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
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I am making these again, getting ready to pop it in the oven. I have made these several times and we love them. I made a fancier tart one weekend recently, and my husband said he liked it, but likes these better! These are so much easier and less work so I am very happy.
This sounds like a great recipe. I would love to elevate them a bit if possible for special occasion. Can they be made as individual cheesecakes such as in a muffin tin? Or ramekins?
Sure, sounds great!
Absolutely my favorite Keto dessert, ever! I need to go dairy free, so I used Kite Hill cream cheese. You cannot tell any difference in the taste. Used monk fruit as sweetener and added 1 tsp. Vanilla extract. Soooo good. Thanks Carolyn.
Delicious and lemon filled cheesecake bars. They are a bit crumbly so I willl freeze them to see if that helps.
Oh my these turned out great! Thank you for another great recipe.
Do you think I can replace the whipping cream with 35% cooking cream since the whipping cream is not whipped. Thank you.
Yep!
This is the best I have ever had. All my non low carb friends loved it and could not tell it’s sugar free. Is there anyway to possibly incorporate Strawberry’s in this recipe? If I pureed it or small pieces?
Thank you
Jacqueline
Strawberries introduce a lot of moisture so I think you’d need to adjust based on that… hold back on added liquid until you see how your batter is.
Hi Carolyn,
Someone gave hazelnut flour do you think I can sub the almond flour with the hazelnut flour?
Regards,
Thecla
Absolutely! I also have a few hazelnut flour recipes. 🙂
I had a hankering for lemon bars so of course I checked with All Day I Dream…….Didn’t find lemon bars so I went looking elsewhere. After baking the “other lemon” recipe I was not satisfied with them. So I made these lemon cheesecake bars. I should have known better than to trust another site for goodness. Baked these bars the morning of my book club and they were a big hit, especially with me. I wanted a very strong lemon flavor and because of the cheesecakeness of these bars the lemon was more subtle but I was definitely satisfied with the taste. After the book club left my husband and I ate a piece of the cheesecake on the porch. Yes, I had a second piece! They were THAT good.
So glad everyone enjoyed them!
The best keto dessert I’ve made!
Loved this recipe! ❤️. My friends loved it too. So glad I follow you.
I made these yesterday and while they tasted absolutely delicious(thank you) I need help on something I might have messed up.
Once cooled thoroughly the cheesecake filling was falling apart from the crust when sliced. I followed all instructions for into baking for 10 mins, then cooling and then added the filling etc.
Any suggestions ?
Either way, I still can’t stop eating it 🙂
You mean the cheesecake part was coming off of the crust as you sliced? I am not sure what happened. I’ve had that problem with other bars on occasion but never with cheesecake… it’s usually pretty good at sticking to the crust!
You can’t tell they’re sugar free. Everyone loved them.
So glad to hear it!
My family all loved this recipe! Lemon cheesecake ftw!
This seems like a great recipe!! Can Monk Fruit with Erythritol be used in place of Swerve? Also, does the filling have to use a powdered sugar or will granulated work also. Thanks so much!!
You have that the other way round… it’s erythritol with monk fruit. Meaning it’s mostly erythritol and thus should be a good sub for Swerve. Since it’s baked, granulated should work in the filling.
I just made my second batch and they are cooling in the refrigerator. Your recipes are superb!
Oh my stars, these were AMAZING! Made your blueberry syrup to drizzle on top and it was decadent. Even my lemon loving husband, who is anti anything keto, liked them!
Sounds fabulous!
These are the bomb!! Made em yesterday and going to control consumption by freezing some…
I’m allergic almonds what is the best flour substitute to use in this recipe?
https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
I made these the other day and they are so good. My favorite so far. My non-keto friends joyfully ate them too. I followed instructions and froze half of them. I don’t think they are going to be in freezer long!!
Glad you like them!
Would Allulose be a sufficient sub for powdered Swerve?
Yes but… they may take a LOT longer to set properly. Up to 24 hours!