These delicious sugar free and low carb raspberry cheesecake snacks are finished with a drizzle of chocolate!
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I’ve combined dairy and Jello before when I made my yummy Yogurt Jello Bites. That recipe uses Greek yogurt – this time I’ve used cream cheese. These cheesecake bars are ideal for low carb snacks or dessert, and you can also vary them easily by using different flavors of Jello!
Make the base by combining almond flour and melted butter, then press it into a 8″ square baking pan (lined with a silicone mat or baking parchment – if using parchment leave an overhang for easy removal!).
Bake the base in a preheated oven for 8-10 minutes or until the almonds start to turn darker brown. Leave to cool, keeping the base in the pan.
In a stand mixer bowl, combine sugar-free raspberry jello with boiling water. Mix at a low speed until the granules have been incorporated into the water. Add softened cream cheese and beat until fully combined. Pour the raspberry mixture over the cooled almond base, and place in the fridge to set.
Melt some low carb chocolate (I used ChocZero 70%, but Lily’s would work well too) and drizzle it over the top.
Let the chocolate set, then cut it into 16 squares. Add half a fresh raspberry to each square to garnish.
Low Carb Raspberry Cheesecake Bars #lowcarb #sugarfree Click To Tweet
These Raspberry Cheesecake Bars are great for a sweet snack!
- 1½ cups almond flour
- 4 tbs unsalted butter melted
- 0.3 oz box sugar free raspberry Jello
- 1 cup boiling water
- 8 oz cream cheese softened
- ½ oz low carb chocolate ChocoZero, Lily's or similar
- 6 fresh raspberries halved
- Preheat the oven to 375F. Mix together the almond meal and melted butter.
- Press the mixture into a 8" square baking pan (lined with silicone or baking parchment) and bake for 8-10 minutes until the almonds turn darker. Let cool.
- In a stand mixer, add the Jello and boiling water. Mix at a low speed until the Jello has dissolved.
Add the cream cheese and beat until fully combined with the Jello. Pour the mixture onto the cooled base and place in the fridge until set (about 1½ hours).
- Melt the chocolate and drizzle it over the top of the raspberry layer.
When the chocolate has set, carefully remove it from the pan and cut it into 16 squares. Garnish with fresh raspberries.
4g net carbs per serving (2 squares)
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I have a girl that loves all things pink. She’d love this dessert! Oh, and me too 🙂
These sound absolutely delicious! Such a versatile recipe too!
These are so pretty and yummy! I love raspberry with chocolate drizzle!
What pretty dessert bars. I love the short ingredient list and ease of this recipe. I have a daughter whose birthday is just around the corner. She always asks for a pink dessert. I bet she would get a kick out of these. Thanks for sharing.
My daughter will absolutely flip over these! She’s obsessed with all things pink, I can’t wait to whip these up with her.
I love raspberries combined with cheesecake. These look delicious!
These look so easy and delicious! Not to mention pretty!
I made them but added a half cup of heavy whipping cream and 3 tsp of Monkfruit sweetener. I also used a low carb chocolate syrup bc I didn’t have the chocolate to drizzle. They came out delicious! Thanks for the inspiration. Your blog has awesome recipes.
I’m so glad your customized version worked out for you! 🙂
Do you know if coconut flour would work with this in place of almond flour?
I’ve not tried it, but they’re not usually interchangeable because the coconut flour is more absorbent, which makes the final product drier.