Raspberry Cheesecake Bars

.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)

Using erythritol as the sugar substitute, this was very sweet (could lessen next time). Also added a dash of lemon extract to the cheesecake filling. The cheesecake firms up quite a bit as it cools, so don't worry about it being very wobbly when removed from oven.

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.