These creamy keto cheesecake bars with white chocolate and raspberries are a truly special sugar-free dessert. This post is sponsored by ChocZero.
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!
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.
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.
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
Keto White Chocolate Raspberry Cheesecake Bars
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
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.
Gina says
Everyone in my family loved these!!
Margaret says
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.
Lisa Fisher says
Excellent! Everyone I serve this to loves it! Keto or not!
Johanna says
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!
Paula Smith says
Do I have to use the glucomannan?
Carolyn says
You need something to thicken the berry sauce. You can use xanthan gum, if you prefer.
Claudette says
Absolutely delicious!
Anne Green says
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!
Tammy F says
This was AMAZING! It tastes just like an old Southern Living cheesecake recipe I make every Christmas. Well done, Carolyn, very well done…..
Bridget says
I only have an 8×8 square metal pan. Do I cook it longer in this case?
Thank you,
Bridget
Carolyn says
A little bit, yes. Keep your eye on it.
Bridget says
Thank you. 36 minutes and perfect ????
Deanna says
Well. These are amazing. AMAZING. Used the coconut oil version instead of cocoa butter. Thank you!
Sarah G. says
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!
Carolyn says
Nightbaking! Is that a thing? 😉
Cindy MacConnell says
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!
Shontel says
Do you use full fat sour cream?
Carolyn says
Always!
Marcia says
These look amazing! I can’t wait to try them!???? Is there anything you could substitute for the glucomannan? Maybe collagen?
Carolyn says
No, the only good replacement is xanthan gum.
Alanna says
I made it today with Xanthum gum and it worked just fine.
Kelly says
Do you use the same amount of Xanthum Gum?
Carolyn says
Yes.
Marcia says
Thank you Carolyn!
Mayi says
Same amount?
Carolyn says
Yep. I find them mostly interchangeable.
Genesis says
Thank you for saying something about the Glucomannan. I have never heard of it and it’s not in my grocery. I’m glad there is a substitute. Is there a reason why you would use it in this recipe? Health wise? I understand your using it as a thickener.