A while back on my IG stories, I asked what you might want to see more of. The poll pointed in the direction of more Paleo Desserts! I was very pleased to see that because right now, I’m all about the treats. And as luck would have it, I was craving cheesecake but with a berry flavor. I’m usually a chocolate treat lover …but Berry Cheesecake Bars sounded so good, so here they are!
I thought about making them into individual cheesecakes using parchment muffin liners but I didn’t have any on hand ….and I was already in full swing with making this dessert. I would venture to say, these would be perfect to make in muffin liners! I will be doing that next time, for sure.
These Berry Cheesecake Bars are not only keto but can be made paleo too! Just switch out the butter for ghee and you’re good to go. Likewise with the cream cheese – use Kite Hill to keep it dairy free or use regular cream cheese if that’s your preference.
Need to Get Back in the Kitchen!
You’d think with being at home all day, I’d be hanging out in the kitchen more and playing with food. While I’m finding the time to create some of these desserts, I’m finding it hard to be creative with meals. Honestly, after sitting in my office all day working with students and/or Beautycounter, I want to get outside. The thought of being in the kitchen “testing recipes” sounds daunting at the moment. It’s all I can do to get a simple meal on the table ….and even then, my hubby has been BBQing a lot! So that’s a huge plus for me 🙂 I’m sure as the school year ends, I’ll be able to be more flexible with Beautycounter and that will allow more time to hang out in the kitchen.
Honestly, I have never sat so much in my life! Obviously I sit with students when working side by side but I’m up and down, walking to and from other classes ….walking/standing on the playground etc and so on. This has been an eye opening experience. I feel for all those who work in an office! Now I totally get why people want to get standing desks. I’m definitely doing some research on those desks!
Anyway, I’m sure I’ll be able to bounce back into the rhythm of spending more time in the kitchen. I do miss sharing meals with the fam and hearing what their thoughts are before I bring them to you! In the meantime, I’ll just share these Berry Cheesecake Bars with you and hope that you love them as much as we do!
No Bake Cheesecake
As I mentioned individual cheesecakes, I actually have one on the blog that you might want to give a try as well! These are No Bake Cheesecakes and can be topped off with anything you like! I’ve drizzled melted chocolate on them and topped with coconut whip and they are heavenly!
As mentioned, I took a poll as to whether I should share more treats or savory foods and treats won by a landslide. I think being at home more and the uncertainty of everything going on, treats like these Berry Cheesecake Bars are comforting. And that’s ok! These are crazy times we are experiencing and we all have our own way to make us feel a bit better.
With the summer months among us, this dessert is perfect for after a BBQ. It’s super refreshing and tasty. I’ll leave it up to you as to how many bars you want to cut this recipe into. I made 9 bars but those can even be halved to create mini bars. OR …..cut into 6 and have at it! Heck ….just grab a fork with your fam and dive into the pan, as is!
Happy eating!
Berry Cheesecake Bars | Keto/Paleo
Notes
*I put my jam into a bowl and used the handheld mixer to smooth it out a bit for easier spreading
Ingredients
- Crust:
- 1 cup almond flour
- 8 tbsp butter or ghee, melted
- 2 tbsp monk fruit
- Cheesecake:
- 8 oz Kite Hill Cream “Cheese” or regular cream cheese
- 1 egg yolk
- 2 1/2 tbsp monkfruit
- 1/2 tbsp pure vanilla extract
- Topping:
- 10 oz S/F Red Raspberry Jam (I use one jar of St. Dalfour’s)
- Crumble:
- 1/4 cup chopped pecans (or favorite nut)
- 1 tbsp monk fruit
- 2 tbsp butter, softened (or ghee)
- 2 tbsp almond flour
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, melt butter …then add almond flour and monk fruit. Mix and pour into an 8×8 baking sheet, lined with parchment paper.
- Bake at 350° for 10 minutes.
- While it’s in the oven, prepare the cheesecake by whipping up cream “cheese”, monk fruit, egg yolk and vanilla extract w/a handheld mixer.
- Once crust is out of the oven, let it cool for 10 minutes. Use this time to make the crumble.
- In a small bowl, mix the softened butter, pecan pieces, monk fruit and almond butter with a fork.
- Spread the cheesecake on top of crust, layer the jam*(see note) on top of cheesecake carefully and dollop the crumble on top of jam.
- Bake at 350° for about 15-18 minutes.
- Let cool completely (refrigerating is best) before slicing into it.
- Cut into 9 bars. Enjoy!
