Low Carb Raspberry Cheesecake Bars


A few months ago, Danielle from Driscoll’s Berries contacted me about creating a recipe featuring their berries, and offered to send me some coupons.  Being that I never turn down free food, I of course said “Yes!”  Well the coupons came in the mail and since I’m so super organized and stuff, I promptly lost them and was sure I would never see them again.

August was an incredibly busy month and I completely forgot about the whole thing, but I was cleaning out my inbox one day in September and found Danielle’s email and realized that I never did write a berry recipe post (or find the coupons!) 

Feeling guilty, I added raspberries to my grocery list that week for the express purpose of writing their post.  Well they ended up in the back of my fridge where I forgot about them for a few days, and when I remembered and took them out to use them they were fuzzy (not in a good way) and unusable. 

A couple of weeks later, I was ransacking my office looking for something else and stumbled across an envelope from Driscoll’s Berries with the coupons Danielle sent me in them!  I was super psyched and in a strange coincidence got an email from the ever patient Danielle later that day, asking me if I was still planning on posting a recipe (being that peak berry season is pretty much over.) 

I said yes and vowed to get to it ASAP, but even I was wondering how I was going to spin a berry recipe at this time of year!  But then I remembered that when I lived in CT, my raspberry patch did it’s best work in the weeks before the first hard freeze.  I’d go out there when it warmed up in the afternoons with my son Mason, who even at just a little over a year old loved to pick berries.  So much so that he would point to the raspberry patch even before he could talk, and I’d walk him out there and let him pick some. 

I miss that berry patch and have yet to get one established here in SC – they just don’t want to grow for me down here.  So if you guys have any tips on growing raspberries in the South, I would love to hear them!  Meanwhile, I’m grateful to Driscoll’s for the coupons so I could get my fall raspberry fix in – of course I ate some fresh but I saved enough to make these awesome low carb raspberry cheesecake bars with a coconut macaroon crust. 

Danielle, thank so much for your patience and I hope that you think these are worth the wait!  It’s one of my favorite low carb dessert recipes so far!  Try out the recipe and let me know how you liked them – if you aren’t low carb, just use real sugar in place of the sugar substitute the recipe calls for. 

For more great berry recipes, check out the Driscoll’s website, and don’t forget to enter their KitchenAid stand mixer giveaway going on until October 31st!

Low Carb Raspberry Cheesecake Bars

Yield: Makes 9 large bars

Low Carb Raspberry Cheesecake Bars

Approximate nutrition info per bar: 230 calories, 22g fat, 3g net carbs, 4g protein


    For the macaroon crust:
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar substitute
  • 1/2 cup desiccated unsweetened coconut
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • For the filling:
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar substitute
  • 3/4 tsp vanilla extract
  • 1 egg
  • 1 cup raspberries
  • 2 Tbl granulated sugar substitute


    To make the crust:
  • Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined. Press into a lightly greased 9 x 9 pan and set aside.
  • To make the cheesecake filling:
  • Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined. Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix. Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.

  1. Jenn

    Oh my goodness. I’m totally making these RIGHT NOW (except using up some strawberries I have instead of the raspberries)


    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      Awesome Jenn, let me know how they come out!

    • Jenn

      I used erythritol as my sweetener, and think that next time I’ll probably cut it in half. It was my first time using erythritol, so I’m not sure if I should have cut it down or not.

      Ended up using blueberries too, and even though it’s pretty sweet, it’s still really good!

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      Hey Jenn, glad you liked them! If the erythritol wasn’t granulated or meant to measure the same as sugar, then it would have been too concentrated to add in the quantity I called for. Every sweetener is different so it’s hard to gauge – I hope your next batch is better!

  2. Jennypenny

    Wow! Those look delicious! I’m making these this weekend for sure!

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      I hope you like them as much as I did Jenny, let me know what you think!

  3. Dawn

    Wow is right! I have GOT to put raspberries on my grocery list for the weekend and make this for our next treat. yum!!!

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      Just don’t lose your raspberries to the scary back of the fridge and forget about them like I did Dawn! Hope you like these! :)

    • Dawn

      I know, right?! When that happens, it’s a true tragedy. Not to mention a waste of good money…

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      There’s nothing I hate more than finding stuff in the fridge that didn’t get used in time! I had to throw away two eggplant yesterday and I was so bummed out! I think I just have to buy less produce at a time…

  4. Jenn Tyler
    Jenn Tyler10-16-2012

    Could I use raw honey as my sweetener instead of granulated sugar/sugar subs? I try to remain pretty loyal to Primal/Paleo and neither accept sugar substitutes as acceptable.


    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      Jenn I wondered about that as far as texture. I think as far as sweetening goes it will work great, not sure how it will affect the consistency though. I hope you’ll try it and report back for the rest of the paleo peeps! Come on, take one for the team would ya??? :)

  5. Denise

    Okay, I’m really not into raspberries…do you think blueberries would be a good switch? And what about swirling a sugar free jam instead of fresh fruit?

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      I think any berry would work Denise – and to make it easier I bet sugar free jam would also work. Of course that’s just in theory, I hope you’ll report back if you try it and let us know how they come out!

    • Jenn

      I used blueberries – so good!

  6. Charity

    Man, if I had berries in the house I’d SO make this!

  7. Kammie @ Sensual Appeal
    Kammie @ Sensual Appeal10-16-2012

    Yum, oh my gosh – not only do these LOOK amazing, I can already taste it. Must be glorious. Great recipe, my dear.

  8. Stefanissima

    My birthday’s coming up in a few weeks… I think these are what I will celebrate with instead of cake this year!

  9. Javelin Warrior
    Javelin Warrior10-19-2012

    These cheesecake bars look phenomenal, Mellissa. I love most anything cheesecake, but cheesecake in bar form is particularly fun. I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…

  10. Ms. Oxide
    Ms. Oxide10-19-2012

    Made these last night using frozen raspberries instead of fresh. They are DIVINE! They’re also surprisingly satisfying. I had one this morning for breakfast with my coffee and am still not hungry.

    Using frozen raspberries left nice little red halos around the berries in the cheesecake layer. Awesome! Thanks for the recipe.

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      Thanks so much, I’m thrilled that you loved them! Best breakfast ever, right???

    • movita beaucoup
      movita beaucoup10-21-2012

      I was just going to ask if you thought I could use my beautiful, organic raspberries, and Ms. Oxide has come to the rescue!! This is MEGA exciting!

  11. Eric

    I made these last week for my birthday, and they were great if a little sweet. The crust was particularly good, and ripe with possibilities: add some coco powder, coconut oil and cinnamon for chocolate coconut cookies, or add some nut meal for biscotti; use as is with your killer Chocolate Cream pie, or with a lemon or lime curd tart (or meringue pie). Yikes, time to get baking… thanks for all your work.

    • Mellissa Sevigny
      Mellissa Sevigny10-26-2012

      Eric thanks for sharing your ideas, they all sound great! I’m curious as to what kind of sweetener you used? If it wasn’t something that measures cup for cup like regular sugar that may have been the reason. If it was, then I might have to decrease the amount in the recipe a smidge. Glad you liked them anyway and that you are inspired to go create more recipes! Hope you’ll share them with the rest of us! :)

  12. Carolyn

    Those look wonderful, Melissa!

  13. Kerry

    Made these today using light cream cheese and they worked out beautifully (185 calories by by my app). One thing that I’d offer is don’t add the sweetener to the berries until you’re ready for them. I did and they were a bit wet because the juice had been drawn out of them…made it a bit difficult to avoid over-swirling them but they are great never-the-less. The best part…hubby can’t stand coconut so they are all mine!!!! I’m freezing them for grab and go to work breakfasts (I eat breakie at work so it’s not a fork in the car deal). Thanks for the awesome treat!!

    • Mellissa Sevigny
      Mellissa Sevigny10-26-2012

      Thanks for sharing that tip about adding the sweetener to the berries too soon Kerry, never even thought about that! Nice that you get to keep them all to yourself – mine got snarfed down by Mr. Hungry and some of our company so I only got one – but maybe that’s a good thing, ha ha! :)

  14. Marta Brysha
    Marta Brysha10-21-2012

    I have 30 metres of raspberry plants in my garden. Only the middle row was mature as of last year and I harvested 15kgs of raspberries! That should double this year, and with raspberry picking starting around christmas time I’m looking forward to making these beauties!

    • Mellissa Sevigny
      Mellissa Sevigny10-26-2012

      Marta where do you live cause I’m coming over! ;) Totally jealous of your bumper crop! I’m going to redouble my efforts to get my raspberries to grow next year, I really miss just walking outside and picking a bunch whenever I want! Hope you like these cheesecake bars – 15kgs will make a LOT of them! ha ha!

  15. simplylivinghealthy.org

    I am heading in the kitchen to make these…although I’m going to sub pumpkin for the raspberries for Pumpkin Cheesecake Bars!

  16. Kristi

    Made these tonight and they’re really yummy! I absolutely love the crust, it’s so unique, and complements the raspberries really well. I made mine in an 8×8 pan which ended up working well.

    • Mellissa Sevigny
      Mellissa Sevigny02-06-2013

      So glad you liked these Kristi, it’s one of my favorite low carb dessert recipes and I love the crust too! Thanks for the feedback! :)

  17. Daria

    I baked these today – in muffin trays. This is one of the best low carb desserts I made/tried so far. I will definitely make those again. Thanks!

  18. Kris

    What is the best granulated sweetener to use for this?


    • Mellissa Sevigny
      Mellissa Sevigny03-25-2013

      Any no calorie sweetener that measures cup for cup like sugar will work fine.

  19. Christina

    How much is a serving? Length or grams is fine. Just want to make sure I don’t overindulge.

    • Mellissa Sevigny
      Mellissa Sevigny04-04-2013

      Hi Christina! If you are using a 9 x 9 pan and cut them into 9 squares then it’s a 3″ x 3″ bar. If you want them smaller, just multiply the nutrition info by 9 and divide into however many bars you get from the recipe for nutrition per serving. Enjoy!

  20. Iamtigerlily

    I tried making these today- very tasty. Although I had to substitute ground almond for the coconut flour as the shop was out – it worked out pretty good. I also had a bit of a problem getting the sweetener amount right. I tried creaming it with the butter in the amount suggested (for the base) but I guess the brand I’m using is different as it was tooth achingly sweet, so binned it and started again this time melting the butter and stirring the coconut and ground almond into it then spreading it out in the pan as the base. I left the sweetener out completely and it was much better. I only used two teaspoons of the sweetener in with the cream cheese and just a pinch with the raspberries. That seemed to get the flavour just right.

    • Mellissa Sevigny
      Mellissa Sevigny07-10-2013

      Glad you were able to get it to work for you! Every sweetener acts differently so it’s so hard to figure out the amounts. That’s why I use a granulated that measures cup for cup like sugar in all the recipes – that way you can calculate how much you need of yours using their conversion charts which can be found online. Or experiment like you did. Sorry you had to waste the first batch, but I’m so happy that you were able to make them and enjoy them finally! Thanks for the feedback!

  21. Bob F
    Bob F08-26-2013

    Best low carb cheesecake I have ever eaten! Can’t wait to try more of your recipes.

    • Mellissa Sevigny
      Mellissa Sevigny08-26-2013

      Thanks Bob, I appreciate that since there are so many low carb cheesecake recipes out there! Hope you enjoy the other recipes just as much! :)

  22. Tricia

    I wonder how I could make these work with fresh cranberries. Any suggestions?

    • Mellissa Sevigny
      Mellissa Sevigny11-25-2013

      I guess you could just use them like the raspberries and just sweeten them up a bit first!

  23. K

    I made these tonight, and they are so good! I haven’t given them time to cool yet, so I’m eating them fall-aparty. I used erythritol as my sugar substitute. I usually like things less sweet when using sugar alts, so I measured an equivalent amount called for in the crystal kind, and then I ran it through a coffee grinder to powder it and put it in. It tastes wonderful! The only downside is that it’s already starting to recrystallize, so I think next time I might try adding a small amount of xanthan gum to the erythritol since that is supposed to help stop recrystallization.

    Great recipe! Definitely going to make it again.

    • Mellissa Sevigny
      Mellissa Sevigny01-08-2014

      “eating them fall-aparty” made me giggle! Totally something I would say and Mr. Hungry would laugh at! Glad you liked them – they really are even better cold so hopefully you saved some! ha ha! I haven’t tried erythritol in these so I can’t really comment on whether the xanthan gum works with the crystallization, but if you do try it and it works, please do report back! Thanks! :)

  24. sxcostanzo

    Is there a difference between the “desiccated unsweetened coconut” and just what appears to be “dried out” unsweetened coconut? The instructions I got from the coop were that if I wanted it to act like the sweetened variety to let it soak in water before using. This leads me to think yes. If it isn’t is there a online store you’d recommend?


    • Mellissa Sevigny
      Mellissa Sevigny01-10-2014

      Either one will work, as long as it’s unsweetened you are good to go!

      • Oriel

        Would the meat from a young thai coconut work? Also, I just recently started a keto diet and was wondering how you are able to eat snacks as I a so full from eating Breakfast, I can only manage dinner later on. Should I force myself to eat every few hours? I also work-out and don’t want to under-eat and waste muscle.

        By the way, I love your photograph. You look like you should be an expensive oil painting. :)

  25. jessica

    I made these last night and they are really great! I am trying out Swerve for the first time and cut the sugar amounts down by 1/2. I also added a squeeze of lemon juice and some lemon zest to the raspberries. OMG! Now I just to figure out where I can hide them from my family!
    I’m starting week 3 today and down 8lbs. Thanks for helping me stay motivated!xo

  26. Christina

    I just started the keto diet with my husband, and we’ve both been craving a sweet treat that won’t completely destroy our diet. I made these last night with blackberries, and they are just amazing. They don’t taste like “diet” food at all. Thank you for keeping me on track and helping me make delicious food. I look forward to trying many more of your recipes.

  27. Lia

    Hi Melissa! Made these today and they were soooooo good. I don’t know if you take requests for future recipes, but if so, I would love more ideas of what to do with that crust. I couldn’t believe how good it was. I am no good at thinking of winning combinations, so I’ll be on the lookout for more recipes using the macaroon! Thank you for all your wonderful recipes.

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2014

      You are so right Lia – that crust is the bomb and I can’t believe I haven’t made more variations of desserts using it. I’m going to put it on my list, thanks for the recommendation and I’m so glad you enjoyed them!

    • Nan

      I’m thinking lime chiffon or chocolate mousse in the coconut crust would be luscious.

  28. Denise McLaughlin
    Denise McLaughlin03-05-2014

    OMG! Amazing recipe! 9 bars disappeared in the blink of an eye among my family members! Thanks for posting this sweet treat.

  29. Stacy

    I just made these an there still in the oven, I can hardly wait too try them. I also used Almond Flour/Meal an Blueberries. I was surprised that the crust wasn’t pre-baked before adding the Batter., Oh I so hope they turn out.

    • Mellissa Sevigny
      Mellissa Sevigny03-23-2014

      Uh oh, if you used almond flour in place of the coconut flour I’m not sure what the results will be since the coconut flour is so much more absorbent. Very curious to hear how they came out – hopefully the crust set ok!! Let me know!

  30. Stacy

    Hi Mellissa, as I said I used Almond Flour, mine turned out very light , as I never have tried Coconut Flour I’m not sure what to expect. The crust still puffed up on the sides, an is delicate. But the over-all product taste Wonderful.

  31. Daisy

    Looks amazing, can’t wait to make this!! Don’t have any desiccated unsweetened coconut on hand – Can I replace it with more coconut flour?

    • Mellissa Sevigny
      Mellissa Sevigny03-27-2014

      I don’t think that will work the same Daisy – the coconut adds a chewy, lacy texture to the crust. But if you do experiment let us know how it comes out!

  32. Amy-Lynn

    Very tasty, Melissa. But my batch didn’t set very well. Of course, we couldn’t wait for it to chill and just dug in. Will chilling help it firm up?

    • Mellissa Sevigny
      Mellissa Sevigny06-10-2014

      Chilling is definitely essential to the process Amy-Lynn, hopefully by this morning (if there are any left, ha ha!) you’ll see a big difference! Otherwise it’s possible that they needed to cook just a tad longer next time!

      • Amy-lynn

        Yep, you were right. They needed to chill. This is now my favorite sweet recipes. Just out of this world.

        • Mellissa Sevigny
          Mellissa Sevigny06-10-2014

          Thanks Amy-Lynn, glad they were a hit once they had some chill time! :)

  33. Denise

    I made this a few days ago. The coconut crust is more than just a base for the cheesecake. It really adds a flavour and texture dimension of its own.

    • Mellissa Sevigny
      Mellissa Sevigny06-24-2014

      Thanks Denise, I love that crust too! I want to experiment with some more applications and just ordered a bunch of the dessicated coconut to experiment with! Glad you liked them and thanks for taking the time to let me know! :)

  34. Sarah

    Made these tonight. The raspberries definitely DON’T need added sugar at the end! The cream cheese and crust are delicious, but the berries are too sweet at the end. Will definitely make again without that last step!

  35. Faleecia

    I made this last night and was blown away. I’m about 2 weeks into low carbing and hadn’t had any sweets. I was never big on them but when I get that urge, I want something sweet. Well I found it. This was so good, it was hard for me to limit myself to just 2 pieces. I used the sweetener Swerve and there was no aftertaste or anything. I also had to use a frozen berry mixture (blue, raspberry, black berry) but it was so good. I look forward to my next dish. So glad I found your site.

  36. Elaine Higginbotham
    Elaine Higginbotham09-29-2014

    These are so good my husband, who doesn’t really like raspberries, said to be sure and star the recipe, he wants them again. I did substitute 1/2 cup of chopped pecans for the coconut, just using what I had on hand.

  37. STACEY


  38. Krislyn

    I am snowed in and accidentally doubled the pie crust portion of the recipe and ended up using all of the sugar substitute. Can I use stevia or Splenda for the cheesecake portion of the recipe or does the consistency of the filling depend on the 1/3 cup of sugar substitute?

    • Mellissa Sevigny
      Mellissa Sevigny01-25-2015

      Sorry I’m just getting to this now Krislyn, not sure if you went ahead but other sweeteners will work fine in the cheesecake portion.

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