These keto cranberry cheesecake bars are perfect for the holidays since they're deliciously creamy with swirled dollops of cranberry sauce and a crunchy pecan crust!
You don't have to like cranberry sauce to love these cheesecake bars! As long as you love a creamy cheesecake with a sweet yet tangy sauce, then you'll love these bars. Plus, they're made with a sweet pecan crust, which is perfect for the holiday season. Not only that, they look so festive!
It's hard to believe that we've never made cranberry sauce until this recipe (we're not really cranberry people). But, we love how simple it is to make! The way that it's prepared in this recipe is the same way that you'd prepare it for a Thanksgiving or Christmas dinner (a two in one recipe!).
It's important to use allulose sweetener (or an allulose blend) when making the homemade cranberry sauce since erythritol can crystalize when it cools (which doesn't happen with allulose). We also use allulose to sweeten the cheesecake, which is ideal for those who are sensitive to erythritol or don't like the cooling effect that can accompany it.
Not only do these keto cheesecake bars look festive, but they're also easy to make. Plus, these cheesecake bars store well in the fridge so they're an ideal make ahead dessert.
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Are Cranberries Low in Carbs?
Yes, you can enjoy cranberries if you follow a low carb or keto diet! Cranberries are low in carbs and high in fiber. A half cup of fresh cranberries is just 4 grams of net carbs. If you're enjoying cranberry sauce, just be sure it's sugar-free!
Key Ingredients
Cranberries: We prefer to use fresh cranberries for the cranberry sauce. That said, you can also use frozen cranberries that have been thawed.
Allulose: We use allulose in this recipe to prevent any crystallization in the cranberry sauce as it cools (which can happen with erythritol). Plus, you don't get any cooling effect or sweetener aftertaste in the cheesecake with Allulose. If you want to use erythritol, you will need to decrease the amount in the cheesecake (to ¾ cup) and use a tablespoon or two less in the crust and cranberry sauce.
Cream cheese: Be sure to use the 8-ounce packages of real cream cheese and not the spread in round containers. Also, have the cream cheese come to room temperature (for even cooking) before preparing the cheesecake mixture.
Heavy cream: Heavy cream helps create a smooth and silky cheesecake. If you prefer, you could replace with sour cream in the same amount.
Eggs: Eggs thicken the cheesecake, and it's best to buy large, organic eggs. Be sure to let the eggs come to room temperature (for even cooking) before preparing the cheesecake mixture.
Pecans: The crust in this recipe is made with raw, halved pecans. We haven't tried the crust with another type of nut since this is our favorite!
Step-by-Step Instructions
STEP 1 — PREPARE PAN: Pre-heat oven to 325 degrees F. Grease an 8-inch square baking pan with butter. Cut a piece of parchment paper to fit the length of the pan and place in pan. Don't worry about covering the other side of the pan.
STEP 2 — MAKE CRANBERRY SAUCE: In a medium-size sauce pan, bring ⅓ cup water, cranberries and ¼ cup allulose to a boil. Immediately lower heat, stir and gently simmer for 10 minutes until cranberries burst and sauce has thickened. Remove from heat and stir in ½ teaspoon vanilla extract. Let cool.
STEP 3 — MAKE CRUST: In a food processor, pulse pecans, softened butter, sweetener and a few pinches of salt (optional) until finely ground. Press pecan mixture into bottom of pan until evenly spread.
STEP 4 — MAKE FILLING: With an electric mixer, beat room-temperature cream cheese, sweetener and vanilla extract on low speed until smooth and creamy. Add heavy cream and mix until combined. Add eggs and beat until just combined (do not overmix).
STEP 5 — COMBINE & BAKE: Pour mixture into pan with pecan crust. Smooth to an even level. Spoon dollops of cranberry sauce over the cheesecake. Use a knife to marble the mixture. Bake for 35 to 45 minutes, until outer ring of cheesecake is puffed and golden and the center slightly jiggles.
STEP 6 — CHILL & SERVE: When done baking, let the cheesecake slowly cool on the counter for about 30 minutes to an hour. After the cheesecake cools, then chill in the fridge for at least four hours (or over night) to ensure a creamy texture. Cut into bars and serve as is or with sugar-free whipped cream.
Expert Tips for Making Cheesecake Bars
Here are some tips for creating the best cheesecake bars!
- Let the eggs and cream cheese come to room temperature (take out of fridge 30 minutes to an hour before preparing) so the cheesecake can bake evenly.
- Be careful not to overbeat the eggs, which can let to lead to cracking in the cheesecake.
- Do not rely on average bake times to determine when the cheesecake is done since every oven heats differently. Rather, you'll want to see that the outer edges are puffed and lightly golden and the center is slightly jiggly.
- When done baking, let the cheesecake slowly cool on the counter for about 30 minutes to an hour.
- After the cheesecake cools on counter, then chill in the fridge for at least four hours (or over night) to ensure a creamy texture.
How to Store
Store these cheesecake bars, covered, for up to 3 days in the fridge.
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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Recipe
Keto Cranberry Cheesecake Bars
Ingredients
Cranberry sauce
- 1 cup (about 4 ounces) fresh cranberries (or thawed, frozen cranberries)
- ⅓ cup water
- ⅓ cup Allulose sweetener
- ½ teaspoon vanilla extract
Crust
- 1 ⅓ cup halved pecans, raw
- 3 tablespoons butter, softened
- ¼ cup Allulose sweetener
Cheesecake filling
- 16 ounces cream cheese, softened to room temperature
- 1 cup Allulose sweetener
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 2 eggs, at room temperature
Instructions
- Get started: Pre-heat oven to 325 degrees F. Grease an 8-inch square baking pan with butter. Cut a piece of parchment paper to fit the length of one side of pan and place in pan. Don't worry about covering the other side of the pan.
- MAKE CRANBERRY SAUCE: In a medium-size sauce pan, bring ⅓ cup water, cranberries and ¼ cup allulose to a boil. Immediately lower heat, stir and gently simmer for 10 minutes until cranberries burst and sauce has thickened. Remove from heat and stir in ½ teaspoon vanilla extract. Let cool.
- MAKE CRUST: In a food processor, pulse pecans, softened butter, sweetener and a few pinches of salt (optional) until finely ground. Press pecan mixture into bottom of pan until evenly spread.
- COMBINE & BAKE: With an electric mixer, beat room-temperature cream cheese, allulose and vanilla extract on low speed until smooth and creamy. Add heavy cream and mix until combined. Add eggs and beat until just combined (do not overmix). Pour mixture into pan with pecan crust. Smooth to an even level. Spoon dollops of cranberry sauce over the cheesecake. Use a knife to marble the mixture. Bake for 35 to 45 minutes, until outer ring of cheesecake is puffed and golden and the center slightly jiggles.
- CHILL & SERVE: When done baking, let the cheesecake slowly cool on the counter for about 30 minutes to an hour. After the cheesecake cools, then chill in the fridge for at least four hours (or over night) to ensure a creamy texture. Cut into bars and serve as is or with sugar-free whipped cream.
Notes
- Let the eggs and cream cheese come to room temperature (take out of fridge 30 minutes to an hour before preparing) so the cheesecake can bake evenly.
- Be careful not to overbeat the eggs, which can let to lead to cracking in the cheesecake.
- Do not rely on average bake times to determine when the cheesecake is done since every oven heats differently. Rather, you'll want to see that the outer edges are puffed and lightly golden and the center is slightly jiggly.
- When done baking, let the cheesecake slowly cool on the counter for about 30 minutes to an hour.
- After the cheesecake cools on counter, then chill in the fridge for at least four hours (or over night) to ensure a creamy texture.
if I make this cheesecake with NO crust, are the cheesecake squares stable enough to stay in one pc when you pick up a square? or is the crust required to give it that stability?
Yes, they should stay in one piece if you use a spatula to get out. They're delicate but fairly stable. The first square might be hard to get out, but each square after should come out nicely.
In the oven and can’t wait to try it for Christmas! I’ll be freezing it in prep for driving with it about 3 hours, do you have any recommendations?
Yes, just be sure to let it cool to room before freezing. But, great idea on freezing before your drive. You could also put in an insulated cooler bag or put ice packs around it in car. If they're still frozen when you arrive, you can thaw in the fridge so it becomes softer.
Thank you so much!! Merry Christmas! 🎄
This was amazing! I used a carb free flour blend to make a crust, since i didnt have enough nuts. Took to a ladies function and everyone was amazed that it was low carb and no sigar! I used allulose; it is the first low carb dessert that i want to make again. Thanks for the great recipe!
SO glad you all liked it! Good to know it worked with a different crust. Thanks for sharing feedback!!!