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    Home » Recipes » Desserts

    No Bake Berry Cheesecake Bars

    Published: Aug 13, 2021 · Modified: Nov 4, 2021 by Lauren Kelly · This post may contain affiliate links.

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    Light, low carb and so simple to make, these No Bake Berry Cheesecake Bars take minutes to prepare!

    These No Bake Berry Cheesecake Bars take minutes to prepare and are light, low carb and so simple to make! You can easily use frozen berries and make these all year long.

    Picture of four berry cheesecake bars on a wooden platter with berry topping and fresh berries on top.

    Summer isn't over yet and we still have a few more weeks to enjoy those fresh, local berries! The best part of these bars is they taste just as delicious with frozen berries to make it even easier.

    I love no bake treats all year long, especially in the summer when it's too hot to turn the oven on. And these past few days it's been close to 100 degrees here in NJ so there is no way I am baking and heating up my house if I don't have to.

    You can use any combination of berries you'd like in these bars. I have made them with just strawberries and just blueberries so use whatever you have in the house.

    If you love cheesecake, you will also love my No Bake Cheesecake Bars, No Bake Pumpkin Cheesecake Bars or Mini Mint Chocolate Cheesecakes!

    Why You Should Make These Cheesecake Bars

    There is no need to feel deprived when eating a low carb, sugar free diet. And when were are recipes as easy as these berry cheesecake bars, you can enjoy these guilt free.

    These cheesecake bars freeze really well if you are like me and like to save some for later and make for easier portion control. I wrap them individually in parchment paper and then place them into a plastic bag in the freezer.

    This recipe uses all normal and easily attainable ingredients that you find in most grocery stores. No crazy weird ingredients in this recipe!

    Overhead view of cheesecake bars and fresh berries on parchment paper with wooden platter in the upper left corner.

    Recipe Ingredients

    Overhead view of separate ingredients in small bowls.
    • Almond flour- I like to use superfine almond flour in these bars which is a grain free, almond flour made from whole, skinless almonds. The fine consistency lends to a light crust on these cheesecake bars.
    • Butter- I always use 100% grass fed, organic butter which just plain old tastes better!
    • Monk fruit- or your sugar free sweetener of choice. I used the powdered form of Monk Fruit for this recipe. The brand I use all the time is this one.
    • Cream cheese- You can't have cheesecake with cream cheese, right? I always use full fat cream cheese.
    • Sour cream- This is the secret ingredient that makes these bars extra creamy! I use full fat sour cream in all of my recipes. The full fat sour cream and cream cheese help to keep you fuller longer.
    • Vanilla extract- I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
    • Lime juice- Please use fresh limes for this recipe. The lime juice found in grocery store will be a second choice, but fresh is always best.
    • Mixed berries- You can use fresh or frozen berries in these bars, they both taste delicious!

    I told you there were no crazy ingredients in these bars! And especially if you have already been baking and cooking low carb treats, I bet you already have the almond flour and sugar free alternative in your house!

    How To Make These Cheesecake Bars

    Mix all the ingredients for the crust in a bowl and place in a baking tray.

    Picture of ingredients forming a dough in a glass bowl.
    Picture of pan lined with parchment paper and crust pressed down in pan.

    Mix the cream cheese with the sweetener, the lemon juice, and the vanilla extract.

    Close up picture of a glass mixing bowl with ingredients for bars inside with two electric mixer beaters leaning on the edge of the bowl.

    Pour the filling on top of the crust, spread evenly. Refrigerate for at least 4 hours for the cheesecake to harden. The hardest part is waiting!

    Overhead picture of cheesecake layer in a baking pan.

    Simply put all the ingredients in a saucepan over medium heat until berries turn into a light, thick jelly-like consistency.

    Overhead view of a steel pan with the berry mixture inside and a big spoon laying on top of mixture.

    Pour the jam over the filling. If the cheesecake has already been refrigerated, you can serve it immediately. If not, refrigerate it for at least 4 hours.

    Picture of cheesecake bars uncut laying on parchment paper on a wooden tray.

    Slice into 9 bars and enjoy!

    Close up two cheesecake bars on parchment paper with a fresh blackberry in front.

    Recipe FAQ's and Expert Tips

    It's so difficult to get my cream cheese/sour cream mixture perfectly smooth, what can I do?

    It's very important to have your sour cream and cream cheese left out at room temperature which will be so much easier to mix and much faster too.

    Can I use regular granular Monk fruit if I don't have powdered Monk fruit in my house?

    I haven't made these bars with granular Monk fruit since the texture was perfect using the powdered version. You can easily make your own by blending granular Monk fruit in a high-speed blender for a couple of minutes.

    My berry mixture was a little runny, what can I do next time to make it a little thicker consistency?

    You can add 1 tsp of unsweetened, plain gelatin powder and ¼ cup of water with the berries while making the jelly mixture. Then it will need to be in the refrigerator for at least 4 hours to get a thicker consistency.

    Related Recipes

    No Bake Cheesecake Bars from Lauren Kelly Nutrition

    Chocolate Peanut Butter Bars from Sally's Baking Addiction

    No Bake Pumpkin Cheesecake Bars from Lauren Kelly Nutrition

    Keto Lemon Cheesecake Bars from All Day I Dream About Food

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    Close up on cheesecake bars o a wooden tray with fresh berries on top.

    No Bake Berry Cheesecake Bars

    Light, low carb and so simple to make, these No Bake Berry Cheesecake Bars take minutes to prepare!
    5 from 4 votes
    Print Pin Rate
    Course: brunch, Dessert, meatless, Snack, treat, vegetarian
    Cuisine: American
    Diet: Diabetic, Gluten Free
    Prep Time: 30 minutes
    Total Time: 4 hours 30 minutes
    Servings: 9 bars
    Calories: 287kcal
    Author: Lauren Kelly

    Ingredients

    • For the crust:
    • ½ cup almond flour
    • 4 teaspoons melted butter
    • 2 tablespoons powdered Monk fruit, or swetener of choice
    • For the bar filling:
    • 16 ounces cream cheese, room temperature
    • 1 cup sour cream, room temperature
    • ¾ cup powdered Monk fruit, or sweetener of choice
    • 1 teaspoon vanilla extract
    • juice from one lime
    • For the topping:
    • 1 ½ cup mixed berries, fresh or frozen
    • 1 tablespoon Monk fruit (or other sweetener) optional

    Instructions

    • In a medium bowl, add all the ingredients of the crust. Stir until combined.
    • Line an 8’’ square baking tray with parchment paper. Place the crust mixture inside the tray and press it down evenly. Refrigerate it while making the filling.
    • Use an electric mixer to mix the room temperature cream cheese with the sweetener, the lemon juice, and the vanilla extract. Next add the sour cream and mix until smooth.
    • Pour the filling on top of the crust, spread evenly. Refrigerate for at least 4 hours for the cheesecake to harden.
    • The topping can be made before serving or in advance. Simply put all the ingredients in a saucepan over medium heat until berries turn into a light jam. Add sweetener if desired.
    • Pour the jam over the filling. If the cheesecake has already been refrigerated, you can serve it immediately. If not, refrigerate it for at least 4 hours.
    • Divide the cheesecake into 9 square slices and enjoy!

    Notes

    • Granulated monk fruit can be turned into powdered monk fruit just by blending it into a high-speed blender for a couple of minutes.
    • This cheesecake is an excellent option as a summer dessert as you won’t need to use the oven (but is still delicious any time of the year!)
    • In comparison with a baked cheesecake, the texture is less light as the eggs in the other version provide some air to the mixture. 
    • Keep leftovers in an airtight container in the fridge for up to 7 days.

    Nutrition

    Calories: 287kcal | Carbohydrates: 7g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 198mg | Potassium: 121mg | Fiber: 1g | Sugar: 5g | Vitamin A: 903IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Betsy

      August 15, 2021 at 12:15 am

      5 stars
      These were so delicious! I have to be careful on what type of berries I eat, so I used mostly strawberries. It was a good call. This cheesecake was delicious and I definitely ate too much the first time! Lol!

      Reply
    2. Lily

      August 14, 2021 at 11:24 pm

      5 stars
      These cheesecake bars were so good and easy to make, they made for the perfect refreshing dessert!

      Reply
    3. Beth

      August 14, 2021 at 1:44 pm

      5 stars
      These look so addicting and very yummy! I love no bake recipes and this one is going to be such a hit here! Excited to give this a try and make with my daughter!

      Reply

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