Low Carb Raspberry Cheesecake Bars – Wednesday Recipes – February 12

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Low Carb Raspberry Cheesecake Bars

(You can substitute any berry for the raspberry)


For the macaroon crust:

1/2 cup butter, softened
1/2 cup granulated sugar (artificial or real)
1/4 cup flour (white or wheat)
1/2 tsp baking powder

For the filling:
8 oz cream cheese, softened
1/3 cup granulated sugar substitute
3/4 tsp vanilla extract
1 egg

        For the berry topping
1 cup berry
2 Tbl granulated sugar substitute



To make the crust:

Preheat the oven for 350*. Cream together the butter and sugar substitute. Add flour and baking powder, mixing until thoroughly combined. Press into a lightly greased 9 x 9 pan and set aside.

To make the cheesecake filling:

Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined. Pour mixture over the crust.
In a small bowl, mash the berries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.

Bake in a 350 degree (F) oven for 45 minutes. Let set 10 minutes. Then chill before serving about 30 minutes.

Top with whipped cream and left over berries.


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