These cheesecake bars are an excellent sweet on a low-carb or keto lifestyle.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
18
Yield:
18 bars
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.

  • Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.

  • Bake in the preheated oven for about 35 minutes.

  • Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.

  • Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

Cook's Note:

I used that square brownie pan where the divider lifts out in the middle, but you can use a regular springform pan.

Nutrition Facts

155 calories; protein 2.7g; carbohydrates 11.2g; fat 14.3g; cholesterol 37.6mg; sodium 77.8mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/22/2019
Not really keto at 11 carbs for a serving (1/18th of a recipe) . Unless you forgo the fruit topping, I guess. Tastes great, though, and easy to make. Read More
(8)

Most helpful critical review

Rating: 3 stars
04/29/2020
This was my first time making it. I baked the crust first, for 5 minutes, since there were complaints of a soggy crust. It cooled while I mixed the filling. I wanted to bake it in a rectangular pan, but there was simply not enough crust. I'm not sure how I'm going to get 18 servings out of the square pan, even though there is abundant filling. I guess the recipe could be readjusted by doubling the crust ingredients. I will update the review after my keto-eating husband samples it. Read More
30 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/21/2019
Not really keto at 11 carbs for a serving (1/18th of a recipe) . Unless you forgo the fruit topping, I guess. Tastes great, though, and easy to make. Read More
(8)
Rating: 5 stars
09/18/2019
I've made this several times and sometimes I used almonds instead of pecans and after the first two times switched to monk fruit instead of stevia due to stevias strong aftertaste. This recipe has become my family's keto dessert so far. Read More
(4)
Rating: 5 stars
04/23/2019
This is definitely going to be a favorite. Even though I made the mistake of making it the day before so it was soggy on the bottom everybody LOVED it! It still tasted delicious. Read More
(2)
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Rating: 5 stars
05/14/2019
I made this for my Book Club friends because there are so many who are counting carbs gluten free vegetarian and on keto diets. Everyone loved this dessert and some asked for the recipe. I broke up the bars and put them in a dessert dish and then added the fruit on top....very pretty! I used a small square cake pan to bake them. Read More
(1)
Rating: 5 stars
04/24/2019
OMG----- These are delicious. With or without the berries! I am the only one doing Keto but my whole family loved them! Thanks for the Keto dessert!!! Read More
(1)
Rating: 5 stars
08/31/2019
We LOVED these!! I don’t have much experience baking, but the instructions were easy. I will definitely make this again. I baked them in a cupcake pan since I didn’t have a brownie pan. I baked it for about 30 min. It stuck to the pan a little and the base crumbled a bit, but they were still delicious. I’ll have to do something different next time if I use a cupcake pan [not sure what, so if someone has a tip please share :) ] Read More
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Rating: 5 stars
10/10/2019
OMG! I made this exactly as directed and my kids loved it. A special thanks to Nicole and http://bit.ly/KetoBreadsDesserts for helping me change my lifestyle in recent months. Now if I could only get my hubby on board:) Read More
Rating: 3 stars
11/26/2019
I was so looking forward to making this an ended up eating it an hour after coming out of the oven. It didn t taste what I was hoping it would taste like. I recommend eating it cold. It taste better than warm. The crust was just ok. Wish there was a better way to make the crust taste better. Read More
Rating: 5 stars
09/20/2020
Really hits the spot when you are struggling giving up sugar on keto. I did bake the crust the entire time I was prepping the filling to make it crunchy. I don’t think it was soggy at all. I made a blackberry topping with stevia until the wateriness was more like a syrup. That may help not to have the sogginess too. Don’t be dissuaded by the “experienced bakers”. If you want a crunch crust, you obviously need to pre bake it. Thank you for the recipe! Read More
Rating: 3 stars
04/29/2020
This was my first time making it. I baked the crust first, for 5 minutes, since there were complaints of a soggy crust. It cooled while I mixed the filling. I wanted to bake it in a rectangular pan, but there was simply not enough crust. I'm not sure how I'm going to get 18 servings out of the square pan, even though there is abundant filling. I guess the recipe could be readjusted by doubling the crust ingredients. I will update the review after my keto-eating husband samples it. Read More
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