These raspberry cheesecake bars are easy to make, creamy and sweet. With an almond flour crust, smooth cheesecake filling and a flavorful raspberry sauce there a decadent dessert that is dressed to impress.
I decided I wanted to try and make cheesecake into a keto dessert.
How do you turn a regular cheesecake recipe into a low-carb, keto recipe? It is pretty simple:
-Make a low-carb, sugar-free cheesecake crust, using nut flour. Almond flour works best, I mix it with melted butter and powdered low-carb sweetener, such as Swerve. It produces a soft and buttery, nutty and delicious cheesecake crust.
-Make your low-carb, sugar-free cheesecake batter. This is extremely simple to achieve as well. All you need to do is use a ketogenic sweetener (Swerve or powdered Erythritol) and don’t add any flour to the batter. I actually never add flour to cheesecake batter, even with regular cheesecake.
This Raspberry Cheesecake Bars – Sugar-Free, Low-Carb, Keto, Gluten-Free recipe is a small batch one, I baked them in a 8×8-inch square baking dish. Then I cut the baked cheesecake into 9 squares (or you can do 16). Servings are small, but totally worth trying!
How to make raspberry cheesecake?
You have two options:
Add raspberry puree to the batter
Make a plain cheesecake and top it with raspberry puree
I personally prefer baking plain cheesecake in a square dish and topping it with raspberry puree (sugar-free one in this case). It is less of a hassle and if for some reason someone does not like raspberries, they can top the plain cheesecake with a sauce or their choice, chocolate or fresh berries.
Can you bake these cheesecake bars in a round cheesecake pan?
Of course you can! You can bake the cheesecake crust in a 7 or 8-inch round pan for 10 minutes (at 325 F), then add the batter and bake for 40-50 minutes at 300F. It will produce a small, not very tall cheesecake.
What is the best baking dish for cheesecake bars?
I use a 8×8-inch Pyrex baking dish.
Aluminum or other metal baking dishes can be used. Baking time may vary. Your cheesecake bars may bake quicker in a metal baking dish.
Do you use a water bath when baking cheesecake bars?
No I do not use water bath. I’ve found out that this recipe, baked at a lower temperature and made in a small batch (as shared today) does not require water bath. Water bath is unnecessary work for me at this point.
How long to bake cheesecake bars?
I bake the crust at 325 F for 10 minutes, then I let it cool for 5-10 minutes. Then I bake the cheesecake for 45-60 minutes at 300 F, until the top is set, but slightly jiggly in the middle. Then I turn the oven off and let the cheesecake cool inside. Take it out, cool completely at room temperature. Refrigerate. Cut into squares.
How to cut cheesecake bars?
Make sure the cheesecake is properly chilled, this will make cutting it easier.
Use a sharp knife. To make the squares look clean and sleek, wipe the knife after each cut. Also cut off the uneven edges of the cheesecake.
How to make raspberry cheesecake topping?
I used frozen raspberries, powdered erythritol and water. I also added a little bit of gelatin powder, so the sauce thickens and doesn’t bleed all over the cheesecake.
These raspberry cheesecake bars are quick and easy to make, guilt-free and delicious. Festive dessert, berfect for berry season!
- Click the link above for the recipe.
- 16 oz softened crean cheese
- ½ cup Swerve or powdered Erythritol
- ½ cup Greek yogurt or sour cream
- 2 eggs at room temperature
- ½ tsp vanilla extract optional
- 1 cup frozen raspberries
- 1.4 cup water
- ¼ cup Swerve or powdered Erythritol
- ½ tsp powdered gelatin
- Click the link above for the recipe.
- Beat the cream cheese and sweetener on medium speed with he paddle attachment for 2 minutes. Scrape down the sides and the bottom of the bowl, then beat for 1 minute. Add the Greek yogurt, beat until combined. Add vanilla (optional).
- Add the eggs, one at a time, beating on low speed to incorporate after each addition.
- Pour the batter over the cheesecake crust and bake at 300 F for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn of the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.
- Refrigerate for at least 2 hours. Then cut into squares.
- In a small saucepan, combine the raspberries, sweetener and water. Bring to a simmer, cook for 5 minutes, stirring frequently. Turn off the heat. Strain through a fine mesh strainer.
- Combine gelatin with 1 tbsp cold water, Let it stand for 5 minutes, then add the mixture to the still warm raspberry puree. Let it thicken a little, then drizzle over the cheesecake bars.
- If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.