Keto New York Cheesecake Bars

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    50 min

Keto New York Cheesecake Bars

87 ratings

This low carb cheesecake bar recipe is so creamy and delicious! You can make a cheesecake with all kinds of flavors, but sometimes simple is the best. These easy low carb cheesecake bars require no water bath and are easily sliced into squares after being chilled.

What is New York Style Cheesecake?

New York style cheesecake is typically prepared with a rich and heavy cream cheese filling, combined with heavy or sour cream and eggs. Traditionally the cheesecake is set on a carby graham cracker base, however our New York cheesecake recipe sits on a low carb crust of ground almonds. This Keto cheesecake recipe contains all the classic flavors and textures – minus the carbs.

How Many Carbs in Cheesecake?

Although cheese itself contains some carbs, the majority of traditional cheesecake carbs come from the wheat based crust. Our low carb cheesecake bar recipe is prepared entirely from Keto compliant ingredients, drastically reducing the carb count but maintaining all the flavor. One bar provides just 3g net carbs and 20g fat, meaning you can indulge in this decadent treat entirely guilt free!

  • Net Carbs

    3.1 g

  • Fiber

    1 g

  • Total Carbs

    12 g

  • Protein

    4.7 g

  • Fats

    20 g

212 cals

Keto New York Cheesecake Bars

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    1 cup

  • Swerve


    2 tablespoon

  • Cinnamon, Ground

    Cinnamon, Ground

    ⅛ teaspoon

  • Butter


    3 tablespoon

  • Cream Cheese, Brick

    Cream Cheese, Brick

    20 ounce

  • Granular Sugar Replacement by Swerve

    Granular Sugar Replacement by Swerve

    ½ cup

  • Vanilla Extract

    Vanilla Extract

    1-½ teaspoon

  • Coconut Flour

    Coconut Flour

    1-½ tablespoon

  • Sour Cream

    Sour Cream

    ½ cup

  • Raw Egg

    Raw Egg

    2 large

Recipe Steps

steps 4

50 min

  • Step 1

    Preheat an oven to 325 F. Line an 8” x 8” pan with foil and spray with cooking spray. In a small bowl, combine the almond flour, 2 T Swerve, cinnamon and 3 T melted butter until the mixture comes together and is moist. Press into the bottom of the pan in a thin, even layer. Bake for 20 minutes or until the crust is a nice golden brown. Remove from the oven and allow to cool slightly.
    Step 1
  • Step 2

    Whilst the crust is baking you can prepare the cheesecake filling. Add the cream cheese, ½ cup of Swerve, vanilla, coconut flour and a pinch of salt to a stand mixer. Beat the ingredients together to combine. The mixture should be smooth and creamy.
    Step 2
  • Step 3

    Add the sour cream to the mixer bowl and mix on low speed until well combined. Crack one egg into the mixer bowl and continue to mix on a low speed until well combined. Repeat this process with each egg, until fully incorporated into the cheesecake filling.
    Step 3
  • Step 4

    Pour the cheesecake batter into the baked crust. Return to the oven and bake for 35 minutes or until the center is barely set. Allow to cool at room temperature before placing in the fridge. Allow to chill completely in fridge before slicing into 16 squares.
    Step 4

Comments 29

  • SpectacularMacadamia114749

    SpectacularMacadamia114749 5 months ago

    Is the Swerve meant to be the brown or white?

    • Nurse TLC

      Nurse TLC 12 days ago

      I would think white since cheesecake filling is white.

  • GorgeousAvocado880075

    GorgeousAvocado880075 2 years ago

    Very good!! Will make it again and I didn't change a thing.

    • IneffableRadish731647

      IneffableRadish731647 2 years ago

      So tasty!

      • MarvellousCauliflower649700

        MarvellousCauliflower649700 2 years ago

        Made this for the first time, very good! I read all the comments and adjusted accordingly the ⅓ cup of Swerve is plenty, I added the zest of one lemon and squeezed a few teaspoons of lemon juice into the filling as it was in the mixer, the crust was perfect after 15 minutes, and a 9” springform pan with just parchment lining the bottom works great. One pro baking tip: cream cheese needs to be room temperature before starting. Served with a few sliced fresh strawberries.

        • FortuitousCauliflower582140

          FortuitousCauliflower582140 2 years ago

          Delicious! I used 1/3 c Swerve; that was enough. Served to a couple guests and they (as well as my DH) loved it.

          • Emjb1988

            Emjb1988 3 years ago

            Good recipe; I cut the swerve in the cheese part down to 1/3c and baked for 18 min. Definitely over baked it so keep a close eye on it as everyone’s oven is different. Cut into squares and have froze the leftovers for later ☺️

            • AwesomeCauliflower683229

              AwesomeCauliflower683229 3 years ago

              Delicious, but how do I “keep” all the rest of it good for so long?? 🤷🏼‍♀️ Wow this is A lot haha

              • Patrícia

                Patrícia 3 years ago

                How can I do just one or two portions?

                • Mimibo

                  Mimibo 3 years ago

                  Just adjust the ‘bars’ in the top of the recipe, it will adjust the ingredients to the amount of portions you want to make

              • ButterflyFocus

                ButterflyFocus 3 years ago

                Does anyone have a replacement ingredient for the almond flour? I have an allergy to almonds that gets triggered if I eat more than a nut or two. Looking for a similar texture. Thank you!

                • FabulousRadish202839

                  FabulousRadish202839 5 months ago

                  I use lupin flour where I can — fewer carbs. I’m OK with the taste — my husband doesn’t care for it. You may be familiar with lupin flakes (oatmeal sub) and lupin pasta. Just FYI. 🙏😎🖖

                • Gruby

                  Gruby 2 years ago

                  I used pecan flour or pecan and walnut flour with a tsp. of cinnamon

                • jenngersnapp

                  jenngersnapp 2 years ago

                  Coconut flour

                • FabulousAvocado904561

                  FabulousAvocado904561 3 years ago

                  Ground flaxseed

                • PropitiousRadish803941

                  PropitiousRadish803941 3 years ago

                  Me too - following.

                • Lily

                  Lily 3 years ago

                  Coconut flour

              • josie0695

                josie0695 3 years ago

                I made this for the first time for a church potluck (not having made a cheesecake in close to 50 years--I have avoided cooking, let alone baking, as much as possible--haha). It was a hit! It did split on the top so I guess I overcooked it, but even so it was still moist and creamy. Following earlier suggestions I added lemon juice and zest (first time zesting). I also bought a springform pan and lined the bottom with a circle of parchment paper. The cake slid easily off the pan bottom onto the plate and could be cut without concerns about aluminum foil. Ready to make another one!

                • CrappyGamerMom1979

                  CrappyGamerMom1979 2 years ago

                  Great idea with the parchment paper!

              • Vallejo2019

                Vallejo2019 3 years ago

                I could eat the filling all by it’s self. Next time I’ll try a no bake filling without the eggs.

                • FabulousRadish202839

                  FabulousRadish202839 5 months ago

                  I’m wondering how lemon yogurt + unflavored gelatin would work with the cream cheese in this… 🙏😎🖖

              • Dbergl

                Dbergl 3 years ago

                difference between Swerve and Granular Sugar Replacement by Swerve?

                • Pyrexkrait

                  Pyrexkrait 3 years ago

                  I’ve been craving this. Very good

                  • Kmarsh70

                    Kmarsh70 3 years ago

                    Love it! What a nice treat to have

                    • Honey13

                      Honey13 3 years ago

                      Quite tasty, will definitely revisit.

                      • Ginjor1162

                        Ginjor1162 3 years ago

                        Has anyone tried making these in the Instant Pot? They would be great as bites.

                        • Jacque Mama!

                          Jacque Mama! 3 years ago

                          This was delicious and my husband could try tell it was keto at all!

                          • BlithesomeArugula281259

                            BlithesomeArugula281259 3 years ago

                            Not a fan. Tried this recipe for a sweet treat and was not impressed. More like cake than a melt in your mouth cheesecake if you ask me. Firstly, the recipe is NOT user friendly unless you have a mixture (be prepared for severe shoulder and arm pain the day after trying to mix coconut flour with cream cheese). Secondly, the outcome was dry, tasteless cheesecake bites and not what I expected. Not very impressed. The recipe would probably be better without coconut flour, that was an unnecessary addition to the ingredients. I have baked many cheesecakes as it’s a family favourite, this is by far the worst unfortunately. Sorry.

                            • RousingRibeye

                              RousingRibeye 3 years ago

                              I skipped adding the coconut flour to the cream cheese and used it in the crust as I don’t eat almonds (had to change the amounts due to coconut flour absorbing liquid differently than almonds). I didn’t measure as I make coconut flour crust often.