Easy Raspberry Cheesecake Bars: creamy cheesecake with a raspberry swirl. Sweet, creamy, delicious but the best part is that they are keto friendly!
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When the weather starts warming up I love to go into the grocery store and pick out some of the juicy, plump, in-season berries. When I had a box of raspberries sitting in my fridge getting ready to go bad and it got me thinking – I know just the way to put them to use! This keto raspberry cheesecake bar recipe only takes a few minutes to throw together and it’s very simple to make!
I used raspberry for the topping but you could use different berries as well! Blueberries or blackberries would be a wonderful choice too!
The sweetener I use in this recipe is Swerve granulated sweetener and you can find it HERE!
Easy Keto Raspberry Cheesecake Bars
A delicious and easy keto-friendly dessert!
For the Crust:
- 6 tbsp Melted Butter
- 2 cups Finely Ground Almond Flour
- 1/3 cup Granulated Erythritol
For the Cheesecake Filling:
- 16 oz Cream Cheese
- 2 Large Eggs
- 1/2 cup Granulated Erythritol
- 1/2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
For the Raspberry Topping:
- 1/2 cup Raspberries
- 1 tsp Granulated Erythritol
Preparing the Crust:
Preheat oven to 350ºF
In a medium mixing bowl combine melted butter, almond flour, and erythritol and mix well.
Transfer dough into a 8×8 or 9×9 pan that is lined with nonstick foil or parchment paper.
Press the dough into the bottom of the pan.
Bake the crust for 10-12 minutes or until the edges are slightly golden brown.
Remove from the oven and set aside while you make the filling and topping.
Preparing the Cheesecake Filling:
In a large mixing bowl add the cream cheese, eggs, erythritol, vanilla and lemon juice and mix until well combined with a hand mixer.
Place cheesecake filling over cooled crust and spread it out evenly in the baking dish.
For Raspberry Topping:
In a small bowl combine raspberries and sweetener.
Use a fork to mash the berries all together.
Spoon out dollops of mashed berries over the top of cheesecake filling and then use a knife to swirl and distribute the raspberries to give it that marble look.
Place in 350ºF oven for 25-35 minutes or until cheesecake is set.
Remove from oven and allow to cool, then place in fridge and chill for a few hours before slicing.
Approximate Macros (16 Servings): 230 Calories | 21.5g Fat | 5.7g Carbs (3.7 Net Carbs) | 5.6g Protein
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