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.
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.
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!
- 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.
Mix the cream cheese with the sweetener, the lemon juice, and the vanilla extract.
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!
Simply put all the ingredients in a saucepan over medium heat until berries turn into a light, thick jelly-like consistency.
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.
Slice into 9 bars and enjoy!
Recipe FAQ's and Expert Tips
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.
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.
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.
No Bake Berry Cheesecake Bars
- 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
- 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!
- 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.