Sugar-Free Cheesecake Bars: Healthy Dessert Treat (Print Version)
Sugar-Free Cheesecake Bars offer a delightful, guilt-free dessert. Enjoy creamy, sweet flavor without added sugar. Easy to make for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Diabetic-Friendly
# Ingredients:
→ Wholesome Crust Foundation
01 -
1 1/2 cups almond flour
02 -
1/4 cup unsalted butter, melted
03 -
1/4 cup erythritol/monk fruit blend sweetener
04 -
Pinch of sea salt
→ Velvety Cheesecake Core
05 -
24 oz full-fat cream cheese, softened
06 -
1/2 cup plain 2% Greek yogurt
07 -
2 large eggs
08 -
1 1/2 tsp vanilla extract
09 -
3/4 cup powdered erythritol/monk fruit blend sweetener
→ Bright Citrus & Garnish
10 -
2 tbsp fresh lemon juice
11 -
1 tsp lemon zest
12 -
1/2 cup fresh raspberries, for garnish
# Instructions:
01 -
Preheat oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This preparation is key for your Sugar-Free Cheesecake Bars: Guilt-Free Treat! to lift out cleanly after baking.
02 -
In a medium bowl, combine 1 1/2 cups almond flour, 1/4 cup erythritol/monk fruit blend sweetener, and a pinch of sea salt. Pour in 1/4 cup unsalted butter, melted, and mix until well combined and crumbly.
03 -
Press the almond flour mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling for your Sugar-Free Cheesecake Bars: Guilt-Free Treat!.
04 -
In a large bowl, beat 24 oz full-fat cream cheese, softened, until smooth. Add 1/2 cup plain 2% Greek yogurt, 3/4 cup powdered erythritol/monk fruit blend sweetener, 2 large eggs, 1 1/2 tsp vanilla extract, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Beat until just combined and creamy.
05 -
Pour the cheesecake filling over the cooled crust in the pan, spreading evenly. Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake to ensure a creamy texture for your Sugar-Free Cheesecake Bars: Guilt-Free Treat!.
06 -
Remove the pan from the oven and let cool completely on a wire rack at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the bars to fully set.
07 -
Once thoroughly chilled, use the parchment paper overhang to lift the cheesecake from the pan. Cut into 12 even bars. Garnish each bar with 1/2 cup fresh raspberries just before serving. Enjoy your delicious, guilt-free treat!
# Notes:
01 -
For a different flavor profile, try adding 1/2 teaspoon of almond extract to the cheesecake filling instead of lemon zest and juice.
02 -
Store leftover Sugar-Free Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
03 -
If you prefer a nut-free crust, you can substitute the almond flour with a blend of oat flour and coconut flour (adjusting butter as needed for consistency).
04 -
For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
large mixing bowls
04 -
electric mixer (stand or hand)
05 -
rubber spatula
06 -
measuring cups and spoons
07 -
microplane zester
# Nutrition Facts (Per Serving):
Calories: 325 kcal
Total Fat: 31 g
Total Carbohydrate: 6 g
Protein: 9 g