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Easy Keto Strawberry Cheesecake Bars
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Easy Keto Strawberry Cheesecake Bars

These easy keto strawberry cheesecake bars are the perfect gluten free, refined sugar free, low carb friendly dessert recipe that's perfect for any occasion anytime!
Course Desserts
Cuisine American
Keyword Easy Keto Strawberry Cheesecake Bars
Prep Time 30 minutes
Cook Time 1 hour
Additional Time 4 hours
Total Time 5 hours 30 minutes
Servings 24
Calories 47kcal
Author Bon Appeteach

Ingredients

Instructions

  • Preheat your oven to 350 F to start (for the crust). Line a 9x13 inch pan with foil or parchment paper so there is excess on all sides (this will make cutting the bars so much easier, don't skip this step). Spray the foil/paper with non-stick spray as well.
  • Make your crust according to the directions, pack it evenly into the bottom of your pan and bake it for 6-8 minutes. Remove from the oven and let it cool while you make the filling.
  • Once removing your crust from the oven, reduce the oven temperature to 300 F.
  • In a large mixing bowl or stand mixer, beat the cream cheese and 3/4 cup of preferred low carb sweetener together into a bowl. Make sure you cream cheese is softened enough so that there are no chunks or lumps.
  • Add one egg into the mixture at a time and let it mix for at least a minute or so to fully incorporate. Repeat with each additional egg, scraping down the sides of the bowl as needed. Finally, mix in the vanilla extract and set the bowl aside.
  • Grab your pan with the baked crust and carefully pour the base layer over it completely. Use a rubber spatula to smooth it out as needed. Bake this for about 30-35 minutes. The sides should look more solid and the center should still jiggle a bit.
  • While the first layer bakes, use a smoothie blender bottle or other similar tool and combine the remaining 1/2 cup of low carb sweetener and about 6 whole strawberries (stems removed).
  • Blend this mixture first into a puree. Then add in the sour cream mixture and blend again. The mixture will look like a pink smoothie.
  • After the base layer has set and is mostly cooked, carefully pour the strawberry layer over the top, evenly across the pan.
  • Return to the oven and bake an additional 10-15 minutes until the sides are set and the center looks cooked but still jiggles.
  • Remove it from the oven and let it cool a few hours on a cooling rack before letting it finish fully setting and cooling in the fridge (at least 4 hours, but best the next day).
  • Cut your bars into 24 servings. Take your remaining strawberries and cut them into four slices each and place one slice onto each bar.
  • Serve directly from the fridge as needed and enjoy!

Notes

Want to freeze these bars? Place each bar first on a small plate or baking sheet and place this in the freezer for about an hour to set. Once they are set, transfer the individual bars into a freezer safe bag and put them back into the freezer. This helps prevents them from sticking and makes it easier to defrost each bar as desired.

Nutrition

Serving: 1g | Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 26mg | Sugar: 1g