With a creamy texture and sweet-tart raspberry flavor, these keto raspberry cheesecake bars are a must-try. They’re easy to make and perfect for satisfying your sweet tooth without derailing your low carb diet.
These keto raspberry cheesecake bars are the perfect marriage of tangy fruit and creamy goodness.
Cheesecake has been a crowd-pleaser for centuries, with its rich, creamy texture and decadent flavor. If you’re on the keto diet or even just watching your carb intake, you’ll be happy to know that it’s still possible to enjoy this classic dessert without sacrificing your health and wellness goals.
Hear me out – while cheesecake may not seem like the healthiest low carb dessert option out there, it does contain calcium, protein, and healthy fats when made with the right ingredients.
And unlike traditional cheesecake recipes that use graham crackers and sugar, this low carb raspberry cheesecake is made with keto-friendly ingredients that won’t spike your blood sugar levels.
Plus, raspberries are a great source of antioxidants and fiber, making them a healthy addition to this dessert – it’s a win/win for sure!
Interesting facts about cheesecake:
- Cheesecake dates back to Ancient Greece, where it was served to athletes to give them energy during the first Olympic games in 776 BC.
- In the United States, National Cheesecake Day is celebrated on July 30th.
- The largest cheesecake ever made weighed over 6,900 pounds and was created in New York in 2014.
There – now you can impress your friends with cheesecake trivia when you serve them these keto raspberry cheesecake bars. 🙌🏻 😂
These keto raspberry cheesecake bars can be made into a larger cheesecake but I don’t recommend it. While a giant cheesecake is impressive, it’s not always the most practical option. By making these keto raspberry cheesecake bars instead, you can have the same delicious flavor without worrying about portion control or overindulging.
They also cook and chill a lot faster than a full scale cheesecake, AND they’re easier to serve and store for later.
If you do need a larger keto cheesecake, try this Keto Raspberry Cheesecake with Coconut Crust that was a guest post from Divalicious Recipes and gets rave reviews by everyone who tries it!
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Keto Raspberry Cheesecake Bars
- Total Time: 35 minutes
- Yield: Makes 9 large bars 1x
- Diet: Gluten Free
Description
Keto Raspberry Cheesecake bars that are low carb and gluten free but don’t skimp on flavor and texture!
Ingredients
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 teaspoon baking powder
For the filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar substitute
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup raspberries
- 2 tablespoons granulated sugar substitute
Instructions
To make the crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Cream together the butter and sugar substitute.
- Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
- Press evenly into a parchment lined or lightly greased 9 x 9 pan.
- Bake for 8 minutes.
- Remove from the oven and set aside until the filling is ready.
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 30 minutes or until set, with just a slight jiggle in the middle when shaken.
- Remove and chill for at least 1 hour before cutting and serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: keto Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 4g
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.
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.
Mellissa Sevigny says
Thanks so much Holly, I appreciate the feedback and I’m glad you’re enjoying the site!!
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?
Mellissa Sevigny says
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.
STACEY says
THESE WERE SO DELICIOUSLY YUMMY…AND PROBABLY ONE OF THE BEST DESSERTS I’VE HAD SINCE GOING LOW CARB. THANK-YOU! i THINK I’M STARTING TO PREFER COCONUT FLOUR MORE SO THAN ALMOND. I WONDERED IF YOU OR ANYONE ELSE HAD A PROBLEM WITH THE FILLING PULLING AWAY FROM THE CRUST? I DID REFRIGERATE THE BARS BUT IN DOING SO IT CAUSED MY CRUST TO STICK TO THE PAN. DID I DO SOMETHING WRONG?
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.
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.
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!
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.
Mellissa Sevigny 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! :)
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?
Mellissa Sevigny says
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 says
Yep, you were right. They needed to chill. This is now my favorite sweet recipes. Just out of this world.
Mellissa Sevigny says
Thanks Amy-Lynn, glad they were a hit once they had some chill time! :)
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?
Mellissa Sevigny says
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!