I wanted a sweet treat that fits Low Carb Baking and still feels rich. So I made these Sugar Free Cheesecake Bars. The base gives a soft crunch. The filling tastes smooth and light. Each square cuts clean. Each bite brings calm joy. I use tricks that keep flavor high and carbs low. The method stays simple. No bake cheesecake recipes can taste flat. Not here. Cream cheese meets Greek yogurt. Sweetener blends in with no grit. A touch of lemon wakes the mix. Vanilla adds warmth. For friends who avoid dairy, I tested a Lactose Free Cheesecake version with plant cream cheese. It sets well and slices neat. You can call this the best no bake cheesecake recipe for busy days. It fits Low Carb Dessert Recipes and works for no bake cheesecake recipes easy. Want a twist for chocolate lovers. Try a half batch with cocoa for a chocolate cheesecake recipe no bake. We serve bars at room temp for soft edges. We chill them for tidy lines. Either way the pan comes back empty. That feels like a small win.
Table of Contents
- 1 Key Takeaways
- 2 Easy Sugar Free Cheesecake Bars Recipe
- 3 Ingredients for Sugar Free Cheesecake Bars
- 4 How to Make Sugar Free Cheesecake Bars
- 5 Tips for Making Sugar Free Cheesecake Bars
- 6 Making Sugar Free Cheesecake Bars Ahead of Time
- 7 Storing Leftover Sugar Free Cheesecake Bars
- 8 Try these desserts next
- 9 Sugar Free Cheesecake Bars
- 10 Nutrition
1) Key Takeaways
I am Kathy from Simply Cooked Recipes at https://www.simplycookedrecipes.com. I bake for joy and for balance. These sugar free cheesecake bars keep that balance. The crust stays crisp. The filling stays smooth. The slice lifts clean. Friends smile. Plates come back bare.
The method stays friendly. Gear stays simple. A bowl. A mixer. A square pan. You chill. You slice. You share. That rhythm suits a busy day. I love that ease. I like calm work in my kitchen.
Low Carb Baking guides the pantry and the plan. I reach for almond flour and a good powdered sweetener. I lean on lemon and vanilla for warm notes. I skip sugar. I keep flavor high. I call that a quiet win that repeats week after week.
2) Easy Sugar Free Cheesecake Bars Recipe
Low Carb Baking sits at the heart of this recipe. I wanted bars that taste rich and still sit light. So I start with a nut crust that packs well and cuts neat. The base gives mild crunch and a butter note. It supports the creamy top with no fuss.
I keep the filling bright. Cream cheese and Greek yogurt blend smooth. A little lemon lifts the dairy and rounds the sweet. I tested a dairy light swap with plant cream cheese for friends who need it. That version sets well and tastes clean.
I like no bake cheesecake recipes on warm days. This one stays steady in the fridge and slices tidy. Some call it the best no bake cheesecake recipe after one bite. I smile and pour coffee. The tray empties without any push from me.
3) Ingredients for Sugar Free Cheesecake Bars
Almond flour I pick a fine grind for a crust that packs tight. The nut flavor stays gentle and plays well with vanilla and lemon.
Powdered sweetener A clean blend gives sweetness with no grit. It mixes fast and keeps the texture soft.
Fine salt A small pinch wakes the crust and balances sweet notes. It keeps each bite lively.
Unsalted butter melted Warm butter binds the crust and adds a round flavor. The layer presses smooth.
Vanilla extract Vanilla adds a warm base note. It makes the almond and cream sing a bit brighter.
Cream cheese softened Classic choice for body and tang. Plant cream cheese works for a Lactose Free Cheesecake and holds shape well.
Plain Greek yogurt Yogurt brings lightness and a mild tang. Coconut yogurt works for a dairy light path.
Powdered sweetener for filling This keeps the mix smooth. Taste and adjust to your sweet spot.
Lemon juice and zest A small amount brightens flavor and cuts richness. The zest adds perfume.
Vanilla extract for filling A second hint rounds the profile. It ties nut and cream together.
Cold water Needed for the bloom. It helps the set stay even from edge to center.
Powdered gelatin or agar Gelatin gives a firm yet tender slice. Agar suits plant based needs and sets a bit faster.
Fresh berries A bright topper that adds color and a tart pop. Kids reach for these first.
Shaved dark chocolate sugar free A light dust feels special and pairs well with cream and berry. It nods to a chocolate cheesecake recipe no bake idea.
4) How to Make Sugar Free Cheesecake Bars
Step 1 Line an eight inch square pan with parchment with two sides long for a lift. Press the paper into the corners for clean edges later.
Step 2 Mix almond flour powdered sweetener and salt in a bowl. Stir in melted butter and vanilla. The mix should look like damp sand.
Step 3 Press the crust into the pan in an even layer. Chill the pan while you mix the filling. The chill sets the base.
Step 4 Bloom gelatin over cold water for five minutes. Warm it to clear in short pulses. Cool for a minute so it does not shock the dairy.
Step 5 Beat cream cheese until smooth. Add yogurt sweetener lemon and vanilla. Mix until glossy and lump free. Stream in the warm gelatin while mixing.
Step 6 Pour filling over the crust. Tap the pan on the counter to release air. Cover and chill for four hours until firm and ready for neat cuts.
5) Tips for Making Sugar Free Cheesecake Bars
Use a fine almond flour for a crust that holds. Coarser meals can crumble. If your mix looks dry add a small spoon of melted butter. If it looks wet add a spoon of almond flour.
For tidy lines warm your knife in hot water and wipe between cuts. That small habit makes bars look bakery ready. Friends will ask for the trick. Smile and share it.
For no bake cheesecake recipes easy keep tools close. A clean bowl and a rubber spatula speed work. Low Carb Dessert Recipes often rely on chill time so plan the rest of dinner around the set.
6) Making Sugar Free Cheesecake Bars Ahead of Time
I often prep this dessert the night before a cookout. Low Carb Baking fits that plan since the fridge does the work. The flavor blooms during the chill window and the slice turns neat.
You can make the crust in the morning and the filling at noon. The pan rests in the fridge until guests arrive. I bring it to the table and feel calm because dessert waits ready.
For the chocolate fans stir a spoon of cocoa into half the filling for a swirl. That nods to the best no bake cheesecake recipe and to a chocolate cheesecake recipe no bake option in one tray.
7) Storing Leftover Sugar Free Cheesecake Bars
Store slices in a tight box in the fridge for three days. A small square of parchment between layers keeps the tops neat. Flavor stays bright and texture stays smooth.
For longer storage wrap bars and freeze. Thaw in the fridge for an hour. The bite feels near fresh. I keep a secret stash for a late night treat and call that balance.
If the fridge smells strong place a small bowl of baking soda near the box. The bars keep their clean dairy notes. That small step matters more than you think.
8) Try these desserts next
9) Sugar Free Cheesecake Bars
Sugar Free Cheesecake Bars for Low Carb Baking
Ingredients
For the Crust
- 1 and 3 quarter cups almond flour
- 3 tablespoons powdered sweetener
- 1 quarter teaspoon fine salt
- 5 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
For the Filling
- 16 ounces cream cheese softened or lactose free cream cheese
- 1 cup plain Greek yogurt or coconut yogurt for lactose free
- 2 thirds cup powdered sweetener to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 1 quarter cup cold water
- 2 and 1 half teaspoons powdered gelatin or agar agar for a vegan set
Optional Toppings
- Fresh berries
- Shaved dark chocolate sugar free
- Fine sea salt pinch
Instructions
Prep the Pan
- Line an eight inch square pan with parchment with overhang on two sides.
- Press the paper into the corners.
Make the Crust
- Stir almond flour sweetener and salt in a bowl.
- Add melted butter and vanilla and mix with a fork until it looks like damp sand.
- Press the mix into the pan in an even layer.
- Chill while you mix the filling.
Bloom and Melt the Gelatin
- Sprinkle gelatin over cold water in a small bowl and let it sit five minutes.
- Microwave ten to fifteen seconds until clear or warm it in a small pot on low.
- Cool one minute.
Mix the Filling
- Beat cream cheese until smooth.
- Add yogurt sweetener lemon juice zest and vanilla and beat until creamy with no lumps.
- Stream in the melted gelatin while mixing.
- Scrape the bowl and beat again for ten seconds.
Fill and Chill
- Pour the filling over the crust and smooth the top.
- Tap the pan on the counter to release air.
- Cover and chill at least four hours until firm.
Serve
- Lift the slab out with the parchment overhang.
- Cut into sixteen bars with a hot dry knife.
- Top with berries or chocolate if you like and serve.
10) Nutrition
Serving size one bar. Calories about one hundred eighty. Sugar about one gram. Sodium about one hundred twenty milligrams. Fat about fifteen grams. Saturated fat about seven grams. Carbohydrates about seven grams. Fiber about two grams. Protein about six grams. These numbers give a clear view.
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