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.
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.
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!
Can you make Lemon Cheesecake Bars ahead?
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.
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
Keto Lemon Cheesecake Bars
Ingredients
Crust:
- 1 1/4 cups (140 g) almond flour
- 1/4 cup (45.5 g) Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup (56.75 g) butter, melted
Cheesecake Filling:
- 16 oz (453.59 g) cream cheese, softened
- 1/2 cup (91 g) 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
Instructions
Crust:
- Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
- 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.
- Reduce the oven temperature to 275F.
Lemon Cheesecake Filling:
- 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.
- Beat in the eggs until just combined - do not overbeat as this can cause cracking.
- 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.
- Let cool 30 minutes, then chill for at least 2 hours.
- Garnish with powdered sweetener and additional lemon zest, if desired.
Video
Nutrition
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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, 😉
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 🙂
My stevia extract is about 1/4 tsp = 1/4 cup sugar, so use your sugar sub in that amount.
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.
I give a lot of it to my husband and kids! 🙂
Nothing wrong with having cheesecake on the brain, especially when it results in delicious recipes like this one!
Omg I just ate one, these are soooo delicious!
Yay, glad to hear it!
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!
Your version sounds good to me!
Can I use monk fruit sweetener instead of Swerve?
I need to know what KIND of monk fruit sweetener…
Shortbread crust = genius
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!
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.
Thanks Carolyn! I will do that!
Just love lemony desserts!!! They are so refreshing and perfect for summer!!!
Hi Carolyn, do you think these would freeze well? I need to stock my freezer again and these sound great!
I think the consistency of the cheesecake would change a bit by being frozen. But you could certainly try! They would still taste good.
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?!
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.
Yes, it would work perfectly with limes, although you’d need probably the juice of the whole lime.
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.
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…. 😉
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).
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.
Good thinking, Carolyn. Reduced-fat items usually have more carbs, & the fats you include in this recipe are good fats.
This was so delicious!! I will absolutely be making it again. I think the only thing I will do differently is cut back on the lemon juice a bit. No one else in my house likes lemon cheesecake so I ate this all by myself over the course of a week
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!
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!
275 for 45 min- was still super jiggly so I increased heat to 325-
Anything cheesecake is alright with me… but the lemon bar/cheesecake combo may just be the most brilliant thing I’ve ever heard of.