These Cheesecake Bars feature a sweet, buttery crust and smooth and creamy vanilla cheesecake filling! This is the perfect keto cheesecake recipe that is great by itself or with your favorite toppings!
Ingredients for Cheesecake Bars
As always, this is a quick overview of the ingredients you will need to make the perfect cheesecake bars! To get the complete recipe just keep scrolling to the printable recipe card. To make this keto-friendly dessert recipe you will need:
- Cream Cheese: for the best flavor and texture I recommend full fat Philadelphia cream cheese. That isn’t an ad, it is simply the best out there in my opinion, and it the secret to perfectly creamy cheesecake!
- Sour Cream: You can use full or reduced fat sour cream, I’ve used both and truly see no difference.
- Sweetener: if you are seeking a low carb cheesecake you will need to use granular or confectioners monkfruit sweetener in the crust and the cheesecake filling. If you aren’t worried about carbs you can use regular or confectioners sugar.
- Egg: a size large egg are needed for this recipe.
- Butter: the secret to the perfect crust! I use salted butter in this recipe.
- Almond Flour: This is used only in the crust and I do not recommend using coconut flour, it is too absorbent and creates a very dry and crumbly texture.
- Vanilla Extract: a good quality vanilla extract makes all the difference!
- Cocoa powder: a small bit of cocoa powder is added to the crust to create flavor and depth. This does not create a strong chocolate flavor, it provides just a hint.
How to Make Cheesecake Bars
This recipe is really easy it is comprised of two parts, the crust and the filling. Aside from the ingredients you will need two mixing bowls, an electric mixer and an 8×8 square baking pan. I also suggest lining your pan with parchment paper or foil to make it easier to remove the bars.
Melt the Butter
Preheat the oven to 350 degrees F. Line an 8×8 baking pan with foil or parchment paper for easy clean up. Add the butter to the pan and place it in the oven as it preheats. Keep an eye on it. Remove it from the oven when the butter has melted completely.
Make the Crust
In a mixing bowl combine the almond flour, cocoa powder, sweetener and a pinch of salt. Mix in the butter until you have a nice soft dough. Press it into the prepared baking pan.
Combine softened cream cheese, sour cream, sweetener, the egg, and vanilla extract in a bowl, Using an electric mixer beat the filling until combined. Remember to stop and scrape down the edges of the bowl during the mixing process so you get everything.
When the filling is smooth and creamy spoon it over the prepared crust. Use an offset spatula to spread the cheesecake filling evenly over the crust.
Bake the Cheesecake Bars
Bake the cheesecake bars at 350 degrees F for 35-45 minutes. Check the bars at the 30 minute mark. If you believe your bars are browning too quickly simply place a piece of foil over the bars. The cheesecake bars are done when they have set and there is no wiggle in the center.
Cool and Chill the Cheesecake Bars
Allow the cheesecake bars to cool completely at room temperature. I grab the foil and pull it straight from the pan and allow the bars to cool on a wire rack. You can leave them in the pan if you prefer. When the bars have cooled, cover and store them in an air tight container in the fridge.
Storing and Freezing
These bars will keep in the fridge up to 5 days if stored in an air tight container. If you wish to freeze I suggest slicing them before freezing and wrapping tightly in foil, then placing in a freezer bag. These cheesecake bars can be stored up to 3 months in the freezer.
Let’s talk toppings! There is nothing better than a perfect slice of cheesecake topped with your favorite ingredients! At first glance you might not think you can have some old favorites if you are watching carbs, but I’ve got you covered:
- Keto Caramel Sauce: perfect sugar free caramel sauce that is great on cheesecake, in iced coffees and more!
- Sugar Free Strawberry Sauce: this method will also work with other berries such as raspberries and blueberries.
- Keto Ganache: Perfect sugar free ganache that is thick, creamy and sweet!
Yes, this recipe is naturally gluten and grain free.
The most common reason for cheesecakes to crack is by over mixing the filling. Remember, when using an electric mixer you aren’t just mixing the ingredients you are also whipping air into the ingredients. If you over mix and add too much air to the cheesecake it has to release during the cooking process and creates cracks. To prevent this simply mix your filling just until creamy and combined. When you see no more lumps stop mixing.
No, it is very different from almond flour it is not a good substitute in this recipe.
Other Cheesecake Recipes
- Cranberry Cheesecake Bars: low carb cheesecake bars featuring a shortbread cookie crust, vanilla cheesecake, and cranberry layer.
- Salted Caramel Mocha Cheesecake Bars: keto-friendly bars that feature layers of caramel, coffee and chocolate!
- Peanut Butter Cup Cheesecake Bars: everything you love about a classic peanut butter cup but in cheesecake form!
- Lemon Cheesecake Bars: two desserts in one! This dessert features a lemon cheesecake layer as well as a classic lemon bar!
- Blueberry Lemon Cheesecake Bars: the perfect combo of tart and sweet!
- 8 tablespoons salted butter, melted
- 1 1/2 cups almond flour
- 2 tablespoons monkfruit sweetener*
- 2 tablespoons cocoa powder
- 2 (8 ounce) packages cream cheese, room temperature
- 1/2 cup sour cream
- 1 large egg, room temperature
- 3/4 cup monkfruit sweetener*
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Line an 8x8 baking dish with foil or parchement paper.
- To make the crust combine the almond flour, sweetener, cocoa powder and a pinch of salt. Stir in the melted butter until a thick dough forms. Press the dough into the prepared greased baking dish.
- In another mixing bowl beat the softened cream cheese, sour cream, egg, sweetener and vanilla extract with an electric mixer. Remember to stop and scrape down the sides of the bowl so you get everything completely combined.
- Spoon the filling over the crust and spread smooth with an offset spatula.
- Bake the cheesecake 35-45 minutes until the cheesecake has set and the filling is not wiggly in the center. **I suggest checking the cheesecake at the 30 minute mark. If it is browning too quickly place a piece of foil over the cheesecake.
**Monkfruit: this recipe works with confectioners and granular monkfruit. Confectioners does give you a slightly smoother texture but that is the only difference. You can also use regular granular or confectioners sugar if you are not worried about carbs.
Cooking time: remember, your specific oven, altitude, and color pan will all impact your cooking time. Watch your cheesecake bars and remove them from the oven when the cheesecake has set to prevent overbaking.
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Nutrition Information:Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 310Total Fat: 25.5gCholesterol: 79mgSodium: 222mgCarbohydrates: 3.8gNet Carbohydrates: 3gFiber: 0.8gSugar: 0.7gProtein: 6.1g