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Almond flour crust, smooth cheesecake filling and flavorful raspberry sauce, these raspberry cheesecake bars are great for parties or an every day dessert.
The reason I top these with raspberry sauce instead of baking it into the batter: anyone at the table who doesn’t want raspberries can skip it, and the bars cut cleaner when the topping isn’t baked through.
The sauce is made with frozen raspberries and a little gelatin to keep it from spreading across the surface.
Small-batch recipe — an 8×8-inch dish gives you 9 generous squares or 16 smaller ones. The almond flour crust takes 10 minutes to bake before the filling goes in, and the whole thing sets in the fridge without a water bath.
How do you make a low-carb cheesecake crust?
I mix almond flour with melted butter and powdered Swerve. It presses flat easily and bakes into a firm, nutty base that cuts cleanly without crumbling. For the filling, use a keto sweetener (Swerve or powdered Erythritol) and skip the flour. I actually never add flour to cheesecake batter, even with regular cheesecake.
What kind of sweetener works best for cheesecake?
Both powdered and granulated keto sweeteners work. I personally prefer powdered Erythritol, such as Swerve or Monk fruit sweetener.
It mixes well with the rest of the ingredients, makes the cheesecake fluffy and does not crystalize.
I use it for the crust and the cheesecake filling and also for the topping.
Should you bake the raspberry into the cheesecake or use it as a topping?
You have two options: add raspberry puree to the batter, or make a plain cheesecake and top it after.
I personally prefer baking plain cheesecake in a square dish and topping it with raspberry puree.
It is less of a hassle and if for some reason someone does not like raspberries, they can top the plain cheesecake with a sauce of their choice, chocolate or fresh berries.
How to make the raspberry topping?
I used frozen raspberries, powdered erythritol and water. I also added a little bit of gelatin powder, so the sauce thickens and doesn’t bleed all over the cheesecake.
What kind of low-carb, sugar-free, keto sweetener works best for cheesecake?
- Both Powdered and granulated keto sweeteners work.
- I personally prefer powdered Erythrytol, suck as Swerve.
- It mixes well with the rest of the ingredients, makes the cheesecake fluffy and does not crystalize.
- I use it for the crust and the cheesecake filling and also for the topping.
Can you bake these in a round cheesecake pan?
Of course you can! You can bake the cheesecake crust in a 7 or 8-inch round pan for 10 minutes (at 325 F), then add the batter and bake for 40–50 minutes at 300F. It will produce a small, not very tall cheesecake.
Do you use a water bath?
No I do not use water bath. I’ve found out that this recipe, baked at a lower temperature and made in a small batch (as shared today) does not require water bath. Water bath is unnecessary work for me at this point.
How long to bake cheesecake bars?
I bake the crust at 325 F for 10 minutes, then I let it cool for 5–10 minutes. Then I bake the cheesecake for 45–60 minutes at 300 F, until the top is set, but slightly jiggly in the middle. Then I turn the oven off and let the cheesecake cool inside. Take it out, cool completely at room temperature. Refrigerate. Cut into squares.
How to cut cheesecake bars?
- Make sure the cheesecake is properly chilled, this will make cutting it easier.
- Use a sharp knife. To make the squares look clean and sleek, wipe the knife after each cut.
- Also cut off the uneven edges of the cheesecake.
More Cheesecake Bars Recipes:
These Blood Orange Cheesecake Bars are my all time favorite!
You may also like these Chocolate Cheesecake Bars or Blackberry Cheesecake Bars With Shortbread Crust.
Raspberry Cheesecake Bars – Sugar-Free, Low-Carb, Keto, Gluten-Free
Ingredients
For the cheesecake crust:
- 1 cup almond flour
- 2 tbsp powdered Erythritiol
- 3 tbsp melted butter
For the cheesecake finning:
- 16 oz softened crean cheese
- 1/2 cup Swerve or powdered Erythritol
- 1/2 cup Greek yogurt or sour cream
- 2 eggs at room temperature
- 1/2 tsp vanilla extract optional
For the raspberry cheesecake topping:
- 1 cup frozen raspberries
- 1.4 cup water
- 1/4 cup Swerve or powdered Erythritol
- 1/2 tsp powdered gelatin
Instructions
For the cheesecake crust:
- Preheat oven to 325 F.
- Line 8×8-inch square baking dish (9×9 could be used) with parchment paper.
- 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.
In the mean time make the cheesecake filling:
- 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).
- Add the eggs, one at a time, beating on low speed to incorporate after each addition.
- 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.
- Refrigerate for at least 2 hours. Then cut into squares.
For the raspberry cheesecake topping:
- 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.
- 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.
- If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love raspberry cheesecake! These bars look so delicious and perfect for summer!
I’ve been LOVING your keto recipes, Mira! I hope it’s going well for you so far! These bars look amazing! I’m in awe that these are sugar free…I’ve got to try these!
Love this recipe and it is a beautiful bar! I don’t know if I could decide how to serve the berry sauce (swirled or on top) but either way would be delicious I am suer!
These look amazing! Raspberry have the best flavor!
This dessert is almost too pretty to eat!
I’ve made these twice! I’ve used a 9″ round and a 9″ square and either works well. Also, since I love raspberries soooo much, I don’t strain the puree, I just pour the entire batch on top of the cheesecake (I did use the gelatin for thickening, which I recommend). This recipe is the bomb…. sooo delicious.
What are the net carbs? 8?
Hi Troy,
My recipe calculator was off, because it calculates more carbs if I enter Swerve vs Erythritol. I had to recalculate. Total carbs 5g minus 1 g fiber = 4 g net carbs.