Keto No-Bake Cheesecake Bars: 5-Ingredient Almond Crust (Print Version)
Whip up creamy Keto No-Bake Cheesecake Bars with just 5 ingredients! Featuring a delicious almond crust, these easy, low-carb treats are perfect for any craving.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Almond Foundation
01 -
1 1/2 cups super-fine almond flour
02 -
1/4 cup erythritol or monk fruit sweetener blend, granulated
03 -
1/2 cup unsalted butter, melted
04 -
1/4 tsp sea salt
→ Velvety Keto Cheesecake Filling
05 -
24 oz full-fat cream cheese, softened
06 -
3/4 cup erythritol or monk fruit sweetener blend, powdered
07 -
1 1/2 cups heavy whipping cream, cold
08 -
1 1/2 tsp pure vanilla extract
09 -
2 tbsp fresh lemon juice
10 -
1/8 tsp sea salt
→ Elegant Finishing Touches
11 -
1 oz sugar-free dark chocolate, finely chopped (for garnish)
12 -
1/4 cup fresh raspberries (for garnish)
# Instructions:
01 -
Line an 8x8 or 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later. This prepares your pan for the delicious 5-Ingredient Keto No-Bake Cheesecake Bars with Almond Crust.
02 -
In a medium bowl, combine 1 1/2 cups super-fine almond flour, 1/4 cup granulated erythritol or monk fruit sweetener blend, and 1/4 tsp sea salt. Pour in 1/2 cup melted unsalted butter and mix until well combined and crumbly.
03 -
Press the almond mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to create a firm, compact crust. Place the pan in the freezer for 10-15 minutes to set the crust while you prepare the filling.
04 -
In a large, cold bowl, using an electric mixer, whip 1 1/2 cups cold heavy whipping cream until stiff peaks form. Be careful not to over-whip. Set aside in the refrigerator to keep it cold and firm.
05 -
In another large bowl, beat 24 oz softened full-fat cream cheese with 3/4 cup powdered erythritol or monk fruit sweetener blend, 1 1/2 tsp pure vanilla extract, 2 tbsp fresh lemon juice, and 1/8 tsp sea salt until smooth and creamy.
06 -
Gently fold the whipped heavy cream into the cream cheese mixture until just combined, being careful not to deflate the cream. Spread this velvety filling evenly over the chilled almond crust. This forms the core of your 5-Ingredient Keto No-Bake Cheesecake Bars with Almond Crust.
07 -
Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and fully set. Proper chilling is crucial for the perfect 5-Ingredient Keto No-Bake Cheesecake Bars with Almond Crust.
08 -
Once set, lift the bars from the pan using the parchment paper. Cut into 8 equal bars. Garnish with 1 oz finely chopped sugar-free dark chocolate and 1/4 cup fresh raspberries before serving. Enjoy your delightful keto treat!
# Notes:
01 -
For the creamiest filling, ensure your full-fat cream cheese is truly softened to room temperature. This prevents lumps and ensures a smooth, velvety texture.
02 -
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5-7 days. They can also be frozen for up to 1 month; thaw in the fridge before serving.
03 -
If you don't have fresh lemon juice, a tiny pinch of citric acid (about 1/8 tsp) can provide a similar tang, but fresh is always best for flavor.
04 -
For clean cuts, run your knife under hot water and wipe it clean between each slice. This will give you perfectly neat cheesecake bars every time.
# Tools You'll Need:
01 -
8x8 inch square baking pan
02 -
parchment paper
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
electric hand mixer
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 696 kcal
Total Fat: 70 g
Total Carbohydrate: 12 g
Protein: 12 g