Sugar-Free Cheesecake Bars – A Guilt-Free Treat!
Creamy no-bake sugar-free cheesecake bars on an almond flour crust with a bright mixed berry topping.
Ingredients
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup sugar-free powdered sweetener
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla bean paste
- 5 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 3/4 cup sugar-free powdered sugar or powdered sweetener
- 1 cup sour cream full fat
- 1 teaspoon vanilla bean paste
- 2 tablespoons lime juice
- 1 1/2 cups mixed berries fresh or frozen and thawed
- 1 tablespoon granulated sugar alternative such as monk fruit
Instructions
- Line an 8 by 8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
- In a medium bowl combine the almond flour, 1/4 cup sugar-free powdered sweetener, salt, 1/2 teaspoon vanilla bean paste, and melted butter.
- Stir until the mixture forms a moist, crumbly dough that holds together when pressed.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan using clean hands or the flat bottom of a measuring cup.
- Refrigerate the crust while you prepare the cheesecake filling.
- In a large mixing bowl beat the softened cream cheese with a hand mixer on medium speed until completely smooth and creamy with no lumps.
- Add the 3/4 cup sugar-free powdered sugar, sour cream, 1 teaspoon vanilla bean paste, and lime juice.
- Beat on medium speed until the filling is velvety, glossy, and well combined, scraping down the sides and bottom of the bowl once or twice.
- Pour the cheesecake filling over the chilled crust and spread it into an even layer with an offset spatula or the back of a spoon.
- Tap the pan firmly on the counter several times to release any trapped air bubbles.
- Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or until the cheesecake is firm in the center.
- About 15 minutes before serving, place the mixed berries in a small bowl and sprinkle with the granulated sugar alternative.
- Toss gently to coat the berries, then refrigerate until ready to use.
- Once the cheesecake is fully chilled and set, lift the slab out of the pan using the parchment overhang and place it on a cutting board.
- Cut into 16 equal bars, wiping the knife clean between cuts for neat edges.
- Spoon the sweetened berries over each bar just before serving and serve chilled.
Notes
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze bars on a baking sheet until solid, then transfer to a freezer-safe container and freeze for up to 2 months.
- For the smoothest filling, make sure the cream cheese is fully softened at room temperature before mixing.
- You can substitute lemon juice for lime juice for a slightly different citrus flavor.
- For longer storage, freeze bars on a baking sheet until solid, then transfer to a freezer-safe container and freeze for up to 2 months.
- For the smoothest filling, make sure the cream cheese is fully softened at room temperature before mixing.
- You can substitute lemon juice for lime juice for a slightly different citrus flavor.