Sweet and creamy with a pretty raspberry swirl, these sugar free cheesecake bars are a low carb delight. The almond flour crust is a perfect substitution for the traditional graham cracker crust and is very easy to make.
This recipe was adapted from Carb Manager's recipe. But I like that it is very adaptable for different flavors. I made it with raspberry because that is what I had in the freezer. But you can easily make a simple switch up of berries or flavor of yogurt and the cheesecake bars will be delicious.
Some helpful tips for making raspberry cheesecake bars:
- All dairy and eggs must be room temperature to insure a smooth, creamy filling. If I've been in a hurry, I've put my butter and cream cheese (still in their wrapping) on the stovetop for a few minutes while it's preheating. The eggs can come to room temperature by putting them in a bowl of warm water for a few minutes.
- Don't skip the coconut flour. It is needed to firm up the cheesecake filling. And it will also help to avoid cracks.
- You will know the cheesecake is done if the outer edges are firm and the center has a slight jiggle.
- The keto cheesecake bars can also be checked for doneness by inserting an instant read thermometer and see if it it reads between 180°-190°F.
What ingredients are in low carb raspberry cheesecake bars?
- cream cheese
- sugar substitute
- raspberry yogurt
- eggs
- vanilla
- salt
- coconut flour
What do you need for the crust:
- almond flour
- melted butter
- sugar substitute
- cinnamon
Make the raspberry puree:
- Combine the fresh or frozen raspberries, sugar substitute, lemon juice and water in a small saucepan.
- Bring to a boil and simmer for a few minutes.
- Pour puree through a fine mesh strainer, pressing down on the berry mixture. You can add a bit more water to help thin to a pourable puree.
How to make raspberry cheesecake bars:
- Make the crust first by combining the almond flour, cinnamon, melted butter and sugar substitute.
- Line a 8" x 8" pan with aluminum foil and then grease with cooking spray. Press the crust mixture onto the bottom of pan.
- Bake for approximately 20 minutes until golden brown.
- For the cheesecake filling, beat the cream cheese, sugar substitute, coconut flour, vanilla and salt until creamy.
- Add the yogurt and beat in eggs one at a time to fully combine.
- Pour batter in pan and drop dollops of puree on top of cheesecake.
- Using a thin knife, make vertical and horizontal lines through the cheesecake to make a pretty swirl
- Bake in oven until center is just barely set.
When cheesecake is fully cooled, you can remove it from the pan holding the foil as handles. Then just peel it away and put on serving plate.
You may like to try some of these low carb desserts:
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Low Carb Raspberry Swirl Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This creamy low carb cheesecake has a pretty raspberry swirl with a perfect almond flour crust.
Ingredients
Crust
- 1 cup almond flour
- 2 tablespoons sugar substitute
- ⅛ teaspoon cinnamon
- 3 tablespoons melted butter
Filling
- 20 oz. (2 ½ bars) softened cream cheese
- ½ cup sugar substitute ( I used Swerve & Allulose)
- 5 oz container low sugar raspberry yogurt *
- 2 eggs (room temperature)
- 1 ½ tablespoons coconut flour
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
Raspberry puree
- 1 ½ cups fresh or frozen raspberries **
- 2 tablespoons sugar substitutue
- 1 teaspoon lemon juice
- 1 -2 tablespoons water
Instructions
Make the raspberry puree:
Into a small saucepan mix the raspberries, lemon juice and sugar substitute. Bring to a boil and let simmer for a few minutes to thicken. If it thickens too much, add a tablespoon or so of water to thin out the puree. Pour through a fine strainer, pressing out the liquid. Let cool while making crust and filling.
Make the crust and filling:
- Preheat oven to 325°F. Line an 8" x 8" pan with foil. I used a glass pan for this recipe. Spray the pan and foil with baking spray.
- To make the crust- mix the almond flour, melted butter, cinnamon and Swerve.
- Press the mixture into the bottom of pan, pressing down firmly until it is evenly covered.
- Bake crust for approximately 15-20 minutes until light golden brown. Set aside while making filling.
- In a mixer, cream the softened cream cheese, sugar substitute, coconut flour, vanilla, salt until completely blended.
- Mix in the yogurt and then mix in the eggs one at a time on low speed. Make sure they are all combined but don't overbeat the filling.
- Pour filling onto crust, smoothing the top. Pour the raspberry puree by large spoonfuls on top of cheesecake. Using a sharp knife swirl the puree in a vertical swirl up and down and then turn and swirl it horizontally. Bake cheesecake for approximately 30-35 minutes. The center should be barely set. There will be just a bit of jiggle in the middle but the edges should be firm. The cheesecake will completely set up while it cools.
Notes
*The cheesecake will mix smoothly is the dairy is softened to room temperature. There is no need to over mix the batter which will help prevent the top from cracking.
*You can use vanilla or plain greek yogurt if you don't have raspberry. Or you can use another flavor if you choose to change the berries.
**If you don't have raspberries, you can use blueberries, blackberries or strawberries. Firmer berries may need to be cooked a bit longer and may need to have more liquid in order to go through the strainer.
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