Sugar-Free Cheesecake Bars Recipe
If you love the creamy, tangy, melt-in-your-mouth goodness of cheesecake but want to skip the sugar, you’re in the right place. This Sugar-Free Cheesecake Bars recipe delivers the same silky texture and rich flavor of classic cheesecake in an easy-to-slice bar form — with no refined sugar. Whether you’re cutting carbs, managing blood sugar, or simply want fewer sweeteners on the dessert plate, these bars are satisfying, elegant, and surprisingly simple to make.
Below you’ll find a complete, chef-tested guide: ingredient notes, step-by-step instructions with tips, troubleshooting, variations (keto, vegan-ish, fruit swirls, chocolate), serving ideas, storage, and FAQs. I’ll also explain how different sugar substitutes behave so you get reliable results every time.
Why cheesecake bars (and why sugar-free)?
Cheesecake bars are perfect because they bake evenly, chill quickly, cut cleanly, and travel well. Turning cheesecake into bars also reduces cracking risk compared with a full cake and is ideal for portion control. Making them sugar-free doesn’t mean bland — it means choosing sweeteners that deliver flavor without refined sugar. Used properly, they won’t compromise texture or taste.
At a glance (time, yield, temperature)
- Prep time: 25–35 minutes
- Bake time: 28–36 minutes (see notes)
- Chill time: at least 4 hours, ideally overnight
- Total time: ~5–6 hours (mostly chilling)
- Yield: 12 bars (9×13-inch pan) or 24 small squares (in smaller cuts)
- Oven: 325°F (163°C) — a slightly lower temperature helps prevent browning and cracking
Ingredients (with metric + volume)
Crust (almond-coconut — low-carb & sturdy)
- 180 g (1 ¾ cups) almond flour (finely ground)
- 45 g (½ cup) unsweetened shredded coconut (optional, for texture)
- 40 g (3 tbsp) powdered erythritol or a 1:1 granulated erythritol blend (see notes)
- 60 g (4 tbsp) unsalted butter, melted (or coconut oil for dairy-free)
- ½ tsp fine sea salt
Filling (classic, creamy)
- 900 g (2 lbs / four 8-oz packages) full-fat cream cheese, room temperature
- 180 g (¾ cup) powdered erythritol or powdered sweetener blend* (see notes)
- 2 large eggs + 1 large egg yolk, room temperature
- 80 ml (⅓ cup + 1 tsp) sour cream or full-fat Greek yogurt, room temperature
- 2 tbsp heavy cream (or coconut cream for dairy-free)
- 2 tsp vanilla extract
- 1 tbsp lemon juice (optional — brightens flavor)
- Pinch of salt
*If using stevia/monk fruit concentrated sweeteners, use the manufacturer’s conversion for sweetness, but still include some bulk sweetener (like allulose or powdered erythritol) for texture. See “Sweetener notes” below.
Equipment
- 9×13-inch (23×33 cm) baking pan (for thicker bars) or 8×8-inch for thicker slices
- Parchment paper (leave overhang for easy removal)
- Electric mixer (stand or handheld) — for smooth batter
- Mixing bowls, spatula, measuring cups & spoons
- Cooling rack and refrigerator space (chill time is essential)
- Optional: offset spatula for smoothing, bench scraper or chef’s knife warmed under hot water to cut neat slices
Step-by-step method
1. Prep the pan and oven
Preheat the oven to 325°F (163°C). Line your 9×13 pan with parchment paper, leaving a couple inches of overhang on two opposite sides — this makes it easy to lift the bars out later. Lightly grease the parchment with a thin smear of butter or neutral oil.
2. Make the crust
- In a bowl combine almond flour, shredded coconut (if using), powdered erythritol, and salt.
- Add melted butter and stir until the mixture clumps together and holds when pressed. If it seems too dry, add 1 tsp more melted butter.
- Press evenly into the bottom of the prepared pan using the bottom of a measuring cup or your fingers. Aim for a compact, even layer.
- Bake for 8–10 minutes until just set and beginning to turn golden at the edges. Remove from oven and let cool while you make the filling. (Partially cooling prevents the filling from melting the crust.)
3. Make the filling — important technique
- Ensure the cream cheese is truly room temperature (soft but not melty) — this is the single most important factor for a silky, lump-free filling.
- In a large bowl with a paddle attachment or with a handheld mixer, beat the cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape the bowl.
- Add the powdered sweetener and beat until incorporated. If you’re using granular erythritol, powdered form gives a smoother texture — see notes.
- Add eggs, one at a time, beating only until each is incorporated. Overbeating introduces air and can cause cracks. Add the extra yolk (it improves richness).
- Mix in sour cream (or Greek yogurt), heavy cream, vanilla, lemon juice, and a pinch of salt. Beat just until combined and silky. Stop and scrape the bowl — don’t whip.
- Pour the filling over the cooled crust and smooth the top with an offset spatula.
4. Bake gently
Place the pan in the oven and bake at 325°F (163°C) for 28–36 minutes. The exact time depends on your oven and pan size:
- For 9×13: check at 28 minutes. The edges should be set and just slightly puffed; the center should still have a small jiggle (like loose gelatin).
- For 8×8 (thicker bars): add 5–8 minutes.
Tip: avoid opening the oven during the final 20 minutes. If you prefer, you can bake with a shallow pan of hot water on the lower rack (not a sealed water bath) to add humidity and reduce cracking — but it’s optional.
5. Cool and chill
Turn off the oven, crack the door, and leave the bars inside for 30 minutes to prevent sudden temperature change (this reduces cracks). Then remove to a cooling rack and cool to room temperature. Once cooled, cover and refrigerate at least 4 hours, but overnight is best — chilling firms the filling and improves flavor.
6. Cut and serve
Lift the bars from the pan using the parchment overhang. For clean cuts, run a sharp knife under hot water, dry it, then slice in one smooth motion. Wipe between cuts. Let the bars sit 10 minutes at room temp before serving if you prefer softer texture.
Sweetener notes — what to use and why
Using sugar substitutes changes texture and behavior. Here are common options and how they affect your Sugar-Free Cheesecake Bars recipe:
- Erythritol (granulated or powdered) — popular because it measures like sugar and has 70% of sugar’s sweetness (depending on form). It can recrystallize and give a slight cooling aftertaste; powdered erythritol or an erythritol blend (erythritol + stevia/monk fruit) gives smoother texture and less cooling. Use powdered for the filling to avoid graininess.
- Allulose — behaves most like sugar in baking: provides bulk, browning, and a true-sugar mouthfeel. It remains soft when chilled (less recrystallization), making it an excellent choice for cheesecakes if you can get it.
- Monk fruit / stevia blends — very sweet, low/no-calorie. These are usually used with a bulking sweetener (erythritol or allulose) so the filling has the right body. Too much pure concentrated stevia can taste bitter.
- Xylitol — similar sweetness to sugar and often used in keto baking. Be cautious: toxic to dogs. It can also cause digestive upset in some people.
Best practice: use a powdered or blended low-calorie sweetener for the filling (for smoothness) and taste the batter (a tiny taste) to adjust sweetness — the coldness will mute sweetness slightly, so aim for slightly sweeter than you want at room temp.
Troubleshooting & professional tips
Cracks on the top
- Cause: too much air in batter, overbaking, or rapid temperature changes.
- Fix: beat cream cheese only until smooth (avoid whipping). Bake at a modest temperature (325°F/163°C), and cool slowly (leave oven door cracked for 30 minutes).
Grainy texture
- Cause: granular erythritol not fully dissolved.
- Fix: use powdered sweetener in the filling or a blend with allulose.
Soggy crust / separation
- Cause: overly wet crust ingredients, or filling not cooled before baking on hot crust.
- Fix: par-bake crust until just set and cooled before adding filling; press crust firmly.
Sunken center
- Cause: underbaked or too-cold ingredients that caused uneven rise then collapse.
- Fix: test by jiggle at edges; center should have slight jiggle. If underbaked, return to oven for a few minutes.
Crumbly slices
- Cause: crust too dry or too thin.
- Fix: add a tablespoon more melted butter, press firmly, or use a slightly smaller pan for thicker crust.
Variations and flavor ideas
Berry Swirl Sugar-Free Cheesecake Bars
- Drop 1 cup frozen raspberries (thawed and strained) into a saucepan with 1–2 tbsp powdered erythritol and simmer until syrupy. Strain seeds, cool, and dollop over filling before baking. Use a toothpick to swirl.
Chocolate Marble
- Melt 75 g sugar-free dark chocolate with 1 tbsp allulose or powdered sweetener and stir into ¼ of the filling. Drop dollops of chocolate filling over the plain filling and swirl.
Lemon Cheesecake Bars
- Increase lemon juice to 2 tbsp and add 1 tbsp lemon zest. Serve with sliced lemon or a thin lemon glaze made with powdered erythritol and lemon juice.
Pumpkin-Spiced (seasonal)
- Fold ¾ cup canned pumpkin and 1 tsp pumpkin pie spice into the filling. Reduce sour cream by 2 tbsp to keep texture.
Keto Nut-Crust
- Replace shredded coconut with additional almond flour and add 1 tbsp cocoa powder for a chocolate base.
Vegan-ish version (requires testing/expectation management)
- Use blended soaked cashews (about 2 cups soaked, drained), 1 cup vegan cream cheese, ¼–½ cup coconut cream, 3–4 tbsp starch (tapioca or arrowroot) and a binder (1 tbsp ground flax + 3 tbsp water) — texture will be different from classic cream-cheese-based bars but can be very tasty when chilled hard.
Garnishes & serving suggestions
- Fresh berries (strawberries, raspberries, blueberries) — simple and classic.
- Sugar-free fruit compote or jam (cook berries with erythritol or allulose to taste).
- Whipped cream sweetened with powdered erythritol or a whipped coconut cream.
- Sugar-free ganache: melt sugar-free dark chocolate with heavy cream (or coconut cream) and drizzle.
- Toasted nuts or a dusting of cocoa powder for contrast.
- A sprig of mint or lemon zest for brightness.
Serve chilled or just slightly softened at room temperature for 10–15 minutes.
Make-ahead and storage
- Refrigerator: Store covered for up to 5 days. Wrap tightly or keep in an airtight container. For best texture, bring to room temperature for 10–15 minutes before serving.
- Freezer: Freeze uncut (flash freeze on a tray then wrap) for up to 2 months. Thaw overnight in the fridge, then bring to room temperature for about 30 minutes before serving. Note: some sweeteners (erythritol) can change texture when frozen long-term—best to test your chosen sweetener.
Nutrition & dietary notes
This recipe is designed to be sugar-free (no refined sugar). It is higher in fat due to cream cheese and butter, which is intentional for texture and satiety. If you need precise nutritional data (calories, macros), use your preferred nutrition calculator and input specific brands and portion sizes — small differences like full-fat vs reduced-fat cream cheese change totals.
If you have digestive sensitivities to sugar alcohols (erythritol, xylitol), try allulose or a monk fruit/allulose blend. Also be cautious if serving to guests with pets; xylitol is toxic to dogs.
Frequently Asked Questions
Can I use low-fat cream cheese?
You can, but full-fat gives the smoothest texture and best flavor. Low-fat versions often contain more water and may make the filling less creamy.
Can I make these without eggs?
Eggs provide structure. You can experiment with silken tofu or cornstarch + vegan cream cheese for a no-egg version, but texture will differ.
Do I need to use powdered sweetener?
Powdered is best for the filling to avoid grittiness. If you only have granulated erythritol, pulse it in a spice grinder or blender to a finer powder before using.
Why is the oven temperature lower than for regular cheesecakes?
Lower temp (325°F) reduces browning and cracking and gives more even bake for bars. It’s gentle on the filling.
What’s the best way to slice neat bars?
Warm a sharp knife under hot water, dry it, then cut in one clean motion. Wipe the blade between cuts.
Chef’s final thoughts and serving inspiration
This Sugar-Free Cheesecake Bars recipe is a versatile evergreen for dessert menus, potlucks, or weekday indulgence. The secret to success is simple: room-temperature ingredients, gentle mixing, modest oven heat, and patience while chilling. Once you master the base recipe, treat it like a blank canvas — swirl berries, add espresso for mocha bars, or layer a thin sugar-free chocolate ganache for decadence.
If you want a recommendation: try the raspberry swirl version first. The acidity and color contrast with the creamy filling and cut through the richness beautifully — it tastes like a bakery-style bar, minus the sugar crash.
Sugar-Free Cheesecake Bars Recipe
Ingredients
For the Sugar-Free Crust:
- 1¾ cups almond flour
- ½ cup unsweetened shredded coconut optional
- 3 tablespoons powdered erythritol or sugar-free sweetener blend
- 4 tablespoons unsalted butter melted
- ½ teaspoon salt
For the Cheesecake Filling:
- 4 blocks 8 oz each full-fat cream cheese, room temperature
- ¾ cup powdered sugar-free sweetener erythritol, allulose, or blend
- 2 large eggs room temperature
- 1 egg yolk
- ⅓ cup sour cream or full-fat Greek yogurt
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice optional
- Pinch of salt
Instructions
Prepare the oven and pan
- Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Make the crust
- In a bowl, mix almond flour, shredded coconut, powdered sweetener, and salt. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the pan.
- Bake for 8–10 minutes until lightly golden. Remove and allow to cool slightly.
Prepare the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sweetener and mix until fully combined.
Add eggs and flavorings
- Beat in eggs one at a time, then add the egg yolk. Mix gently to avoid incorporating too much air. Add sour cream, heavy cream, vanilla extract, lemon juice, and salt. Mix just until smooth.
Assemble
- Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
Bake
- Bake at 325°F (163°C) for 28–36 minutes, until the edges are set and the center slightly jiggles.
Cool and chill
- Turn off the oven, crack the door, and let the bars rest inside for 30 minutes. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve
- Lift the cheesecake out using parchment paper, slice into bars, and serve chilled.
Notes
- For the smoothest texture, always use powdered sweetener in the filling.
- Do not over mix the batter to prevent cracks.
- Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well for up to 2 months; thaw overnight in the fridge before serving.
- Variations include berry swirl, lemon cheesecake bars, or sugar-free chocolate drizzle on top.