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Sugar-Free Cheesecake Bars - Creamy, Light, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour
  • 3 tablespoons granulated sugar-free sweetener
  • 1/4 teaspoon fine salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 16 ounces cream cheese, softened (full-fat works best)
  • 1/2 cup granulated sugar-free sweetener
  • 1/3 cup sour cream (or Greek yogurt)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Optional toppings: Fresh berries
  • Sugar-free berry compote
  • Shaved dark chocolate (no-sugar-added)
  • Equipment: 8x8-inch square baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Cooling rack

Method
 

  1. Prep the pan. Line an 8x8-inch pan with parchment, leaving overhang on two sides for easy lifting. Preheat the oven to 325°F (163°C).
  2. Make the crust. In a bowl, stir together almond flour, sweetener, and salt. Add melted butter and vanilla. Mix until the texture resembles damp sand and clumps when pressed.
  3. Press and par-bake. Press the crust evenly into the pan. Use the bottom of a measuring cup to flatten. Bake for 10–12 minutes until lightly golden around the edges. Let it cool for 5–10 minutes while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth and fluffy. Scrape the bowl.
  5. Add sweetener and sour cream. Beat in the sweetener and sour cream until fully combined and silky. Scrape the bowl again.
  6. Finish the flavor. Mix in vanilla, lemon zest, lemon juice, and salt until smooth.
  7. Add eggs gently. Beat in eggs one at a time on low speed just until combined. Avoid overmixing to keep air out.
  8. Pour and smooth. Pour the filling over the warm crust. Tap the pan lightly on the counter to release bubbles. Smooth the top.
  9. Bake low and slow. Bake at 325°F (163°C) for 25–32 minutes. The edges should be set, and the center should jiggle slightly like gelatin, not sloshy.
  10. Cool gradually. Turn off the oven, crack the door, and let the bars rest inside for 10 minutes. Then transfer to a cooling rack. Cool to room temp.
  11. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. This is when the texture becomes sliceable and creamy.
  12. Slice and serve. Use the parchment to lift the slab out. Warm a knife under hot water, wipe dry, and slice into 12–16 bars. Add toppings if you like.