Keto Berry Cheesecake Bars – Low-Carb, Creamy & Packed With Fresh Flavor

If you’re on the lookout for that perfect sweet bite that doesn’t wreck your carb count, these Keto Berry Cheesecake Bars might just become your go-to. Think creamy cheesecake, fresh berries, and a crust that actually holds up. You don’t have to be a master baker. You just need a little time, a baking dish (9×13 size works best), and a fridge with enough space.

This is one of those recipes that’s made for sharing, especially around spring and summer. It’s the type of fresh berry dessert recipe you bring to a family picnic, a lazy brunch, or one of those awkward backyard barbecues where you don’t know half the people, but you still want to impress someone with your baking game.

What Are Keto Berry Cheesecake Bars?

Picture this: a layer of sweet and slightly nutty almond crust, topped with a thick, tangy cream cheese filling, then a swirl of juicy berries on top. These aren’t just basic berry cheesecake squares. They hit that sweet spot between rich and refreshing.

If you’re thinking of those no-bake fridge desserts from the ’90s—good news. You can do a version of that too. We’ll get into the easy no bake berry cheesecake version after the main baked one.

But first—ingredients.

Ingredients You’ll Need (Simple & Keto-Friendly)

For the crust:

  • 2 cups almond flour
  • 1/3 cup melted butter (unsalted)
  • 3 tbsp granulated erythritol (or your favorite keto sweetener)
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling:

  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup powdered erythritol
  • 2 large eggs
  • 1 tsp vanilla
  • Zest of 1 lemon (optional, but adds a nice zing)

For the berry topping:

  • 1 cup mixed berries (blueberries, raspberries, blackberries… throw in a few elderberries if you can find them—yes, this counts as an elderberry cheesecake now)
  • 1 tbsp chia seeds (to thicken without sugar)
  • 2 tbsp water
  • 1 tbsp erythritol (optional, depends how sweet your berries are)

How to Make Keto Berry Cheesecake Bars

Here’s how this whole thing goes down. It’s easier than it looks, promise.

Step 1: Make the crust

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, stir together almond flour, melted butter, erythritol, salt, and vanilla. It’ll look like damp sand.
  • Press this into a parchment-lined 9×13 pan. Use your hands or the bottom of a glass to flatten it evenly.
  • Bake for 10–12 minutes. It should be slightly golden but not too dark.

Step 2: Make the cheesecake filling

  • In another bowl, beat cream cheese and powdered erythritol until smooth.
  • Add sour cream, vanilla, and lemon zest.
  • Beat in the eggs one at a time—don’t overmix or it’ll get weirdly fluffy.
  • Pour the filling over the crust and spread it evenly.

Step 3: Make the berry topping

  • While the crust is cooling, heat your berries in a small pan with a splash of water and the sweetener.
  • Let it simmer for about 5 minutes until berries soften.
  • Mash lightly, stir in chia seeds, and let it cool. It’ll thicken into a jam-like topping.

Step 4: Put it all together

  • Spoon the cooled berry mix over the cheesecake layer.
  • Swirl with a toothpick or knife if you want that marbled effect.
  • Bake the whole thing at 325°F for 20–25 minutes until the edges are set and the center’s a bit jiggly (yes, jiggly is a word in this kitchen).
  • Cool at room temp, then chill for at least 3 hours. Overnight is better.

Cut into bars and you’re done. You’ve just made keto-friendly berry cheesecake bars.

Tips That’ll Save You From Cheesecake Regret

  • Use parchment paper. Trust me, trying to dig cheesecake out of a sticky pan is how friendships are ruined.
  • Don’t skip the chilling step. Warm cheesecake is like warm soda—not what you want.
  • Got leftover berries? Freeze them for next time or throw them into a blender with some Greek yogurt for a quick smoothie.

Want No-Bake Instead?

Sometimes the oven feels like a trap. Summer heat, or maybe you just don’t wanna deal with baking. That’s where easy no bake berry cheesecake comes in.

Skip the eggs. Mix cream cheese with whipped cream or coconut cream, sweetener, and a splash of lemon juice. Pour that over your crust (which you still bake or chill). Top with berry mixture and chill for 4–5 hours.

Boom—no bake chocolate berry cheesecake if you throw in cocoa powder or melt some dark chocolate into the mix. Add crushed keto chocolate cookies into the crust for even more flavor.

More Ideas and Twists

Make It Halloween-Ready

It might sound weird, but with the right topping swirl, these turn into a low-carb dessert for Halloween. Think raspberry “blood” swirled over a dark chocolate crust. A few cocoa nibs, and you’ve got spooky, sweet, keto magic.

Turn It Into Raspberry Cheesecake Bars with Oreo Crust

Use crushed sugar-free Oreos or any low-carb cookie for the base. Pair that with just raspberries and you’ve got something close to those viral raspberry cheesecake bars with Oreo crust. So good you won’t miss the sugar.

Healthy Berry Cheesecake Bars for Meal Prep

Slice into small bars, wrap them up, and pop into the freezer. These make great quick bites after dinner or between Zoom calls. Honestly, these are the kind of healthy berry cheesecake bars you feel okay about eating on a Monday morning.

Why These Work for Spring and Summer

These bars scream spring berry dessert. Fresh berries, bright flavors, and that cold creamy layer that hits just right on a warm day. Plus, they hold up at room temp for a bit—so you can sneak one from the kitchen without the whole family finding out.

They’re also perfect for warm weather holidays. Think Memorial Day, July 4th, or just any Tuesday in August when you need something sweet but not heavy. They double as a great summer berry cheesecake or even picnic snack.

Can You Use Frozen Berries?

Yep. Just thaw and drain them well so the topping doesn’t get watery. Works for most berry desserts—frozen fruit is your backup plan for when grocery trips don’t happen.

What Size Pan Works?

This recipe was made for 9×13 pans. It’s the same size used in a lot of cheesecake bars recipes 9×13 style. That’s the sweet spot—not too thick, not too thin, just right for sharing or, let’s be real, hiding in the fridge and keeping for yourself.

If you cut them into 16, they’re the perfect portion. Or cut them into 9 and call them lunch. No judgment.

Other Cheesecake Bar Recipes Worth Trying

Once you get the hang of this one, the door’s open. You can riff on this for all kinds of cheesecake bar recipes.

  • Lemon blueberry version with a bit of zest in the filling.
  • Chocolate swirl with chopped nuts in the crust.
  • Peanut butter base with strawberry jam topping.

Or just keep making these berry cheesecake bars because they’re that good.

Conclusion

These keto berry cheesecake bars aren’t just another recipe—they’re one of those things that sneak into your regular rotation. They’re sweet without the sugar crash. They look fancy without being high-maintenance. And most importantly, they taste like something you shouldn’t be allowed to eat on a low-carb day.

Try it once, then change it up however you like. The berries do most of the heavy lifting, and the cream cheese filling never disappoints.

If you came here for cheesecake recipes with berry topping, now you’ve got one that works. Whether you’re baking for a spring brunch, a summer snack, or a Halloween treat—this one checks all the boxes.

And if you mess up the swirl? Call it “rustic” and serve it anyway.

Print

Keto Berry Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, low-carb keto berry cheesecake bars made with a buttery almond flour crust, smooth cheesecake filling, and a fresh berry topping. Simple to make, perfect for spring and summer desserts or meal prep snacks.

  • Author: Jane Summerfield
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Keto, Low-Carb

Ingredients

Scale

Crust

  • 2 cups almond flour

  • 1/3 cup melted butter

  • 3 tbsp erythritol

  • 1 tsp vanilla extract

  • Pinch of salt

Filling

  • 16 oz cream cheese, softened

  • 1/2 cup sour cream

  • 1/3 cup powdered erythritol

  • 2 eggs

  • 1 tsp vanilla

  • Zest of 1 lemon (optional)

Berry Topping

  • 1 cup mixed berries (fresh or thawed from frozen)

  • 1 tbsp chia seeds

  • 2 tbsp water

  • 1 tbsp erythritol (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×13 baking pan with parchment.

  2. Mix almond flour, butter, sweetener, vanilla, and salt. Press into the pan evenly. Bake for 10–12 minutes.

  3. In a bowl, beat cream cheese and sweetener. Add sour cream, vanilla, lemon zest. Beat in eggs, one at a time.

  4. Pour filling over crust.

  5. In a small pot, heat berries with water and sweetener. Simmer 5 minutes. Stir in chia seeds and cool.

  6. Spoon berry mix on top of filling. Swirl if you like.

  7. Bake 20–25 minutes. Cool fully, then chill 3+ hours.

  8. Slice and serve.

Notes

  • Use parchment paper for easy removal.

  • Chill overnight for best texture.

  • Sub in any berries, or use all raspberries for a tart version.

  • Can be frozen and thawed as needed.

Nutrition

  • Serving Size: 1 bar
  • Calories: 210 Sugar: 2g Sodium: 130mg Fat: 20g Saturated Fat: 10g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 4g Fiber: 2g Protein: 5g Cholesterol: 55mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!