Keto Raspberry Cheesecake Bars

Indulge in the delightful fusion of tart raspberries and creamy cheesecake with these Keto Raspberry Cheesecake Bars. Perfect for satisfying your sweet tooth without the guilt, these bars are a low-carb, high-fat treat that's as tasty as it is beautiful.

Course Desserts

Cuisine American

Keyword Keto Cheesecake, Keto Raspberry Cheesecake Bars, low carb dessert, Raspberry Dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings bars

Calories 250kcal

Equipment

8x8-inch baking pan
Parchment paper
Mixing bowl
Large Bowl
Small saucepan
Fine mesh sieve
Electric mixer (optional)

Ingredients

For the crust:

1 ½ cups almond flour 150g
¼ cup granulated erythritol 48g
⅓ cup unsalted butter, melted 76g
½ tsp vanilla extract 2.5ml

For the cheesecake layer:

16 ounces cream cheese, softened 450g
½ cup granulated erythritol 96g
2 large eggs
½ tsp vanilla extract 2.5ml
¼ cup sour cream 60ml

For the raspberry swirl:

1 cup raspberries, fresh or frozen 123g
2 tbsp granulated erythritol 24g
1 tbsp lemon juice 15ml

Instructions

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the crust: In a mixing bowl, combine almond flour, erythritol, melted butter, and vanilla extract until a dough forms. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove and set aside to cool slightly.
Prepare the cheesecake mixture: In a large bowl, beat the softened cream cheese and erythritol together until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream until the mixture is completely smooth.
Assemble the bars: Pour the cheesecake mixture over the cooled crust and spread out evenly.
Make the raspberry swirl: In a small saucepan over medium heat, combine the raspberries, erythritol, and lemon juice. Cook until the raspberries break down and the mixture slightly thickens, about 5 minutes. Pass the mixture through a fine-mesh sieve to remove the seeds, and dollop the raspberry sauce over the cheesecake layer.
Create the swirl effect: Use a toothpick or knife to swirl the raspberry sauce into the cheesecake layer, creating a marbled effect.
Bake: Place the pan in the oven and bake for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours, or until fully set.
Serve: Lift the chilled cheesecake out of the pan using the parchment paper overhang, cut into bars, and serve.

Notes

If using frozen raspberries, there's no need to thaw them before cooking.

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before beginning to ensure a smooth cheesecake mixture.

Store leftovers in an airtight container in the refrigerator for up to 5 days. These cheesecake bars can also be frozen for up to 1 month. Thaw in the refrigerator before serving.

Nutrition