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 1x
Print Recipe
Pin RecipeIngredients
- 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 Tbsp granulated sugar substitute
Instructions
- 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.
- Category: Dessert
- Cuisine: Cheesecake bars
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Fat: 22g
- Carbohydrates: 3g net
- Protein: 4g
408
Kim says
February 12, 2019 at 10:11 amAmazing!! I love the crust soooo much :)
★★★★★
Lesley says
December 13, 2018 at 4:21 pmI made these bars with strawberries, sooooo good, loved the crust. I even froze some of the tray for a later date. I ordered your Keto for Life book yesterday, I just got notification it was delivered! (I am in Canada)
Excited to read that. I am also on day 4 of your 7 day Egg fast. The first day was tough of course, I was hangry towards the end of the day. All in all not too bad at all. (Going to Mexico next month so need to drop some more pounds pronto) I have been eating lazy Keto since September 4th. Got a ways to go!
I really enjoy your sense of humor and easy to follow, easy to find ingredients.
Keep up the GREAT work Mellissa!! :)
Suzanne says
July 5, 2018 at 10:27 amDelicious! Made exactly as recipe stated. Everyone loved it, even non-Keto eaters.
Torrie Gass says
June 3, 2018 at 10:49 amHi there! I just made this recipe & it’s delicious. I’m curious how you can about the net carb count. I’ve added the ingredients to MyFitnessPal and the final carb count for 12 bars is still 18 net carbs a bar. Were the carbs in the Swerve not included in th calculations (there’s 206 carbs from the Swerve alone.) Just trying to figure it out as I’m trying to ensure my carbs are within reason for keto :)
★★★★
Mellissa Sevigny says
June 4, 2018 at 5:42 amMFP is notoriously wrong so I don’t use it. I calculate each ingredient individually using calorie king and do the math myself for accuracy – I’m confident in my numbers. That being said, Erythritol from Swerve has no calories or impact on blood sugar and is not included in my net carb calculation.
Hillary says
May 31, 2018 at 11:40 amLOVE LOVE LOVE this recipe!
★★★★★
Stephanie Hirsch says
October 29, 2017 at 9:46 pmThis was awesome! Maybe even a little too sweet for me, but my girls loved it (they didn’t realize it was sugar free, lol). I could definitely share this dessert with my non-keto friends!
★★★★★
Michelle says
August 20, 2017 at 5:55 pmI 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
August 11, 2017 at 2:49 pmCan I use blackberries with this?
★★★★★
Mellissa Sevigny says
August 11, 2017 at 7:15 pmI don’t see why not!
lizmcbride69 says
August 16, 2017 at 12:09 pmCam out fantastic with the blackberries.
★★★★★
Candace says
June 22, 2017 at 11:26 amI 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
June 22, 2017 at 12:24 pmI 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
February 4, 2017 at 8:16 amI 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
November 28, 2016 at 1:08 pmI’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
May 7, 2016 at 9:11 pmOn 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
March 6, 2016 at 10:28 pmJust finished making these!!! This is by far the BEST low carb dessert I have found so far!!!!
Erin Martin says
January 16, 2016 at 11:19 pmI’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
January 2, 2016 at 12:50 pmRecipe 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
December 21, 2015 at 8:53 amI 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!
Truffle lover says
July 28, 2015 at 1:27 pmI 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
June 2, 2015 at 8:57 pmOMG! 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
June 6, 2015 at 6:52 amYou’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
May 11, 2015 at 9:11 pmOh 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
May 13, 2015 at 12:57 pmSo 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
May 14, 2015 at 2:22 pmSo 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
May 5, 2015 at 11:02 pmI 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
May 8, 2018 at 6:23 pmI 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
April 28, 2015 at 6:02 pmWould it be safe to use egg substitute instead of an actual egg?
Brooke says
April 25, 2015 at 12:43 pmI 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
March 31, 2015 at 11:04 amI 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
March 18, 2015 at 2:52 pmI 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
March 7, 2015 at 10:28 pmThis 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
January 28, 2015 at 8:27 pmI 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!)
val says
January 26, 2015 at 5:26 pmI 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
January 26, 2015 at 1:38 pmLove 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
January 27, 2015 at 3:07 pmThanks so much Holly, I appreciate the feedback and I’m glad you’re enjoying the site!!
Krislyn says
January 24, 2015 at 3:29 pmI 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
January 25, 2015 at 12:41 pmSorry 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
November 28, 2014 at 9:47 pmTHESE 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
September 29, 2014 at 10:05 pmThese 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
August 27, 2014 at 9:50 amI 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
August 25, 2014 at 11:02 pmMade 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
June 24, 2014 at 4:14 pmI 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
June 24, 2014 at 4:33 pmThanks 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
June 9, 2014 at 9:57 pmVery 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
June 10, 2014 at 8:44 amChilling 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
June 10, 2014 at 9:11 amYep, you were right. They needed to chill. This is now my favorite sweet recipes. Just out of this world.
Mellissa Sevigny says
June 10, 2014 at 10:05 amThanks Amy-Lynn, glad they were a hit once they had some chill time! :)
Daisy says
March 26, 2014 at 5:18 pmLooks 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
March 27, 2014 at 7:44 amI 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!
Stacy says
March 24, 2014 at 4:45 amHi 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.
Stacy says
March 22, 2014 at 3:58 amI 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 says
March 23, 2014 at 8:48 pmUh 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!
Denise McLaughlin says
March 5, 2014 at 11:34 pmOMG! Amazing recipe! 9 bars disappeared in the blink of an eye among my family members! Thanks for posting this sweet treat.
Lia says
February 7, 2014 at 10:12 pmHi 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 says
February 13, 2014 at 1:03 pmYou 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 says
November 22, 2014 at 12:03 amI’m thinking lime chiffon or chocolate mousse in the coconut crust would be luscious.
Christina says
January 28, 2014 at 10:59 amI 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.
jessica says
January 27, 2014 at 10:39 amI 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
sxcostanzo says
January 10, 2014 at 4:00 pmIs 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?
Thanks
Mellissa Sevigny says
January 10, 2014 at 4:01 pmEither one will work, as long as it’s unsweetened you are good to go!
Oriel says
June 27, 2014 at 2:21 amWould 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. :)
K says
January 7, 2014 at 10:54 pmI 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 says
January 8, 2014 at 7:40 am“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! :)
Tricia says
November 25, 2013 at 2:35 pmI wonder how I could make these work with fresh cranberries. Any suggestions?
Mellissa Sevigny says
November 25, 2013 at 3:17 pmI guess you could just use them like the raspberries and just sweeten them up a bit first!
Bob F says
August 26, 2013 at 2:09 pmBest low carb cheesecake I have ever eaten! Can’t wait to try more of your recipes.
Mellissa Sevigny says
August 26, 2013 at 5:20 pmThanks Bob, I appreciate that since there are so many low carb cheesecake recipes out there! Hope you enjoy the other recipes just as much! :)
Iamtigerlily says
July 10, 2013 at 10:45 amI 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 says
July 10, 2013 at 11:08 amGlad 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!
Christina says
April 3, 2013 at 11:56 pmHow much is a serving? Length or grams is fine. Just want to make sure I don’t overindulge.
Mellissa Sevigny says
April 4, 2013 at 8:54 amHi 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!
Kris says
March 24, 2013 at 11:49 pmWhat is the best granulated sweetener to use for this?
Thanks!
Mellissa Sevigny says
March 25, 2013 at 7:21 amAny no calorie sweetener that measures cup for cup like sugar will work fine.
Daria says
March 6, 2013 at 10:54 pmI 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!
Kristi says
February 6, 2013 at 2:16 amMade 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 says
February 6, 2013 at 1:14 pmSo 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! :)
simplylivinghealthy.org says
October 25, 2012 at 4:27 pmI am heading in the kitchen to make these…although I’m going to sub pumpkin for the raspberries for Pumpkin Cheesecake Bars!
Mellissa Sevigny says
October 26, 2012 at 9:36 amOoooh, me likey! Let me know how they come out!
Marta Brysha says
October 21, 2012 at 7:16 pmI 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 says
October 26, 2012 at 9:35 amMarta 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!
Kerry says
October 21, 2012 at 4:06 pmMade 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 says
October 26, 2012 at 9:34 amThanks 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! :)
Carolyn says
October 20, 2012 at 4:25 pmThose look wonderful, Melissa!
Mellissa Sevigny says
October 26, 2012 at 9:32 amThanks so much Carolyn, that’s high praise coming from you! :)
Eric says
October 20, 2012 at 2:03 pmI 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 says
October 26, 2012 at 9:31 amEric 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! :)
Ms. Oxide says
October 19, 2012 at 12:49 pmMade 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 says
October 19, 2012 at 2:06 pmThanks so much, I’m thrilled that you loved them! Best breakfast ever, right???
movita beaucoup says
October 21, 2012 at 4:41 pmI 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!
Javelin Warrior says
October 19, 2012 at 12:07 amThese 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…
Mellissa Sevigny says
October 19, 2012 at 2:05 pmThanks JW, always a pleasure to be featured on Food Fetish Fridays!
Stefanissima says
October 17, 2012 at 7:32 pmMy birthday’s coming up in a few weeks… I think these are what I will celebrate with instead of cake this year!
Mellissa Sevigny says
October 19, 2012 at 2:05 pmEnjoy!!!
Kammie @ Sensual Appeal says
October 16, 2012 at 10:32 pmYum, oh my gosh – not only do these LOOK amazing, I can already taste it. Must be glorious. Great recipe, my dear.
Mellissa Sevigny says
October 19, 2012 at 2:04 pmThanks Kammie, let me know if you try them out!
Charity says
October 16, 2012 at 6:51 pmMan, if I had berries in the house I’d SO make this!
Mellissa Sevigny says
October 19, 2012 at 2:04 pmGet thee to the grocery store ASAP! :)
Denise says
October 16, 2012 at 5:37 pmOkay, 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 says
October 16, 2012 at 5:50 pmI 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 says
October 16, 2012 at 9:34 pmI used blueberries – so good!
Jenn Tyler says
October 16, 2012 at 5:11 pmCould 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.
Thanks!!
Mellissa Sevigny says
October 16, 2012 at 5:49 pmJenn 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??? :)
Tara says
June 26, 2016 at 10:00 pmI tried honey and it worked great! I used a quarter of what it calls for in honey. Delicious!
★★★★★
Dawn says
October 16, 2012 at 4:39 pmWow 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 says
October 16, 2012 at 5:10 pmJust 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 says
October 16, 2012 at 8:48 pmI know, right?! When that happens, it’s a true tragedy. Not to mention a waste of good money…
Mellissa Sevigny says
October 19, 2012 at 2:03 pmThere’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…
Jennypenny says
October 16, 2012 at 3:44 pmWow! Those look delicious! I’m making these this weekend for sure!
Mellissa Sevigny says
October 16, 2012 at 5:09 pmI hope you like them as much as I did Jenny, let me know what you think!
Jenn says
October 16, 2012 at 3:34 pmOh my goodness. I’m totally making these RIGHT NOW (except using up some strawberries I have instead of the raspberries)
NOM
Mellissa Sevigny says
October 16, 2012 at 5:09 pmAwesome Jenn, let me know how they come out!
Jenn says
October 16, 2012 at 9:34 pmI 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 says
October 19, 2012 at 2:02 pmHey 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!