Description

These Keto White Chocolate Raspberry Cheesecake Bars blend a rich, creamy cheesecake infused with sugar-free white chocolate and tangy raspberry sauce over a fudgy almond flour and cocoa crust. Perfect for a low-carb dessert craving, these bars are baked to creamy perfection and swirled with a vibrant raspberry compote for a deliciously indulgent treat that fits a keto lifestyle.

Ingredients

Scale

Raspberry Sauce

3/4 cup raspberries (fresh or frozen)
1 tbsp water
3 to 4 tbsp powdered Swerve Sweetener
1/4 tsp glucomannan

Crust

1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup powdered Swerve Sweetener
1/4 tsp salt
1/4 cup butter (melted)

Cheesecake Filling

3.5 ounces sugar-free white chocolate chips
1/2 ounce cocoa butter
12 ounces cream cheese (softened)
1/4 cup sour cream (room temperature)
3/4 cup powdered Swerve Sweetener
1 large egg (room temperature)
1 tsp vanilla extract

Instructions

Prepare Raspberry Sauce: In a small saucepan over low heat, combine the raspberries and water. Bring to a simmer and cook until the raspberries are soft enough to be easily mashed. Stir in the powdered sweetener and whisk in the glucomannan to thicken the sauce. Remove from heat and let cool completely.
Make the Crust: Preheat the oven to 325°F (163°C) and lightly grease a 9×9 inch square pan. In a medium bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Stir in melted butter until the mixture is well combined. Press the crust mixture firmly into the bottom of the prepared pan and bake for 12 minutes. Allow to cool while preparing the filling.
Prepare Cheesecake Filling: Reduce oven temperature to 300°F (149°C). Melt the white chocolate chips and cocoa butter in a small heatproof bowl set over barely simmering water, stirring constantly until smooth, then remove from heat. In a large bowl, beat the softened cream cheese with sour cream until smooth, then beat in the powdered sweetener. Add the melted white chocolate mixture and incorporate fully. Beat in the egg and vanilla extract until just combined.
Assemble Bars: Dollop about half of the cheesecake mixture over the cooled crust. Drizzle half of the raspberry sauce on top. Repeat with the remaining cheesecake mixture and raspberry sauce. Use a knife or skewer to swirl the layers together and gently shake the pan to even out the filling.
Bake the Bars: Bake in the preheated oven for 30 to 35 minutes, until the edges of the cheesecake bars are set but the center still jiggles slightly when gently shaken. Remove from oven and let cool completely.
Chill: Refrigerate the bars for at least 3 hours before cutting into squares and serving to ensure they set perfectly.

Notes

You can use fresh or frozen raspberries for the sauce; just thaw frozen raspberries before cooking.
Glucomannan is a natural thickener that helps give the raspberry sauce a nice consistency without added carbs.
Ensure cream cheese and egg are at room temperature for a smoother filling.
Do not walk away while melting the white chocolate, as it can seize easily if overheated.
Letting the cheesecake bars chill thoroughly in the refrigerator before cutting prevents cracking and makes slicing easier.

Prep Time: 20 minutes
Cook Time: 47 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: keto dessert, cheesecake bars, white chocolate cheesecake, raspberry cheesecake, low carb sweets, sugar-free dessert