Introduction

These sugar-free cheesecake bars offer a delicious, guilt-free treat that’s perfect for anyone following a low-carb or keto lifestyle. Naturally sweetened and gluten-free, they’re easy to make with a no-bake crust and creamy filling. Enjoy a rich dessert without the added sugar!

A close-up of a square dessert bar with three layers resting on parchment paper over a white marbled surface. The bottom layer is a firm, crumbly light brown crust. The middle layer is thick, creamy white cheese filling with a smooth texture. The top layer is a glossy, deep purple blueberry topping with whole blueberries and a shiny sauce covering them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cream cheese (softened to room temperature)
¾ cup sugar-free powdered sugar (monk fruit, erythritol, or allulose)
1 cup sour cream
1 tsp vanilla extract
2 tbsp lime juice
1½ cups almond flour
¼ cup melted butter
2 tbsp sugar-free sweetener
½ tsp vanilla extract
¼ tsp salt
Optional Berry Topping:

1½ cups fresh or frozen mixed berries (strawberries, blueberries, raspberries)
1 tbsp sugar-free sweetener
1 tsp lemon juice

Instructions

Step 1: Prepare the crust by mixing almond flour, melted butter, sugar-free sweetener, vanilla extract, and salt in a medium bowl until crumbly.
Step 2: Line an 8×8-inch baking dish with parchment paper. Firmly press the crust mixture evenly into the bottom of the dish, then chill in the refrigerator while preparing the filling.
Step 3: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sugar-free powdered sweetener and sour cream, and continue beating until well combined.
Step 4: Stir in vanilla extract and lime juice until the mixture is silky smooth.
Step 5: Spread the cheesecake filling evenly over the chilled almond crust. Cover and refrigerate for at least 4 hours or overnight until firm.
Step 6: For the optional berry topping, combine berries, sugar-free sweetener, and lemon juice in a small saucepan over medium heat.
Step 7: Simmer the berries, stirring occasionally, for 5-7 minutes until thickened to a compote-like consistency. Allow to cool completely.
Step 8: Once the cheesecake is firm, remove from the fridge and cut into 16 equal squares. Spoon the cooled berry topping over the bars before serving, if desired.

Tips & Variations

Use different sugar-free sweeteners like allulose or stevia according to your preference and sweetness tolerance.
Add a few drops of almond extract to the crust for extra flavor.
Swap lime juice for lemon juice in the filling for a subtle citrus variation.
Try adding chopped nuts or unsweetened shredded coconut to the crust for added texture.
For a dairy-free option, substitute cream cheese and sour cream with coconut cream and vegan cream cheese.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. They can be frozen for up to 1 month; thaw in the fridge before serving. Reheat is unnecessary as these bars are best enjoyed chilled.

How to Serve

A square slice of dessert with three distinct layers is shown close-up on a piece of parchment paper over a white marbled surface. The bottom layer is a light golden-brown crumbly crust. The middle layer is thick, smooth, and creamy white. The top layer is a glossy, dark purple jelly-like blueberry topping with whole blueberries visibly embedded, glistening in the light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these cheesecake bars are perfect for meal prep and taste great when made a day ahead. Just keep them refrigerated until ready to serve.

What can I use instead of almond flour for the crust?

You can use crushed nuts like pecans or walnuts or try coconut flour, but note that coconut flour absorbs more moisture, so you may need to adjust the butter quantity accordingly.