These keto strawberry cheesecake bars have a crunchy pecan crust and a a creamy, no-bake cheesecake top with strawberries. They're delicious!
These keto strawberry cheesecake bars are the best of two worlds — the no-bake cheesecake top is wonderfully smooth and creamy with fresh strawberry slices, while the bottom is a crunchy, baked pecan crust that is almost as delicious as the cheesecake itself.
We love all the textures in these keto strawberry cheesecake bars and the balance between creamy and crunchy textures is just right. With these yummy bars, you're sure to get the crunchy crust in each bite, which is just as important as the creamy cheesecake.
Even better, these dreamy strawberry cheesecake bars are quick and simple to make (just 20 minutes!) and are only 2 net carbs per serving.
Ingredients
The no-bake cheesecake top is only three ingredients (cream cheese, heavy cream, Swerve sweetener and strawberry slices) and takes about 10 minutes to prepare.
The pecan crust is just four ingredients (pecans, butter, Swerve sweetener and a pinch of salt) and bakes up in 10 minutes. However, you'll need to let the crust cool to room temperature before spreading on the cheesecake top.
How to Make
Making these keto strawberry cheesecake bars is simple.
STEP 1: First, you'll make the pecan crust bottom, so it bakes and cools while you make the cheesecake top. To make the crust, you'll pulse the pecans, softened butter, Swerve Sweetener, and a pinch of salt in a food processor until well combined. You'll press the pecan mixture onto the bottom of an 8x8 pan until evenly spread. Then, you'll bake the crust until it is lightly toasted, about 10 minutes or more. After, you'll remove from the oven and let the crust cool to room temperature.
STEP 2: For the no-bake cheesecake top, you'll beat the softened cream cheese, heavy cream and Swerve Sweetener on high until well combined. Then, after rinsing the strawberries, you'll cut 7 or 8 strawberries into 3 or 4 slices each (I don't include the the rounded end pieces since they don't look as nice. Our son has no problem gobbling those up!).
STEP 3: After the crust has cooled, gently spread the cheesecake mixture over the top of the crust and arrange the strawberries in decorative pattern or in simple rows. As you can see, I cut my strawberries into hearts, which you can do too (perfect treat for Valentine's Day!). It's all up to you — as long as you have fun with it.
We recommend refrigerating the bars before eating, so they can firm up a bit — although there has been times when we eat a few bars straight away (oops!). But, for best results, we recommend refrigerating for at least a half hour or more before serving.
How to Store
You can store these cheesecake bars in the fridge for up to 4 days. Do not leave the cheesecake at room temperature for more than a few hours.
Recipe FAQ
Yes, you can have cream cheese and heavy cream while on a low-carb and keto diet, but you just need to be watchful of the serving size and the carbs in each serving. In regular Philadelphia Cream Cheese, there is 1 net carb per 1 ounce serving. Heavy cream can be a bit misleading. Heavy cream is is labeled as 0 carbs per tablespoon but is actually 0.4g. Those extra carbs can add up in a recipe like this one, which has multiple servings of heavy cream.
Yes, you can have cream cheese and heavy cream while on a low-carb and keto diet, but you just need to be watchful of the serving size and the carbs in each serving. In regular Philadelphia Cream Cheese, there is 1 net carb per 1 ounce serving. Heavy cream can be a bit misleading. Heavy cream is is labeled as 0 carbs per tablespoon but is actually 0.4g. Those extra carbs can add up in a recipe like this one, which has multiple servings of heavy cream.
Yes, you can use another sugar-free sweetener if you prefer. Just be sure to adjust the measurements for the sugar-free sweetener as necessary (check the conversion rate!).
Related Recipes
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Recipe
Keto Strawberry Cheesecake Bars
Ingredients
- 1 ⅓ cup halved pecans, raw
- 3 tablespoons butter, softened
- Few pinches salt
- 3 tablespoons Swerve Granular for pecan crust
- 6 tablespoons Swerve Granular for cheesecake filling
- 16 ounces cream cheese, softened to room temperature
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 5 ounces organic strawberries, about 8 medium-sized strawberries, rinsed and hulled
Instructions
- Prepare the crust: Preheat oven to 300 degrees and line an 8-inch square baking pan with parchment paper. In a food processor, pulse pecans, softened butter, Swerve sweetener, and salt until well combined. Press pecan mixture onto bottom of pan until evenly spread. Bake until crust is lightly toasted, about 10 minutes or more. Remove from oven and let crust cool to room temperature.
- Prepare the cheesecake: With a mixer, beat the softened cream cheese, heavy cream and Swerve Sweetener on high until well combined. Set aside. Rinse and hull strawberries and cut each strawberry into 3 or 4 slices each (we typically don't include the rounded end pieces but that is up to you).
- Finish and refrigerate: After crust has cooled, gently spread the cheesecake mixture over the top and arrange the strawberries in decorative pattern or in simple rows. Refrigerate for at least a half hour before serving.
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