Raspberry Cheesecake Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.5 cup Butter, unsalted 100 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA) 10 gram(s) Coconut Flakes, unsweetened Bob's Red Mill 0.37 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) .5 tsp Baking Powder 8 oz Philadelphia Cream Cheese 67 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA) .75 tsp Vanilla Extract 1 large Egg, fresh, whole, raw 168 grams Raspberries 25 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA)
To make the crust: Cream together 1/2 c butter and 1/2 c sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined (I used a mix of coconut flakes and almond meal instead).
Press into a lightly greased 9 x 9 or 7 x 11 pan and set aside.
To make the cheesecake filling: Beat the cream cheese and 1/3 c sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
Pour mixture over the crust. In a small bowl, mash the raspberries (6 oz or 1 cup) and 2 Tbls. sugar substitute together with a fork. 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.
Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving.
Serving Size: 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Press into a lightly greased 9 x 9 or 7 x 11 pan and set aside.
To make the cheesecake filling: Beat the cream cheese and 1/3 c sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
Pour mixture over the crust. In a small bowl, mash the raspberries (6 oz or 1 cup) and 2 Tbls. sugar substitute together with a fork. 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.
Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving.
Serving Size: 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Nutritional Info Amount Per Serving
- Calories: 183.5
- Total Fat: 17.3 g
- Cholesterol: 56.9 mg
- Sodium: 88.2 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 2.4 g
- Protein: 3.2 g
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