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prep time

15 min
cook time

35 min
ready time

50 min

Keto New York Cheesecake Bars

87 ratings

This low carb cheesecake bar recipe is so creamy and delicious! You can make a cheesecake with all kinds of flavors, but sometimes simple is the best. These easy low carb cheesecake bars require no water bath and are easily sliced into squares after being chilled.

What is New York Style Cheesecake?

New York style cheesecake is typically prepared with a rich and heavy cream cheese filling, combined with heavy or sour cream and eggs. Traditionally the cheesecake is set on a carby graham cracker base, however our New York cheesecake recipe sits on a low carb crust of ground almonds. This Keto cheesecake recipe contains all the classic flavors and textures – minus the carbs.

How Many Carbs in Cheesecake?

Although cheese itself contains some carbs, the majority of traditional cheesecake carbs come from the wheat based crust. Our low carb cheesecake bar recipe is prepared entirely from Keto compliant ingredients, drastically reducing the carb count but maintaining all the flavor. One bar provides just 3g net carbs and 20g fat, meaning you can indulge in this decadent treat entirely guilt free!

Net Carbs

3.1 g
Fiber

1 g
Total Carbs

12 g
Protein

4.7 g
Fats

20 g

212 cals

Quantity

Serving Size

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Almond Flour

1 cup
Swerve

2 tablespoon
Cinnamon, Ground

⅛ teaspoon
Butter

3 tablespoon
Cream Cheese, Brick

20 ounce
Granular Sugar Replacement by Swerve

½ cup
Vanilla Extract

1-½ teaspoon
Coconut Flour

1-½ tablespoon
Sour Cream

½ cup
Raw Egg

2 large

Step 1

Preheat an oven to 325 F. Line an 8” x 8” pan with foil and spray with cooking spray. In a small bowl, combine the almond flour, 2 T Swerve, cinnamon and 3 T melted butter until the mixture comes together and is moist. Press into the bottom of the pan in a thin, even layer. Bake for 20 minutes or until the crust is a nice golden brown. Remove from the oven and allow to cool slightly.
Step 2

Whilst the crust is baking you can prepare the cheesecake filling. Add the cream cheese, ½ cup of Swerve, vanilla, coconut flour and a pinch of salt to a stand mixer. Beat the ingredients together to combine. The mixture should be smooth and creamy.
Step 3

Add the sour cream to the mixer bowl and mix on low speed until well combined. Crack one egg into the mixer bowl and continue to mix on a low speed until well combined. Repeat this process with each egg, until fully incorporated into the cheesecake filling.
Step 4

Pour the cheesecake batter into the baked crust. Return to the oven and bake for 35 minutes or until the center is barely set. Allow to cool at room temperature before placing in the fridge. Allow to chill completely in fridge before slicing into 16 squares.

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Comments 29

SpectacularMacadamia114749 a year ago

Is the Swerve meant to be the brown or white?

0
- Nurse TLC 9 months ago
  
  I would think white since cheesecake filling is white.
  
  0
GorgeousAvocado880075 2 years ago

Very good!! Will make it again and I didn't change a thing.

2
IneffableRadish731647 2 years ago

So tasty!

1
MarvellousCauliflower649700 2 years ago

Made this for the first time, very good! I read all the comments and adjusted accordingly the ⅓ cup of Swerve is plenty, I added the zest of one lemon and squeezed a few teaspoons of lemon juice into the filling as it was in the mixer, the crust was perfect after 15 minutes, and a 9” springform pan with just parchment lining the bottom works great. One pro baking tip: cream cheese needs to be room temperature before starting. Served with a few sliced fresh strawberries.

6
FortuitousCauliflower582140 3 years ago

Delicious! I used 1/3 c Swerve; that was enough. Served to a couple guests and they (as well as my DH) loved it.

0
Emjb1988 3 years ago

Good recipe; I cut the swerve in the cheese part down to 1/3c and baked for 18 min. Definitely over baked it so keep a close eye on it as everyone’s oven is different. Cut into squares and have froze the leftovers for later ☺️

3
AwesomeCauliflower683229 3 years ago

Delicious, but how do I “keep” all the rest of it good for so long?? 🤷🏼‍♀️ Wow this is A lot haha

0
Patrícia 3 years ago

How can I do just one or two portions?

0
- Mimibo 3 years ago
  
  Just adjust the ‘bars’ in the top of the recipe, it will adjust the ingredients to the amount of portions you want to make
  
  1
ButterflyFocus 3 years ago

Does anyone have a replacement ingredient for the almond flour? I have an allergy to almonds that gets triggered if I eat more than a nut or two. Looking for a similar texture. Thank you!

1
- FabulousRadish202839 a year ago
  
  I use lupin flour where I can — fewer carbs. I’m OK with the taste — my husband doesn’t care for it. You may be familiar with lupin flakes (oatmeal sub) and lupin pasta. Just FYI. 🙏😎🖖
  
  0
- Gruby 3 years ago
  
  I used pecan flour or pecan and walnut flour with a tsp. of cinnamon
  
  0
- jenngersnapp 3 years ago
  
  Coconut flour
  
  0
- FabulousAvocado904561 3 years ago
  
  Ground flaxseed
  
  2
- PropitiousRadish803941 3 years ago
  
  Me too - following.
  
  1
- Lily 3 years ago
  
  Coconut flour
  
  1
josie0695 3 years ago

I made this for the first time for a church potluck (not having made a cheesecake in close to 50 years--I have avoided cooking, let alone baking, as much as possible--haha). It was a hit! It did split on the top so I guess I overcooked it, but even so it was still moist and creamy. Following earlier suggestions I added lemon juice and zest (first time zesting). I also bought a springform pan and lined the bottom with a circle of parchment paper. The cake slid easily off the pan bottom onto the plate and could be cut without concerns about aluminum foil. Ready to make another one!

8
- CrappyGamerMom1979 3 years ago
  
  Great idea with the parchment paper!
  
  0
Vallejo2019 3 years ago

I could eat the filling all by it’s self. Next time I’ll try a no bake filling without the eggs.

6
- FabulousRadish202839 a year ago
  
  I’m wondering how lemon yogurt + unflavored gelatin would work with the cream cheese in this… 🙏😎🖖
  
  0
Dbergl 3 years ago

difference between Swerve and Granular Sugar Replacement by Swerve?

6
Pyrexkrait 4 years ago

I’ve been craving this. Very good

2
Kmarsh70 4 years ago

Love it! What a nice treat to have

1
Honey13 4 years ago

Quite tasty, will definitely revisit.

0
Ginjor1162 4 years ago

Has anyone tried making these in the Instant Pot? They would be great as bites.

3
Jacque Mama! 4 years ago

This was delicious and my husband could try tell it was keto at all!

0
BlithesomeArugula281259 4 years ago

Not a fan. Tried this recipe for a sweet treat and was not impressed. More like cake than a melt in your mouth cheesecake if you ask me. Firstly, the recipe is NOT user friendly unless you have a mixture (be prepared for severe shoulder and arm pain the day after trying to mix coconut flour with cream cheese). Secondly, the outcome was dry, tasteless cheesecake bites and not what I expected. Not very impressed. The recipe would probably be better without coconut flour, that was an unnecessary addition to the ingredients. I have baked many cheesecakes as it’s a family favourite, this is by far the worst unfortunately. Sorry.

0
- RousingRibeye 3 years ago
  
  I skipped adding the coconut flour to the cream cheese and used it in the crust as I don’t eat almonds (had to change the amounts due to coconut flour absorbing liquid differently than almonds). I didn’t measure as I make coconut flour crust often.
  
  1

Keto New York Cheesecake Bars

What is New York Style Cheesecake?

How Many Carbs in Cheesecake?

Ingredients

Recipe Steps

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Comments 29