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    Home » Keto Brownies & Bars » Keto White Chocolate Raspberry Cheesecake Bars

    Published: Feb 14, 2021 · Modified: May 20, 2021 by Carolyn

    Keto White Chocolate Raspberry Cheesecake Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.4K shares
    Jump to Recipe Print Recipe

    These creamy keto cheesecake bars with white chocolate and raspberries are a truly special sugar-free dessert. This post is sponsored by ChocZero.

    Titled image of keto white chocolate raspberry cheesecake bar on a white plate.

    Cheesecake lovers, have I ever got a special treat for you! These Keto White Chocolate Raspberry Cheesecake Bars are absolutely heavenly. One taste and I am sure you will agree.

    After almost 11 years of blogging, I’ve racked up an astonishing number of keto cheesecake recipes. Clearly I have thing for sugar free cheesecake.

    It’s no wonder that it’s the darling of the keto dessert world. It’s easy to adapt to this lifestyle and there are infinite flavor options.

    There are also so many different ways to make it. A few fun ideas:

    • Crustless Keto Cheesecake
    • Keto Instant Pot Cheesecake
    • No Bake Keto Cheesecake
    • Keto Cheesecake Bites
    • Keto Cheesecake Popsicles

    And of course, cheesecake bars like these ones!

    Top down image of a pan of keto raspberry swirl cheesecake bars on a white table.

    Keto friendly white chocolate is a game changer!

    I love chocolate, all kinds of chocolate. Dark, milk, white… you name it, I will eat it.

    For a long time, dark chocolate was the only varietal that was keto-friendly. While I love good, deep dark chocolate, I found myself wistful for the lighter stuff. Keto white chocolate seemed like a mythical creature.

    And then ChocZero came along and fulfilled my dreams! Their sugar-free white chocolate chips have allowed me to create so many of the recipe ideas I was holding back on.

    Everything from Keto White Chocolate Macadamia Nut Cookies to Cranberry Bliss Bars. Total game changer!

    So when I spotted some white chocolate raspberry cheesecake bars on Garnish with Lemon, I was eager to try my hand at a keto version.

    A tray of keto white chocolate raspberry cheesecake bars

    Tips for Keto White Chocolate Raspberry Cheesecake Bars

    The raspberry sauce

    Make the sugar free raspberry sauce first, so it can cool properly before being swirled into your cheesecake bars. I made mine with frozen raspberries from my own garden but fresh would be fine too.

    For simplicity’s sake, I left the seeds in my sauce. If you prefer, you can strain out the seeds through a sieve.

    The crust

    I love the contrast that a chocolate crust has with the white cheesecake. You do want to par-bake the crust so that it sets up better and is more firm after the cheesecake is baked.

    To par-bake: press the crust firmly and evenly into the pan and bake at 325F for 12 minutes. Let cool while you prepare the cheesecake filling.

    The white chocolate

    Melt the white chocolate gently in a double boiler set up. White chocolate is finicky stuff and can seize very easily so stay near it, stirring almost constantly.

    I always recommend adding some cocoa butter to help it melt more smoothly. If you can’t find cocoa butter, try using 1 tablespoon of coconut oil.

    The cheesecake filling

    This is a pretty basic cheesecake filling, with the addition of a little sour cream for texture and smoothness. If you prefer, you can use 2 tablespoons of heavy whipping cream instead.

    Stir the melted white chocolate into the mixture before adding the egg. Once the egg is added, you want to beat until it’s just combined. Over-beating can cause puffing and cracking in a cheesecake.

    As always, make sure ALL of your ingredients are room temperature!

    The raspberry swirl

    Dollop about half of the white chocolate cheesecake batter over the cooled crust, then drizzle with about half of the raspberry sauce. Repeat this with the remaining batter and sauce. Then swirl until it’s all beautifully mixed up!

    Don’t swirl too much, as you will simply end up with a pale pink cheesecake. Try to leave the contrast of white and dark raspberry pink showing through.

    Don’t over-bake

    Cheesecake is best removed from the oven when the sides are set but there is still a jiggle in the center when you shake the pan. This results in the creamiest consistency.

    A stack of keto raspberry cheesecake bars on a cake stand, with raspberries in the background

    Can you make keto cheesecake bars ahead?

    Cheesecake of any kind should be refrigerated, and can last up to 5 days in the fridge. It’s also fine to freeze it, and can last up to two months. Wrap up any leftover tightly.

    For frozen cheesecake bars, thaw them at room temperature for 30 minutes or so, or in the fridge for several hours.

    More delicious keto cheesecake bars

    • Keto Lemon Cheesecake Bars
    • Keto Chocolate Chip Cookie Cheesecake Bars
    • Keto Apple Cheesecake Bars
    • Keto Salted Caramel Cheesecake Bars
    • Keto Pumpkin Cheesecake Bars
    • Keto Blackberry Cheesecake Bars
    A stack of keto raspberry cheesecake bars on a cake stand, with raspberries in the background

    Keto White Chocolate Raspberry Cheesecake Bars

    These creamy keto cheesecake bars with white chocolate and raspberries are a truly special sugar-free dessert.
    4.75 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto cheesecake bars, raspberry cheesecake bars
    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Chill Time: 3 hours
    Total Time: 1 hour 15 minutes
    Servings: 16 bars
    Calories: 198kcal

    Ingredients

    Raspberry Sauce

    • ¾ cup raspberries (fresh or frozen)
    • 1 tablespoon water
    • 3 to 4 tablespoon powdered Swerve Sweetener
    • ¼ teaspoon glucomannan

    Crust

    • 1 ¼ cup almond flour
    • ¼ cup cocoa powder
    • ¼ cup powdered Swerve Sweetener
    • ¼ teaspoon salt
    • ¼ cup butter melted

    Cheesecake Filling

    • 3.5 ounces sugar-free white chocolate chips
    • ½ ounce cocoa butter
    • 12 ounces cream cheese softened
    • ¼ cup sour cream room temperature
    • ¾ cup powdered Swerve Sweetener
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    US Customary – Metric

    Instructions

    Raspberry Sauce

    • In a small saucepan over low heat, combine the raspberries and water. Bring to a simmer andn then cook until the raspberries can be easily mashed.
    • Stir in the sweetener to taste, then whisk in the glucomannan to thicken it. Let cool completely.

    Crust

    • Preheat the oven to 325F and lightly grease a 9×9 inch square pan.
    • In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter until well combined.
    • Press firmly into the bottom of the prepared baking pan and bake 12 minutes. Let cool while preparing the filling.

    Cheesecake Filling

    • Reduce the oven temperature to 300F.
    • In a small heatproof bowl set over a pan of barely simmering water, melt the white chocolate with the cocoa butter, stirring until smooth. Do not walk away, as white chocolate can seize very easily. Remove the bowl from over the heat once melted.
    • In a large bowl, beat the cream cheese with the sour cream until smooth. Beat in the sweetener until well combined, then beat in the melted white chocolate. Add the egg and vanilla extract and beat until just combined.
    • Dollop about half of the cheesecake mixture over the crust and then drizzle half the raspberry sauce over top. Repeat with remaining cheesecake mixture and remaining sauce.
    • Use a knife or a skewer to swirl together. Gently shake the pan to even out the filling.
    • Bake 30 to 35 minutes, until the edges of the cheesecake are set but the center still jiggles slightly. Remove and let cool completely, then refrigerate 3 hours before cutting.
    Nutrition Facts
    Keto White Chocolate Raspberry Cheesecake Bars
    Amount Per Serving (1 bar)
    Calories 198 Calories from Fat 154
    % Daily Value*
    Fat 17.1g26%
    Carbohydrates 6.9g2%
    Fiber 3.1g12%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Margaret says

      December 08, 2022 at 8:06 am

      5 stars
      Gosh, I’ll have to move to the Pacific Northwest. I’m in the South where raspberries cannot thrive. Blueberries do well here, though, and I have lots of those.

      Thanks again for another delicious recipe.

      Reply
    2. Lisa Fisher says

      September 24, 2022 at 3:45 pm

      5 stars
      Excellent! Everyone I serve this to loves it! Keto or not!

      Reply
    3. Johanna says

      August 12, 2022 at 2:03 pm

      5 stars
      These were amazing! I ended up straining out the seeds from the raspberries as my husband often skips anything that includes them and it added to the length of time making them, but was worth it in the end with smooth and creamy bars. Another home run!

      Reply
    4. Paula Smith says

      August 01, 2022 at 11:01 am

      Do I have to use the glucomannan?

      Reply
      • Carolyn says

        August 01, 2022 at 12:25 pm

        You need something to thicken the berry sauce. You can use xanthan gum, if you prefer.

        Reply
    5. Claudette says

      March 19, 2022 at 8:49 pm

      5 stars
      Absolutely delicious!

      Reply
    6. Anne Green says

      January 31, 2022 at 8:51 pm

      I’m thinking of trying these with mulberries instead of raspberries as have a glut of mulberries to use up. Hopefully they’ll work just as well because these sound and look stunning!

      Reply
    7. Tammy F says

      April 17, 2021 at 3:54 pm

      This was AMAZING! It tastes just like an old Southern Living cheesecake recipe I make every Christmas. Well done, Carolyn, very well done…..

      Reply
    8. Bridget says

      March 05, 2021 at 12:59 pm

      I only have an 8×8 square metal pan. Do I cook it longer in this case?

      Thank you,

      Bridget

      Reply
      • Carolyn says

        March 05, 2021 at 5:54 pm

        A little bit, yes. Keep your eye on it.

        Reply
        • Bridget says

          March 05, 2021 at 9:04 pm

          5 stars
          Thank you. 36 minutes and perfect ????

          Reply
    9. Deanna says

      February 28, 2021 at 11:00 am

      5 stars
      Well. These are amazing. AMAZING. Used the coconut oil version instead of cocoa butter. Thank you!

      Reply
    10. Sarah G. says

      February 21, 2021 at 7:49 am

      5 stars
      I did some night baking last night and this morning I cut a little piece to try. So good!!! I love all of your cheesecake recipes but this one is so extra special to me, with the yummy raspberry sauce. Top 10! Thank you!

      Reply
      • Carolyn says

        February 21, 2021 at 8:25 am

        Nightbaking! Is that a thing? 😉

        Reply
    11. Cindy MacConnell says

      February 16, 2021 at 9:17 pm

      3 stars
      I have really enjoyed your recipes and especially the cheesecake recipes. This one was not my favorite though. I made this one with very little changes (I used strawberries instead of raspberries), but I had a few issues with the final result. My first issue was my cheesecake was gritty with sugar (probably my fault as I apparently did not blend my sugar enough to powder it fully. It looked powdered, but probably wasn’t). But, I also thought these were too sweet. I think it was the white chocolate, but I’m not sure. I will stick with making your other cheesecake recipes! I’m sure others would enjoy—my husband did!

      Reply
    12. Shontel says

      February 15, 2021 at 4:33 pm

      Do you use full fat sour cream?

      Reply
      • Carolyn says

        February 15, 2021 at 5:40 pm

        Always!

        Reply
    13. Marcia says

      February 14, 2021 at 1:37 pm

      These look amazing! I can’t wait to try them!???? Is there anything you could substitute for the glucomannan? Maybe collagen?

      Reply
      • Carolyn says

        February 14, 2021 at 6:55 pm

        No, the only good replacement is xanthan gum.

        Reply
        • Alanna says

          February 14, 2021 at 8:54 pm

          I made it today with Xanthum gum and it worked just fine.

          Reply
          • Kelly says

            February 20, 2021 at 6:20 pm

            Do you use the same amount of Xanthum Gum?

            Reply
            • Carolyn says

              February 21, 2021 at 8:27 am

              Yes.

        • Marcia says

          February 15, 2021 at 9:59 pm

          Thank you Carolyn!

          Reply
        • Mayi says

          February 19, 2021 at 6:35 pm

          Same amount?

          Reply
          • Carolyn says

            February 20, 2021 at 4:53 pm

            Yep. I find them mostly interchangeable.

            Reply

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