Sugar-Free Cheesecake Bars Recipe

Introduction

These sugar-free cheesecake bars are a delicious, creamy treat that’s perfect for anyone looking to cut back on sugar without sacrificing flavor. With a nutty almond crust and a smooth, tangy filling, they make a great dessert or snack anytime.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder (optional)
• 1/4 cup melted coconut oil (or unsalted butter)
• 2 tablespoons erythritol (or preferred sugar substitute)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 16 oz cream cheese (softened)
• 1/2 cup erythritol (or preferred sugar substitute)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a mixing bowl, combine almond flour, cocoa powder if using, melted coconut oil, erythritol, vanilla extract, and a pinch of salt. Mix well until the ingredients are fully incorporated.
2. Step 2: Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10 to 12 minutes, until it turns lightly golden. Remove from the oven and allow it to cool slightly while preparing the filling.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Add erythritol, eggs, vanilla extract, and lemon juice if using. Continue beating until the mixture is smooth and fully combined.
4. Step 4: Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 20 to 25 minutes until the edges are set and the center is slightly jiggly.
5. Step 5: Turn off the oven and leave the cheesecake bars inside for about 1 hour to finish baking gently. Then remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before cutting into bars and serving.

Tips & Variations

• For a chocolate twist, include the optional cocoa powder in the crust for a richer flavor.
• Try swapping erythritol for monk fruit sweetener or stevia for a different sugar-free alternative.
• Add a handful of chopped nuts or sugar-free chocolate chips to the filling for extra texture.
• To make the crust dairy-free, use melted coconut oil instead of butter.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to one month; thaw in the refrigerator before serving. Reheat is not recommended as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour for the crust?

Almond flour works best for a gluten-free and low-carb crust, but you can substitute with finely ground walnuts or pecans if preferred. Regular flour will change the texture and nutrition.

What if I don’t have erythritol?

You can replace erythritol with other sugar substitutes like monk fruit sweetener or stevia according to the conversion rate on the package. Keep in mind some sweeteners may affect texture and taste slightly.

Sugar-Free Cheesecake Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

Delicious and guilt-free sugar-free cheesecake bars with a rich almond flour crust and creamy cream cheese filling, sweetened naturally with erythritol. Perfect for a low-carb dessert that satisfies your sweet tooth without the added sugar.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder (optional)
• 1/4 cup melted coconut oil (or unsalted butter)
• 2 tablespoons erythritol (or preferred sugar substitute)
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Cheesecake Filling

• 16 oz cream cheese (softened)
• 1/2 cup erythritol (or preferred sugar substitute)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper. In a mixing bowl, combine the almond flour, optional cocoa powder, melted coconut oil, erythritol, vanilla extract, and a pinch of salt. Mix everything thoroughly until you get a consistent mixture. Press this crust mixture evenly across the bottom of your prepared baking dish. Bake the crust for 10 to 12 minutes, or until it turns lightly golden. Once baked, remove it from the oven and allow it to cool slightly.
2. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy with no lumps. Add in the erythritol, eggs, vanilla extract, and optional lemon juice. Beat all the ingredients together until the mixture is smooth and well combined.
3. Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust in your baking dish. Smooth the top with a spatula. Bake this assembled cheesecake for 20 to 25 minutes, or until the edges are set but the center still has a slight jiggle. After baking, turn off the oven and leave the cheesecake inside for about 1 hour to set gradually. Then remove it and allow it to cool to room temperature before refrigerating for at least 2 hours to fully firm up.
4. Serve: When ready to serve, lift the cheesecake out of the pan using the parchment paper lining. Cut into bars of your desired size and serve chilled.

Notes

• For a chocolate twist, include the optional cocoa powder in the crust.
• Use erythritol or your favorite sugar substitute to keep the bars sugar-free.
• Make sure the cream cheese is softened before mixing for a smooth filling.
• Do not overbake the cheesecake; the center should still be slightly jiggly when you remove it from the oven.
• Allowing the cheesecake to cool gradually in the turned-off oven helps prevent cracking.
• Refrigerate for at least 2 hours to ensure bars are firm and sliceable.

Keywords: sugar-free cheesecake bars, low carb dessert, keto cheesecake, almond flour crust, diabetic dessert, sugar substitute dessert