Keto White Chocolate Raspberry Cheesecake Bars

Name: Keto White Chocolate Raspberry Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 300 min
Ingredients: For the Crust; 1 ½ cups almond flour; ¼ cup unsalted butter (melted); ¼ cup powdered erythritol or allulose; ½ teaspoon vanilla extract; Pinch of salt; For the Cheesecake Filling; 16 oz cream cheese (softened); ½ cup powdered erythritol or allulose; 2 large eggs (room temperature); ¼ cup sour cream or Greek yogurt; ½ teaspoon vanilla extract; ¼ cup sugar-free white chocolate chips (melted and slightly cooled); For the Raspberry Swirl; ½ cup fresh or frozen raspberries; 1 tablespoon powdered erythritol or allulose; ½ teaspoon lemon juice

There are few desserts as heavenly as the combination of creamy white chocolate and tart raspberries — and these Keto White Chocolate Raspberry Cheesecake Bars bring that perfect pairing into the low-carb world. They’re rich, elegant, and beautifully balanced: a buttery almond crust, a smooth cheesecake layer swirled with raspberry puree, and a hint of white chocolate that melts on your tongue.

What makes these bars special isn’t just their flavor — it’s how satisfying and indulgent they feel while still being keto-friendly. The texture is luscious, the sweetness is just right, and every bite gives that perfect contrast of tangy berries and silky cheesecake. I’ve tested a few variations to nail the balance between creamy and firm, and this version holds up beautifully when sliced yet melts delicately when eaten chilled.

These bars are ideal for holidays, parties, or when you just want something special to keep in the fridge for those dessert cravings.

Ingredients

For the Crust

1 ½ cups almond flour
¼ cup unsalted butter, melted
¼ cup powdered erythritol or allulose
½ teaspoon vanilla extract
Pinch of salt

For the Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
½ cup powdered erythritol or allulose
2 large eggs, room temperature
¼ cup sour cream or Greek yogurt
½ teaspoon vanilla extract
¼ cup sugar-free white chocolate chips, melted and slightly cooled

For the Raspberry Swirl

½ cup fresh or frozen raspberries
1 tablespoon powdered erythritol or allulose
½ teaspoon lemon juice

Substitutions

Almond Flour: Swap with ground pecans or sunflower seed flour for a nut-free option.
Butter: Coconut oil or ghee works well for dairy-free diets.
Sweetener: Allulose gives the smoothest texture, while erythritol adds more structure. Monk fruit blends work too.
White Chocolate: Use sugar-free white chocolate chips (like ChocZero or Lily’s). You can also make your own by melting cocoa butter with powdered sweetener.
Raspberries: Substitute with strawberries, blackberries, or a keto-friendly fruit preserve.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides for easy removal.

Step 2: Prepare the Crust

In a medium bowl, mix almond flour, melted butter, powdered sweetener, vanilla, and salt until it forms a soft crumbly dough.
Press the mixture evenly into the bottom of the pan to create a firm base.
Bake for 10 minutes, then set aside to cool slightly.

Step 3: Make the Raspberry Swirl

In a small saucepan, add raspberries, sweetener, and lemon juice. Cook over medium heat for 5–6 minutes, stirring until the berries break down and the sauce thickens slightly.
Strain through a fine sieve to remove seeds, if desired, and let cool.

Step 4: Make the Cheesecake Filling

Beat the softened cream cheese and sweetener together until smooth and creamy. Add eggs one at a time, beating on low speed.
Mix in sour cream, vanilla extract, and the melted white chocolate until everything is silky and well combined.

Step 5: Assemble the Bars

Pour the cheesecake filling over the pre-baked crust.
Dollop spoonfuls of the raspberry puree on top, then use a toothpick or skewer to swirl it gently through the batter for a marbled effect.

Step 6: Bake

Bake for 35–40 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking — it will continue to firm as it cools.

Step 7: Cool and Chill

Let cool at room temperature for about an hour, then refrigerate for at least 3–4 hours or overnight. Slice into squares once fully chilled.

Preparation & Cooking Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours (minimum)
Total Time: 5 hours
Serves: 12 squares

Chef Tips

Use room temperature ingredients: This ensures a smooth, lump-free cheesecake filling.
Melt chocolate gently: Use a double boiler or microwave in short bursts to avoid seizing.
Don’t overmix: Too much air can cause cracks in the cheesecake layer.
Perfect swirl technique: Add small raspberry dollops — less is more. Over-swirling can muddy the marbling effect.
Texture control: For an extra creamy cheesecake, bake in a water bath by placing the pan inside a larger one filled with hot water.

Flavor Variations

Lemon White Chocolate Bars: Add 1 teaspoon of lemon zest to the cheesecake batter for a bright citrus note.
Chocolate Raspberry Bars: Replace the white chocolate with sugar-free dark chocolate and add cocoa powder to the crust.
Berry Mix Bars: Use a blend of raspberries, blueberries, and strawberries for a mixed berry swirl.
Coconut White Chocolate Bars: Add 2 tablespoons of shredded coconut to the crust for a tropical flavor twist.

Storage & Meal Prep

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap each bar individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make-ahead tip: These bars taste even better after a night in the fridge — the flavors deepen and the texture becomes denser and creamier.
Serving suggestion: Serve chilled with fresh raspberries, a drizzle of sugar-free white chocolate, or a dollop of whipped cream.

FAQs

Can I make these dairy-free?
Yes! Use dairy-free cream cheese, coconut yogurt, and coconut oil instead of butter. Skip the white chocolate or use a vegan keto version.

Do I have to strain the raspberry puree?
Not at all — keeping the seeds gives a bit more texture. It’s a matter of preference.

Can I bake this in a different pan size?
Yes, a 9×9-inch pan works too, but baking time may be shorter (reduce by 5–7 minutes).

How do I prevent cracks in the cheesecake?
Avoid overbaking, cool slowly, and make sure your ingredients are room temperature before mixing.

Can I use sugar-free raspberry jam instead of fresh raspberries?
Absolutely! Just warm it slightly to thin it out for swirling.

Sweet Elegance in Every Bite

These Keto White Chocolate Raspberry Cheesecake Bars are the perfect mix of elegance and comfort. The creamy filling, buttery crust, and tangy raspberry swirls create a flavor harmony that feels indulgent without breaking your keto goals. They’re stunning enough for special occasions yet simple enough for everyday treats — proof that low-carb desserts can be every bit as decadent as traditional ones.