Raspberry Cheesecake Bars

By jiafei

16 Person

280 Minutes

167 Calories

Raspberry Cheesecake Bars – Sugar-Free, Low-Carb, Keto, Gluten-Free – easy to make, creamy and sweet, these cheesecake bars make the perfect dessert for summer. Almond flour crust, smooth cheesecake filling, and flavorful raspberry sauce, these squares are great for parties or an everyday dessert. They are sugar-free and low-carb but taste better than the real thing. Cheesecake is one of those desserts that can very easily be turned into a keto treat. These Raspberry Cheesecake Bars are a good example.

Ingredients

Raspberry Cheesecake Topping

1/2 tsp. Powdered gelatin
1/4 cup Powdered low-calorie sweetener
1 1/2 cups Water
1 cup Frozen raspberries

Cheesecake Filling

1/2 tsp. Vanilla extract oil
2 Eggs at room temperature
1/2 cup Greek yogurt or sour cream
1/2 cup Powdered low-calorie sweetener
16 oz. Softened cream cheese

Cheesecake Crust

3 tbsp. Melted butter
2 tbsp. Powdered low-calorie sweetener
1 cup Almond flour

Method

01

Preheat oven to 325℉. Line 8x8-inch square baking dish (9x9 could be used) with parchment paper.
02

In a bowl combine the almond flour, sweetener, and butter. Stir until a thick paste is created. Spread over the bottom of the baking dish. Bake for 10 minutes, then let it cool for 10 minutes. Reduce oven temperature to 300℉.
03

Beat the cream cheese and sweetener on medium speed with the 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).
04

Add the eggs, one at a time, beating on low speed to incorporate after each addition.
05

Pour the batter over the cheesecake crust and bake at 300℉ for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn off the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.
06

Refrigerate for at least 2 hours. Then cut into squares.
07

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.
08

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.
09

If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.

Related Tags

Raspberry Cheesecake Bars

4.8

( By jiafei )

01 Information

Grade easy
Serving 16 servings
Calorie 167 Kcal
Prep Time 10 Mins
Cook Time 270 Mins
Total Time 280 Mins

02 Ingredients

Raspberry Cheesecake Topping

1/2 tsp. Powdered gelatin

1/4 cup Powdered low-calorie sweetener

1 1/2 cups Water

1 cup Frozen raspberries

Cheesecake Filling

1/2 tsp. Vanilla extract oil

2 Eggs at room temperature

1/2 cup Greek yogurt or sour cream

1/2 cup Powdered low-calorie sweetener

16 oz. Softened cream cheese

Cheesecake Crust

3 tbsp. Melted butter

2 tbsp. Powdered low-calorie sweetener

1 cup Almond flour

03 Method

Step 1

Preheat oven to 325℉. Line 8x8-inch square baking dish (9x9 could be used) with parchment paper.

Step 2

In a bowl combine the almond flour, sweetener, and butter. Stir until a thick paste is created. Spread over the bottom of the baking dish. Bake for 10 minutes, then let it cool for 10 minutes. Reduce oven temperature to 300℉.

Step 3

Beat the cream cheese and sweetener on medium speed with the 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).

Step 4

Add the eggs, one at a time, beating on low speed to incorporate after each addition.

Step 5

Pour the batter over the cheesecake crust and bake at 300℉ for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn off the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.

Step 6

Refrigerate for at least 2 hours. Then cut into squares.

Step 7

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.

Step 8

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.

Step 9

If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.

04 Author