Keto White Chocolate Raspberry Cheesecake Bars


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These creamy keto cheesecake bars with white chocolate and raspberries are a very particular sugar-free dessert. This put up is sponsored by ChocZero.

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

Cheesecake lovers, have I ever bought a particular deal with for you! These Keto White Chocolate Raspberry Cheesecake Bars are completely heavenly. One style and I’m positive you’ll agree.

After virtually 11 years of running a blog, I’ve racked up an astonishing variety of keto cheesecake recipes. Clearly I’ve factor for sugar free cheesecake.

It’s no surprise that it’s the darling of the keto dessert world. It’s straightforward to adapt to this way of life and there are infinite taste choices.

There are additionally so many various methods to make it. A couple of enjoyable concepts:

And in fact, cheesecake bars like these ones!

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

Keto pleasant white chocolate is a sport changer!

I like chocolate, all types of chocolate. Dark, milk, white… you identify it, I’ll eat it.

For a very long time, darkish chocolate was the one varietal that was keto-friendly. While I like good, deep darkish chocolate, I discovered myself wistful for the lighter stuff. Keto white chocolate appeared like a legendary creature.

And then ChocZero got here alongside and fulfilled my desires! Their sugar-free white chocolate chips have allowed me to create so most of the recipe concepts I used to be holding again on.

Everything from Keto White Chocolate Macadamia Nut Cookies to Cranberry Bliss Bars. Total sport changer!

So once I noticed some white chocolate raspberry cheesecake bars on Garnish with Lemon, I used to be desirous to attempt my hand at a keto model.

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A tray of keto white chocolate raspberry cheesecake bars

Tips for Keto White Chocolate Raspberry Cheesecake Bars

The raspberry sauce

Make the sugar free raspberry sauce first, so it may well cool correctly earlier than being swirled into your cheesecake bars. I made mine with frozen raspberries from my very own backyard however recent can be advantageous too.

For simplicity’s sake, I left the seeds in my sauce. If you favor, you’ll be able to pressure out the seeds by way of a sieve.

The crust

I like the distinction chocolate crust has with the white cheesecake. You do need to par-bake the crust in order that it units up higher and is extra agency after the cheesecake is baked.

To par-bake: press the crust firmly and evenly into the pan and bake at 325F for 12 minutes. Let cool whilst you put together the cheesecake filling.

The white chocolate

Melt the white chocolate gently in a double boiler arrange. White chocolate is finicky stuff and may seize very simply so keep close to it, stirring virtually consistently.

I at all times suggest including some cocoa butter to assist it soften extra easily. If you’ll be able to’t discover cocoa butter, attempt utilizing 1 tablespoon of coconut oil.

The cheesecake filling

This is a reasonably fundamental cheesecake filling, with the addition of somewhat bitter cream for texture and smoothness. If you favor, you should use 2 tablespoons of heavy whipping cream as an alternative.

Stir the melted white chocolate into the combination earlier than including the egg. Once the egg is added, you need to beat till it’s simply mixed. Over-beating may cause puffing and cracking in a cheesecake.

As at all times, make sure that ALL of your elements are room temperature!

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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 remaining batter and sauce. Then swirl till it’s all superbly blended up!

Don’t swirl an excessive amount of, as you’ll merely find yourself with a pale pink cheesecake. Try to go away the distinction of white and darkish raspberry pink displaying by way of.

Don’t over-bake

Cheesecake is finest faraway from the oven when the edges are set however there’s nonetheless a jiggle within the middle whenever 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 forward?

Cheesecake of any sort needs to be refrigerated, and may last as long as 5 days within the fridge. It’s additionally advantageous to freeze it, and may last as long as two months. Wrap up any leftover tightly.

For frozen cheesecake bars, thaw them at room temperature for 30 minutes or so, or within the fridge 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 creamy keto cheesecake bars with white chocolate and raspberries are a very particular sugar-free dessert.

Course:

Dessert

Cuisine:

Dessert

Keyword:

keto cheesecake bars, raspberry cheesecake bars

Servings: 16 bars

Calories: 198 kcal

Instructions

Raspberry Sauce

  1. In a small saucepan over low warmth, mix the raspberries and water. Bring to a simmer andn then cook dinner till the raspberries will be simply mashed.

  2. Stir within the sweetener to style, then whisk within the glucomannan to thicken it. Let cool fully.

Crust

  1. Preheat the oven to 325F and calmly grease a 9×9 inch sq. pan.

  2. In a medium bowl, whisk collectively the almond flour, cocoa powder, sweetener, and salt. Stir within the butter till nicely mixed.

  3. Press firmly into the underside of the ready baking pan and bake 12 minutes. Let cool whereas getting ready the filling.

Cheesecake Filling

  1. Reduce the oven temperature to 300F.

  2. In a small heatproof bowl set over a pan of barely simmering water, soften the white chocolate with the cocoa butter, stirring till clean. Do not stroll away, as white chocolate can seize very simply. Remove the bowl from over the warmth as soon as melted.

  3. In a big bowl, beat the cream cheese with the bitter cream till clean. Beat within the sweetener till nicely mixed, then beat within the melted white chocolate. Add the egg and vanilla extract and beat till simply mixed.

  4. Dollop about half of the cheesecake combination over the crust after which drizzle half the raspberry sauce over prime. Repeat with remaining cheesecake combination and remaining sauce.

  5. Use a knife or a skewer to swirl collectively. Gently shake the pan to even out the filling.

  6. Bake 30 to 35 minutes, till the sides of the cheesecake are set however the middle nonetheless jiggles barely. Remove and let cool fully, then refrigerate three hours earlier than reducing.



Guest put up by Carolyn

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