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Keto Raspberry Cheesecake Bars

With a creamy texture and sweet-tart raspberry flavor, these keto raspberry cheesecake bars are a must-try. They’re easy to make and perfect for satisfying your sweet tooth without derailing your low carb diet.

three keto raspberry cheesecake bars stacked on top of each other

These keto raspberry cheesecake bars are the perfect marriage of tangy fruit and creamy goodness.

Cheesecake has been a crowd-pleaser for centuries, with its rich, creamy texture and decadent flavor. If you’re on the keto diet or even just watching your carb intake, you’ll be happy to know that it’s still possible to enjoy this classic dessert without sacrificing your health and wellness goals.

Top view of glass pan of keto raspberry cheesecake before it is cut into squares for serving

Hear me out – while cheesecake may not seem like the healthiest low carb dessert option out there, it does contain calcium, protein, and healthy fats when made with the right ingredients.

And unlike traditional cheesecake recipes that use graham crackers and sugar, this low carb raspberry cheesecake is made with keto-friendly ingredients that won’t spike your blood sugar levels.

Plus, raspberries are a great source of antioxidants and fiber, making them a healthy addition to this dessert – it’s a win/win for sure!

Interesting facts about cheesecake:

  • Cheesecake dates back to Ancient Greece, where it was served to athletes to give them energy during the first Olympic games in 776 BC.
  • In the United States, National Cheesecake Day is celebrated on July 30th.
  • The largest cheesecake ever made weighed over 6,900 pounds and was created in New York in 2014.

There – now you can impress your friends with cheesecake trivia when you serve them these keto raspberry cheesecake bars. 🙌🏻 😂

Raspberry cheesecake bars on a vintage platter with a white vase full of pink flowers in the background

These keto raspberry cheesecake bars can be made into a larger cheesecake but I don’t recommend it. While a giant cheesecake is impressive, it’s not always the most practical option. By making these keto raspberry cheesecake bars instead, you can have the same delicious flavor without worrying about portion control or overindulging.

They also cook and chill a lot faster than a full scale cheesecake, AND they’re easier to serve and store for later.

If you do need a larger keto cheesecake, try this Keto Raspberry Cheesecake with Coconut Crust that was a guest post from Divalicious Recipes and gets rave reviews by everyone who tries it!


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raspberry cheesecake bar with raspberry garnish

Keto Raspberry Cheesecake Bars

  • Author:
    Mellissa Sevigny

  • Total Time:
    35 minutes

  • Yield:
    Makes 9 large bars 1x

  • Diet:
    Gluten Free


Keto Raspberry Cheesecake bars that are low carb and gluten free but don’t skimp on flavor and texture!




For the macaroon crust:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar substitute
  • 1/2 cup desiccated unsweetened coconut
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder

For the filling:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar substitute
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup raspberries
  • 2 tablespoons granulated sugar substitute


To make the crust:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cream together the butter and sugar substitute.
  3. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
  4. Press evenly into a parchment lined or lightly greased 9 x 9 pan. 
  5. Bake for 8 minutes.
  6. Remove from the oven and set aside until the filling is ready.

To make the cheesecake filling:

  1. Beat the cream cheese and sugar substitute together until smooth.
  2. Add the egg and vanilla extract and mix until thoroughly combined.
  3. Pour mixture over the crust.
  4. In a small bowl, mash the raspberries and sugar substitute together with a fork.
  5. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.
  6. Bake in a 350 degree (F) oven for 30 minutes or until set, with just a slight jiggle in the middle when shaken.
  7. Remove and chill for at least 1 hour before cutting and serving.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: keto Dessert
  • Method: baking
  • Cuisine: american


  • Serving Size: 1 bar
  • Calories: 230
  • Fat: 22g
  • Carbohydrates: 3g net
  • Protein: 4g

Keywords: keto cheesecake bars, keto raspberry cheesecake bars