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Creamy sugar-free cheesecake bars with almond crust and mixed berry topping on parchment paper

Sugar-Free Cheesecake Bars

Emily Wilson
These Sugar-Free Cheesecake Bars are creamy, rich, and perfectly sweet without any refined sugar. Made with an almond flour crust and a smooth cream cheese filling, they are keto-friendly, gluten-free, and ideal for low carb dessert lovers. Perfect for meal prep, gatherings, or a simple weeknight treat.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 130 kcal

Equipment

  • 8x8-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Spatula

Ingredients
  

Almond Flour Crust

  • 1 1/2 cups Almond flour Finely ground
  • 1/4 cup Butter Melted
  • 2 tablespoons Powdered sugar-free sweetener Monk fruit, erythritol, or allulose
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Cheesecake Filling

  • 16 ounces Cream cheese Softened to room temperature
  • 3/4 cup Powdered sugar-free sweetener
  • 1 cup Sour cream
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Lime or lemon juice Freshly squeezed

Optional Berry Topping

  • 1 1/2 cups Mixed berries Fresh or frozen
  • 1 tablespoon Sugar-free sweetener
  • 1 teaspoon Lemon juice

Instructions
 

  • Prepare the crust: In a bowl, mix almond flour, melted butter, sweetener, vanilla extract, and salt until the mixture resembles damp sand. Press firmly into a parchment-lined 8x8-inch pan. Refrigerate while preparing the filling.
  • Make the filling: Beat softened cream cheese until smooth. Add powdered sweetener and mix well. Blend in sour cream, vanilla extract, and citrus juice until silky and lump-free.
  • Assemble: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
  • Chill: Cover and refrigerate for at least 4 hours or until firm.
  • Optional topping: In a small saucepan over medium heat, cook berries with sweetener and lemon juice for 5 to 7 minutes until slightly thickened. Cool completely before spooning over chilled bars.
  • Serve: Lift from the pan using parchment overhang and slice into 16 bars. Wipe the knife between cuts for clean edges.

Notes

For best texture, use powdered sweetener to prevent graininess. Chill overnight for cleaner slices. For a baked version, bake at 325°F for 20 to 25 minutes until just set, then chill completely before slicing.
Nutrition Facts:
  • Calories: 130 kcal
  • Total Fat: 13 g
  • Saturated Fat: 7 g
  • Cholesterol: 35 mg
  • Sodium: 120 mg
  • Total Carbohydrates: 3 g
  • Fiber: 1 g
  • Sugars: 1 g
  • Net Carbs: 2 g
  • Protein: 3 g
  • Potassium: 95 mg
  • Calcium: 60 mg
  • Iron: 1 mg
  • Vitamin A: 400 IU
  • Vitamin C: 2 mg