Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- In a medium bowl, combine the blanched almond flour, ¼ cup erythritol, vanilla extract, and salt. Pour in the melted butter and mix until well combined, resembling damp sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling.1.5 cups Blanched Almond Flour, 0.25 cup Erythritol, 6 tablespoons Unsalted Butter, melted, 0.5 teaspoon Vanilla Extract, 1 pinch Salt
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, ensuring there are no lumps. Gradually add the ¾ cup powdered erythritol and continue beating until well combined and smooth.24 ounces Cream Cheese, softened, 0.75 cup Powdered Erythritol
- Add the eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix once the eggs are added. Stir in the heavy cream, lemon juice, and vanilla extract until the filling is smooth and homogenous.2 large Eggs, 0.25 cup Heavy Cream, 1 teaspoon Lemon Juice, 1 teaspoon Vanilla Extract
- In a small bowl, combine the pureed strawberries with 1 tablespoon powdered erythritol and the optional chia seeds. Stir well and let it sit for a few minutes to thicken slightly.1 cup Fresh Strawberries, hulled and pureed, 1 tablespoon Powdered Erythritol, 0.5 teaspoon Chia Seeds
- Pour the cheesecake filling evenly over the pre-baked almond flour crust. Dollop spoonfuls of the strawberry puree randomly over the cheesecake filling. Using a toothpick or a skewer, gently swirl the strawberry puree into the cheesecake filling to create a marbled effect. Don't over-swirl, or the colors will blend too much.
- Carefully place the pan back into the preheated oven. Bake for 30-35 minutes, or until the edges are set and the center is just barely jiggly.
- Remove the cheesecake bars from the oven and let them cool completely on a wire rack. Once cooled to room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to set fully.
- Once chilled, use the parchment paper overhang to lift the entire block of cheesecake out of the pan. Place it on a cutting board and cut into your desired bar shapes using a sharp knife. Wipe the knife clean between cuts for neat slices.
Notes
Best enjoyed chilled or at room temperature. For longer storage, freeze individual portions wrapped tightly in plastic wrap and then in a freezer-safe container or bag for up to 2-3 months.