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Raspberry Cheesecake Bars - Sugar-Free, Low-Carb, Keto, Gluten-Free
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 every day dessert. They are sugar-free and low-carb, but taste better than the real thing.
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
- ●bowl
- ●saucepan
- ●strainer
- ●microwave
📝 Preparation Steps
1
For the cheesecake crust:
2
Preheat oven to 325 F.
3
Line 8x8-inch square baking dish (9x9 could be used) with parchment paper.
4
In a bowl combine the almond flour, sweetener and butter. Stir until 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 300F.
almond flour1 cupmelted butter3 tbsp
5
In the mean time make the cheesecake filling:
6
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).
7
Add the eggs, one at a time, beating on low speed to incorporate after each addition.
8
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.
9
Refrigerate for at least ⏱️ 2 hours. Then cut into squares.
10
For the raspberry cheesecake topping:
11
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.
water1.4 cup
12
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.
water1.4 cup
13
If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.
Nutrition Facts
calories
167 kcal
fat Content
15 g
serving Size
1 serving
sugar Content
1 g
sodium Content
121 mg
protein Content
4 g
cholesterol Content
57 mg
carbohydrate Content
5 g
saturated Fat Content
7 g
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