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All Day I Dream About Food

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July 8, 2013

Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free

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Bright, creamy lemon cheesecake filling baked on a tender shortbread crust. Sugar-free and gluten-free.

Low Carb Lemon Cheesecake Bars

I have Cheesecake on the Brain.  Fortunately, it’s not a serious affliction as there are far worse things to have on the brain than cheesecake.  But there is only one known cure and that is to make, and then to eat, copious amounts of low carb, gluten-free cheesecake.  Cheesecake-like things, such as cheesecake popsicles, cheesecake ice cream and cheesecake bars are also acceptable forms of medication.  This is still an experimental treatment, however, and the results are not guaranteed.  There is a real danger that the cure will not assuage the symptoms, but instead exacerbate them, until one’s brain is so consumed with cheesecake, it’s all one can think or talk about.  And this is when the real problem starts.  Because who wants to spend time with someone who can talk about nothing but cheesecake?  Well, I might.  But I am strange like that.

Low Carb Lemon Cheesecake Squares
This little current obsession with cheesecake was kicked off by my Strawberry Cheesecake Popsicles.  When I was putting them together, I tossed in a little lemon juice and lemon zest to help cut the sometimes cloying sweetness of the strawberries.  Before I even added the strawberries, I tasted my cheesecake-y mixture and it was so bright and fresh with the lemon, I was tempted to stop right there.  But I had an abundance of berries to use up so I soldiered on with that and decided then and there that some sort of lemon-y treat was next in line for cheesecake-dom.
Low Carb Lemon Cheesecake Squares
And then I made an enormous batch of my homemade cream cheese, which spurred my cheesecake obsession to new heights.  If you haven’t tried homemade cream cheese yet, I urge you to do so.  It’s easy and the sweet, fresh taste is vastly superior to store bought.  It cries out to be slathered on anything and everything, and to be baked into delicious treats.  It was the perfect vehicle for the bright flavour of lemon.  I knew I didn’t want to make a full cheesecake, but instead to make some low carb Lemon Cheesecake Bars.  Faster, easier, and less likely to sink and crack in the middle.  Don’t get me wrong, I love a big, full slice of cheesecake.  But sometimes you want cheesecake flavour in a smaller package.  Cheesecake you can pick up with your hands.
These were melt in your mouth good.  I decided on a shortbread-like crust and I stole it from my Peanut Butter Caramel Shortbread Bars.  I added a touch more salt, and I underbaked the crust deliberately because I didn’t want it to get overly brown when the cheesecake part was baking.  Quite honestly, the final results exceeded my expectations.  And unfortunately, that has done nothing to cure my Cheesecake on the Brain.  I think it may be a chronic disease.  And I am okay with that.
Low Carb Lemon Cheesecake Bars
If you’re looking for a dairy-free version, check out these Paleo Lemon Bars from Food Faith Fitness. I bet they could be adapted to be low carb too!
5 from 4 votes
Print
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
Bright, creamy lemon cheesecake filling baked on a tender shortbread crust. Low carb, Sugar-free and gluten-free.
Course: Dessert
Cuisine: American
Keyword: lemon cheesecake bars
Servings: 16 bars
Ingredients
Crust:
  • 1 1/4 cups almond flour
  • 1/4 cup butter chilled
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
Cheesecake Filling:
  • 12 oz cream cheese softened
  • 1/2 cup powdered Swerve Sweetener
  • 1 large egg
  • 2 tbsp heavy cream
  • zest of one lemon
  • juice of half a lemon about 2 tbsp
Instructions
  1. For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, sweetener, and salt in a food processer. Pulse until mixture resembles fine crumbs.

  2. Press mixture evenly into the bottom of an 8-inch square pan and bake 10 minutes (it won't look cooked through). Set aside and let cool.
  3. Reduce oven temperature to 275F.
  4. For the filling, beat the cream cheese in a large bowl until smooth.

  5. Beat in the sweetener, egg, cream, lemon zest, and lemon juice until well combined.

  6. Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.
  7. Let cool 30 minutes, then chill for at least 2 hours.
Recipe Notes

Serves 16. Each serving has 3.5 g of carbs and 1 g of fiber. Total NET CARBS = 2.5 g.

Nutrition Facts
Lemon Cheesecake Bars with Shortbread Crust – Low Carb and Gluten-Free
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: almond flour, cheesecake, cream cheese, lemon

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.

Reader Interactions

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Comments

  1. Brian @ A Thought For Food says

    July 8, 2013 at 7:41 am

    Anything cheesecake is alright with me… but the lemon bar/cheesecake combo may just be the most brilliant thing I’ve ever heard of.

    Reply
  2. Mike says

    July 8, 2013 at 7:44 am

    After how good your brownie cheesecake recipe came out I am going to have to make this one soon too… do you have the nutritional information for fat and protein as well for this recipe? Thanks!

    Reply
  3. Jeanette says

    July 8, 2013 at 8:43 am

    Love the sound of lemony cheesecake Carolyn – I love making a lightened version using cottage cheese (it’s not as solid, more in a parfait form).

    Reply
    • Carolyn says

      July 8, 2013 at 9:43 am

      Haha, Jeanette, you should know by now that I don’t make anything “light”. 🙂 At least when it comes to fat content. Light on carbs, yes.

      Reply
      • DIANE says

        July 9, 2013 at 11:06 am

        Good thinking, Carolyn. Reduced-fat items usually have more carbs, & the fats you include in this recipe are good fats.

        Reply
  4. mellissa @ ibreatheimhungry says

    July 8, 2013 at 8:50 am

    Lemon desserts are one of my favorite things – when you add cheesecake, one of my other favorites, then it’s just not fair. Not only do these look delicious, but also dangerously easy to make – which means I could have them anytime. Which means I will have them ALL the time. Uh oh…. 😉

    Reply
  5. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    July 8, 2013 at 9:34 am

    Yeah, I’ve had cheesecake on the brain for decades and I’ve just come to embrace my chronic illness for what it is. While I can’t say I ever get tired of full on cheesecake, I wouldn’t turn this stuff down. I love citrus….anything. I think your bars would go fantastic with my morning coffee.

    Reply
  6. Nout says

    July 8, 2013 at 9:59 am

    YAY! I am so excited for this recipe! Do you think it would work with limes? Limes are like 10 for a $1 right now in my neck of the woods.

    Reply
    • Carolyn says

      July 8, 2013 at 10:00 am

      Yes, it would work perfectly with limes, although you’d need probably the juice of the whole lime.

      Reply
  7. Heather from Canada says

    July 8, 2013 at 10:45 am

    Hi Carolyn, do you think these would freeze well? I need to stock my freezer again and these sound great!

    Reply
    • Carolyn says

      July 8, 2013 at 11:15 am

      I think the consistency of the cheesecake would change a bit by being frozen. But you could certainly try! They would still taste good.

      Reply
      • Susan says

        July 9, 2013 at 11:37 am

        I think that serving/eating them still partly frozen might solve the texture issue. or at least it might not be as noticeable. And who has the will power to wait anyway?!

        Reply
  8. Mr. & Mrs. P says

    July 8, 2013 at 2:10 pm

    Just love lemony desserts!!! They are so refreshing and perfect for summer!!!

    Reply
  9. Sarah G says

    July 8, 2013 at 3:04 pm

    I only have powdered stevia on hand. I hope that can be used in place of the
    Iiquid because these are making me so hungry. I’ve been craving lemon desserts!

    Reply
    • Carolyn says

      July 8, 2013 at 8:32 pm

      Yup, use it in place of the liquid. Not sure how strong it is…my liquid version is about 1/4 tsp = 1/4 cup sugar. Aim for that amount of sweetness.

      Reply
      • Sarah G says

        July 8, 2013 at 9:42 pm

        Thanks Carolyn! I will do that!

        Reply
  10. Katrina @ In Katrina's Kitchen says

    July 8, 2013 at 3:24 pm

    Shortbread crust = genius

    Reply
  11. Misty says

    July 8, 2013 at 6:50 pm

    I made these today. YUM!! So delicious. I had to use what I had on hand so they were key lime rather than lemon. I used powdered erythritol, liquid sucralose and left out the xanthan gum. This recipe is a keeper. Thanks so much!

    Reply
    • Carolyn says

      July 8, 2013 at 8:30 pm

      Your version sounds good to me!

      Reply
  12. Mercy W. says

    July 8, 2013 at 6:53 pm

    Omg I just ate one, these are soooo delicious!

    Reply
    • Carolyn says

      July 8, 2013 at 8:30 pm

      Yay, glad to hear it!

      Reply
  13. Sylvie @ Gourmande in the Kitchen says

    July 8, 2013 at 10:02 pm

    Nothing wrong with having cheesecake on the brain, especially when it results in delicious recipes like this one!

    Reply
  14. buttoni says

    July 8, 2013 at 10:10 pm

    These look soooo good, Carolyn. I haven’t made a cheesecake (or anything remotely close) in so long. I’d love to try these soon. Girl, how do you bake all these delicious desserts and not gain weight. I just can’t eat sweets very often or I do just that.

    Reply
    • Carolyn says

      July 9, 2013 at 6:19 am

      I give a lot of it to my husband and kids! 🙂

      Reply
  15. Christina Reed says

    July 8, 2013 at 11:35 pm

    Oh my goodness these look so delicious! I have everything but the stevia, how much sugar sub would I use instead? (My sugar sub of choice measures like regular sugar if that helps 🙂

    Reply
    • Carolyn says

      July 9, 2013 at 6:14 am

      My stevia extract is about 1/4 tsp = 1/4 cup sugar, so use your sugar sub in that amount.

      Reply
  16. Brenda @Sugar-Free Mom says

    July 9, 2013 at 7:16 am

    These look so fresh and light! Love the filling and the crust looks fantastic too! Now I’ve got cheesecake on the brain, thanks for that, 😉

    Reply
  17. [email protected] says

    July 9, 2013 at 9:45 am

    These look so beautiful! And I am dying for some lemon!

    Reply
  18. RavieNomNoms says

    July 9, 2013 at 10:11 am

    Holy mother of lemon! These look so insanely good…wow

    Reply
  19. Arthur in the Garden! says

    July 9, 2013 at 10:17 am

    Yummy!

    Reply
  20. DIANE says

    July 9, 2013 at 10:44 am

    Your recipe sounds yummy. Thank you for using real butter, heavy cream & cream cheese. The low-fat substitutes are not as healthy & low-fat foods do not “satisfy” the appetite. I’d never sub cottage cheese for cream cheese. I do use stevia, as it’s natural, but I don’t use any artificial sweeteners including erythritol or Swerve. How much real sugar would I substitute for the Swerve? Is it a 1-for-1 replacement?

    Reply
    • Carolyn says

      July 9, 2013 at 11:05 am

      FYI, erythritol is not an artificial sweetener. It’s a naturally occurring substance found in fruits and fermented foods. But if you’d prefer to use sugar, use it in the same amount and sweeten the rest with Stevia.

      Reply
      • DIANE says

        July 9, 2013 at 11:20 am

        Thanks, Carolyn.

        Reply
  21. Georgia @ The Comfort of Cooking says

    July 9, 2013 at 11:31 am

    These bars are so beautiful and summery, Carolyn! You are such a little low-carb, gluten-free wizard with baking… I’m always stunned!

    Reply
  22. Joan says

    July 9, 2013 at 12:09 pm

    Thanks for another outstanding recipe!
    This really isn’t about the recipe but about the formatting you use. I am wondering if you changed it in the past several weeks?

    I copy your recipes from the website and put into an office document and save to a folder in dropbox, so I can access it from my phone, iPad, computer, etc., when I travel, as I don’t always have ability to go online.

    Up until a few weeks ago it copied and pasted perfectly. Now however all the text runs together with no spacing. In other words there is no new line for each ingredient or directions. I need to go through and re-do it so I can read it. I am happy to do this to get the recipe, but I am wondering if you did change the way you encode it if it would be possible to return to the prior method?

    Or maybe it’s my computer, it recently updated to the newest OXS 10.8 and I have had some problems with other programs.

    Thanks for feedback!

    JBS

    Reply
    • Carolyn says

      July 9, 2013 at 12:49 pm

      Hi there. I think it may actually be a Ziplist coding thing that they’ve updated to help deter people from “stealing” recipes. You should also get a little note at the bottom with the link to the recipe and a “read more at…”. Copyright is a HUGE issue online and many many times, people find their entire recipe posted on another blog/website with no credit given. So I am guessing that’s an update they did on their end.
      I know it makes it more complicated for you and I am sorry. I have no issues with you saving recipes into word docs at home, but the Ziplist format (which has its own recipe saving tool, by the way) is useful for me and makes it easy for people who want to save recipes in one place online. In fact, I have requests to go back and do all my old recipes through Ziplist! If I could ever find the time…

      Reply
    • Carolyn says

      July 11, 2013 at 7:23 am

      Hi Joan,

      I just made a discovery for you. If you hit the Print button at the top of the recipe, you can copy and paste from there, without actually printing, and it will stay in proper format. Hope that helps! 🙂

      Reply
      • Joan says

        July 11, 2013 at 7:58 am

        THANK YOU! now more time to cook and eat!

        Reply
        • Carolyn says

          July 11, 2013 at 8:09 am

          🙂

          Reply
  23. Kristyl says

    July 9, 2013 at 9:57 pm

    I made these before work so they would chill all day and be ready tonight after dinner. They are delicious! Always keep the ingredients on hand. You’ll be glad you did.

    Reply
  24. Anna says

    July 10, 2013 at 12:24 pm

    how are these so low carb with all the Swerve? That’s 5g/tsp.

    Reply
    • Carolyn says

      July 10, 2013 at 1:11 pm

      That’s 5g of “carbs” that have zero effect on one’s blood sugar. The FDA requires that they are labeled as carbs, but as they produce no insulin response, they don’t count as carbs. May I suggest you check out the Swerve website for more information?

      Reply
  25. Courtney says

    July 10, 2013 at 9:53 pm

    Oh, I can’t wait to make this heavenly, sinless sweet! Any idea on calorie count per serving?

    Reply
  26. Sarah W says

    July 11, 2013 at 2:57 pm

    I am wondering what brand of granulated erythritol you would recommend. For some reason my taste bud rejected Swerve. All I find is powdered granulated erythritol on Amazon. thanks for the great recipes.

    Reply
    • Julie M. says

      July 28, 2013 at 2:53 pm

      Go to http://www.xylitolcanada.com
      Click on xylitol store (bottom, right)
      down the side bar, you’ll find erythritol, click on that and order from there.
      Don’t recommend xylitol. Erythritol is better.

      Reply
  27. Roberta in Alberta says

    July 11, 2013 at 3:31 pm

    Sing “YUMMM”, then smile. These are deliciously lemony, Caroline. I am taking them camping this weekend with my soon-to-be-converted in-laws. Thanks for another hit!

    Reply
  28. Erin @ Texanerin Baking says

    July 13, 2013 at 12:09 pm

    Love this! And I’ll have to try that crust. Looks great and I love my almond flour. 🙂

    I love cheesecake too but after eating half of one the other day and then feeling sick… I’m over cheesecake for the moment. 😉

    Reply
  29. dgidaho says

    July 13, 2013 at 11:07 pm

    Oh. my. goodness! This was absolutely fantastic! I just had two servings…. 🙂 I knew it would be good even before it baked as I tasted the beaters, then had to fight the urge to stick my face in the bowl to lick it clean! This is a brilliant recipe—and I’m so happy you shared!

    Reply
    • Carolyn says

      July 14, 2013 at 6:39 am

      Thank you!

      Reply
  30. Gail says

    July 14, 2013 at 8:42 am

    Made these yesterday and we had a little piece for dessert last night – OMG – so very yummy!!! In my sugar eating days I loved lemon bars – totally satisfied that. Thanks for another winner recipe Carolyn!!!!

    Reply
  31. Margaret says

    July 15, 2013 at 3:26 pm

    Hi Carolyn,
    Really enjoying your website. Thanks so much for sharing all of your wonderful recipes with us. I made this recipe yesterday and they turned out so delicious. I always get my husband to rate things on a 1-5 scale. He gave them a “6” and wanted to know where I was hiding the rest of them! He also made the comment “these are sugar-free???”, he couldn’t believe how good they were for a sugar free/low carb/wheat free dessert! Keep up the great work, you have one of the best websites out there!

    Reply
    • Carolyn says

      July 15, 2013 at 6:22 pm

      Awesome! That’s what I like to hear!

      Reply
  32. Linda Lee says

    July 20, 2013 at 5:16 am

    Would liquid sucralose work for the liquid stevia?

    Reply
    • Carolyn says

      July 20, 2013 at 1:31 pm

      I think so, yes.

      Reply
  33. Marilyn says

    July 24, 2013 at 9:41 pm

    I should never tune in to your site. Love your cheery description of your food adventures and I want to make absolutely everything you develop. How you do it is a mystery to me with your have 3 young children. If I were ever down in the dumps I would hastily go to your web site and cheer myself in a flash.

    Reply
    • Carolyn says

      July 25, 2013 at 8:29 am

      Aw, Marilyn. What a sweet, sweet thing to say!

      Reply
  34. Liz says

    August 9, 2013 at 9:42 pm

    These were absolutely delicious! I have a massive load of almond flour that I don’t particularly like, but it worked perfectly in this recipe. Thank you from Japan!

    Reply
  35. Mary Kate says

    August 22, 2013 at 10:30 pm

    I’ve made a lot of low carb things, but this is DEFINITELY the best I’ve tried. I used almond meal instead of flour and the only thing was that the crust was a little crumbly and it kind of fell apart. But I just sprinkled it on top, delicious. Alot of the things I’ve tried to make low carb have been failures (compared to this) but I wouldn’t hesitate to make this for my friends or family (non low-carbers). Great recipe 🙂

    Reply
  36. Jeanette says

    November 1, 2013 at 1:01 pm

    I wanted to let you know how much I/we enjoyed these! Love the texture and taste minus the following. The only problem my family and I seem to be having is with the “cooling” taste of the Swerve in recipes. I did use the powdered form of Swerve. Is there any way to lessen this effect? If we drink water with it our water taste sweet. Any ideas?

    Reply
    • Carolyn says

      November 1, 2013 at 1:16 pm

      Hi Jeanette. Swerve usually has a lot less of the cooling effect than other erythritol based sweeteners. But some people are hyper-sensitive to it. I do not get any with it. Sounds like you might be one of those who is very sensitive.

      Reply
      • Jeanette says

        November 1, 2013 at 3:12 pm

        Thank you Carolyn. I will continue to make these because they are just that good even with the cooling effect! I will also continue my search for a way to “soften” this reaction for my family. I have read a little about possibly adding polydextrose or inulin to help with this but know very little. Any thoughts? It would make this way of eating a bit easier during the holidays if I could find a sweetener that I/we could tolerate better.

        Reply
        • Carolyn says

          November 1, 2013 at 4:45 pm

          I haven’t heard about either of those, but I have heard that Just Like Sugar is good. I haven’t used it myself. It’s made from chicory.

          Reply
          • Rick says

            January 7, 2014 at 4:20 pm

            I know it has been a while since there was any posting on this thread, but I just want to make a comment. My wife and I went low carb only about four months ago so only recently found this and other low carb sites. I hadn’t attempted any low carb desserts until I found your recipes and so for Christmas dinner, with the kids home, I made both the lemon cheesecake and the brownie cheesecake. Absolutely amazing. I have made cheesecake many times before going low carb and these are as good as anything I have done before.

            By the by, I used the monk juice/stevia liquid for the liquid sweetener and it worked perfectly. I also splurged on the Swerve and from what I have read here it sounds like it is worth it.

            I notice that you don’t use sucralose and am wondering if that is because you don’t like it or if it is because it actually is an artificial sweetener. I have seen that the paleo people often put it on the “don’t use” list because of this.

            A lot of low carb is pretty easy but baking is tricky and you have many really great recipes (I have already made the brownie cheesecake twice and just ordered more swerve–you do use it up pretty quickly).

          • Carolyn says

            January 7, 2014 at 4:44 pm

            I don’t love sucralose, I find it has a chemical aftertaste and I personally don’t like how it is manufactured. But many of my recipes can be adapted to use it for at least some of the sweetening. I know that it’s much less expensive than other low carb sweeteners. So glad you liked both the cheesecakes, those are some of my faves!

  37. Ann Forti says

    January 10, 2014 at 11:05 pm

    How much is the zest of one lemon? Is that just grating the outside of a lemon or can store bought “lemon” Peel sub for it?

    Reply
    • Carolyn says

      January 11, 2014 at 8:34 am

      It’s just the grating from the outside of the lemon. Peel usually contains a lot of the white pith, which doesn’t taste very good. One lemon is about 1 1/2 tbsp of zest.

      Reply
  38. Diane N - Philzendia says

    January 24, 2014 at 5:29 pm

    You had me at cheesecake! I would have to swap out the erythritol though becasue it hurts my tummy!

    Reply
    • Carolyn says

      January 25, 2014 at 8:55 am

      What can you use that doesn’t hurt your tummy?

      Reply
  39. cassie says

    February 21, 2014 at 1:07 am

    Is there anything I could use instead of the stevia extract?

    Reply
    • Carolyn says

      February 21, 2014 at 6:35 am

      More Swerve or erythritol if you’d like.

      Reply
      • cassie says

        February 21, 2014 at 4:59 pm

        Okay, thank you! I wasn’t sure if there would be a huge difference in texture by not using the drops.

        Reply
  40. Misty says

    March 5, 2014 at 2:13 pm

    I made these last night and they were amazing. I have had such success with your recipes. Thank you so much for opening my low carb eyes to foods other than meat!

    Reply
  41. LeDawn says

    March 8, 2014 at 10:47 pm

    Oh Yum! I can’t wait to try these!

    Reply
  42. Dawnab says

    March 18, 2014 at 10:52 pm

    Awesome! Shared them at work with a few skeptics, those that tried them were sold. I want to try this crust for quiche too.

    Reply
  43. Anna says

    April 20, 2014 at 9:13 pm

    Made these tongigjt and they were delicious! I’m always about a chocolate dessert so I wasn’t sure of these would satisfy my dessert obsession but they certainly did! It was hard to stop at eating just one, so I ate two. My husband ate four. Yeah these aren’t going to last long around here!

    Reply
  44. Sandy B says

    April 22, 2014 at 10:08 am

    I made the lemon cheesecake bars last night. They are wonderful. I did sub Splenda for the Stevia. Having a hard time eating just one serving. I baked them for the suggested 30 minutes and the topping was set but I think I would like it just a smidge more done so next time I’ll add another 5 minutes. I have the most inexpensive gas oven and I can never trust that the temp is consistent. Thanks for all the wonderful recipes!!

    Reply
  45. Melanie says

    May 30, 2014 at 10:19 am

    I absolutely love this dessert! In particular, I love the crust. Any thoughts on how I might make a cookie out of the crust (roll, slice, and bake maybe???)? Thanks!

    Reply
    • Carolyn says

      May 30, 2014 at 12:52 pm

      You might want to add some egg white to get it to hold together. Or make shortbread out of it by pressing into a pan and baking as is.

      Reply
  46. Monique Clock says

    July 4, 2014 at 1:20 pm

    Hello…this looks really good. Do you think coconut sugar would work in this along with the stevia? Thanks

    Reply
    • Carolyn says

      July 5, 2014 at 4:26 am

      For both the crust and the cheesecake? I think you’d need to powder it for the cheesecake part. And it will give everything a much darker colour.

      Reply
  47. Sabine says

    July 18, 2014 at 12:29 pm

    You know, this is the second recipe from your website that I baked, and there’s one clear problem:

    Your food is too good.

    I can’t stop eating it!

    Thank you so much for these recipes, I’ll definitely come back to your website – again and again!

    Reply
    • Carolyn says

      July 18, 2014 at 1:22 pm

      You’re very welcome!

      Reply
  48. Maggie says

    February 2, 2015 at 2:22 pm

    I made these for the superbowl last night and no one even suspected they were low carb! Huge hit!!

    Reply
  49. sandra gillanders says

    February 5, 2015 at 11:07 am

    Dear Carolyn,
    making these right nowas they are a favorite. Question: the crust was still damp on top after 10 min in oven, should I bake it longer Thanks.

    Reply
    • Carolyn says

      February 5, 2015 at 11:26 am

      Damp on top before you added the cheesecake filling? Yes, it should be that way a little because they do get baked a second time round once the filling is on.

      Reply
  50. Mindy says

    February 9, 2015 at 10:03 pm

    I figured out the NUTRITIONAL INFORMATION for each bar (recipe makes 16). 159 calories, 3.5 grams protein, 15.4 grams fat and 2.5 grams carbs. Perfect keto dessert! These were delicious

    Reply
  51. Emily says

    March 21, 2015 at 9:21 am

    I am seriously obsessed with these. Thank you!!

    Reply
  52. Jun says

    May 11, 2015 at 8:06 pm

    Here’s a dumb question from a newbie baker… when you say “set aside and let cool”… how cool is cool? Till I can touch the pan without being burnt, or until the whole thing is room temperature?

    Reply
    • Carolyn says

      May 11, 2015 at 8:31 pm

      Room temperature. Cool completely!

      Reply
  53. Terri says

    May 13, 2015 at 9:45 pm

    I made these but the crust was very dry and crumbly. Any suggestions?

    Reply
    • Carolyn says

      May 13, 2015 at 10:45 pm

      What kind of almond flour did you use? If anything, they are usually overly moist so I suspect you may have used almond meal and not really fine almond flour.

      Reply
  54. KarenM says

    August 2, 2015 at 9:29 pm

    I’ve been on Keto for a few months now but just venturing into baking- it scares me with all the science required to bake! This was my second attempt at baking a keto dessert and it turned out really well! The more I practice baking, the more I will enjoy the fruits of my labor- thanks for a great and easy recipe!

    Reply
    • Carolyn says

      August 3, 2015 at 8:11 am

      So glad you liked it. Cheesecake is one of the easiest things to make low carb.

      Reply
  55. Linda says

    September 4, 2015 at 2:56 pm

    I’ve made this recipe many times and it always turns out wonderful! It’s even been my birthday cake and will be again soon.

    I’m wondering though, if I increased the recipe by a half and baked it in a 9 by 13 pan do you think it would work OK? Or would I need to double the recipe? Any idea how much longer I’d need to bake it? Or do you think that wouldn’t be a good idea?

    I just made your chocolate fudge crumb bars (absolutely delicious!) and they were baked in a 9 by 13 pan which gave me the idea to increase this recipe.

    Any thoughts?

    Reply
    • Carolyn says

      September 4, 2015 at 4:33 pm

      I think you may have to double it to make it not too thin. 8×8 pans give you a surface area of 64 square inches and two of those comes to 128 square inches. 9×13 gives you 117 square inches so it’s much closer to a double of an 8×8 pan.

      Reply
  56. Linda says

    February 24, 2016 at 12:25 am

    I just made this, great! I am also a cheesecake glutton. I think I ate 1/2 a Costco cheesecake one Christmas when I was under a lot of stress….. 🙂
    I used Truvia in the crust, otherwise as directex, but remembered I have powdered Swerve, so used that in the cheesecake and Yum! I did add a bit of Saigon cinnamon sprinkled over the crust. The Truvia seemed really strong and I was trying to diffuse the taste a bit.
    The cheesecake is good, and a whipped cream topping is good on it…..I wonder if there is a way to add lemon to whip cream?

    Reply
    • Carolyn says

      February 24, 2016 at 4:47 pm

      I think Truvia is stronger than Swerve, more concentrated. Try doing only about half of it next time.

      Reply
  57. Sara says

    April 17, 2016 at 8:03 pm

    This is so good! A friend gave me fresh Meyer lemons and I immediately came here to find something use them in. I love cheesecake and lemon bars and this is the best of both worlds. One tip I’ve found when making cheesecake is to use the vitamix blender to blend it up. You don’t need to soften the cream cheese, just throw all of the ingredients in. The blender mixes it perfectly and adds a nice fluffy texture.

    Reply
    • Carolyn says

      April 18, 2016 at 7:54 am

      So glad you liked it. I may try that with my Blendtec!

      Reply
  58. AC says

    June 11, 2016 at 2:49 pm

    This filling recipe would work fine as a crustless cheesecake, right? Baking directions would remain the same? Looking for a low-carb lemon cheesecake for a birthday, and always hit your site first.

    Reply
    • Carolyn says

      June 11, 2016 at 4:12 pm

      I think so but don’t bake in metal. Bake in ceramic! And grease the heck out of your pan first.

      Reply
  59. Deanna says

    June 16, 2016 at 1:55 pm

    May I ask which Stevia extract you use? The few that I’ve tried have been horrible and I’m reluctant to purchase any more.

    Reply
    • Carolyn says

      June 16, 2016 at 1:57 pm

      I use NuNaturals. But since you say it’s so horrible, you may be one of the people who finds it super bitter no matter what brand. If that’s the case, leave it out of the crust entirely and add another 1/4 cup erythritol to the filling. If you can find powdered Swerve or another super fine erythritol, use that.

      Reply
  60. Jen says

    September 21, 2016 at 11:13 am

    Absolutely delicious. I make this as a cake rather than as bars and it works well. I took it to a party and it was a big hit, even with all the gluten and sugar-eating people there.

    Reply
  61. Robyn says

    October 30, 2016 at 12:16 pm

    I know this is an older post but hoping you will still get this..can i use stevia products only?if so what types do i use such as powdered..liquid..etc?thankyou

    Reply
    • Carolyn says

      October 30, 2016 at 4:09 pm

      You can just do liquid. Try 1/2 tsp in the crust and 1/2 tsp in the filling.

      Reply
  62. Debbie says

    March 16, 2018 at 10:21 pm

    5 stars
    So I made this today and can’t begin to put into words how amazing it is. Just the right amount of lemon taste and the crust is the perfect compliment to the cheesecake. Not too sweet, definitely just right. Carolyn, you continue to outdo yourself. Thank you so much!!

    Reply
  63. Lana says

    April 7, 2018 at 12:49 pm

    Hi, I don’t have xanthum gum, was wondering if there is a comparable substitute and how much of it I would need!! Thank you so much!

    Reply
    • Carolyn says

      April 7, 2018 at 4:30 pm

      You can just skip it.

      Reply
  64. Wendy says

    January 14, 2019 at 11:24 pm

    5 stars
    These are fantastic! I highly recommend them. Even my non-keto/low carb family loved them. Thank you Carolyn!

    Reply
  65. katy says

    February 2, 2019 at 9:54 pm

    any way you can attach the calories?

    Reply
  66. Gayle Quinn says

    July 20, 2019 at 9:05 pm

    5 stars
    OMG111 This is so good. I loved it and so did my family. Very lemony and creamy. Thanks for the recipe.

    Reply
  67. Jessica Shomo says

    August 19, 2019 at 10:12 am

    5 stars
    Absolutely perfect! My family has a lot of people with diabetes, but most diabetic friendly desserts don’t taste as good so I always wind up making two desserts. I’m always on the hunt for the perfect low carb dessert to please everyone. This is it! It’s lemony, creamy, and sweet without any aftertaste! I doubled the recipe and put it in a 9×13 pan so I had to cook it a little longer, but it turned out perfect! Tip for those unfamiliar with telling when cheesecake is done: when you can put a thermometer in about an inch from the edge and it reads 180-190 degrees it should be done! I also added some macerated blueberries on top for freshness and color and it was perfect!

    Reply
    • Carolyn says

      August 19, 2019 at 4:47 pm

      So glad to hear it!

      Reply

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Everyday Keto Kitchen
Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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