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These no-bake keto cheesecake bars feature a toasted nut base which is the perfect rich flavour to contrast against the smooth and creamy top.
There’s no gelatine in these so the top will be a little soft but after a few hours in the fridge it should be set enough to easily handle these tasty sugar-free bars.
I use store bought dry roasted nuts but you could easily roast your own, simply preheat an oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and place raw nuts on a baking tray in a single layer. Bake around 8-10 mins until nuts are golden, stirring once half way through.
I like to top these with some sliced strawberries to serve, but you could use any berries, add a drizzle of melted dark chocolate, a sprinkle of cinnamon, or leave the cheesecake bars plain. This is the perfect low-carb dessert for summer.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs2.8 grams
Protein4.2 grams
Fat19.7 grams
Calories195 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs3.8 gramsFiber1 gramsSugars2 gramsSaturated fat9.9 gramsSodium81 mg(4% RDA)Magnesium26 mg(6% RDA)Potassium117 mg(6% EMR)
Ingredients (makes 18 slices)
Base:
Cheesecake layer:
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1 lb full-fat cream cheese or mascarpone (450 g)
- 1/3 cup full-fat Greek yoghurt or sour cream (83 g/ 3 oz)
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- fine zest of 1 organic lemon
- 2 tsp sugar-free vanilla extract or 1/2 tsp vanilla bean powder
- Optional: sliced strawberries, whole raspberries, blueberries or blackberries
Instructions
- If you don't have roasted/toasted nuts, you'll need to briefly bake raw nuts. This will enhance their flavor. To do that, preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and place raw nuts on a baking tray in a single layer. Bake 8 to 10 mins until the nuts are golden, crisp and fragrant. To make the base, add the warm nuts to a food processor and process until finely chopped.
Note: You can use any nuts of choice. go easy on pistachios and cashews as they are relatively high in carbs.
- Add butter, sweetener and pulse until it comes together.
- Press into a lined slice tin (you can use any tin, such as 13 x 8 inch/ 33 x 23 cm, just make sure it's deep enough to fit the filling). Place in the fridge while you make the cheesecake layer.
- To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.
- Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.
- Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days.
Ingredients
- 1 1/3 cups roasted nuts of choice (170 g/ 6 oz) - we used almonds, hazelnuts and cashews
- 2 tbsp Sukrin Gold, powdered Erythritol or Swerve (20 g/ 0.7 oz)
- 1/2 stick unsalted butter, melted (57 g/ 2 oz)
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1 lb full-fat cream cheese or mascarpone (450 g)
- 1/3 cup full-fat Greek yoghurt or sour cream (83 g/ 3 oz)
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- fine zest of 1 organic lemon
- 2 tsp sugar-free vanilla extract or 1/2 tsp vanilla bean powder
- Optional: sliced strawberries, whole raspberries, blueberries or blackberries
Instructions
- If you don't have roasted/toasted nuts, you'll need to briefly bake raw nuts. This will enhance their flavor. To do that, preheat the oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and place raw nuts on a baking tray in a single layer. Bake 8 to 10 mins until the nuts are golden, crisp and fragrant. To make the base, add the warm nuts to a food processor and process until finely chopped.
Note: You can use any nuts of choice. go easy on pistachios and cashews as they are relatively high in carbs. - Add butter, sweetener and pulse until it comes together.
- Press into a lined slice tin (you can use any tin, such as 13 x 8 inch/ 33 x 23 cm, just make sure it's deep enough to fit the filling). Place in the fridge while you make the cheesecake layer.
- To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.
- Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.
- Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days.
Nutrition (per serving, 1 slice)
Calories195kcal
Net Carbs2.8g
Carbohydrates3.8g
Protein4.2g
Fat19.7g
Saturated Fat9.9g
Fiber1g
Sugar2g
Sodium81mg
Magnesium26mg
Potassium117mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 2.8 g | 4.2 g | 19.7 g | 195 kcal |
| Almonds, nuts (whole, unblanched) |
| 0.4 g | 0.8 g | 2 g | 23 kcal |
| Hazelnuts, nuts, unblanched |
| 0.2 g | 0.5 g | 1.9 g | 20 kcal |
| Cashew nuts, cashews |
| 0.6 g | 0.4 g | 1 g | 12 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.3 g | 5.1 g | 49 kcal |
| Cream cheese, soft (full-fat) |
| 0.8 g | 1.8 g | 7 g | 61 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 0.2 g | 0.4 g | 0.2 g | 4 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Lemon zest (peel), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
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