Sugar Free Cheesecake Bars
Indulge in these creamy, guilt-free Sugar Free Cheesecake Bars, featuring a rich almond crust and topped with fresh mixed berries for a delightful dessert experience.
Ingredients
Crust Ingredients
- 1.5 cups finely ground almond flour (not almond meal) This gluten-free flour adds a delicate texture and nutty flavor to the crust.
- 4 tablespoons butter, melted and slightly cooled This rich, luscious ingredient binds the crust together, creating a perfect base.
- 2 tablespoons sugar-free powdered sweetener (erythritol or monk fruit blend) A guilt-free alternative that sweetens without the calories.
Filling Ingredients
- 16 ounces cream cheese, brought to room temperature The creamy core that forms the heart of our cheesecake.
- 0.75 cups sugar-free powdered sweetener, sifted Ensures every bite is sweet and creamy without graininess.
- 1 cup full-fat sour cream, room temperature Adds a delightful tanginess and enhances creaminess.
- 1 teaspoon pure vanilla extract Infuses warmth and depth into the filling.
- 2 tablespoons fresh lime juice, strained Offers a zesty brightness that cuts through the richness of the cream cheese.
Topping Ingredients
- 1.5 cups mixed berries (strawberries, blueberries, raspberries – fresh or frozen) These vibrant jewels add a burst of color and fruity flavor.
- 1 tablespoon sugar alternative (monk fruit or stevia blend) To sweeten the berries perfectly.
Instructions
Preparation
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a medium mixing bowl, combine the almond flour, melted butter, and powdered sugar alternative until it resembles wet sand.
- Press this mixture firmly and evenly into the bottom of your prepared pan using the bottom of a measuring cup.
Baking the Crust
- Bake the crust for 10-12 minutes until the edges turn lightly golden brown. Set a timer to avoid overcooking.
Making the Filling
- Ensure your cream cheese has reached room temperature for optimal mixing. Beat it with an electric mixer for 2-3 minutes until completely smooth.
- Gradually add the sugar-free powdered sweetener to the cream cheese, beating continuously until well combined.
- Mix in the sour cream, vanilla extract, and fresh lime juice until the filling becomes silky smooth.
Final Baking
- Pour the creamy filling over the warm crust and smooth the top with an offset spatula.
- Bake for 25-30 minutes until the center is almost set but retains a slight jiggle when gently shaken.
- Cool completely at room temperature for at least two hours, then refrigerate for at least 4 hours or overnight.
Serving
- Toss the berries with the sugar alternative and let them macerate for 15 minutes before serving.
- Cut into neat bars and top with the sweetened berries just before presentation.
Notes
Tips: Ensure cream cheese is softened for a smooth filling. Don’t skip the chilling time to get the best texture for slicing.