Cranberry Cheesecake Bars

5 from 1 vote

Cranberry...the forgotten berry. I make my Keto Cranberry sauce ahead of time to use in my Cranberry Cheesecake Bars and use the leftovers at our holiday dinner.

Course Dessert

Cuisine Holiday

Keyword cranberry, Cranberry Cheesecake

Prep Time 35

Cook Time 40

cooling time 2

Total Time 3 15

Servings bars

Calories 213kcal

Author The Kellie Kitchen

Ingredients

Cranberry Sauce

12 oz cranberries
1 cup Allulose
3" orange rind
1 tsp orange extract
1/2 cup water

Crust

1 cup almond flour
3 tbsp Lakanto Monkfruit Sweetener
3 tbsp coconut flour
1/4 tsp salt
1/4 cup butter melted

Cheesecake Filling

16 ounces cream cheese softened
⅓ cup Lakanto Monkfruit Sweetener powdered
2 egg large
1/2 cup sour cream
1 tsp vanilla extract

Instructions

Cranberry Filling

Combine the cranberries, Allulose sweetener, orange zest and water in a heavy saucepan. Bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 10 minutes or until the cranberries are soft and thickened.
Add in orange extract. Mash cranberries and set aside to cool.
You will use only ½ cup of this cranberry recipe. The rest of the cranberry sauce to be stored in an airtight container in the freezer for up to 3 months and for another use.

Crust

Preheat oven to 350°F and line a 6x9” pan with parchment paper.
Whisk together the almond flour, coconut flour, sweetener and salt. Add the melted butter and hand blend with a fork until the mixture is crumbly.
Press the crust mixture to the parchment paper lined pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Set aside to cool slightly.

Cheesecake filling

Cream together the softened cream cheese and sweetner in a large mixing bowl using an electric mixer. Add the sour cream, eggs and vanilla, and beat until fully combined and creamy. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
Using the ½-1 cup of your sugar free cranberry sauce drop small spoonfuls over the cheesecake filling, leaving a small border around the edges.
Bake 25 minutes, or until the cheesecake filling is set, but ever so slightly jiggly. Do not remove the cheesecake bars just yet. Turn off the oven and leave the oven door ajar.
Let cheesecake bars sit in the open cooling oven for another 30 minutes. Then remove the pan and let cool to room temperature about another 30-60 minutes.
THEN....Cover and refrigerate for at least 2 hours. Remove Pan from fridge and lift the parchment paper bars out of the pan. Slice into 15 bars and enjoy.

Notes

You will not use all the cranberry sauce in this recipe. Store leftover cranberry in the freezer for up to 3 months. Nutrition calculations have been adjusted to reflect only using 1/2 cup of the cranberry sauce in the total Cranberry Cheesecake Bars recipe.

These bars freeze very well and can be stored in an airtight container in the freezer for several weeks.

Nutrition