No Bake Strawberry Swirl Cheesecake Bars
No Bake Strawberry Cheesecake Bars are creamy, smooth, and made from scratch. With a 4 ingredient filling and a fresh strawberry sauce swirled for sweetness, they are Keto-friendly, sugar and gluten free!
Servings: 9
Calories: 432kcal
Ingredients
Base
- 1 ½ cup almond flour
- 2 Tablespoons powdered erythritol
- 2 oz butter softened
Filling
- 16 oz cream cheese room temperature
- 1 cup heavy cream cold
- ½ cup powdered erythritol
- ¼ cup boiling water
- 2 teaspoons gelatine powder
- 2 teaspoons vanilla extract
Strawberry Swirl
- 1 cup strawberries chopped
- ½ cup water
- 2 Tablespoons powdered erythritol
Instructions
- Prepare an 8’’ square tray with parchment paper. Set it aside.
- Pour 1/4 cup boiling water into a glass measuring cup and add 2 teaspoons gelatin powder. Mix until gelatine dissolves. Set aside and allow to cool.
- Mix almond flour and powdered erythritol into a medium bowl. Add in the softened butter, and use your hands to combine ingredients.
- Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly, pressing down with the bottom of a glass if necessary. Refrigerate, and move onto the next step.
- In a small saucepan over medium heat, add the chopped strawberries and water. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to low, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the bottom of the saucepan. If the mixture does not fill that space, it's done. Let it cool to room temperature while you make the filling. Note: It will thicken more as it cools.
- Place cream cheese into a large bowl. Using an electric mixer, mix cream cheese until smooth and creamy. Then add vanilla extract and powdered erythritol, and mix to combine.
- Once the boiled water mixed with gelatine that you had set aside has cooled to room temperature, combine it with the cream cheese mixture.
- In a different bowl, beat the cold heavy cream into soft peaks. Using a spatula, fold the whipped cream into the cream cheese mixture.
- Take the prepared base out of the fridge and pour the cream cheese mixture on top, use the spatula to cover it evenly.
- If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps. Then, move a knife or toothpick around the top to make the swirl effect.
- Refrigerate the cheesecake for at least four hours to overnight.
- Once completely set, carefully lift the cheesecake out of the tray by the edges of the parchment paper. Gently peel off the paper on the sides of your cheesecake for easy slicing, and enjoy.
Notes
- If you only got granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
- You can replace powdered erythritol with powdered sugar or powdered monk fruit in the exact amounts.
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 11g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 218mg | Fiber: 3g | Sugar: 4g