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a stack of low carb raspberry cheesecake bars

Low Carb Raspberry Cheesecake Bars

  • Author: Jenna Barnard
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 bars 1x


These low carb raspberry cheesecake bars are gluten free, sugar free, and keto friendly! They have a chewy coconut macaroon crust with swirls of fresh raspberries. 



Coconut Macaroon Crust

  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 2 large egg whites
  • 2 tbsp Wholesome Organic Stevia
  • 1/4 tsp baking powder


  • 16 oz cream cheese, softened
  • 1/4 cup Wholesome Organic Stevia
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1/4 cup full fat Greek yogurt
  • 2 large eggs

Raspberry Swirl


  1. Preheat the oven to 350F and grease an 8×8 baking pan with non-stick cooking spray. Line the pan with parchment paper.
  2. Mix together all of the coconut crust ingredients until well combined. 
  3. Press the crust into the bottom of the pan and bake for 5 minutes.
  4. Next, blend together the raspberries and stevia until smooth. Set aside.
  5. For the cheesecake, cream together the cream cheese and stevia. Make sure your cream cheese is softened to room temperature for a lump-free batter.
  6. Mix in the vanilla, lemon juice, and yogurt.
  7. Lastly, mix in the eggs one at a time, scraping down the sides and bottom of the bowl between each egg. 
  8. Pour the cheesecake batter into the pan. Make sure the crust has cooled before doing so.
  9. Spoon the raspberries over top the cheesecake and use a toothpick to swirl it all together. 
  10. Bake for 30-35 minutes or until the edges start to pull away from the pan and the center has firmed up.
  11. Let the bars cool at room temperature for about 30-40 minutes then transfer to the fridge to completely chill for 2 hours.
  12. Now slice and enjoy!

Keywords: raspberry cheesecake bars, low carb raspberry cheesecake bars, gluten free cheesecake, keto cheesecake

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