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
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,
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!
Mellissa Sevigny says
You’re so welcome Chris, thanks for letting me know you enjoyed them! I have the same problem unfortunately – they never last long around our house either! :)
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!
Mellissa Sevigny 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!
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?
Tricia says
I think it is your sweetener. I used Swerve the first time I made it and didn’t like the taste (was also the first time I’d used swerve which I apparently do not prefer). Tried again with splenda and cutting amount down and preferred that!
chayna says
Would it be safe to use egg substitute instead of an actual egg?
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!
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!
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.
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!
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!)