Sugar Free Cheesecake Bars
Creamy, tangy, and rich cheesecake bars with a buttery almond flour crust — all made without refined sugar. No bake and perfect for any occasion.
Equipment
- Mixing Bowl
- Square Baking Pan
- Parchment Paper
- Hand mixer or whisk
- Saucepan (optional for topping)
Ingredients
Crust
- 1 1/2 cups almond flour finely ground
- 4 tbsp butter melted
- 2 tbsp powdered sugar alternative like erythritol or monk fruit blend
Filling
- 16 oz cream cheese softened
- 3/4 cup sugar free powdered sweetener like monk fruit or erythritol blend
- 1 cup sour cream full fat
- 1 tsp vanilla extract
- 2 tbsp lime juice freshly squeezed
Optional Topping
- 1 1/2 cups mixed berries fresh or frozen
- 1 tbsp sugar alternative optional, for berry topping
Instructions
- Line a square baking pan with parchment paper. In a bowl, mix almond flour, melted butter, and sweetener until crumbly.
- Press crust mixture into the bottom of the pan and smooth it out. Refrigerate while preparing the filling.
- In a large bowl, beat cream cheese, powdered sweetener, and sour cream until smooth. Add vanilla and lime juice and mix until fully blended.
- Pour cream cheese mixture over crust and spread evenly. Cover and chill for at least 4 hours until set.
- Optional: In a small saucepan, heat berries and sugar alternative over medium heat until thickened. Cool completely.
- Top bars with berry mixture if using. Lift from pan using parchment and slice into bars. Serve chilled.
Notes
Bars are best served cold and can be made a day in advance. Store in the fridge or freeze for longer storage.