Sugar-Free Cheesecake Bars – A Guilt-Free Treat
These sugar-free cheesecake bars are creamy, tangy, and perfectly sweetened without any added sugar. With a buttery almond flour crust and a velvety no-bake filling, they’re a satisfying low-carb dessert perfect for any occasion.
Equipment
- 8×8-inch pan
- Mixing Bowls
- Electric Mixer
- Saucepan (optional)
Ingredients
Almond Crust
- 1 1/2 cups almond flour naturally gluten-free
- 1/4 cup butter melted
- 2 tbsp sugar-free sweetener
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup sugar-free powdered sweetener e.g. monk fruit, erythritol, or allulose
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp lime juice
Optional Berry Topping
- 1 1/2 cups mixed berries fresh or frozen
- 1 tbsp sugar-free sweetener
- 1 tsp lemon juice
Instructions
- Prepare the Crust: In a bowl, mix almond flour, melted butter, sweetener, vanilla, and salt. Press into a lined 8×8-inch pan and chill while making the filling.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sweetener and sour cream, mix well. Stir in vanilla and lime juice.
- Assemble & Chill: Spread filling evenly over the crust. Cover and chill for at least 4 hours or overnight.
- Optional Berry Topping: In a small saucepan, combine berries, sweetener, and lemon juice. Cook until thickened and glossy. Cool before topping.
- Serve: Lift chilled cheesecake from pan, slice into 16 bars, and top with berry compote if using. Enjoy!
Notes
Chill overnight for best flavor and texture. Slice with a warm knife for clean edges. Use powdered sweeteners for smooth consistency. Store chilled or freeze for longer shelf life.