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All Day I Dream About Food

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February 26, 2020

Keto Lemon Cheesecake Bars

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

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These keto cheesecake bars are a lemon lover’s dream! A creamy lemon cheesecake filling baked on a tender almond flour crust. Sugar-free and grain-free but oh so delectable. Keto desserts don’t get more delicious than this.

Keto lemon cheesecake bars on a white plate with a vase of flowers in the background.

I’ve just fallen in love with these keto lemon cheesecake bars all over again! I haven’t made them in years and years, but I got it in my head that it would be fun to re-make them and shoot a video. And then when I took a bite, I was forcefully reminded about how seriously delicious they are.

That tender shortbread crust! That creamy bright lemon filling! Oh my. They both just melt in your mouth. And the fact that they are keto-friendly and less than 4g total carbs?

Bring. It. On.

Trust me, keto bakeaholics, you’re going to be really happy I decided to re-visit this old recipe. Originally published in June 2013!

A Keto Cheesecake Obsession

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 for this disease and that is to make, and then to eat, copious amounts of keto cheesecake.

Cheesecake-like things, such as keto 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.

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.

And given the popularity of all of my keto cheesecake recipes, I think I can safely say that many of you also suffer from this obsessive cheesecake disorder.

Close up photo of keto cheesecake bars.

How to make Keto Cheesecake Bars

There are so many great ways to make keto cheesecake that we have plenty of fuel for our collective obsession. Lemon cheesecake bars like these are easier to make than a full size cheesecake, and they’re so low carb, you can have two and still meet your macros for the day.

A few quick tips on how to make the best lemon cheesecake bars:

The shortbread crust:

This is my favourite keto crust recipe and I use it often. It’s so tender, with great flavor, and it holds together well. Be sure to bake it for 10 minutes, and then let it cool before adding the filling. It won’t be completely baked through but this firms it up enough to stand up to the cream cheese filling.

Soften that cream cheese properly!

You want to leave it at room temperature for at least a half an hour, and it should have plenty of give when you press a finger into it. If it’s not properly softened, your bars will end up with cream cheese lumps. Beat it well to smooth it out before you add any other ingredients.

Beat the eggs in last and don’t over-beat. 

A little trick I learned when writing The Ultimate Guide to Keto Baking is to beat the eggs in at the last minute, and only until just combined. Many cheesecake fillings suffer from being over-beaten, which causes them to rise too much during baking and then fall and crack.

Don’t rush the chilling time

When you smell these coming out of the oven, the temptation will be to dig in right away. But you will end up with some lovely lemon cheesecake goo if you do so. Be sure to let them chill for at least 2 hours.

Truth be told, I had to rush the chilling time when shooting this video! My cheesecake was only barely set and some of the bars look a little worse for wear. So do as I say and not as I do!

Two lemon cheesecake bars on a white plate with cut lemons in behind.

Can you make Lemon Cheesecake Bars ahead?

You absolutely can. Homemade cheesecake is typically good for up to 5 days in the fridge, so you can easily make this the day before a party or gathering. I advise pressing plastic wrap lightly to the surface after the cheesecake has cooled and before refrigeration, to avoid the top drying out.

If you’re making these keto cheesecake bars just for your family and you want to put some away, they should freeze well. Again, wrap them up in some plastic wrap to avoid freezer burn. You can do them as individual servings or simply wrap the whole piece at once.

Flash freezing is recommended if you want to store them in the freezer. Simply place the unwrapped bars on a cookie sheet for a few hours to firm them up. Then you can wrap them more easily without crushing or damaging them.

Top down photo of lemon cheesecake bars on two white plates with a rose colored cloth and cut lemons.

More delicious keto cheesecake bars

  • Keto Salted Caramel Cheesecake Bars
  • Keto Chocolate Chip Cookie Cheesecake Bars
  • No Bake Peppermint Cheesecake Bars
  • Keto Pecan Cheesecake Bars
  • Keto Blackberry Cheesecake Bars
  • Espresso Chocolate Cheesecake Bars
4.85 from 33 votes
Close up photo of keto cheesecake bars.
Print
Keto Lemon Cheesecake Bars
Prep Time
20 mins
Cook Time
45 mins
chill time
2 hrs
Total Time
1 hr 5 mins
 

These keto cheesecake bars are a lemon lover's dream! A creamy lemon cheesecake filling baked on a tender almond flour crust. Sugar-free and grain-free but oh so delectable. Keto desserts don't get more delicious than this.

Course: Dessert
Cuisine: American
Keyword: keto lemon cheesecake, lemon cheesecake bars
Servings: 16 bars
Calories: 190 kcal
Ingredients
Crust:
  • 1 1/4 cups almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter melted
Cheesecake Filling:
  • 16 oz cream cheese softened
  • 1/2 cup powdered Swerve Sweetener (more if you like it sweeter)
  • 2 tsp lemon zest (about 1 large lemon)
  • 3 tbsp fresh lemon juice
  • 2 tbsp heavy whipping cream
  • 2 large eggs
US Customary - Metric
Instructions
Crust:
  1. Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.

  2. Press evenly into the bottom of an 8-inch square pan and bake 10 minutes - it won't be cooked through. Set aside and let cool.

  3. Reduce the oven temperature to 275F.

Lemon Cheesecake Filling:
  1. Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.

  2. Beat in the eggs until just combined - do not overbeat as this can cause cracking.

  3. Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.

  4. Let cool 30 minutes, then chill for at least 2 hours.
  5. Garnish with powdered sweetener and additional lemon zest, if desired.

Recipe Video

Nutrition Facts
Keto Lemon Cheesecake Bars
Amount Per Serving (1 bar)
Calories 190 Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Carbohydrates 3.4g1%
Fiber 1g4%
Protein 4.4g9%
* 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

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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.

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
    • Kirsten says

      April 10, 2020 at 7:46 pm

      4 stars
      Great Recipe with good tips.
      Next time I’d definately cook the crust longer. Came out undercooked and doughy. I’d probably fully cook to brown. Coukd be because it was a dark nonstick pan – needed slightly higher temp or longer cook time.
      Definitely would make again
      I cooled it 30 min in the oven – then chilled. Did not crack and came out creamy!

      Reply
      • Gina says

        July 4, 2020 at 9:52 am

        275 for 45 min- was still super jiggly so I increased heat to 325-

        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
    • Martha Borisova says

      July 8, 2020 at 11:42 am

      Can I use monk fruit sweetener instead of Swerve?

      Reply
      • Carolyn says

        July 8, 2020 at 3:38 pm

        I need to know what KIND of monk fruit sweetener…

        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
  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
  68. Debbie says

    January 6, 2020 at 4:29 pm

    The recipe instructions say “For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, sweetener, and salt in a food processer” but the amounts for the erythritol are not included in the list of ingredients. Can I get an amount? Thank you.

    Reply
    • Carolyn says

      January 6, 2020 at 10:48 pm

      Well that’s very weird, it appears to have gone missing when I switched recipe plug ins! It should be 1/4 cup.

      Reply
  69. Casey says

    January 7, 2020 at 5:16 pm

    Can I use coconut flour in place of almond flour?

    Reply
    • Carolyn says

      January 7, 2020 at 9:22 pm

      No, sorry that will not work.

      Reply
  70. Brenda says

    January 26, 2020 at 4:02 pm

    Since diabetes diagnosis several years ago, this has become my VERY FAVORITE sugar free dessert. It tastes like cheesecake, has great texture, super crust and NO cooling effect after taste which is a deal breaker for me. I can’t stand that cooling thing. My family and friends who like cheesecake love this recipe, too. Thank you, Carolyn!
    My daughter is visiting – I think I’ll make it right now!! I try to never be without ingredients for this dessert.

    Reply
    • Carolyn says

      January 26, 2020 at 6:47 pm

      Hooray!

      Reply
  71. Brenda says

    January 27, 2020 at 7:17 am

    5 stars
    forgot the rating 1

    Reply
  72. Brenda says

    January 27, 2020 at 7:22 am

    5 stars
    the 1 should be !!

    Reply
  73. Heidi says

    January 29, 2020 at 10:08 am

    5 stars
    WOW!! I made this recipe last night and it blew me away! It is one of the most delicious desserts I’ve ever made (Keto or not!) Thank you so much for sharing, I appreciate it!

    Reply
    • Carolyn says

      January 29, 2020 at 10:09 am

      So happy to hear it!

      Reply
  74. Sarah says

    February 27, 2020 at 12:42 am

    Am I going crazy or did this recipe change some?? I’ve made it before and loved it, and could have sworn it was only 12 oz of cream cheese and 1 egg??

    Reply
    • Carolyn says

      February 27, 2020 at 9:22 am

      Yep, I changed it to make them a little bigger and more satisfying. They were a bit thin before (albeit still delicious!). You can still make them that way. Everything else stays the same but the baking time is only 30 min or so.

      Reply
      • Natalie says

        November 20, 2020 at 2:56 pm

        Hi there! Absolutely love these, but I was so used to making the old version and now I can’t find it 😞 Any chance you could share that one again? I am an “if it isn’t broke don’t fix it ” type of girl 😂 thank you in advance!!!

        Reply
        • Carolyn says

          November 20, 2020 at 5:11 pm

          The only real difference was that it took 12 ounces cream cheese and one egg. And it takes less time to bake through completely.

          Reply
  75. Lee says

    February 29, 2020 at 7:26 pm

    5 stars
    Oh my goodness! I made this earlier today and just had a piece. This is absolutely amazing!!! By far the best keto cheesecake I’ve made. I savored every single bite. Thank you!!!

    Reply
    • Carolyn says

      February 29, 2020 at 10:48 pm

      So delighted to hear it!

      Reply
  76. Karen says

    March 3, 2020 at 11:04 am

    Would Bocha Sweet work for the granulated sweetener in the crust? And, I’m assuming that I can’t sub Bocha for the powdered in the filling – would affect the texture, right?

    Thanks!

    Reply
    • Carolyn says

      March 3, 2020 at 12:59 pm

      Hi Karen… you could actually use it in both, since this is baked and BS melts during baking. It would be fine. But they do have a powdered version if you can get your hands on that. It does tend to clump a bit and needs sifting.

      Reply
      • Karen says

        March 3, 2020 at 2:48 pm

        Thanks, Carolyn…I really like the taste of Bocha sweet but have been hesitant to swap it in because you’ve mentioned that it reacts a bit differently than Swerve. I’ll look for the powdered version, too.

        Thanks!!

        Reply
        • Carolyn says

          March 3, 2020 at 3:13 pm

          It does tend to make things softer so these may take a bit longer to bake and/or set when they chill.

          Reply
          • Myshel H says

            May 13, 2020 at 7:15 pm

            5 stars
            I am going to spend the rest of my life dreaming of these Lemon Cheesecake Bars!! The crust is perfect. Before reading the comments, I did bake the crust a bit longer. I’m glad I did. These are perfect in every way!!! Thank you Carolyn!!!

  77. Alice says

    March 5, 2020 at 4:19 pm

    I am looking forward to trying these! I do have a quick question though. Are all your recipes gluten free, or just some of them?
    Thanks!

    Reply
    • Carolyn says

      March 5, 2020 at 5:50 pm

      Except for a few back in 2012 and earlier, they are all gluten-free.

      Reply
  78. Lynn says

    March 29, 2020 at 6:54 pm

    5 stars
    Absolutely delicious! With all that’s going on in the world I’m just glad I had all the ingredients. Thanks for the recipe Carolyn. This is definitely a keeper.

    Reply
    • Carolyn says

      March 29, 2020 at 8:03 pm

      So glad to hear it!

      Reply
  79. LoLo says

    April 8, 2020 at 9:15 pm

    5 stars
    These were the best lemon cheesecake squares I’ve ever made and they fed a lot of people. Everyone that had them had seconds/thirds. And so freaking easy to make! Thank you for all your amazing recipes. I haven’t had one that has failed me yet.

    Reply
    • Carolyn says

      April 8, 2020 at 9:47 pm

      Delighted to hear it!

      Reply
  80. Tricia Lento says

    April 12, 2020 at 2:10 pm

    So excited to see what looked like a delicious recipe with few carbs and ingredients I already had. Absolutely wonderful. I loved the lemon flavor. The bars had just the right amount of sweetness with no artificial taste. One question – I’m always a little unsure about how jiggly the centers of recipes like this should be and tend to overcook, (but not this time.) Is there a temperature we should aim for?

    Reply
    • Carolyn says

      April 12, 2020 at 8:56 pm

      I don’t test them by temperature, I’m afraid.

      Reply
  81. Stacy says

    April 13, 2020 at 1:59 am

    4 stars
    These were good. You need to prepare the pan if it is not nonstick, so crust doesn’t stick. The recipe didn’t state that, so I forgot. Crust stuck to glass.

    Reply
  82. Rosemarie Royce says

    April 13, 2020 at 12:03 pm

    5 stars
    SECOND TIME, JUST AS WONDERFUL!!!! THANK YOU!!!

    Made these for Easter this weekend. Made a pan for my parents (had to drop off because of the quarantine). This is now my GO TO CHEESECAKE!

    My cousin has a Meyer lemon tree. She gave us a ton of lemons that my husband and I zested and squeezed this weekend. Lots of portion sizes in the freezer to make all of your lemon stuff.

    Reply
  83. Julie says

    April 13, 2020 at 1:42 pm

    5 stars
    Made these and they came out amazing. My husband (who is not low carb) thought it tasted like “regular people” food (that’s a win!). I almost want to make a full sized cheesecake with this recipe. That’ll be next for me – thanks for the amazing recipe!

    Reply
    • Carolyn says

      April 13, 2020 at 4:25 pm

      “Regular people food”… maybe that needs to become my tagline! 😉

      Reply
  84. Matt says

    April 18, 2020 at 9:28 am

    5 stars
    We’ve made these multiple times and our favorite thing is to add some fresh blueberries to the mix before baking. Adds another lovely flavor. Everything we’ve made from Carolyn has been fantastic and all have been easy to make! Thank you for all of these amazing recipes.

    Reply
  85. Lennie says

    April 22, 2020 at 1:32 pm

    5 stars
    This is BY FAR the best keto dessert I have tried. I’ve made it 3 times in the last 2 months (once with limes). Now I have fresh strawberries and am curious how I can add/substitute them in this same recipe. All the other strawberry cheesecake recipes I have found involve more complicated cooking instructions (I don’t own a springform pan). What are your thoughts? I don’t want to mess up a good thing, but would love a chance to make this cheesecake with strawberries.

    Reply
  86. Tracey Tirrell says

    April 23, 2020 at 4:37 pm

    2 stars
    I read the instructions for making these squares, it does not say powdered swerve in the ingredients at all, nor does it say anything about greasing the pan. After following the instructions, I saw the video for this recipe, and it says to use powdered swerve, and grease the pan of using a pan which is not non stick. Doing a keto diet is not cheap, and shame on you for not putting on the acurate instructions.

    Reply
    • Carolyn says

      April 23, 2020 at 7:00 pm

      5 stars
      Shame on you for not reading the recipe more carefully, as it does INDEED say to use powdered Swerve Sweetener in the cheesecake filling.

      Reply
  87. Pamela Romero says

    April 24, 2020 at 9:08 am

    5 stars
    In honor of my mom who passed 3 years ago,(she LOVED lemon) I made another lemon bar recipe and it was a disaster! It cracked and didnt taste like lemon bars at all. So I made your Lemon Cheesecake bars up in one last effort and what a hit!!! I should have known to go to your recipes FIRST. They are always reliable and delicious! Thanks again Carolyn for a winner! Mom would have loved them!

    Reply
    • Carolyn says

      April 24, 2020 at 4:57 pm

      Aw, I am so glad they turned out and would be mom-approved. <3

      Reply
  88. Virginie says

    April 27, 2020 at 3:24 pm

    5 stars
    Made this yesterday and it is absolutely divine! I had to bake it about 10 minutes longer as mine was way too wiggly after only 40 minutes. It came out perfect, no a crack, and sooo creamy!
    Thank you for yet another wonderful low-carb recipe!

    Reply
  89. stacy marsiglio says

    May 6, 2020 at 7:38 pm

    5 stars
    This is my third time making this and I absolutely love it! My family who is not Keto also loves to eat them.

    Reply
  90. Naomi says

    May 13, 2020 at 9:04 pm

    5 stars
    These are incredible. I have made these at least 3 times and am about to make them a 4th. They are so lemony yet so rich and filling. They are so satisfying and easy to make to boot. I would highly recommend anyone to at least make these once – you won’t be sorry. I figured I should finally write a review for them since they are my favorite keto dessert to date!

    Reply
    • Carolyn says

      May 13, 2020 at 9:15 pm

      Glad to hear it!

      Reply
  91. Megan says

    May 14, 2020 at 12:41 pm

    I have made these bars three times now. I’ve made a LOT of keto cheesecakes, and this is my favorite recipe. I double the lemon because I prefer a stronger lemony punch, but otherwise, I follow the recipe exactly. I love how the crust does a good job of staying together and I also like the thinness of the bars. I don’t know why, I just prefer the crust to cheesecake ratio of bars more than a traditional cheesecake slice. I have brought them to two functions and three separate non-ketoers asked me for the recipe. Thanks so much for sharing this recipe. It really is a winner in my opinion.

    Reply
    • Carolyn says

      May 14, 2020 at 1:56 pm

      Thanks for your kind words, Megan!

      Reply
  92. Martina says

    May 15, 2020 at 1:57 am

    5 stars
    Super! Thank you 🙂

    Reply
  93. Isis says

    May 19, 2020 at 11:21 am

    This lemon cheesecake bar recipe was the first of your recipes I ever made. It was also the first time I ever tried Swerve or almond flour. That was in 2013…wow! I am hoping you can tell me what the original recipe was. I made it quite a few times over the years and came up with a method for it I liked; I doubled it and baked it in a springform pan. Other than that I only remember it required 24 ounces of cream cheese. I am unsure if you changed the ratios for the other ingredients…I don’t remember how many eggs or how much cream or Swerve. I have a bad habit of not writing down what I did when I find a recipe that works (shame on me, ergg!). I really loved it the way I was making it and would like to know if I’m “doing it right” or not when I make it this time around. Thank you!

    Reply
    • Carolyn says

      May 19, 2020 at 12:15 pm

      Hi Isis… the only thing I really did here differently was do 16 ounces of cream cheese, a bit more sweetener, more lemon, and an extra egg. So you could do 12 ounces cream cheese, less sweetener, less lemon, and one egg. It would bake faster too, so watch them!

      Reply
  94. Carole says

    June 26, 2020 at 10:20 am

    Hello
    By what kind of seeds can I substitute almond flour (allergy) for lemon bars ?
    Thank you

    Reply
    • Carolyn says

      June 26, 2020 at 9:26 pm

      Please search my blog for sunflower seed flour. It will guide you on how to make your own and how to sub for almond flour.

      Reply
  95. Jeannette says

    July 30, 2020 at 7:32 pm

    Hi – In the crust recipe it says “1/4 cup swerve sweetener” and links to the granulated swerve. In the video I you say “powdered swerve” (confectioners) when you make the crust. Can you please confirm which to use in the crust? I’ve read if you use the wrong one it can really have a terrible result. Thank you!

    Reply
    • Carolyn says

      July 30, 2020 at 8:22 pm

      Either works, because this is a baked crust.

      Reply
      • Jeannette says

        August 1, 2020 at 2:31 pm

        Thank you – will make tomorrow!!

        Reply
  96. Debbie says

    August 13, 2020 at 10:37 pm

    Hi Carolyn, the lemon bars look amazing! I’m wondering if you can help me… Every single time I use powdered swerve in cream cheese it doesn’t blend right and it comes out gritty like chewing sand! Even when I have the cream cheese at room temperature and I beat it well. This doesn’t happen when I’m using it in heavy cream to make whipped cream. I’m excited to try these, as I love cheesecake and I love lemon! Thank you so much!

    Reply
    • Carolyn says

      August 13, 2020 at 10:45 pm

      Did it happen with these bars? Sometimes Swerve (or any erythritol) recrystallizes after baking but I have not found that to be true in most cheesecake recipes.

      Reply
  97. Susan says

    August 16, 2020 at 2:47 pm

    Delicious lemon cheesecake bars! Also tried them with sliced strawberries and whipped cream on top and tastes a lot like strawberry shortcake! Thanks for the recipe.

    Reply
  98. Rachel says

    August 19, 2020 at 8:50 pm

    5 stars
    Made these tonight for my non-keto friends and they both went for a second helping. Excellent! Replaced Swerve with Lakanto due to preference.

    Reply
  99. Jeffrey says

    August 20, 2020 at 10:56 am

    5 stars
    I watched the video and the recipe was easy to follow. Really enjoyed the video and the cheesecake turned out fantastic. I replaced one tbls of lemon juice with key lime juice which was just enough to get the flavor without overpowering things.

    Reply
  100. Heather Hill says

    August 23, 2020 at 6:21 pm

    5 stars
    My kids always ask “is it keto good or really good” and this one they fully agreed that this is just plain good. Now I have to try and keep them from eating them all. So yummy!!! Thank you

    Reply
  101. Sherri says

    September 7, 2020 at 1:23 pm

    5 stars
    I made these bars and we found the lemon overpowering although they were good. The next batch I used lime and cut back on the amount of lime juice and zest. WOW! Just like key lime cheesecake and delicious!! My husband is a diabetic and now he can have something for the old sweet tooth. Theses bars did not have an impact on his blood sugar at all. I also used a ceramic dish and there was no need to grease it as they came out perfectly. With ceramic I lowered the oven by 25 degrees and added 10 minutes to the baking time. Thank you for this wonderful recipe, it will be a regular in our home!

    Reply
  102. Carrie says

    September 12, 2020 at 9:12 pm

    Today I made your lemon cheesecake Bars, also I boiled down some frozen blueberries with some swerve and zantham, put a spoonful of that on top of the bars added some homemade whipped heavy cream and…oh…my…so delicious! My husband said it should be illegal, 😂😂
    Thank you! ❤️

    Reply
  103. Annette says

    October 12, 2020 at 7:57 pm

    5 stars
    This recipe is the best I have found to date! My husband and I absolutely love it! Also, guests can never tell it’s low carb until I tell them afterwards. (; The only thing I changed, I use brown sugar Swerve for the crust and regular, granulated Swerve for the filling.

    Reply
    • Carolyn says

      October 12, 2020 at 9:15 pm

      So happy to hear that!

      Reply
  104. Helen says

    October 18, 2020 at 2:30 pm

    5 stars
    Really enjoyed this recipe. Really delicious. Thank you. I cooked the base for too long, but it worked well as it ended up very crunchy and biscuity. I think I will add some walnuts to the base next time. I used erythritol sugar for top and bottom. I used the same quantities as the swerve, maybe a small amount less. Best Keto dessert ever!

    Reply
  105. Leila says

    November 25, 2020 at 9:25 pm

    5 stars
    I tried today to make these bars and they are delicious! Thank you for wonderful recipe,I am thinking it will become frequent desert in our house .

    Reply
  106. Rita says

    December 18, 2020 at 12:27 pm

    These bars are totally awesome! How do you cut them so neatly into bars? I did not cut into them until after a whole day in the refrigerator. I read somewhere that to dip the knife into hot water, but that didn’t help. I then boiled water and that helped somewhat. What is your trick to have such beautifully cut treats?

    Reply
    • Carolyn says

      December 18, 2020 at 1:37 pm

      First, I have a bench knife like this one: https://amzn.to/37t7kOB They are super useful because you can cut straight up and down in a pan, so you don’t drag the knife through the cheesecake bars. Secondly, I heat mine up over the flame of my gas stove for 3 or 4 seconds.

      Reply
  107. Keisha says

    January 1, 2021 at 1:21 pm

    Hello All Day I Dream About Food:
    I’m on Keto and was looking for new recipes to add to my menu rotation. I came across this recipe and tried it today (New Year’s 2021). This recipe is very delicious and easy to make. This is definitely a great start to a new year. I’m so excited to try more of your recipes.

    Reply
  108. Jennifer says

    January 9, 2021 at 12:15 pm

    I don’t have heavy whipping cream..is there something else I can replace this with?

    Reply
    • Carolyn says

      January 9, 2021 at 1:39 pm

      Well you need some sort of thick liquid or sour cream to get the right consistency.

      Reply
  109. Pam says

    January 11, 2021 at 1:39 pm

    5 stars
    These are absolutely delicious and came out perfectly. I added one additional tablespoon of lemon juice because I didn’t have any zest. The only problem is that my husband and I can’t stick to one piece at a time. Thank you so much Carolyn for a wonderful recipe!

    Reply

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    […] You’re sure to find something to love. 25 Luscious Low Carb Lemon Dessert Recipes Lemon Cheesecake Bars with Shortbread Crust from All Day I Dream About Food Meyer Lemon Mug Cake on Rachel Cooks Lovely Lemon Cake from Cut The Wheat, Ditch The Sugar   […]

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  5. Best Low Carb Cheesecake Recipes | All Day I Dream About Food says:
    May 16, 2014 at 5:40 am

    […] Lemon Cheesecake Bars from All Day I Dream About Food […]

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  6. 5 Simple Daily Routines… | diyinreallife.com says:
    July 7, 2014 at 11:02 am

    […] Lemon Cheesecake Bars with Shortbread Crust recipe from All Day I Dream About Food.  […]

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

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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