This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
There is always a cheesecake on my Thanksgiving table and this year will be no different. These easy Mixed Berry Cheesecake Bars are perfect for those who want to cut carbs this holiday season.
It includes a keto-friendly cinnamon cookie crust, keto vanilla cheesecake, and an easy mixed berry topping. Make these ahead and store any leftovers in the freezer. 
How to Make This
Making Mixed Berry Cheesecake is super easy. The best way to learn how to make it is to watch the post video. You can find it by scrolling down to the recipe card below and clicking play.
Storage
Like any other cheesecake, these Mixed Berry Cheesecake bars need to be stored in the refrigerator. I keep mine in the fridge for up to 4 days.
If you have leftovers, you’re welcome to put these away in the freezer until you’re ready to eat them again. I tend to wrap them individually and take them out whenever I have a craving for something sweet. You can thaw them out in the refrigerator overnight.
Crust Alternative
I’m using an low-carb wheat flour for the crust in this recipe. I like it because it is a 1:1 substitute for regular flour.
However, I know that some of you might prefer to have a crust that is gluten-free and grain-free. If that’s you, don’t fret, you can use the crust from my popular keto pumpkin pie cheesecake bars. It includes almond flour and chopped pecans.
Testing for Sweetness Before Your Cheesecake is Baked
There are lots of keto-friendly sweeteners available on the market. And, the more I try, the more I realize that they are different in terms of how they sweeten food and whether they are good for one dish and not others.
If you are not using the sweetener listed in the recipe card, here are some tips to test the sweetness before the dish is baked:
- Add the eggs last: I tend to taste my cheesecake batter before putting in the eggs. You can do the same with the cookie dough crust.
- Start with half the sweetener: I like adding half the sweetener at a time. This way, I can add some, taste, and adjust.
Mixed Berry Topping for Cheesecake
This recipe includes a four ingredient topping that ditches sugar and things like cornstarch. My sweetener is a 1:1 for regular sugar so it has the same great flavor. I’m using Xanthan Gum as a low-carb alternative to cornstarch.
I use frozen mixed berries because I can get them all year long and they taste great. But, you’re welcome to substitute the mixed berry topping for these other sugar-free cheesecake topping recipes:
Low-carb Spiced Mixed Berry Cheesecake Bars
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
Cinnamon Cookie Crust
- 3/4 cup Keto Wheat Flour
- 1/3 cup Keto Baking Sugar Alternative
- 4 tbsp Butter, salted, melted
- 2 tsp Ground Cinnamon
- 1 large Eggs
Vanilla Cheesecake
- 16 oz Cream Cheese, softened
- 1/2 cup Sour Cream
- 1 tbsp Lemon Juice
- 1 cup Keto Baking Sugar Alternative
- 2 large Eggs
- 2 tsp Vanilla Extract
Keto Mixed Berry Topping
- 2 cups Mixed Berries, I used frozen
- 1/4 cup Keto Baking Sugar Alternative
- 1 tbsp Lemon Juice
- 1/2 tsp Xanthan Gum
Instructions
- Preheat the oven to 350 degrees
- Make the crust by mixing all of the crust ingredients in a bowl
- Line a square baking dish (I used a 9x9 pan) with parchment paper. Press the crust evenly onto the bottom. Poke the crust with a fork.
- Bake the crust for 10 minutes. Remove the oven.
- Add all of the ingredients for the cheesecake to a stand mixer and blend until smooth
- Pour the mixture on top of the crust
- Bake for 35-40 minutes, or until the center of the cheesecake is almost set
- Add the berries, lemon juice, and sweetener to a saucepan. Cook on medium until the berries defrost.
- Add the Xanthan gum to the pan and continue to cook until a syrup forms. Xanthan gum serves as a thickener and cooks quickly so keep an eye on it. Remove the pan from the heat.
- Allow the cheesecake and sauce to cool. You can top the cheesecake with the strawberry sauce or wait until just before serving the dish.
Recipe Notes
- Add the eggs last: I tend to taste my cheesecake batter before putting in the eggs. You can do the same with the cookie dough crust.
- Start with half the sweetener: I like adding half the sweetener at a time. This way, I can add some, taste, and adjust.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
Leave a Reply