The Best Keto Strawberry Cheesecake Bars

Make a batch of these Keto Strawberry Cheesecake Bars and watch them fly away. Wether you’re watching your sugar intake or not, these delicious Keto dessert bars will wow the senses with their creamy texture and vibrant flavour. The beautiful swirl is easy to make and the strawberries can be swapped for blueberry, blackberry or raspberry!

This post was originally published on May 10, 2019, and has been updated with fresh content and images, plus we’ve added a video!

Cheesecake is my most favourite dessert. I honestly don’t think I could survive without this creamy delicacy. Creating healthy versions that taste just as good as the original is so much fun and especially rewarding.

It didn’t take much to make this dream boat dessert into a delicious low carb treat. I hope you love these Keto Strawberry Cheesecake Bars as much as my family and I do!

Ingredients

Sweeteners – We use Lakanto’s golden monk fruit sweetener in the base because it tastes just like brown sugar. A powdered sweetener is used in the cheesecake to give it an extra creamy texture – my favourite is Lakanto’s classic monk fruit sweetener. Grind it in a clean coffee grinder for a moment or two to create powdered sweetener!

Berry swap– These Keto Cheesecake Bars would also be delicious with: raspberries, blueberries or blackberries. Simply replace the strawberries with the equivalent amount of berry you choose. Leave everything else the same, including the lemon. If you decide to go with raspberry or blackberry, strain the seeds out of the sauce while it is still warm.

How to make Keto Strawberry Cheesecake Bars

Strawberry Sauce

Dice up strawberries until you have 1 cup. Toss them into a saucepan with lemon zest, lemon juice and monk fruit sweetener. Heat on medium high. The strawberries will start to release juices and eventually will come to a boil.

Reduce the heat to a low simmer and cook for 8 minutes. Use an immersion blender to puree the sauce until smooth, then set aside so that it can cool to room temperature.

Almond Crust

Heat oven to 325°. Line an 8×8″ pan with parchment paper and then spray the inside with oil and set aside.

Chop the whole almonds into a fine crumble.

In a medium bowl combine the melted butter with minced almonds, golden sweetener, cinnamon, a pinch of sea salt and the almond flour. Mix well using a fork, then press the crumbs evenly into the bottom of the prepared pan.

Bake in the preheated oven for 8 minutes, then set aside to cool.

Cheesecake Layer

Using a stand mixer with paddle attachment, or medium bowl and an electric mixer, cream the cream cheese until all the lumps are gone. Scrape the bowl and then mix in the powdered sweetener until just combined.

Stir in the sour cream, then the eggs one at a time, lemon juice and vanilla, scraping the bowl after each addition. Make sure to scrape all the way down to the bottom of the bowl to ensure there are no lumps left behind. Pour the batter into the baking pan, over top of the crust.

Swirl Design Options

Scrape the strawberry sauce into a piping bag. There are a couple different ways I like to create a beautiful swirl.

The first is to draw even vertical lines all the way down the pan with the strawberry sauce.

Next step is to take something like a chopstick or knife and run in through the lines, back and forth horizontally, to create this beautiful design.

The second design option is to place the strawberry sauce in clumps all over the surface of the cheesecake. Then you would take a chopstick or knife and swirl it all over the cheesecake, through the clumps of strawberry sauce, like in this Keto Blueberry Cheesecake:

Bake It

Place the pan in the preheated oven on the center rack and bake for 30-35 minutes. You’ll know the Keto Strawberry Cheesecake is done when the edges are puffy and have just begun to crack. The center of the cheesecake will still be jiggly.

Turn the oven off, leaving the cheesecake inside the oven. Prop the door open just a crack with a wooden spoon. Let the Keto Strawberry Cheesecake rest inside the oven for 1 hour, then refrigerate for several hours or overnight.

Slice into 9 Keto Cheesecake Bars and enjoy! Store in the refrigerator in a sealed container for up to 5 days, or freeze for up to 8 months.

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Keto Strawberry Cheesecake Bars

Dive into guilt free heaven with these ultra creamy Keto Strawberry Cheesecake Bars. The strawberries can be swapped for raspberries or blueberries!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Cooling Time 5 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert

Cuisine Canadian, Low Carb

Servings 9 bars

Calories 328 kcal

Ingredients

  

1x2x3x

Strawberry Sauce

• 1 cup diced strawberries *see note 3
• 1 tbsp monk fruit erythritol sweetener
• ½ tsp lemon zest
• 1 tsp lemon juice

Cheesecake

• 2 x 8oz full fat cream cheese room temperature
• ½ cup powdered erythritol monk fruit sweetener *see note 2
• ½ cup full fat sour cream room temperature
• 2 eggs room temperature
• 2 tsp lemon juice
• 1 tsp vanilla extract

Crust

• 1 cup almond flour
• ¼ cup almonds
• ¼ cup butter
• 1 tbsp golden monk fruit sweetener
• ½ tsp cinnamon
• 1 pinch sea salt

Instructions

 

Equipment Needed

• Small Saucepan
• Lemon Juicer and Zester
• Immersion Blender
• 8×8” Baking Dish
• Parchment Paper
• Avocado or Olive Oil Spray
• Cutting Board and Knife
• Stand Mixer or Electric Hand Blender
• Piping Bag

Directions

Strawberry Sauce

• Combine the diced strawberries with lemon zest, lemon juice and sweetener in a saucepan and heat on medium high. The strawberries will start to release juices and eventually will come to a boil. Reduce the heat to a low simmer and cook for 8 minutes.
• Use an immersion blender to puree the sauce until smooth, then set aside to cool to room temperature.

Almond Crust

• Heat oven to 325° and line an 8×8" pan with parchment paper. Spray with oil and set aside. Chop whole almonds into a fine crumble.
• Melt butter and place into a medium bowl. Add almond flour, chopped almonds, cinnamon, sukrin gold and a pinch of sea salt. Mix well then press evenly into the bottom prepared pan. Bake in the preheated oven for 8 minutes then set aside to cool.

Cheesecake Layer

• Add the cream cheese to the bowl of a stand mixer and using the paddle attachment, cream the cream cheese until all the lumps are gone. Scrape the bowl then mix in the powdered monk fruit erythritol sweetener.
• Stir in the sour cream, then the eggs one at a time, lemon juice and vanilla, scraping the bowl after each addition. Pour into the baking pan, over top of the prepared crust.

Swirl It

• Scrape the strawberry sauce into a piping bag. Either draw vertical lines of strawberry sauce onto the cheesecake and run a knife or chopstick back and forth horizontally, or pipe blobs of strawberry sauce all over the cheesecake and swirl it back and forth with a chopstick or knife.

Bake It

• Place the pan in the preheated oven on the center rack and bake for 30-35 minutes. You'll know it's done when the edges are puffy and have started to crack. The center of the cheesecake will still be slightly jiggly *see note 5.
• Turn the oven off, leaving the cheesecake inside the oven. Prop the door open just a crack with a wooden spoon. Let the cheesecake rest inside the oven for 1 hour, then refrigerate for several hours or overnight *see note 6.
• Slice into 9 bars and enjoy!

Video

Notes

1. We use Lakanto’s golden monk fruit sweetener in the crust because it tastes just like brown sugar.
2. A powdered sweetener is used in the cheesecake to give it an extra creamy texture – my favourite is Lakanto’s classic monk fruit sweetener. Grind it in a clean coffee grinder for a moment or two to create powdered sweetener!
3. These Keto Cheesecake Bars would also be delicious with raspberries, blueberries or blackberries. Simply replace the strawberries with the equivalent amount of berry you choose. Leave everything else the same, including the lemon. If you decide to go with raspberry or blackberry, strain the seeds out of the sauce while it is still warm.
4. It is really important to start with room temperature ingredients. If you combine cold ingredients with room temperature ingredients, they won’t combine properly which would leave lumps in your Keto Strawberry Cheesecake, or you would have to whip the mixture for so long that it would create lots of air bubbles.
5. Be careful not to over bake the cheesecake. The edges will look puffy and just begin to crack. The center will be jiggly.
6. Don’t try to remove the Keto Cheesecake Bars until they have properly cooled, because they will most likely fall apart.
7. These low carb cheesecake bars are very filling! Having company over or taking these to a potluck? Try cutting them into quarters after you have cut them into 9 so that they go further!

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Nutrition

Serving: 1barCalories: 328kcalCarbohydrates: 21.4gProtein: 8.5gFat: 34.8gSodium: 200mgFiber: 2.2g

Keyword cheesecake bars, keto, low carb

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