If you’ve ever tried to do keto and missed having desserts, you’re not alone. The cravings for something sweet can hit hard, especially when you see others enjoying cake, cookies, and pastries. But what if I told you that you could have a rich, creamy, and sweet dessert that fits perfectly into your low-carb lifestyle?
These Keto Raspberry Lemon Cheesecake Bars are exactly that. They’re smooth, tangy, slightly sweet, and have a buttery almond flour crust that makes them feel like a real treat. The best part? No sugar, no crazy ingredients, and no guilt.
This recipe will take you step by step through making these bars at home, with simple ingredients and easy instructions. Whether you’re making them for yourself, your family, or even a get-together, they’ll be a hit.
Why You’ll Love These Cheesecake Bars
- Low in Carbs – Each bar is keto-friendly, meaning you can enjoy dessert without breaking ketosis.
- Rich & Creamy – The cheesecake layer is smooth and full of flavor.
- Refreshing Flavor – The lemon and raspberry give it a bright, fresh taste that keeps it from being too heavy.
- Easy to Make – No water baths or complicated techniques.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups almond flour
- ¼ cup melted butter
- 3 tablespoons powdered sweetener (like erythritol or monk fruit)
- ½ teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup powdered sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For the Raspberry Swirl:
- ½ cup fresh raspberries
- 1 tablespoon powdered sweetener
- 1 tablespoon water
Step-by-Step Instructions
Step 1: Make the Raspberry Swirl
Before anything else, you need to prepare the raspberry sauce. This will be swirled into the cheesecake layer to give it a burst of fruity flavor.
- Add the raspberries, sweetener, and water to a small saucepan.
- Cook over medium heat, stirring and breaking down the raspberries as they soften.
- After about 5 minutes, once the mixture looks like a thick sauce, remove it from heat.
- Strain the sauce through a fine mesh sieve if you want a smooth swirl, or leave it as is for a more rustic texture.
- Set it aside to cool while you make the rest of the cheesecake bars.
Step 2: Prepare the Crust
The crust is the foundation of these bars. It needs to be firm yet slightly crumbly, similar to a classic graham cracker crust but without all the carbs.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the almond flour, melted butter, sweetener, and vanilla extract. Stir until the mixture resembles damp sand.
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang to make it easier to lift the bars out later.
- Press the crust mixture evenly into the bottom of the pan.
- Bake for 8-10 minutes, until the edges are slightly golden.
- Remove from the oven and let it cool while you make the cheesecake layer.
Step 3: Make the Cheesecake Filling
Now comes the rich, creamy layer that makes these bars irresistible.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the powdered sweetener and mix again.
- One at a time, add the eggs, beating on low speed just until combined. Over-mixing can introduce too much air, causing cracks in the cheesecake.
- Mix in the vanilla extract, lemon zest, and lemon juice.
Step 4: Assemble the Cheesecake Bars
Now, it’s time to put everything together.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Take the raspberry sauce and drop small spoonfuls over the cheesecake layer.
- Use a toothpick or knife to gently swirl the raspberry sauce into the cheesecake. Don’t overdo it—just a few swirls will create a beautiful pattern.
Step 5: Bake the Cheesecake Bars
- Reduce the oven temperature to 325°F (160°C).
- Bake the bars for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the bars cool inside for about 10 minutes with the door slightly open.
- Transfer the pan to a wire rack and let it cool completely.
- Once cool, refrigerate for at least 3 hours (overnight is best) before slicing.
How to Cut Perfect Cheesecake Bars
To get clean slices, follow these tips:
- Use a sharp knife and wipe it clean between cuts.
- Run the knife under hot water, then dry it before slicing.
- Cut the bars when they are fully chilled to prevent them from falling apart.
Storage Tips
Refrigerator
Store the bars in an airtight container in the fridge for up to 5 days.
Freezer
You can also freeze these cheesecake bars. Wrap them individually in plastic wrap and store in an airtight container. They’ll last for 2-3 months. Thaw in the fridge overnight before eating.
Variations & Substitutions
- No Raspberries? Use strawberries, blackberries, or blueberries instead.
- Nut-Free Option: Swap almond flour for sunflower seed flour.
- Want a Chocolate Version? Add 2 tablespoons of cocoa powder to the cheesecake filling and swirl in some sugar-free chocolate syrup instead of fruit.
What to Serve With These Bars
These bars are perfect on their own, but if you want to get creative, try:
- A dollop of sugar-free whipped cream
- A handful of fresh berries
- A drizzle of melted dark chocolate (keto-friendly)
- A sprinkle of shredded coconut for texture
Conclusion
These Keto Raspberry Lemon Cheesecake Bars are the kind of dessert that doesn’t make you feel like you’re missing out. They’re creamy, slightly tart, and just sweet enough without being overpowering.
Even if you’re not following keto, you’ll love how light and refreshing they taste. Perfect for summer, holidays, or just when you need a little sweet treat without all the sugar.
Give them a try, and let me know how they turn out.