Imagine sinking your teeth into a creamy, dreamy dessert that tastes like a nostalgic orange creamsicle, but without the carb overload. These Low Carb Creamsicle Cheesecake Bars are the ultimate game-changer for anyone craving a sweet treat that won't derail their health goals. With a buttery almond flour crust and a luscious, zesty filling, this recipe proves that low-carb desserts can be just as indulgent and satisfying as their sugar-laden counterparts.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Low Carb
Serves: 16 bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup orange zest
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- For the crust, combine almond flour and first portion of erythritol in a medium mixing bowl. Pour in melted butter and mix until the mixture resembles coarse crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a spoon or flat-bottomed measuring cup to create a compact, smooth surface.
- Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool while preparing the cheesecake filling.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Add sour cream, remaining erythritol, eggs, and vanilla extract to the cream cheese. Mix thoroughly until the mixture is completely smooth and well combined.
- Gently fold in orange zest, ensuring it is evenly distributed throughout the cheesecake batter.
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 3 hours or overnight to set completely.
- Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 even bars using a sharp, clean knife.
- Store bars in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free cheesecake filling.
- Use a digital kitchen scale for precise measurements, especially when working with alternative flours and sweeteners.
- Don't overmix the cheesecake batter - this can incorporate too much air and cause cracking during baking.
- Use fresh orange zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation and a soggy texture.
- For clean, precise cuts, run your knife under hot water and wipe dry between each slice.
- If you prefer a firmer texture, you can freeze the bars for 30 minutes before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 4g
Protein: 5g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 65mg
