These are baked cheesecake bars on an almond flour crust, sweetened with erythritol instead of sugar. The filling is cream cheese, eggs, vanilla, fresh lemon juice and lemon zest, poured over a buttery crust in an 8×8-inch pan. The recipe makes 9 bars with 3 grams of carbohydrates each.
Save this recipe for later:
Prep takes 15 minutes. With baking, a rest in the turned-off oven and at least 2 hours in the refrigerator, the total is 2 hours 55 minutes. Most of that is waiting.
What Goes into the Crust and Filling
The full amounts are on the recipe card at the bottom.
- Almond flour (1 ½ cups): the base of the crust. It is gluten-free and gives a nutty flavor.
- Granulated erythritol (¼ cup for the crust, ¾ cup for the filling): the sugar substitute, used in both layers.
- Unsalted butter (½ cup, melted): binds the crust and adds richness. Salt (½ teaspoon) goes in with the flour.
- Cream cheese (16 ounces, softened): the filling base. Full-fat cream cheese gives a creamier texture.
- Eggs (3 large): they give the filling structure and richness.
- Lemon juice (¼ cup, fresh), lemon zest (1 lemon) and vanilla extract (1 teaspoon): the lemon is the main flavor, and the vanilla rounds it out.
Crust, Filling and Cooling
Heat the oven to 325°F and grease an 8×8-inch pan or line it with parchment paper. Stir the almond flour, ¼ cup erythritol and salt together, then stir in the melted butter until the mixture looks like wet sand. It should hold together when pressed. Press it firmly into the bottom of the pan and bake for 10 to 12 minutes, until lightly golden. Let it cool slightly.
Beat the softened cream cheese with ¾ cup erythritol until smooth and creamy. Add the eggs one at a time, mixing well after each, then stir in the vanilla, lemon juice and zest. Spread the filling over the cooled crust and bake for 25 to 30 minutes, until the center is set but still slightly jiggly.
Turn the oven off and leave the cheesecake inside for another 10 minutes. This slow cooling helps prevent cracks. Then cool it to room temperature and refrigerate for at least 2 hours before cutting into bars.
Tips
- Soften the cream cheese. Room-temperature cream cheese blends smoothly, with no lumps in the filling.
- Chill for at least 2 hours. The bars set properly and the flavor improves. They are even better if you make them a day ahead.
- Boost the lemon. A few drops of lemon extract make the citrus stronger.
- Add chocolate. Drizzle melted sugar-free dark chocolate over the top before serving.
Ways to Change Them
- Berries: fold a handful of raspberries, blueberries or strawberries into the filling before pouring it over the crust.
- Chocolate: drizzle melted sugar-free dark chocolate across the top before chilling.
- Other citrus: use lime or orange juice and zest in place of the lemon.
What to Serve With Them
Fresh strawberries, raspberries or blueberries balance the creamy bars with a little tartness. If you want a drink, herbal tea such as chamomile or peppermint will not overpower the lemon, and sparkling water with a slice of lemon suits the citrus notes.
Nutrition per Bar
One bar has 210 calories, 20 grams of fat (10 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 5 grams of protein and 200 milligrams of sodium.
FAQ
Can I use a different sweetener?
Yes. Monk fruit or stevia can replace the erythritol. Adjust the amount to the sweetness of the one you choose.
How long do the bars keep in the fridge?
Up to one week in an airtight container. They taste better after a day or two, once the flavors blend.
Can I freeze them?
Yes, for up to three months. Wrap the bars tightly in plastic wrap and put them in a freezer-safe container. Thaw them in the refrigerator overnight for the best texture.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Sugar-Free Lemon Cheesecake Bars: A Zesty Delight to Try!
Ingredients
Instructions
Preheat the oven to 325°F. Grease an 8×8-inch baking pan or line it with parchment paper.
In a mixing bowl, combine almond flour, ¼ cup erythritol, and salt. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.
In another bowl, beat the softened cream cheese with ¾ cup erythritol until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until fully combined.
Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 25-30 minutes or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 2 hours before slicing into bars.
Notes
For a creamier texture, consider using full-fat cream cheese.
You can also add a few drops of lemon extract for an extra lemony flavor.
For a chocolate twist, drizzle some melted sugar-free dark chocolate on top before serving.
Nutrition
| Serving Size | 1 bar |
|---|---|
| Calories | 210 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 1g |
| Protein Content | 5g |
| Cholesterol Content | 100mg |