Keto White Chocolate Raspberry Cheesecake Bars

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These velvety keto cheesecake bars with white chocolate and raspberries are a genuinely unique sugar-free dessert. This post is sponsored by ChocZero.

Dive to Dish

Titled image of keto white chocolate raspberry cheesecake bar on a white plate.

Cheesecake enthusiasts, have I ever got an unique reward for you! These Keto White Chocolate Raspberry Cheesecake Bars are definitely incredible. One taste and I make certain you will concur.

After practically 11 years of blogging, I have actually acquired an amazing variety of keto cheesecake dishes Plainly I have thing for sugar totally free cheesecake.

It’s not surprising that that it’s the beloved of the keto dessert world. It’s simple to adjust to this way of life and there are limitless taste alternatives.

There are likewise numerous various methods to make it. A couple of enjoyable concepts:

And naturally, cheesecake bars like these ones!

Top down image of a pan of keto raspberry swirl cheesecake bars on a white table.

Keto friendly white chocolate is a video game changer!

I enjoy chocolate, all sort of chocolate. Dark, milk, white … you call it, I will consume it.

For a very long time, dark chocolate was the only varietal that was keto-friendly. While I enjoy great, deep dark chocolate, I discovered myself wistful for the lighter things. Keto white chocolate appeared like a legendary animal.

And after that ChocZero occurred and satisfied my dreams! Their sugar-free white chocolate chips have actually permitted me to develop numerous of the dish concepts I was keeping back on.

Whatever from Keto White Chocolate Macadamia Nut Cookies to Cranberry Happiness Bars Overall video game changer!

So when I found some white chocolate raspberry cheesecake bars on Garnish with Lemon, I aspired to attempt my hand at a keto variation.

A tray of keto white chocolate raspberry cheesecake bars

Tips for Keto White Chocolate Raspberry Cheesecake Bars

The raspberry sauce

Make the sugar totally free raspberry sauce initially, so it can cool appropriately prior to being swirled into your cheesecake bars. I made my own with frozen raspberries from my own garden however fresh would be great too.

For simpleness’s sake, I left the seeds in my sauce. If you choose, you can strain out the seeds through a screen.

The crust

I enjoy the contrast that a chocolate crust has with the white cheesecake. You do wish to par-bake the crust so that it establishes much better and is more firm after the cheesecake is baked.

To par-bake: press the crust strongly and equally into the pan and bake at 325 F for 12 minutes. Let cool while you prepare the cheesecake filling.

The white chocolate

Melt the white chocolate carefully in a double boiler established. White chocolate is picky things and can take extremely quickly so hug it, stirring practically continuously.

I constantly suggest including some cocoa butter to assist it melt more efficiently. If you can’t discover cocoa butter, attempt utilizing 1 tablespoon of coconut oil.

The cheesecake filling

This is a quite standard cheesecake filling, with the addition of a little sour cream for texture and smoothness. If you choose, you can utilize 2 tablespoons of heavy light whipping cream rather.

Stir the melted white chocolate into the mix prior to including the egg. When the egg is included, you wish to beat till it’s simply integrated. Over-beating can trigger puffing and breaking in a cheesecake.

As constantly, make certain ALL of your active ingredients are space temperature level!

The raspberry swirl

Dollop about half of the white chocolate cheesecake batter over the cooled crust, then drizzle with about half of the raspberry sauce. Repeat this with the staying batter and sauce. Then swirl till it’s all magnificently blended!

Do not swirl excessive, as you will merely wind up with a pale pink cheesecake. Attempt to leave the contrast of white and dark raspberry pink revealing through.

Do not over-bake

Cheesecake is finest eliminated from the oven when the sides are set however there is still a jiggle in the center when you shake the pan. This leads to the creamiest consistency.

A stack of keto raspberry cheesecake bars on a cake stand, with raspberries in the background

Can you make keto cheesecake bars ahead?

Cheesecake of any kind need to be cooled, and can last as much as 5 days in the refrigerator. It’s likewise great to freeze it, and can last as much as 2 months. Finish up any remaining securely.

For frozen cheesecake bars, thaw them at space temperature level for 30 minutes approximately, or in the refrigerator for a number of hours.

More scrumptious keto cheesecake bars

A stack of keto raspberry cheesecake bars on a cake stand, with raspberries in the background

Keto White Chocolate Raspberry Cheesecake Bars

These velvety keto cheesecake bars with white chocolate and raspberries are a genuinely unique sugar-free dessert.

Course:

Dessert

Food:

Dessert

Keyword:

keto cheesecake bars, raspberry cheesecake bars

Portions: 16 bars

Calories: 198 kcal

Directions

Raspberry Sauce

  1. In a little pan over low heat, integrate the raspberries and water. Give a simmer andn then prepare till the raspberries can be quickly mashed.

  2. Stir in the sweetener to taste, then blend in the glucomannan to thicken it. Let cool entirely.

Crust

  1. Preheat the oven to 325 F and gently grease a 9 × 9 inch square pan.

  2. In a medium bowl, blend together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter till well integrated.

  3. Press strongly into the bottom of the ready baking pan and bake 12 minutes. Let cool while preparing the filling.

Cheesecake Filling

  1. Decrease the oven temperature level to 300 F.

  2. In a little heatproof bowl set over a pan of hardly simmering water, melt the white chocolate with the cocoa butter, stirring till smooth. Do not leave, as white chocolate can take extremely quickly. Get rid of the bowl from over the heat when melted.

  3. In a big bowl, beat the cream cheese with the sour cream till smooth. Beat in the sweetener till well integrated, then beat in the melted white chocolate. Include the egg and vanilla extract and beat till simply integrated.

  4. Dollop about half of the cheesecake mix over the crust and after that drizzle half the raspberry sauce over top. Repeat with staying cheesecake mix and staying sauce.

  5. Utilize a knife or a skewer to swirl together. Carefully shake the pan to level the filling.

  6. Bake 30 to 35 minutes, till the edges of the cheesecake are set however the center still jerks somewhat. Get rid of and let cool entirely, then cool 3 hours prior to cutting.

Nutrition Truths

Keto White Chocolate Raspberry Cheesecake Bars

Quantity Per Serving (1 bar)

Calories 198
Calories from Fat 154

% Daily Worth *

Fat 17.1 g26%

Carbohydrates 6.9 g 2%

Fiber 3.1 g12%

Protein 4g 8%

* Percent Daily Worths are based upon a 2000 calorie diet plan.

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