These keto raspberry cheesecake bars are creamy, buttery, and filled with pockets of fresh fruit in every bite. You get a rich cheesecake layer swirled with juicy raspberries, all baked on a buttery crust with a golden crumble topping. Each bite tastes like a mix between a raspberry crumble bar and creamy cheesecake without all the sugar or carbs.
Why These Keto Raspberry Cheesecake Bars Are the Best
- Incredible texture: Buttery crust, creamy cheesecake, and fresh fruit + crumble topping—all in one bite.
- Simple ingredients: Made with almond flour, coconut flour, sugar-free sweetener and other pantry staples.
- Fresh or frozen berries: Works perfectly with either, so you can make them all year long!
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Blanched Almond Flour
Forms the base and crumble topping. It keeps the crust soft and rich with a mild, buttery flavor. I always use finely ground blanched almond flour, which is made with almonds that have been removed from the brown skins.
Coconut Flour
Adds structure and enhances the crumb texture.
Powdered Sugar-Free Sweetener
Sweetens both the crust and the filling without spiking blood sugar or adding any gritty texture. You can use an erythritol-based blend or allulose. I use a powdered erythritol/monk fruit blend in the crust/crumble, and allulose for the cheesecake filling. If you don’t need the bars to be strictly sugar-free, feel free to use regular powdered sugar.
Salt
Balances the sweetness and enhances flavor.
Butter
Melted butter binds the crust ingredients and adds delicious rich flavor.
Egg Yolk
Adds richness and works as a binder in the crust. Make sure to reserve the egg white – it’s going to be used in the cheesecake filling, so none goes to waste!
Vanilla Extract
Adds delicious flavor to both the crust and cheesecake.
Cream Cheese
The star of the filling—smooth, tangy, and creamy for that perfect cheesecake texture.
Greek Yogurt
Lightens up the filling and adds protein without sacrificing creaminess. You can also replace this with sour cream if you prefer.
Egg White
Helps the cheesecake layer set while keeping the color perfectly white.
Raspberries
Fresh or frozen both work!
How to Make Keto Raspberry Cheesecake Bars
1. Prep the Pan
Preheat the oven to 325°F (163°C). Line an 8×8-inch square baking dish with parchment paper, leaving a little overhang for easy removal later.
2. Make the Crust and Crumble
In a large bowl, whisk together almond flour, coconut flour, powdered sweetener, and salt. Add melted butter, egg yolk (reserve the egg white for the filling), and vanilla. Stir until a crumbly dough forms.
3. Make the Cheesecake Filling
In a separate bowl, beat together cream cheese and Greek yogurt until smooth. Add the egg white, powdered sweetener, and vanilla. Beat again until fully combined and creamy.
4. Assemble the Bars
Press about half of the crust mixture evenly into the bottom of your prepared pan. Pour the cheesecake filling over the crust and spread it evenly. Distribute the raspberries across the top, then crumble the remaining dough evenly over the berries.
5. Bake
Bake at 325°F for about 30-35 minutes, or until the top is lightly golden and the center is mostly set. Let cool before slicing—they’ll firm up as they chill. Store in the refrigerator.
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Tips for Success
- Cool completely before slicing: These bars cut much more cleanly once chilled for at least an hour.
- Use allulose for gooier texture: It caramelizes slightly and keeps the filling soft and smooth.
- Don’t overbake: The center should still have a slight jiggle when you pull it out of the oven.
Flavor Variations
- Blueberry Cheesecake Bars: Swap raspberries for blueberries for a classic twist.
- Strawberry Cheesecake Bars: Use diced strawberries for a sweet, summer flavor.
- Chocolate Chip Cheesecake Bars: For a different take on cheesecake bars perfect for chocolate lovers, check out my Keto Chocolate Chip Cheesecake Bars recipe.
Try These Keto Raspberry Cheesecake Bars!
Whether you make them for a summer picnic, holiday dessert table, or just to keep in the fridge for a week of treats, these keto raspberry cheesecake bars always hit the spot. They’re sweet, creamy, and perfectly balanced with a buttery crumble that’s irresistible.
If you make them, I’d love to hear what you think! Don’t forget to leave a star rating and comment below, and tag me on Instagram so I can see your cheesecake bars.
XO,
Sarah
Keto Raspberry Cheesecake Bars
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Crust and Crumble Topping
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour
- ½ cup powdered sugar-free sweetener
- ½ tsp salt
- ½ cup unsalted butter melted
- 1 egg yolk
- 1 tsp vanilla extract
Cheesecake Filling
- 1 cup cream cheese room temperature
- ¼ cup plain Greek yogurt
- 1 egg white
- ½ cup powdered sugar-free sweetener or allulose
- ½ tsp vanilla extract
- ½ cup fresh or frozen raspberries
Instructions
- Preheat the oven: Set oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- Make the crust: In a large bowl, mix almond flour, coconut flour, powdered sweetener, and salt. Add melted butter, egg yolk (reserve the white), and vanilla, and stir until a crumbly dough forms.
- Make the filling: In another bowl, beat cream cheese and Greek yogurt until smooth. Add egg white, sweetener, and vanilla, and beat again until creamy.
- Assemble: Press half of the crust mixture into the pan. Spread the cheesecake filling evenly on top. Sprinkle raspberries over the filling, then crumble the remaining dough evenly across the top.
- Bake: Bake for about 30-35 minutes or until lightly golden and the center is mostly set. Let cool completely before cutting.
I’m obsessed with the flavor and texture combo in these bars!
Easy and fun to make!