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low carb raspberry swirl cheesecake on plate

Low Carb Raspberry Swirl Cheesecake Bars

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  • Author: Deb
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This creamy low carb  cheesecake has a pretty raspberry swirl with a perfect almond flour crust.


Units Scale


  • 1 cup almond flour
  • 2 tablespoons sugar substitute
  • 1/8 teaspoon cinnamon
  • 3 tablespoons melted butter


  • 20 oz. (2 1/2 bars) softened cream cheese
  • 1/2 cup sugar substitute ( I used Swerve & Allulose)
  • 5 oz container low sugar raspberry yogurt *
  • 2 eggs (room temperature)
  • 1 1/2 tablespoons coconut flour
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Raspberry puree 

  • 1 1/2 cups fresh or frozen raspberries **
  • 2 tablespoons sugar substitutue
  • 1 teaspoon lemon juice
  • 1 -2 tablespoons water


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:

  1. 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.
  2. To make the crust- mix the almond flour, melted butter, cinnamon and Swerve.  
  3. Press the mixture into the bottom of pan, pressing down firmly until it is evenly covered.
  4. Bake crust for approximately 15-20 minutes until light golden brown.  Set aside while making filling.
  5. In a mixer, cream the softened cream cheese, sugar substitute, coconut flour, vanilla, salt until completely blended.
  6. 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.
  7. 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.


*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.