Sugar-Free Cheesecake Bars – A Guilt-Free Treat! Recipe
These Sugar-Free Cheesecake Bars are a delicious, guilt-free dessert option perfect for anyone looking to enjoy a creamy, tangy treat without added sugar. Featuring a rich almond crust and a smooth cream cheese filling, topped optionally with a fresh berry compote sweetened naturally, this dessert is ideal for low-sugar and diabetic-friendly diets.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: No-bake, Refrigerate, Simmer for topping
- Cuisine: American
- Diet: Diabetic
Ingredients
Scale
Almond Crust
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 1 tbsp sugar substitute (e.g., erythritol or monk fruit sweetener)
Cheesecake Filling
- 16 oz cream cheese
- ¾ cup sugar-free powdered sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp lime juice
Berry Topping (Optional)
- 1 ½ cups fresh or frozen mixed berries
- 1 tbsp sugar alternative (e.g., monk fruit sweetener)
Instructions
- Prepare the Crust: Combine almond flour, melted butter, and sugar substitute in a bowl. Press this mixture firmly into the base of a square baking pan to form an even crust. Refrigerate it to help it set while you prepare the filling.
- Make the Filling: In a mixing bowl, beat the cream cheese, sugar-free powdered sugar, and sour cream together until the mixture is smooth and creamy. Stir in the vanilla extract and lime juice thoroughly to add brightness and a tangy kick.
- Assemble & Chill: Spread the prepared cheesecake filling evenly over the chilled almond crust. Cover the pan and refrigerate for at least 4 hours or until the cheesecake is firm and completely set.
- Make the Topping (Optional): In a small saucepan over medium heat, combine the mixed berries with the sugar alternative. Cook while stirring continuously until the mixture thickens into a compote. Remove from heat and allow to cool slightly before serving.
- Serve & Enjoy: Once the cheesecake bars are chilled and firm, cut them into squares. Top with the berry compote if desired, then enjoy this creamy, tangy, and guilt-free dessert treat!
Notes
- Use fresh or frozen berries for the topping based on availability.
- The recipe can be made ahead and stored refrigerated for up to 3 days.
- For a nut-free alternative, substitute the almond crust with a gluten-free oat crust, but adjust the nutrition accordingly.
- Ensure cream cheese and sour cream are at room temperature for easier mixing.
- Adjust sweetness according to taste by modifying the amount or type of sugar substitute.
Nutrition
- Serving Size: 1 bar (assuming 9 bars per batch)
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: sugar-free cheesecake bars, low sugar dessert, diabetic dessert, almond crust cheesecake, sugar-free dessert bars, low carb cheesecake
