These Keto Strawberry Cheesecake Bars pack creamy, tangy cheesecake and bright, fresh strawberry bites on a buttery almond crust. They taste rich and smooth, with a tender crumb and a pleasant strawberry pop. These bars are low in carbs but full of flavor — perfect for a keto dessert, snack, or a sweet treat after dinner.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 40 minutes (12–15 min for crust + 25–30 min for cheesecake)
- Total Time: 60 minutes (plus at least 4 hours chilling)
- Servings: 9 bars
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 480 kcal (approximate)
- Protein: 10 g
- Carbohydrates: 10 g
- Fat: 46 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 190 mg
Why Make This Keto Strawberry Cheesecake Bars
These bars give you the creamy richness of cheesecake without the carbs of a traditional crust. The almond flour crust is nutty and crisp. The filling is smooth, tangy, and lightly sweet with strawberries folded in for freshness and color. They chill firm, slice clean, and hold up well for parties. If you want a simple, crowd-pleasing keto dessert that still feels indulgent, this recipe delivers.
How to Make Keto Strawberry Cheesecake Bars
You’ll make a quick almond crust, bake it briefly, then whip together a creamy filling and bake until just set. The bars cool and chill in the fridge so slices stay neat. The method is straightforward and forgiving — just don’t overbake the filling. The strawberries add texture and a bright, fruity note that balances the rich cream cheese.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal. This keeps the bars from sticking and helps you lift the whole slab out to chill and slice.
Step 2: Mixing the Crust
In a mixing bowl, combine the almond flour, 1/4 cup erythritol, and the melted butter. Stir until the mixture looks evenly moistened and holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
Step 3: Baking the Crust
Bake the crust for 12–15 minutes, or until it turns lightly golden and smells nutty. Remove from the oven and let it cool while you make the filling. Cooling prevents the filling from becoming too loose when poured over the crust.
Step 4: Mixing the Filling
In a separate bowl, beat the cream cheese and 1/2 cup powdered erythritol until smooth and free of lumps. Add the sour cream, eggs, and vanilla extract, and mix until well combined and silky. Gently fold in the chopped strawberries so they spread through the filling without releasing too much juice.
Step 5: Baking the Cheesecake
Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula. Bake at 350°F (175°C) for 25–30 minutes, until the edges are set and the center still has a slight jiggle. The center will firm as it cools.
Step 6: Cooling and Chilling
Let the bars cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or overnight for best texture. Chilling helps the cheesecake set and makes slicing clean bars much easier.
How to Serve Keto Strawberry Cheesecake Bars
Slice into squares using a sharp knife wiped between cuts for neat edges. Serve chilled on a dessert plate. Garnish with a few fresh strawberry slices, a light dusting of powdered erythritol, or a sprig of mint. These bars pair well with unsweetened whipped cream or a small espresso after a meal. They’re great for potlucks, desserts, or a low-carb treat with tea.
How to Store Keto Strawberry Cheesecake Bars
- Refrigerator: Store bars in an airtight container for up to 5 days.
- Freezer: Freeze individual slices on a baking sheet until firm, then wrap tightly in plastic and place in a freezer bag for up to 2 months. Thaw in the refrigerator before serving.
- Tip: Keep slices chilled until serving. The texture is best cold.
Expert Tips for Perfect Keto Strawberry Cheesecake Bars
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Soften cream cheese to room temperature to avoid lumps when mixing.
- Don’t overmix once the eggs are added — mix until combined to avoid incorporating too much air.
- Pat the crust firmly into the pan for a stable base that won’t crumble when sliced.
- If your strawberries are very juicy, pat them dry with paper towels to avoid excess moisture in the filling.
- If edges brown too quickly, tent the pan with foil during the last minutes of baking.
- Chill thoroughly before slicing for clean, pretty bars.
Delicious Variations
- Lemon Strawberry: Add 1 tablespoon lemon zest and 1–2 teaspoons lemon juice to the filling for a citrus lift.
- Raspberry Swirl: Swap strawberries for raspberries, or gently swirl sugar-free raspberry jam into the filling.
- Chocolate Chip: Fold in 1/3 cup sugar-free chocolate chips for a chocolatey twist.
- Nutty Crust: Replace half the almond flour with finely chopped pecans for extra crunch and flavor.
- Mini Cheesecakes: Press crust into lined muffin tins and bake a shorter time for individual servings.
Frequently Asked Questions
-
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well, then pat them dry before folding into the filling. Excess moisture can make the filling too soft. -
Q: Can I make this sugar-free using a different sweetener?
A: You can swap erythritol for another granular keto sweetener, and powdered erythritol for powdered monk fruit or another powdered substitute. Match sweetness to taste and check baking conversions for texture. -
Q: How do I prevent cracks on top of the cheesecake?
A: Avoid overbaking and do not overmix once eggs are added. Cool the cheesecake gradually at room temperature, then chill. Brushing the inside of the pan with a little butter or using a water bath can help, but it’s usually unnecessary for bars. -
Q: Can I make this dairy-free?
A: It’s difficult to get the exact texture without dairy. You could try full-fat cream cheese substitutes and coconut cream, but the result will change in taste and texture and may not be as firm. -
Q: What size pan should I use if I don’t have an 8×8 inch pan?
A: Use an 8×8 for the same thickness. If you use a 9×9, the bars will be slightly thinner, and baking time may drop by a few minutes. Keep an eye on the set. -
Q: Can I reduce the fat to lower calories?
A: Reducing fat will change texture and flavor. Using low-fat cream cheese or sour cream may lead to a less creamy, more watery filling. If you choose low-fat, chill longer to help set.
Conclusion
These Keto Strawberry Cheesecake Bars are creamy, tangy, and bright with strawberry flavor — a simple, satisfying low-carb dessert that looks and tastes like a treat. If you want another version or inspiration, check this detailed guide to Keto Strawberry Cheesecake Bars – The Best Keto Recipes. Give the recipe a try and enjoy a rich, fruity dessert that fits your keto lifestyle.
Print
Keto Strawberry Cheesecake Bars
- Total Time: 60 minutes
- Yield: 9 bars 1x
- Diet: Keto
Description
These Keto Strawberry Cheesecake Bars feature creamy, tangy cheesecake and fresh strawberries on a buttery almond crust, perfect for a low-carb dessert.
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine almond flour, 1/4 cup erythritol, and melted butter. Press the mixture into the bottom of the baking dish to form the crust.
- Bake the crust for 12–15 minutes until lightly golden. Let cool.
- In a separate bowl, beat cream cheese and 1/2 cup powdered erythritol until smooth. Add sour cream, eggs, and vanilla; mix until combined. Gently fold in chopped strawberries.
- Pour filling over cooled crust and spread evenly. Bake for 25–30 minutes until edges are set and center jiggles slightly.
- Let cool to room temperature, then chill in the refrigerator for at least 4 hours.
Notes
Keep slices chilled until serving for best texture. Garnish with fresh strawberry slices or mint if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 480
- Sugar: 3g
- Sodium: 190mg
- Fat: 46g
- Saturated Fat: 26g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
