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Sugar-Free Cheesecake Bars

These cheesecake bars are a straightforward, low-sugar dessert with a rich filling and a nutty almond-flour crust, perfect for a weeknight treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup almond flour
  • 1/4 cup butter, melted
  • 1/4 cup erythritol (or other sugar substitute) for the crust
  • 1/2 teaspoon vanilla extract
Filling Ingredients
  • 8 oz cream cheese, softened make sure cream cheese is fully softened
  • 1/2 cup sour cream
  • 1/4 cup erythritol (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 teaspoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
  2. In a medium bowl, stir together the almond flour, melted butter, 1/4 cup erythritol, and 1/2 teaspoon vanilla extract until the mixture holds together when pressed.
  3. Press the mixture evenly into the bottom of the prepared pan, making a compact layer about 1/4–1/3 inch thick.
Filling
  1. In a separate bowl, beat the softened cream cheese until smooth and free of lumps.
  2. Add the sour cream, 1/4 cup erythritol, eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon juice. Mix until the batter is homogeneous and glossy.
Baking
  1. Pour the cream cheese mixture over the pressed crust and smooth the top with a spatula.
  2. Bake for 30–35 minutes, until the center is set with just a slight jiggle.
  3. Let the pan cool to room temperature, then refrigerate for at least 2 hours before slicing.

Notes

For cleaner slices, wipe a warm knife between cuts. Store bars in an airtight container in the fridge for up to 4–5 days.