Sugar-Free Cheesecake Bars Recipe
These Sugar-Free Cheesecake Bars are rich, creamy, and perfectly sweet without refined sugar, making them a healthier dessert option that tastes just like classic cheesecake in an easy-to-serve bar form.
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.