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 says

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


    • Jenn says

      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!

    • says

      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. says

    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.


    • says

      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??? :)

  3. says

    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?

  4. Stefanissima says

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

  5. says

    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…

  6. says

    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.

  7. Eric says

    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.

    • says

      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! :)

  8. says

    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!!

    • says

      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! :)

  9. says

    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!

    • says

      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!

  10. Kristi says

    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.

  11. Daria says

    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!

    • says

      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!

  12. Iamtigerlily says

    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.

    • says

      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!

  13. K says

    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.

    • says

      “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! :)

  14. sxcostanzo says

    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?


      • Oriel says

        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. :)

  15. jessica says

    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

  16. Christina says

    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.

  17. Lia says

    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.

    • says

      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!

  18. Denise McLaughlin says

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

  19. Stacy says

    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.

    • says

      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!

  20. Stacy says

    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.

  21. Daisy says

    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?

  22. Amy-Lynn says

    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?

  23. Denise says

    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.

    • says

      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! :)

  24. Sarah says

    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!

  25. Faleecia says

    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.

  26. Elaine Higginbotham says

    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.

  27. STACEY says


  28. Krislyn says

    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?

  29. Holly says

    Love this cheesecake and all the recipes I have made so far. Thank you so….much Mellissa. Your plans help me stay on task and meet my goals. You are amazing with the time you have put into this website. Thanks so much.

  30. val says

    I made these today, but the base came out very wet and soft. Hmm.
    Tastes good though just not firm like a cheesecake bar.

  31. Regina says

    I want to try these! I’m not much of a baker so what does it mean when you say “cream together” ingredients. How do I do that? I am planning to put blackberries or blueberries in and maybe some pumpkin too! (3 different times. Lol!)

  32. Rachel Horowitz says

    I made these tonight, and I think this is one of the few times that I’ve barely deviated from the recipe. The exceptions are these: that I cut the amount of granular Sucralose by half, regarding the bit that mixes with the raspberries. I also added a pinch of salt to both the crust and filling. I’m not quite sure I used the correct dried coconut product — I have the Bob’s Red Mill Coconut Flakes, which are bigger pieces than shredded coconut (the kind I have would work well in trail mix or something). I figured that desiccated unsweetened coconut called for in the recipe left a little room for interpretation.

    For the rest of the recipe, I used a combination of the granular Sucralose (generic Splenda) with Swerve. Had I to do it again, I think I’d cut the sweetener a bit in both the crust and the cream cheese mixture. I’m not sure — it seemed a bit sweet, as I tasted the mixture while preparing. Both sweeteners claim to measure the same as sugar …
    I haven’t yet had a piece, but the boyfriend had the first bar from the pan, and quite enjoyed it.

    Mellissa, I’m curious, what is your preferred sweetener to use in baking/cooking? At this point, I have granular Sucralose, granular Swerve, and liquid Stevia in the house. I may have little packets of Stevia, as well. I wanted to like the Swerve, and maybe it’s just this brand of Erethrytol, but I find it has a weird cooling sensation, in the mouth. Not sure I dig that, but I’ve two bags to get through.

  33. Nicole says

    This recipe is awesome! I added about 2-2.5 Tb of Hershey’s dark cocoa to the crust. Mine don’t seem to be totally set up after chilling so I baked them for another 7 minutes. Maybe they’ll be firmer after a night in the fridge! Even if they don’t firm up they taste great! The only thing I did differently was use 1/3 less fat cream cheese rather than full fat, so just wanted to mention that for anyone else who will try this recipe!

  34. Kim B. says

    I made this a day early to have on my birthday, and couldn’t resist having a taste while it was still warm. Yummy! I used Swerve sweetened, and cut back slightly on all three sweetener measurements, and it came out perfect. I try to keep my food simple and straightforward, and avoid anything sweet other than a few berries and a square of Lindt’s Excellence 90> cacao chocolate, but when I do want to make something special, this is my go to recipe site. So far this and the General Tso’s meatballs (with cauliflower “rice”) are my very favorites.

    I’m trying to convince a family member to switch to a LCHF diet, and these bars just might do the trick.

  35. Nicole E says

    I made these yesterday and they are really great! Plus a big thumbs up from the husband which is always a good sign :) I did cut back on the sweetener. I used Swerve (measures just like sugar) and used closer to a half a cup total for the whole recipe. It was plenty sweet enough for me. I did have one problem which is that the bars seriously stuck to the pan! I greased the pan before-hand, and let the bars cool completely, but most of the crust stuck. They still taste delicious of course, but they didn’t look as pretty as yours.

    By the way, I just discovered your blog a couple of weeks ago, and I want to say thank you! Your recipes are diverse and so helpful!

  36. Brooke says

    I tried this recipe last night without the crust… Oh… my… gosh… This was soooo good!! I couldn’t even wait to chill it before I dug in. This is the best treat when my sweet tooth is about to get the best of me. Thanks for posting!

  37. Jamie says

    I hate to be the party pooper,but I thought these were horrible. They tasted like chemical bars. I am hoping it is the sweetener I used. I used walmart’s brand of stevia. It measures equal to sugar. I use stevia daily in my coffee or other drinks and it has never had this taste, although I don’t use the Walmart brand for my beverages. What sweetener do you use for baking?

  38. jennifer says

    Oh my goodness…..ok, so I didn’t actually use the entire recipe. I was crunched for time, so I made the crust (I used 1/2 of the sweetener called for, and it was still plenty sweet), pressed it in a buttered pan and baked it for 15 minutes. I let it cool and topped it with a no bake cheesecake filling I whipped up with cream cheese, heavy cream, lemon juice, splenda, and vanilla.
    I let it cool for a couple hours and topped with homemade raspberry sauce.
    Frigging delicious. I want to hug you right now for this crust recipe.
    This is the first thing I’ve made with coconut flour that was successful! You’re awesome. :)
    I want to try baking a pan of the crust, then topping it with chopped toasted pecans and a drizzle of sugar free dark chocolate, and just eating it like cookie bars.
    For this low carbing sugar monster, this is the best recipe ever …Thank you!

    • says

      So glad you liked this! It’s been ages since I made this crust but you are SO RIGHT that it would be the perfect base for a low carb dream bar knock off. Must get on that ASAP.

      • jennifer says

        So I made the crust, added 1 teaspoon each pure vanilla and coconut extracts. I baked for 10 minutes, then topped with sliced almonds, baked for 7 additional minutes to toast the almonds, then drizzled with sugar free dark chocolate melted with a little heavy cream that was brought just to a boil.
        So good! They need another element, though…of course condensed milk would be delicious, but a no no.
        Hopefully you’ll figure them out!
        Love your blog!

  39. Chris says

    OMG! These little babies are incredibly good and they freeze very well to boot, although they really didn’t stay in the freezer long, I really need to work on my willpower! lol. Mellissa, you really outdid yourself with this recipe……so yummy! I can’t wait to make 2 more batches, one with raspberries and one with blackberries. Thanks so much for all the great recipes!

  40. Truffle lover says

    I didn’t find them sweet enough. My sugar substitute was Splenda brand. Followed the recipe to the letter and was hoping for a better result based on all the precious glowing reviews. Instructions to “press” crust into pan were hard to follow. Too sticky to be able to press. I had to spread and coax it to get it to cover the bottom of an 8×8 pan. Ingredients were fresh so wondering if a different type of sugar substitute is what would make the difference here. Would be willing to give these another try with some tweaking to the sweetness level. Cool blog overall. Thanks,


  1. […] Make these cheesecake bars, with stawberries instead of raspberries. Oh my yum. You must try them! The bonus is that they are gluten AND sugar free. I normally don’t cook this way, but it made my Sunday company happy! Plus it’s nice to be able to eat a dessert guilt-free. :D I will definitely be making them again – can’t wait to try them with different kinds of berries. I didn’t have coconut flour, so I subbed ground up almonds. It seemed to work out okay. […]

  2. […] 8. Raspberry Cheesecake Bars If you’re going for style points these raspberry cheesecake bars are going to take the cake. They’re loaded up with raspberries, so you’re getting antioxidants and fiber along with a tart and fruity taste. While strawberry cheesecake often gets the most accolades, you’ve got to give raspberry cheesecake its due credit. You’re advised to use your own granulated sugar substitute, so you’re able to choose one that you’ve already found to be a winner. The crust uses coconut flour, so it’s grain free and will contain more fiber than all-purpose flour has. […]

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