Sugar-free Low-Carb Lemon Cheesecake Bars with an almond crust are zesty, creamy, and a perfect treat for sharing! Make these beauties for brunch or for your everyday dessert enjoyment!
Lemon bars, meet cheesecake. Cheesecake, lemon bars.
These Keto Lemon Cheesecake Bars are a creamy combination of lemon bars and cheesecake for those of us who love creamy desserts that are also nice and zesty!
In fact, this recipe is a low-carb version of my Paleo Lemon Bars. I loved those bars so much when I first posted them that I’ve made them multiple times since and decided to make a keto version.
Perfectly sweet, grain-free, sugar-free, and dairy-free, these lovely little fat bombs of joy make a beautiful dessert for brunch or everyday living.
Ingredients For Lemon Cheesecake Bars:
Crust: raw almonds, coconut oil, sugar-free confectioners sugar.
This easy goof-proof no-bake crust recipe is marvelous for any cheesecake, pie, or no-bake dessert you feel like whipping out!
Cheesecake Filling: raw cashews, lemon zest, lemon juice, sugar-free confectioners sweetener, sea salt, full-fat canned coconut milk, vanilla extract.
This combination makes for an ultra creamy yet tangy treat, which is perfect for those who love citrusy desserts!
How to Make Low-Carb Lemon Cheesecake Bars:
Soak the Cashews:
Making these cheesecake bars requires a little forethought, as the cashews will need to be soaked in order to soften them up enough to blend into a creamy consistency.
Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).
Note: You can speed up this process by soaking the cashews in boiling water for 2 hours.
Prepare the Crust:
Add the ingredients for the crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces. You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust – you want it to press together easily like a dough but not be overly oily.
Line a 8”x8” or 9”x9” square baking pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.
Make the Cheesecake Filling:
Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist – they don’t need to be completely dry). Add the rest of the ingredients for the filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times, scrape the sides with a rubber spatula and get it going again in order to get the consistency completely creamy.
Make the Cheesecake Bars:
Pour the cheesecake filling over the crust and smooth into an even layer. Transfer the cheesecake bars to your freezer and freeze at least 2 hours, until completely set up.
When you’re ready to serve the bars, allow it to thaw a few minutes (up to 20 minutes if the cheesecake has been frozen for a long time), then slice using a sharp knife and serve.
There you have it! Marvelously zesty, creamy low-carb dessert recipe perfect for those who follow a sugar-free and/or dairy-free diet. I hope you enjoy these lovely lumps as much as we do!
How to Store Lemon Cheesecake Bars:
Store any leftover bars in a sealed container in the refrigerator for up to 10 days, or in the freezer for up to 2 months.
More Keto Dessert Recipes:
- Flourless Keto Chocolate Cake
- Dairy-Free Keto Coffee Cake
- Keto Mug Cookie
- Espresso Keto Brownies
- Keto Chocolate Chip Cookies
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Low-Carb Lemon Cheesecake Bars
Ingredients
Pie Crust:
- 2 cups raw almonds
- 5 Tbsp coconut oil + more if needed
- ¼ cup sugar-free confectioners sugar
Lemon Cheesecake Filling:
- 3 cups raw cashews
- 1 Tbsp lemon zest
- 1 cup lemon juice
- ⅔ cup sugar-free confectioners sugar or more to taste
- 1 ⅓ cups full fat canned coconut milk
- ¼ tsp sea salt to taste
- 1 tsp pure vanilla extract
Instructions
- Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).
- Note: You can speed up this process by soaking the cashews in boiling water for 2 hours.
- Add the ingredients for the crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces. You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust - you want it to press together easily like a dough but not be overly oily.
- Line a 8”x8” or 9”x9” square baking pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.
- Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist - they don’t need to be completely dry). Add the rest of the ingredients for the filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times, scrape the sides with a rubber spatula and get it going again in order to get the consistency completely creamy.
- Pour the cheesecake filling over the crust and smooth into an even layer. Transfer the cheesecake bars to your freezer and freeze at least 2 hours, until completely set up.
- When you’re ready to serve the bars, allow it to thaw a few minutes (up to 20 minutes if the cheesecake has been frozen for a long time), then slice using a sharp knife and serve.
Nutrition
will be making this soon glad this doent have dairy as i dont like dairy i never had lemon cheesecake before perfect for my office snacks will tag you on twitter if i make this Thanks Ramya
I hope you love it, Ramya! xoxo