Name: Sugar-Free Cheesecake Bars with Lime and Berries Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups Almond Flour; 4 tbsp Butter; 2 tbsp Powdered Sugar Alternative; 16 oz Cream Cheese; 3/4 cup Sugar Free Powdered Sugar; 1 cup Sour Cream; 1 tsp Vanilla Extract; 2 tbsp Lime Juice; Mixed Berries (quantity not specified, estimated 1 cup); Sugar Alternative (quantity not specified, estimated 2 tbsp)

Jump to Recipe

Introduction

These Sugar Free Cheesecake Bars offer a creamy, tangy dessert without the guilt. Made with an almond flour crust and a smooth lime-infused filling, they’re perfect for anyone looking to enjoy a sweet treat without added sugar.

The image shows a close-up of a square cheesecake bar with three distinct layers on a white marbled surface. The bottom layer is a light tan, firm crust. The middle layer is thick, creamy, and white, showing a soft, smooth texture with small air holes. The top layer is a dark purple mixture of whole and mashed berries, creating a glossy and uneven texture that spills slightly over the edges. In the background, two more cheesecake squares sit on a wooden board, slightly out of focus, with visible layers similar to the front piece. There is also a whole red strawberry and a single blueberry placed casually near the cheesecake bar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups almond flour
4 tbsp butter
2 tbsp powdered sugar alternative
16 oz cream cheese
¾ cup sugar free powdered sugar
1 cup sour cream
1 tsp vanilla extract
2 tbsp lime juice

Instructions

Step 1: Prepare a square baking pan by lining it with parchment paper or greasing it lightly for nonstick. In a medium bowl, mix the almond flour, butter, and powdered sugar alternative until just combined. Press the mixture evenly into the bottom of the prepared pan, then refrigerate to let the crust harden.
Step 2: In a mixing bowl, beat the cream cheese, sugar free powdered sugar, and sour cream together until smooth and creamy. Stir in the lime juice to add a fresh, tangy flavor.
Step 3: Pour the cream cheese mixture over the chilled crust, spreading it out evenly. Return the pan to the refrigerator and chill for about four hours, or until firm and set.
Step 4: (Optional) For a topping, gently heat berries with a sugar alternative in a saucepan over medium heat, stirring until the mixture thickens. Allow to cool, then spoon over the cheesecake bars before serving.

Tips & Variations

Use parchment paper for easy removal and cleaner slices.
Try different citrus juices like lemon or orange for a flavor twist.
Swap sour cream for Greek yogurt for a lighter texture.
For a nut-free crust, substitute almond flour with oat flour or a mix of ground seeds.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly for up to 2 months. When ready to serve, thaw in the refrigerator for a few hours and add fresh toppings as desired.

How to Serve

A square dessert bar with three visible layers is shown on crinkled parchment paper placed on a white marbled surface; the bottom layer is a light brown crust that looks firm but crumbly, the middle layer is a thick, creamy white cheesecake layer with a smooth texture, and the top layer is a glossy dark red and deep purple berry compote made of whole and crushed berries, spread unevenly and slightly dripping over the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute the powdered sugar alternative with another sugar-free sweetener like erythritol or monk fruit powder, but make sure it’s finely ground for the best texture.

How do I prevent the crust from getting soggy?

Chilling the crust before adding the filling helps it set firmly and prevents sogginess. You can also bake the crust for 8-10 minutes at 350°F (175°C) before refrigerating if you prefer a firmer base.