Looking for a quick dessert to take to a get-together. These Blueberry Banana Cheesecake Bars are sure to please everyone.
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I (Steph) seem to be always going to a potluck! This is usually with our church family. We have some pretty amazing friends and they are always eager to try my new recipes. Well, this week I was headed to another get-together and needed to bring a dish.
All the savory dishes were covered for the group… and honestly; I knew we would be eating at home prior to the event to stay keto. So, dessert it is!
I wanted to try something different and I had some blueberries that needed to be made into jam so I reached way back to a no-bake dessert I had made before using…
…canned blueberry pie filling, frozen whipped topping, premade graham crust, and packaged pudding for flavoring. I cringe now thinking of all the sugar and processed junk in the previous “quick and easy” version of this.
Let me tell you…
This is just as quick, easy, and delicious with far less calories and sugar.
It came together in under 30 min then I chilled it until our event. This could even be made the night before.
- 2 ¼ cups Blanched Almond Flour (Sifted with Swerve)
- ½ cup salted butter (melted)
- ¼ cup Swerve Confectioners
No Bake Banana Cheesecake Filling:
- 16 oz full-fat cream cheese (softened)
- 1 ½ cup heavy whipping cream (very cold)
- 4-6 tablespoons Swerve Confectioners (divided) (see notes)
- 2-4 tablespoons golden monk fruit granular (divided) (see notes)
- 2 tablespoons banana extract (divided) (see notes)
- 1 teaspoon xanthan gum
Fresh Blueberry Jam:
- 1 cup fresh or frozen blueberries (I used fresh)
- 1 tablespoon lemon juice (I used fresh)
- 2 tablespoons Powdered Swerve
- 1 tablespoon Monkfruit Golden
- ½ teaspoon Xanthan Gum
For the Jam:
Wash the blueberries and add them and the lemon juice to a small saucepan over medium-low heat. The extra water from washing the berries will help the jam to get going in the pot. You can drain most of the water but don’t allow them to dry.
When the berries begin to break down reserve some of the berry juice from the pot and set aside and allow the juice to cool slightly.
Add your sweetener.
Add the xanthan gum to the reserved liquid and stir. Add the xanthan gum mixture to the pot and stir vigorously. You don’t want the xanthan gum to clump.
At this point, I use my emersion blender to puree the jam. You can use a small food processor for this also. But BE CAREFUL this is hot stuff. Once the jam is cooled, place in a covered container in the fridge.
Can be made several days ahead.
For the Shortbread Crust:
Preheat oven to 350 degrees
Line a quarter sheet pan or 9 x 13
Melt butter in a large glass bowl. Add the sifted almond flour and swerve mixture. Stir until soft dough forms.
Make sure all the dry ingredients are incorporated. The dough might appear crumbly but should be able to hold its shape when pressed together.
Add dough to the lined pan and press out the dough to about ¼ inch thick or a tad thicker. Dock the dough with a fork. Bake for 15-20 min.
Mine is perfect at 17 min and is beautifully golden brown.
Remove from oven and allow the crust to cool to room temp (about 20 min). Then pop it into the fridge to chill for at least 30 min. This can be made the night before and chilled overnight.
For the Banana Cheesecake Filling:
In a large bowl add the softened cream cheese, 2 tablespoons of the Swerve, 1 tablespoon Monk fruit, and 1 tablespoon banana extract.
Using a hand or stand mixer beat the ingredients until they blend together.
Taste the mixture. It should be sweet but not overly sweet and you should be able to taste the banana flavor.
This is the time to add more of either or both of the sweeteners to your desired sweetness. But remember each component is sweetened and will be combined.
Continue beating mixture until light and fluffy. Be sure there are no lumps of cream cheese and it is one homogenous mixture.
In another large bowl, add in your very cold heavy whipping cream, 1 tablespoon of the Swerve, 1 tablespoon Monk fruit, Xanthan gum, and 1 tablespoon banana extract.
Using an electric stand or hand mixer beat all ingredients together for about 30 seconds.
Taste. The cream should be sweet but not overly sweet. (See above) Once sweetened to your desired sweetness, continue to beat the mixture until soft peaks form.
Don’t overbeat or you’ll end up with sweetened butter. (Which might not be a bad thing…but not good for this dessert. Ha!)
Fold half of the whipped cream into the cream cheese mixture. Then, fold in the second half.
Assembly of the Bars:
Remove the chilled crust from the refrigerator. Spread the blueberry jam out over the crust. Be sure it is an even layer.
Next, spoon out big dollops of the cream cheese filling on top of the blueberry jam layer. This is to prevent mixing or swirling of the layers.
Once the entire pan has been dolloped with the filling, slowly begin spreading the filling. You want a moderately thick layer. Take your time with this. You’ll be happy with the results you’ll achieve with the three separate layers.
Place back into the fridge and allow to chill for at least an hour.
Remove the chilled cheesecake bars from the fridge and decorate with additional (washed and dried) blueberries. Enjoy!
We got approximately 26-2 inch servings. For each serving, the approximate value is as follows.
Net Carbs 3.4
A pan larger than a 9 x 13 will require you double the recipe. We sometimes double this recipe and use a full sheet pan when bringing this to a potluck or party. It is always a hit!
If the crust “dough” it seems too “wet” you may add 1 tablespoon of almond flour at a time to the mixture. But don’t make it too dry.
Also if you may have to add more powdered Swerve if the sweetness changes from additional almond flour. I wouldn’t add any if you only add 1 tablespoon.
When making your whipped cream, you may place your cream toward the back of the refrigerator and place your bowl and mixer beaters in the freezer. About 20 min before you’re ready to make it. This little extra step will almost always give you the best results.
In a hurry? Cut the cream cheese up into cubes and put on a microwave-safe plate. Microwave for 20 seconds. If not soft yet flip over each cube and heat for another 15 to 20 seconds. This should do it. If not add another 5 seconds until soft.
If you are doubling this recipe and have any extra cheesecake filling you may store it in the refrigerator. It is a wonderful little treat all by itself with berries. Yum!