Easy Caramel Cheesecake Bars
Ingredients
The crust
-
2
cups
blanched almond flour
-
1
teaspoon
cinnamon
-
½
cup
powdered sweetener or powdered sugar
-
¼
teaspoon
salt
-
½
cup
butter (melted)
The cheesecake filling
-
16
oz
cream cheese (room temperature)
-
¾
cup
powdered sweetener or powdered sugar
-
⅓
cup
Greek yogurt or sour cream (room temperature)
-
1
teaspoon
vanilla
-
2
teaspoons
fresh lemon juice
-
1
cup
heavy whipping cream
Toppings
-
to taste
caramel syrup
-
to taste
coarse, flaky sea salt
Instructions
- Line an 8x8 baking dish with parchment paper or spray with cooking oil.
- Toast the almond flour in a non-stick skillet over medium-high heat for 2-4 minutes until golden and fragrant.
- Combine the toasted almond flour with cinnamon, powdered sweetener, and salt in the baking dish.
- Gradually mix in the melted butter and press the mixture into the bottom of the dish to form the crust.
- In a mixing bowl, beat the cream cheese and powdered sweetener until creamy.
- Add lemon juice, vanilla, and sour cream to the cream cheese mixture and stir to combine.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Spread the cheesecake filling over the crust evenly.
- Refrigerate for at least 8 hours or freeze for a minimum of 4 hours before serving.
- Top with caramel syrup and sprinkle with sea salt before slicing.
Nutrition Facts (estimated)
Servings
16
Calories
300
Total fat
29g
Total carbohydrates
2g
Total protein
6g
Sodium
20mg
Cholesterol
20mg
You might also like