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.
- What is a keto cheesecake?
- Cheesecake bars ingredients
- What to serve with keto cheesecake bars
- Cheesecake substitutions
- Keto cheesecake bars variations
- Equipment you need
- How to store cheesecake bars
- How to freeze cheesecake slices
- FAQs about keto cheesecake bars
- More keto cheesecake recipes
- 📖 Recipe
- 💬 Comments
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.
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.
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 ¼ teaspoon of baking soda with ½ 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.
More keto cheesecake recipes
These are some of the most popular perfect dessert recipes that are all low-carb and keto-friendly. The best part, they are all healthy sugar-free recipes that are diabetic-friendly too.
Most of these keto desserts can be baked in a square pan and then cut into keto cheesecake bar squares.
- 16 best keto cheesecake recipes - all recipes are low-carb keto-friendly
- Keto chocolate peanut butter cheesecake - almond flour crust mixture
- Instant Pot sugar-free berry cheesecake - with a walnut crust mixture
- 1-minute keto blueberry cheesecake in a mug - egg-free recipe
- No-bake blueberry cheesecake - delicious served with a blueberry sauce
- Sugar-free lemon cheesecake - no bake recipe with lemon zest and lemon juice
Please rate this recipe.
Keto Blueberry Cheesecake Squares (Without Pastry)
Keto cheesecake batter
- 150 g (1 stick plus 2 tbsp) butter melted
- 6 eggs - medium
- 120 g (½ cup) cream cheese cut into cubes
- 2 teaspoon vanilla extract
- 4 tablespoon granulated sweetener of choice or more, to your taste
- ½ teaspoon baking powder
- 50 g (½ cup) blueberries fresh or frozen
- 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.
- 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.
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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.
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.
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!
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
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.
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.
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.
Landon & Lilly
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.
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 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 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!
More like an egg cake than a cheesecake.
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..
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 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 agree. Not even close to cheesecake. It’s an egg bake
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.
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.
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.
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.
Agreed. Very eggy tasting and spongey, but I still thought it was somewhat tasteful.
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.
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 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!
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 😉
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.
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.
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.
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...
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.
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 🙂
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.
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
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!
We made this last night! It was so delicious. Thank you for sharing.
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.