5-Ingredient Keto No-Bake Cheesecake Bars (Print Version)
Whip up these easy 5-ingredient keto no-bake cheesecake bars. A simple, low-carb dessert that's quick to prepare and perfect for any occasion.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Golden Almond Base
01 -
1 1/2 cups super-fine almond flour
02 -
1/4 cup powdered erythritol (or erythritol/monk fruit blend)
03 -
1/2 cup unsalted butter, melted
04 -
1/4 tsp sea salt
→ Velvety Keto Filling
05 -
24 oz full-fat cream cheese, softened
06 -
3/4 cup powdered erythritol (or erythritol/monk fruit blend)
07 -
1/2 cup heavy cream, cold
08 -
1 tbsp fresh lemon juice
09 -
1 tsp vanilla extract
10 -
Pinch of sea salt
→ Finishing Touches
11 -
1/4 cup sugar-free dark chocolate chips, melted and drizzled
12 -
1/2 cup fresh raspberries, for garnish
# Instructions:
01 -
Combine 1 1/2 cups super-fine almond flour, 1/4 cup powdered erythritol, 1/2 cup unsalted butter (melted), and 1/4 tsp sea salt in a bowl. Mix until well combined and crumbly. This forms the delicious base for your Easy 5-Ingredient Keto No-Bake Cheesecake Bars.
02 -
Press the almond flour mixture evenly into the bottom of an 8x8-inch pan lined with parchment paper. Use the back of a spoon or your fingers to create a firm, compact layer. Place the pan in the freezer to chill while you prepare the filling.
03 -
In a large bowl, beat 24 oz full-fat cream cheese (softened) with 3/4 cup powdered erythritol until smooth and creamy. Scrape down the sides of the bowl to ensure everything is incorporated. This is the foundation for the velvety filling.
04 -
Stir in 1 tbsp fresh lemon juice, 1 tsp vanilla extract, and a pinch of sea salt into the cream cheese mixture. Mix until just combined. The lemon brightens the flavor profile of these Easy 5-Ingredient Keto No-Bake Cheesecake Bars beautifully.
05 -
In a separate bowl, whip 1/2 cup heavy cream (cold) until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to overmix, keeping the filling light and airy.
06 -
Pour the cheesecake filling over the chilled crust in the pan. Smooth the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the Easy 5-Ingredient Keto No-Bake Cheesecake Bars to set completely.
07 -
Once set, lift the bars from the pan using the parchment paper. Drizzle with 1/4 cup sugar-free dark chocolate chips (melted) and scatter 1/2 cup fresh raspberries for garnish. Cut into 12 bars and serve immediately.
# Notes:
01 -
For the smoothest filling, ensure your full-fat cream cheese is truly softened to room temperature before beating. This prevents lumps and creates a wonderfully creamy texture.
02 -
If you don't have powdered erythritol, you can blend granular erythritol in a coffee grinder or food processor until fine. This helps it dissolve better and prevents a gritty texture in the cheesecake.
03 -
These Easy 5-Ingredient Keto No-Bake Cheesecake Bars store well in an airtight container in the refrigerator for up to 5 days. You can also freeze individual bars for longer storage.
04 -
Feel free to customize your toppings! A sprinkle of toasted shredded coconut, a few sugar-free chocolate shavings, or a swirl of sugar-free caramel sauce would also be delicious.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
electric mixer
06 -
spatula
07 -
measuring cups
08 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 370 kcal
Total Fat: 37 g
Total Carbohydrate: 3 g
Protein: 6 g