These creamy keto cheesecake bars with white chocolate and raspberries are a truly special sugar-free dessert. This post is sponsored by ChocZero.
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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
- 3/4 cup raspberries (fresh or frozen)
- 1 tbsp water
- 3 to 4 tbsp powdered Swerve Sweetener
- 1/4 tsp glucomannan
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter melted
Cheesecake Filling
- 3.5 ounces sugar-free white chocolate chips
- 1/2 ounce cocoa butter
- 12 ounces cream cheese softened
- 1/4 cup sour cream room temperature
- 3/4 cup powdered Swerve Sweetener
- 1 large egg room temperature
- 1 tsp 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.
