Low-Carb No Bake Cheesecake Bars

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.

Step-by-step

1. 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.

   

2. Add butter, sweetener and pulse until it comes together.

   

3. 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.

   

4. To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.

   

5. Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.

   

6. Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days.

   

Recipe

Low-Carb No Bake Cheesecake Bars

★★★★★4.5 (32 ratings)

The easiest no-bake keto cheesecake bars made with just a few ingredients. A healthy low-carb dessert for ...

Hands on

15m

Overall

4h

Servings

18

2.8 g

Net carbs

4.2 g

Protein

19.7 g

Fat

195

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings36 servings54 servings72 servings

US + metricMetricUS

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Ingredients makes 18 slices

• Base:
• 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)
• 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

1. 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.

2. Add butter, sweetener and pulse until it comes together.

3. 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.

4. To make the cheesecake layer, add all ingredients to a bowl and use a hand or stand mixer to beat until smooth and creamy.

5. Spread over the nut layer and use a spatula to spread evenly. Refrigerate at least 3 hours before serving.

6. Serve topped with berries (optional). Store in a sealed container in the fridge up to 5 days.

Nutrition per serving, 1 slice

Carbs 6%Protein 8%Fat 86% of calories

Net carbs

2.8 g

Total carbs

9 g

Fiber

1 g

Sugars

2 g

Protein

4.2 g

Fat

19.7 g

Saturated fat

9.9 g

Calories

195 kcal

Sodium

81 mg · 3.53% RDA

Magnesium

26 mg · 6.39% RDA

Potassium

117 mg · 5.84% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almonds, nuts (whole, unblanched)	0.4 g	0.8 g	2 g	23
Hazelnuts, nuts, unblanched	0.2 g	0.5 g	1.9 g	20
Cashew nuts, cashews	0.6 g	0.4 g	1 g	12
Sukrin Gold, brown sugar substitute	0.1 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	2.5 g	23
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.3 g	0.3 g	5.1 g	49
Cream cheese, soft (full-fat)	0.8 g	1.8 g	7 g	61
Yogurt, plain (full-fat, Greek style, 5% fat)	0.2 g	0.4 g	0.2 g	4
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Total	2.8 g	4.2 g	19.7 g	195

Serving size 1 slice

• Gluten free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian