Keto No-Bake Cheesecake Bars
Ingredients
For the crust:
1 ½ cups almond flour
¼ cup melted butter (unsalted)
2 tbsp powdered erythritol (or monk fruit sweetener)
½ tsp vanilla extract
For the filling:
16 oz cream cheese (softened, room temp)
½ cup powdered erythritol (or monk fruit sweetener)
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp lemon juice (optional, for tang)
For topping (optional):
Crushed keto cookies or extra almond flour "crumble"
Sugar-free caramel or berry sauce
Instructions
Make the crust
Mix almond flour, melted butter, erythritol, and vanilla until crumbly.
Press mixture firmly into the bottom of an 8x8 dish lined with parchment paper.
Chill in the fridge while you prepare the filling.
Make the filling
In a large bowl, beat the softened cream cheese and erythritol until smooth and creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture gently, along with vanilla and lemon juice.
Assemble
Spread the filling evenly over the chilled crust.
Sprinkle crushed keto cookies or almond flour crumble on top if desired.
Chill & Serve
Refrigerate for at least 4 hours (overnight is best) until set.
Slice into bars and enjoy!
✅ Keto Notes
Each bar has about 3–4g net carbs.
Store leftovers in the fridge for up to 5 days, or freeze for a firmer cheesecake bite.
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