thought it was somewhat tasteful.
Add plenty of vanilla and sweetener. Always taste before baking 🙂
I did and mine still turned out like an egg bake. Not enough cream cheese.
This turned out horribly. Now I have to find some way to salvage it and make it taste decent… Any suggestions?
I cannot emphasise this enough *** Taste BEFORE baking ** then you know whether you need to add more vanilla or more sweetener. If you haven’t been sugar-free for very long, you may require more of each as noted in the recipe. I hope you salvaged it. You can always serve with sweetened whipped cream, that pretty much saves everything.
Very eggy but my dad loved it. The time to cook it is definitely not 20 min. I had to bake it for closer to 45 min to an hour. I doubled the cream cheese. Not bad. Just not my favorite.
Not really a cheesecake. It kind of reminds me of a Dutch baby. Just blend it REALLY well with an immersion blender. I topped mine with SF syrup and cinnamon.
I agree. Not even close to cheesecake. It’s an egg bake
I made this tonight I do not have a stick blender so I used my Ninja, the only change I made was to take out one egg because everyone commented too eggy, I substituted 2 tlbs mayo for the 6th egg. Came out great, it did take about 15 minutes longer than recipe stated to cook but I just kept watching the top for a nice golden brown. I will definitely make again and most likely will take out one more egg.
Thank you for your helpful comments. I do wonder if some people are using large eggs, and not adding enough vanilla, sweetener or blueberries. I cannot emphasise enough how important this is.
Wow it was it cas for med eggs so if you have large subtract two eggs
I followed the recipe exactly and it turned out beautiful. Yes, I have to admit it’s more of a smooth fluffy omelette with a touch of sweet blueberries rather than a cheesecake recipe. It’s keto so won’t expect too much. I’m keeping it for my breakfast tomorrow, it will be great breakfast dish. Do note the baking time is 40mins.
I added a bit more cream cheese, 1 and 1/2 tsp more of stevia, 1Tsp more of vanilla, used 5 large eggs, and I cooked it for 40 minutes. It was good. Refrigerated overnight and it tasted better
I’m glad I checked the comments before putting this in the oven!
So, I doubled the cream cheese to an 8oz package. I used 5 farm eggs (about a large or so) instead of 6 medium, I added about 4oz whipping cream, I put in loads of Swerve. I only added half the melted butter called for. And I made up a quick crust with almond flour, almond meal, Swerve, and the remaining half of the melted butter, patted it into my springform pan, baked that for about 8 minutes, then poured the cheesecake filling onto that.
I left my stick blender at work, so I used my Cuisinart food processor, and ran it for a good 3-4 minutes.
This turned out pretty well. I’m happy with it. I really appreciate everyone’s chiming in with ways to make the recipe thicker. It never fails to amaze me how different people can see the same experience so differently! Cheers to all of us, including the wonderful author who bravely put yourself out there to help us all.
Thank you, Lisa, what a wonderfully positive review. Yes it never ceases to amaze me how we can all start with the same ingredients and same instructions and end up with completely different results – I guess that’s the beauty of baking, it is an art form 🙂 I love the idea of the base you made. How wonderful.
Lime your suggestions . Im on 40 minutes and still kind of soupy. Cutting butter back is a good idea though the fat was helpful to meet the macro targets..
More like an egg cake than a cheesecake.
I tried this recipe a couple years ago and LOVED it! It went directly into my “winning recipes” file and I’ve made it many times since. I’m shocked at all the nasty comments (trump’s amurica??). Granted, it’s not like a typical cheesecake, but being someone who’s not a big fan of cheesecake I’m so happy it’s not just another keto cheesecake recipe (of which there are sooooo many, and I’m glad this isn’t another one). This morning I tried subbing out the sweetener for a scoop of protein powder, trying to up the protein of it. It didn’t turn out as yummy as the original recipe. Thought I’d mentioned that here in case others are reading the comments looking for helpful tweaks. This recipe has been a staple for me for so many years. 🙂
Thank you, Bev, this is wonderful.
Really Bev, you’re commenting on a freakin cheesecake recipe and you gotta throw a political comment in there. ?. Leave politics out!
This recipe has left me trying every trick in the book to get a bad taste out of my mouth. I am ready to scrape my young with charcoal, spray battery acid in my mouth, or lick a steaming turd to rid my mouth of this hell my taste buds have endured. If this was some type of sick joke you are one up, if you were trying to poison me I will figure that out by the time I wake up or not come morning, but god help you if this is actually something that you have made and liked before! Please seek help, before you hurt someone besides yourself!
Wow, are you sure you used eggs, vanilla, cream cheese and sweetener? – pretty simple yummy ingredients? I’m not sure what magic you used on them to turn to something that required scraping your tongue with charcoal and a steaming turd? Thanks for a good giggle ?
I actually liked this, I made it with frozen-from-fresh raspberries. I knew it wasn’t “cheesecake” but it was good. It did take longer than 20 minutes to bake – more like 35-40 minutes. The only modification to taste was as directed – plenty of vanilla and powdered swerve. I did use my immersion blender and had no issues. I refrigerated this after it cooled, and it set up nicely. topped with whipped cream. I am making again today with fresh blackberries.
Jeri this is a brilliant review. Thank you, and I’m so glad you loved them too, my kids love this (and they can be my worst critic 😉 ).
Did you make a crust with it?
Wonder what a 1sp of lemon juice would do instead of vanilla. Sours cream cheese and nummy w blueberries.
This recipe was great! I think people were trying to compare the taste to normal cheesecake which is unrealistic. We cooked it for about 40 minutes and we both loved it!
Not sure why someone had to use turds and charcoal to scrape this good, simple recipe from their tastebuds.. We past this on to the rest of my family who is also Keto and they enjoyed it as well.
Job well done.
Is it alright if I use fresh instead of frozen blueberries because I have fresh ones I need to use up. Thx. Let me know ASAP
Also is 30mins a good cooking time or does it have to be longer than 30mins?
Fresh berries would work brilliantly, I often use frozen in my recipes as they are soooooo much cheaper and always at hand.
I did not like this recipe. It was very eggy. And I felt like it didn’t have enough blueberries. I followed it exactly the way it was written. The only other thing I did was bake it for 40 minutes because it was not done in 30. If I decide to make it again I would add a cup of blueberries to see if that makes a difference there was way to much of an egg taste.
Hi I would just love to have some of the recipes for the keto diet please.as this just looks just fabulous to do and super healthy recipes so I’d like to have some of the recipes for to pack up for work and while home for me and my husband.
So I ended up blending the blueberries as well as it said add all ingredients to the bowl and blend and layer seen I should have dropped blueberries in there instead. Hope it still turns out okay it’s in the oven now
We make this all the time as written because we love it! Maybe because we’re used to a low carb diet that we taste dessert not breakfast. This recipe is an awesome treat for anyone on a low carb journey! Thanks, Libby!
This did not work for me ! came out like a blueberry omelette – have made so many other lovely things from here so was a real shame it ended up in the bin.
Hi Melissa, thank you for sharing. These cheesecake bars do have a different texture and flavor from traditional cheesecake. Some people absolutely love it, while others do not. It really depends on where you are on your low-carb journey and if your tastebuds have adjusted to less sweetener yet. If you read some of the comments you can find tips from other readers on how they adjusted the recipe to fit their tastes. Hope that helps.
Hello – I am wondering if others may have had the same experience I did with this recipe. I made it exactly as described but found found that when it was cooked and I removed it from the oven, it was swimming in butter; so much so that I felt it necessary to try and soak it up with kitchen paper – it took two large sheets! When cool, the texture was slightly rubbery and the taste very eggy. The only difference which may have made a difference is that cream cheese is not sold in blocks in the UK, it has a spreadable consistency.
Hi Christina, it sounds like your ingredients split while baking. Did you use a stick blender to mix the ingredients and emulsify them together? Thanks.