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Easy Low-Carb Cheesecake Bars

4.8 stars, average of 9 ratings

Easy Low-Carb Cheesecake BarsPin itFollow us 136.0k

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.

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Hands-on Overall

Serving size 1 slice

Allergy information for Easy Low-Carb Cheesecake Bars

✔  Gluten free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
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Nutritional values (per serving, 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)

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


  1. 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 8 to 10 mins until the nuts are golden, crisp and fragrant.
  2. To make the base, add the warm nuts to a food processor and process until finely chopped.
    Easy Low-Carb Cheesecake Bars
  3. Add butter, sweetener and pulse until it comes together.
    Easy Low-Carb Cheesecake Bars
  4. 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.
    Easy Low-Carb Cheesecake Bars
  5. To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.
    Easy Low-Carb Cheesecake Bars
  6. Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.
    Easy Low-Carb Cheesecake Bars
  7. Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days. Easy Low-Carb Cheesecake Bars

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almonds, nuts (whole, unblanched)
0.4 g0.8 g2 g23 kcal
Hazelnuts, nuts, unblanched
0.2 g0.5 g1.9 g20 kcal
Cashew nuts, cashews
0.6 g0.4 g1 g12 kcal
Sukrin Gold, brown sugar substitute
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.5 g23 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.3 g5.1 g49 kcal
Cream cheese, soft (full-fat)
0.8 g1.8 g7 g61 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.2 g0.4 g0.2 g4 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Total per serving, 1 slice
2.8 g4.2 g19.7 g195 kcal

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Comments (2)

It was great delicious I added cherries


Oh nice, so summery!