Vegan Sugar Free Cheesecake Bars

This week I wanted to make some cheesecake, but I didn’t want to make a cheesecake in the traditional sense. I prefer making bars for my desserts because they are easily portioned. Also, I love cheesecake, however, that was something I haven’t made in a long time because it is usually very calorie dense. That doesn’t mean we can make it healthier. I have chosen to take the sugar and the dairy out because it works better for our diet. I am also combining two recipes: The first from gnom-gnom for Instant Paleo & Keto Graham Cracker Crust and the Vegan Cheesecake recipe from Chocolate Covered Katie. I am changing the pan from a 9 inch springform pan to an 8×8 square pan for bars. I am also using a sweetener instead of sugar. That’s really it. Now these bites will not be huge. I am cutting the pan into 16 squares. The calorie count is for one square. The goal is to have some of what you want without the calorie load. You don’t need a massive cake piece that will derail your progress. These will fit right in line with what you are doing. Here are the stats:

Here is the recipe:

Vegan Sugar Free Cheesecake Bars

Serves 16

For the Crust

  • 200 g almond flour
  • 1624 teaspoons powdered erythritol (to taste)**
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 16 teaspoons melted unsalted butter

For the Cheesecake

  • 24 oz vegan cream cheese (I used Tofutti)
  • 2 cups plain yogurt, such as coconut milk, almond, soy, or cashew yogurt
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 4 tsp cornstarch
  • 2/3 cup sucralose


  1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).
  2. Transfer toasted almond flour to a small bowl and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined. Press in to the square pan and refrigerate while you make the filling.
  3. Preheat oven to 350 F. Fill any baking pan about halfway with boiling water and place it on the oven’s lower rack.
  4. Bring cream cheese to room temp. Beat all cheesecake ingredients with a blender or food processor just until smooth. (Do not overbeat, which would introduce air bubbles that might burst in the oven and cause cracking.)
  5. Smooth on top of the prepared crust. Place on the middle rack, above the rack that has the water pan. Bake 30 minutes, and do not open the oven door during this time. When the time is up, still do not open the oven even a crack, but turn off the heat. Leave in the closed oven for an additional 5 minutes.
  6. Then remove the cake—it will still look underdone—and let cool at least 20 minutes before placing the still-underdone cheesecake in the fridge. It’s important to let it cool before refrigerating, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours or overnight, during which time it firms up. Store leftovers covered in the fridge 3-4 days, or you can also freeze slices if desired.

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