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
Michelle says
I tried these this week and lived the topping but the crust was too sickeningly sweet for me. Used erythritol as my sugar sub. Curious to make again with a lot less sugar sub for the crust.
Liz says
Can I use blackberries with this?
Mellissa Sevigny says
I don’t see why not!
lizmcbride69 says
Cam out fantastic with the blackberries.
Candace says
I just found this recipe now. I’m not quite full low carb, but my diet is now leaning that way. One thing that makes this hard is that I’m allergic to cow dairy products. Goat and sheep are good to go. Was thinking of trying this recipe out with the soft log type goat cheese for the cream cheese…don’t know what will happen, but I guess worth a try.
Mellissa Sevigny says
I imagine it will be super tangy Candace but not necessarily in a bad way! Maybe increase the sugar a bit to compensate – let me know how it goes!
Erin Martin says
I have made this several times before, but tried it in the Instant Pot for the first time tonight. Oh my. Using the three 4 inch spring form pans out came out so much lighter and fluffier than in the oven. It’s possible that I’m in love with a dessert.
Augustina says
I’m fairly new to this and my biggest thing is cheesecake. I can’t go through the holidays without making it. The crust was delicious and I was surprised how awesome the batter turned out. SO happy that I stumbled across this blog!
Alex says
On my third session of this. I swapped out the vanilla extract with lemon extract and the raspberries with blueberries for a Lemon Blueberry version and it’s delicious. The base for this recipe is perfect.
Heather says
Just finished making these!!! This is by far the BEST low carb dessert I have found so far!!!!
Erin Martin says
I’ve made this recipe many times in the past but forgot all about it recently until buying raspberries today. Its in the oven as I type this! Can’t wait for it to cool. This recipe is divine.
I use THM sweet blend as my sweetener and it turns out wonderful.
Lynn says
Recipe made in heaven! This way is a low carb diet no torture ;) Even my husband loves this cheesecake, and he is not a big fan of tarts or other sweet snacks.
Whitney says
I made these for my work Christmas party and let me tell you, it’s a miracle I have any left to bring in today! So so good!