These Low Carb Strawberry Cheesecake Bars have no added sugar, and feature a vanilla cake-like crust with cheesecake filling and strawberry swirl topping.
Anytime someone asks What’s for dessert?, and the answer is strawberry cheesecake, my guess is that you’ll hear some variation of Oooohhhh, Oh yum, or I better save room! as the response.
I have yet to meet someone who doesn’t like cheesecake, especially if it’s strawberry cheesecake!
My recipe for Low Carb Strawberry Cheesecake Bars are not only sure to become everyone’s new favorite dessert, but they’re healthier than your average treat.
They have no added sugar, are gluten free, and are low carb and keto friendly.
I make these bars entirely from scratch so it’s a bit of a process, but I’ll walk you through it the whole way. And there are even some things that you can make in advance (like the jam and the dough for the crust), so it’s not too overwhelming.
And I guarantee that the end result is worth the effort!
Strawberry Cheesecake
If you’re craving some form of strawberry cheesecake, there are plenty of ways to get your fix! Strawberry topping on a slice of plain cheesecake is a classic combination. Alternatively, you could swirl strawberry sauce into cheesecake batter before baking up a cheesecake.
My Low Carb Strawberry Cheesecake Bars is a delicious way to satisfy the same craving.
The bottom crust and top crumble is a cross between vanilla cake and sweet biscuits. It’s moist and flavorful, and is a wink and a nod to strawberry shortcake.
The delicious crust is topped with vanilla-scented cheesecake and swirled with easy-to-make no-sugar-added strawberry jam.
Make Ahead
This Strawberry Cheesecake Bars recipe has a few different steps, but they’re all very easy and some can even be done ahead of time.
For example, the jam can be made up to 10 days ahead and stored in the fridge. Additionally, you can make the dough for the bottom crust/top crumble a day in advance and keep it covered in the fridge.
The Best Strawberry Cheesecake Bars Recipe
This recipe features a sweet aromatic cakey base topped with vanilla cheesecake and swirled with strawberry jam. Every component is homemade from scratch so you’re getting the best quality ingredients.
Additionally, these bars are low carb with no added sugar, something you’d never guess just by tasting them!
Low Carb Strawberry Cheesecake Bars Ingredients
There are three components to my Strawberry Cheesecake Bars recipe: the bottom crust, which also serves as a crumble for the top; the cheesecake filling; and the strawberry swirl.
I make each part from scratch, but they’re all very easy to make. You can even do a lot of the work ahead of time (see the recipe below for more info on which parts to make ahead).
Here are the ingredients for each of the three components to this recipe:
Strawberry Jam:
- Local in-season strawberries, fresh or flash-frozen
- Granulated erythritol
- Liquid stevia
- Salt
- Fresh lemon juice
- Pure vanilla extract
Bottom Crust and Top Crumble:
- Almond flour
- Baking powder
- Salt
- Packets stevia/erythritol blend
- Unsalted butter
- Cream Cheese
- Pure vanilla extract
- Pure almond extract
- Egg
Cheesecake Filling:
- Cream cheese
- Eggs
- Granulated stevia/erythritol blend
- Pure vanilla extract
- Pure almond extract
Gluten Free Strawberry Cheesecake
In addition to being low carb, these Strawberry Cheesecake Bars are gluten free! Instead of wheat flour I use almond flour in the dough to make the bottom crust and top crumble. There is a very faint almond flavor, but it blends well with the overall flavor profile of this dessert.
More Healthy Low Carb Cheesecake Recipes
- Low Carb Pumpkin Spice Cheesecake
- Keto Low Carb No Bake Chocolate Cheesecake
- Low Carb Peanut Butter Cheesecake
- Easy Sugar Free Turtle Cheesecake Dip
- Chocolate Peppermint No Bake Keto Cheesecake Bites
- Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Strawberry Cheesecake Bars (No Added Sugar)
Ingredients
Strawberry Jam:
- 2 cups local in-season strawberries fresh or flash-frozen (if fresh add 4 tablespoons water, if frozen don’t thaw), hulled
- ¼ cup granulated erythritol
- 7 drops liquid stevia
- 1 pinch salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Bottom Crust and Top Crumble:
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 (1g) packets stevia/erythritol blend
- 4 tablespoons unsalted butter chilled and diced
- 3 oz cream cheese chilled and diced
- ½ tablespoon pure vanilla extract
- ½ teaspoon pure almond extract or more vanilla extract
- 1 large egg lightly beaten
Cheesecake Filling:
- 8 oz full-fat cream cheese softened
- 2 large eggs
- 1 ½ teaspoons granulated stevia/erythritol blend
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
Instructions
For the Strawberry Jam:
- Combine the strawberries, erythritol, liquid stevia, and salt in a large saucepan. Cover the saucepan and cook (covereon the stovetop over medium heat for 10 minutes. Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovereuntil the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
- Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature.
For the Bottom Crust and Top Crumble:
- Preheat the oven to 350F; line an 8 by 8-inch baking dish with parchment paper.
- Whisk together the almond flour, baking powder, salt, and stevia in a large bowl. Cut in the butter with a fork until it looks like coarse meal, and then cut in the cream cheese until combined. Use a fork to mix in the vanilla and almond extracts, and then the egg. Lay a piece of plastic wrap on the dough and chill 10 minutes in the freezer.
- Press ¾ of the dough evenly into the bottom of the prepared baking dish, reserving ¼ for topping later (cover with plastic wrap and stick the ¼ of the dough for topping in the fridge to chill). Bake until puffed but not brown, about 15 to 17 minutes. Meanwhile, make the cheesecake filling.
For the Cheesecake Filling:
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients. (It will be runny.)
- Pour the cheesecake mixture onto the pre-baked cake. Bake at 350F for 5 minutes.
To Finish Baking:
- Dollop the strawberry jam on top of the pre-baked cheesecake. Crumble on the remaining ¼ of the dough. Bake at 350F until the cheesecake is set, about 20 to 25 minutes.
- If desired, broil briefly to brown the top.
- Cool completely before slicing. Store covered in the fridge for up to 5 days.
Helpful Tips
- Net Carbs: 4g per serving
- Make Ahead: You can make the Strawberry Jam up to 10 days ahead and keep it covered in the fridge. You can make the dough for the Bottom Crust and Top Crumble the day before and keep it in the fridge until baking instead of chilling it in the freezer.
- Recipe Based On: My recipes for Low Carb Shortcake, Easy 5-Ingredient Low Carb Cheesecake, and Sugar Free Strawberry Jam.
Nutrition
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