Rich, creamy cheesecake might seem like an impossibility on a keto diet, but Dr. Davinah (of the blog Dr. Davinah Eats) proves otherwise. Her vanilla cheesecake bars feature a keto-friendly cookie crust and zesty berry topping — a dream come true in the world of keto-friendly desserts!
Preheat the oven to 350°F. Lightly grease a 9” square pan and line it with parchment paper.
To make the crust: Mix all the ingredients thoroughly; the mixture will be crumbly but should hold together when squeezed.
Transfer the crumbs to the prepared pan. Using wet or lightly greased hands, press the crumbs into a thin, even layer. Prick (dock) the crust with the tines of a fork a dozen or so times.
Bake the crust for 10 to 14 minutes, until it's set and the edges are just starting to brown and pull away from the sides of the pan.
Transfer the crust to a rack to cool while you make the filling.
To make the filling: Place the filling ingredients in a large mixing bowl or the bowl of a stand mixer. Using a hand or stand mixer, mix on medium-low speed until smooth.
Pour the filling into the crust.
Bake the cheesecake bars for 30 to 35 minutes, or until they're just barely set but still soft. A toothpick inserted into the center should come out moist, but won't show any signs of uncooked batter.
Remove the cheesecake bars from the oven and place them on a rack to cool completely at room temperature, about 4 hours.
To make the topping: In a medium saucepan, combine the berries (no need to thaw if they’re frozen), baking sugar alternative, lemon juice, and cornstarch (if that's what you're using). Cook over medium heat until the berries start to break down.
If you’re using xanthan gum, stir it into the partially cooked berries.
Continue to cook the topping, stirring occasionally, until it’s thickened and the spoon or spatula you’re using leaves lines on the bottom of the pan; this will happen within a minute or two.
Remove the pan from the heat and transfer the topping to a heat-safe bowl to cool completely.
To serve: Cut the bars into 16 squares. Serve each square topped with some of the berry sauce.
Store leftover bars and topping, wrapped separately, in the refrigerator for up to three days.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
