Keto White Chocolate Raspberry Cheesecake Bars Recipe

Introduction

These Keto White Chocolate Raspberry Cheesecake Bars combine creamy, tangy cheesecake with luscious white chocolate and a bright raspberry swirl. Perfect for a low-carb dessert that feels indulgent without the sugar overload.

Ingredients

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

1. Step 1: In a small saucepan over low heat, combine raspberries and water. Bring to a simmer and cook until raspberries can be easily mashed.
2. Step 2: Stir in the sweetener to taste, then whisk in the glucomannan to thicken the mixture. Let cool completely.
3. Step 3: Preheat the oven to 325°F and lightly grease a 9×9 inch square baking pan.
4. Step 4: In a medium bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Stir in melted butter until well combined.
5. Step 5: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 12 minutes, then let cool while preparing the filling.
6. Step 6: Reduce oven temperature to 300°F.
7. Step 7: In a small heatproof bowl set over barely simmering water, melt white chocolate chips with cocoa butter, stirring until smooth. Remove from heat promptly to avoid seizing.
8. Step 8: In a large bowl, beat cream cheese and sour cream until smooth. Add powdered sweetener and beat until combined, then mix in melted white chocolate. Add egg and vanilla extract, beating until just combined.
9. Step 9: Dollop half the cheesecake mixture over the cooled crust, then drizzle half the raspberry sauce on top. Repeat with remaining cheesecake mixture and raspberry sauce.
10. Step 10: Use a knife or skewer to swirl the layers gently, then lightly shake the pan to even out the filling.
11. Step 11: Bake for 30 to 35 minutes, until edges are set but center jiggles slightly. Remove and let cool completely.
12. Step 12: Refrigerate for at least 3 hours before cutting into bars.

Tips & Variations

• Use fresh raspberries for a brighter flavor, but frozen works well too—just thaw and drain excess liquid.
• If you don’t have glucomannan, xanthan gum is a good substitute to thicken the raspberry sauce.
• Swap almond flour for hazelnut flour for a nuttier crust variation.
• Be careful melting white chocolate; stir constantly and remove from heat immediately to avoid seizing.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended as texture is best chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered Swerve?

Yes, you can substitute with powdered sugar, but keep in mind it will increase the net carbs and may slightly affect texture and sweetness.

What if I don’t have cocoa butter?

You can substitute an equal amount of unsalted butter if cocoa butter is unavailable. The flavor will be less authentic but still delicious.

Keto White Chocolate Raspberry Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

These Keto White Chocolate Raspberry Cheesecake Bars combine a rich, creamy cheesecake with a decadent white chocolate and raspberry swirl atop a chocolate-almond flour crust. Perfectly low-carb and sugar-free, they make a delightful dessert for keto and low-carb lifestyles.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 70 minutes
• Yield: 9 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

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

1. Prepare Raspberry Sauce: In a small saucepan over low heat, combine raspberries and water. Bring mixture to a simmer and cook until raspberries are soft enough to mash easily.
   Then stir in powdered sweetener to taste, whisk in glucomannan to thicken the sauce. Remove from heat and let it cool completely.
2. Make the Crust: Preheat oven to 325°F and lightly grease a 9×9 inch square pan.
   In a medium bowl, whisk together almond flour, cocoa powder, powdered sweetener, and salt. Stir in melted butter until mixture is well combined.
   Press the crust mixture firmly into the bottom of the prepared pan and bake for 12 minutes. Remove and let cool while preparing the filling.
3. Reduce Oven Temperature: Lower oven temperature to 300°F to prepare for baking the cheesecake filling.
4. Melt White Chocolate and Cocoa Butter: Using a small heatproof bowl set over a pan of barely simmering water, gently melt sugar-free white chocolate chips and cocoa butter, stirring constantly to avoid seizing.
   Remove from heat once fully melted and smooth.
5. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with sour cream until smooth.
   Add powdered sweetener and beat until combined, then beat in melted white chocolate mixture.
   Add egg and vanilla extract, beating just until combined—avoid overmixing.
6. Assemble the Bars: Dollop about half of the cheesecake filling over the cooled crust.
   Drizzle half of the raspberry sauce evenly over the cheesecake layer.
   Repeat with remaining cheesecake filling and raspberry sauce.
7. Swirl the Layers: Use a knife or skewer to gently swirl the cheesecake and raspberry sauce layers together.
   Gently shake or tap the pan to even out the filling.
8. Bake the Cheesecake Bars: Bake at 300°F for 30 to 35 minutes, until the edges are set but the center still jiggles slightly.
   Remove from oven and let cool completely at room temperature.
9. Chill Before Serving: Refrigerate the cooled cheesecake bars for at least 3 hours to fully set before slicing and serving.

Notes

• Use fresh or frozen raspberries for the sauce depending on availability.
• Glucomannan is a keto-friendly thickener—ensure it is well whisked into the sauce to avoid clumps.
• Melting white chocolate over gentle heat is crucial as it can seize easily; do not leave unattended.
• Do not overbeat the cheesecake filling once the egg is added to avoid incorporating too much air.
• Allow the bars to fully chill in the fridge for best texture and flavor.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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