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
Ms. Oxide 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.
Mellissa Sevigny says
Thanks so much, I’m thrilled that you loved them! Best breakfast ever, right???
movita beaucoup says
I 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
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…
Mellissa Sevigny says
Thanks JW, always a pleasure to be featured on Food Fetish Fridays!
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!
Mellissa Sevigny says
Enjoy!!!
Kammie @ Sensual Appeal says
Yum, oh my gosh – not only do these LOOK amazing, I can already taste it. Must be glorious. Great recipe, my dear.
Mellissa Sevigny says
Thanks Kammie, let me know if you try them out!
Charity says
Man, if I had berries in the house I’d SO make this!
Mellissa Sevigny says
Get thee to the grocery store ASAP! :)
Denise 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?
Mellissa Sevigny says
I 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
I used blueberries – so good!
Jenn Tyler 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.
Thanks!!
Mellissa Sevigny 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??? :)
Tara says
I tried honey and it worked great! I used a quarter of what it calls for in honey. Delicious!
Dawn says
Wow 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
Just 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
I know, right?! When that happens, it’s a true tragedy. Not to mention a waste of good money…
Mellissa Sevigny says
There’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
Wow! Those look delicious! I’m making these this weekend for sure!
Mellissa Sevigny says
I hope you like them as much as I did Jenny, let me know what you think!
Jenn says
Oh my goodness. I’m totally making these RIGHT NOW (except using up some strawberries I have instead of the raspberries)
NOM
Mellissa Sevigny says
Awesome Jenn, let me know how they come out!
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!
Mellissa Sevigny 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!