Blueberry Cheesecake Bars
Blueberry Cheesecake Bars (Diabetes-Friendly)
Love cheesecake but watching your blood sugar? These blueberry cheesecake bars give you that rich, creamy texture with a buttery crust and sweet berry topping — without the heavy sugar load of traditional versions.
Perfect for gatherings or a small weeknight treat.
Ingredients (Makes 9–12 Bars)
Almond Crust
- 1½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp monk fruit or erythritol
- ½ tsp vanilla extract
- Pinch of salt
Cheesecake Filling
- 16 oz cream cheese, softened
- ⅓ cup monk fruit or erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp plain Greek yogurt
Blueberry Topping
- 1½ cups fresh or frozen blueberries
- 1–2 tbsp monk fruit sweetener
- 1 tsp lemon juice
- 1 tsp chia seeds (optional, for thickening)
Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C).
- Mix almond flour, butter, sweetener, vanilla, and salt.
- Press into a lined 8×8 baking dish.
- Bake for 8–10 minutes, then cool.
Step 2: Prepare Filling
- Beat cream cheese until smooth.
- Add sweetener, eggs, vanilla, and yogurt.
- Mix until creamy (don’t overbeat).
- Pour over cooled crust.
Bake at 325°F (160°C) for 30–35 minutes until center is set.
Cool completely, then refrigerate for at least 3 hours.
Step 3: Make Blueberry Topping
- Simmer blueberries with sweetener and lemon juice for 5–7 minutes.
- Mash slightly and stir in chia seeds if using.
- Let cool before spreading over chilled cheesecake.
Portion & Blood Sugar Tips
- Cut into small bars (9–12 pieces)
- Best eaten after a balanced meal
- Pair with protein if needed
- Monitor individual glucose response
Nutrition (Per Bar – 12 servings)
- Calories: 180–200
- Carbs: 8–10g
- Fiber: 2g
- Net Carbs: 6–8g
- Protein: 5–6g
- No added sugar
(Values vary by ingredients used.)
Managing diabetes doesn’t mean skipping dessert — it means choosing smarter ingredients and practicing moderation. These blueberry cheesecake bars are creamy, fruity, and satisfying without the sugar crash.
