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Easy Caramel Cheesecake Bars (No Bake)

These Easy Salted Caramel Cheesecake Bars are the perfect no bake dessert with a graham cracker crust, drizzled with caramel sauce, and then sprinkled with flaky sea salt.

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I am all about simple recipes, especially for dessert! The best part of this recipe is itโ€™s no bake! Itโ€™s made without eggs, which means you can lick those spoons and mixing  beaters! Ha!

almond flour, cinnamon, butter, and Greek yogurt in separate bowls

What Type of Crust to Use

Feel free to grab a store-bought graham cracker crust if you want to keep this easy. Below I have outlined how I make a homemade crust using almond flour.

heavy cream, cream cheese, powdered sweetener and a fresh lemon

Almond Flour Graham Cracker Crust

This crust is so easy to make and doesnโ€™t require any baking. 

  1. You will want to start by using blanched almond flour. Add it to a non-stick pan, with no oil on medium-high heat. Stir and toast for 3-4 minutes until fragrant. You donโ€™t want to skip this step. This is where the graham cracker taste comes from.
  2. When toasted add it to an 8ร—8 baking dish along with powdered sweetener, melted butter, salt, and cinnamon.
  3. Combine and press the crust into the baking dish.
toasted almond flour in a pink pan
collage photo showing how to make graham cracker crust using almond flour in a baking dish

How to Make No-Bake Cheesecake Bars

  1. Add cream cheese and powdered sweetener to a mixing bowl. Beat using a hand mixer or stand mixer until creamy.
  2. Add lemon juice, vanilla, and sour cream. Stir to combine.
  3. Add heavy cream to a separate bowl. Mix until stiff peaks form.
  4. Fold in the whipped cream and stir.
  5. Add the filling to the crust and spread it throughout.
  6. Refrigerate for 8 hours or overnight or freeze for a minimum of 4 hours. I prefer to freeze it. Thaw the cheesecake bars on the counter for 10-15 minutes before slicing
cream cheese and powdered sweetener in a glass bowl
keto cheesecake filling in a glass bowl
keto cheesecake filling in a glass bowl
keto cheesecake filling in a glass bowl
Beat the whipped cream separate from the cream cheese and powdered sweetener.
keto cheesecake filling in a glass bowl
Add the whipped cream to the cream cheese mixture.

What Sweetener to Use

Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener. Monkfruit is natural, zero-calorie, zero-carb, and wonโ€™t spike blood sugar. 

You should use powdered in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.

If you arenโ€™t looking to make this a low carb recipe, you can use the same amount of powdered Confectionerโ€™s sugar.

Topping

I like to add ChocZero Caramel syrup after the bars have set. That way the caramel is more of a drizzle. You can add the caramel to the bars before they set if you wish. That will incorporate the caramel to the top of the bars.

You also want to use coarse, flaky sea salt for these. Regular salt isnโ€™t what you want.

Can You Substitute Coconut Flour

Coconut flour is dense and drying. It does not measure 1:1 to almond flour and is not interchangeable in this recipe.

To make the crust you will need blanched almond flour, as called โ€œsuper fine.โ€ This means the skin has been removed from the almonds. Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.

Blanched almond flour is lighter and is much better for creating pastries. Most people who complain about almond flour use arenโ€™t using blanched, and hence why they do not like it.

How Long to Refrigerate

Refrigerate it for a minimum of 8 hours or overnight, for best results, freeze the bars. My favorite way to serve it is after it has been frozen for 4 hours. Thaw it on the counter for 10 minutes prior to slicing.

These bars are cream-based and made without eggs (which provide structure) so it will soften up a lot, especially if havenโ€™t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.

keto low carb salted caramel cheesecake on a white plate

Frozen Cheesecake Bars

You can serve the bars frozen or freeze the leftovers for up to a couple of months. Thaw it on the counter for 10-15 minutes prior to serving.

How to Cut the Bars

I cut them into squares. For clean cuts wipe off the knife in between each slice.

How Long Will it Last in the Fridge?

It will last 3-4 days.

Recipe Tips

  • I often use Philadelphia cream cheese. I find that other brands are sometimes too sticky which can be hard to work with. Feel free to use what you prefer.
  • Feel free to use parchment paper if you wish. Since this recipe is no-bake, I find that I donโ€™t need it. Be sure to allow the cheesecake to thaw for 10 minutes prior to slicing.
  • To reduce the fat in the recipe you can replace heavy whipping cream with sugar-free or fat-free whipped topping or use something like TruWhip (not keto).

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Easy Caramel Cheesecake Bars (No Bake)

These Easy Salted Caramel Cheesecake Bars are the perfect no-bake dessert with a graham cracker crust, drizzled with caramel sauce, and then sprinkled with flaky sea salt.
Save this recipe here.
Course Dessert
Cuisine American
Keyword Caramel Cheesecake Bars, Cheesecake Bars, No Bake Cheesecake Bars
Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings servings
Calories 300kcal
Prevent your screen from going dark

Ingredients

Crust

Cheesecake Filling

  • 16 oz cream cheese room temperature
  • 3/4 cup powdered sweetener or powdered sugar
  • 1/3 cup Greek yogurt or sour cream room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • 1 cup heavy whipping cream
  • Caramel Syrup For Topping.
  • Coarse, flaky sea salt For Topping

Instructions

Crust

  • Line an 8ร—8 baking dish with parchment paper or spray with cooking oil.
  • Place a non-stick skillet on medium-high heat. When hot, add the almond flour. Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
  • Add the toasted almond flour to an 8ร—8 baking dish along with the cinnamon, powdered sweetener, and salt.
  • Gradually add in the butter and mix to combine. Press the crust into the bottom of the baking dish.

Cheesecake Filling

  • Add the cream cheese and powdered sweetener to a mixing bowl. Beat using a hand mixer or stand mixer until creamy.
  • Add in the lemon juice, vanilla, and sour cream. Stir to combine.
  • Add the heavy cream to a separate bowl. Mix until it forms stiff peaks. Stiff peaks in the whipped cream stand straight up when the beaters are lifted.
  • Fold in the whipped cream with the cream cheese mixture and stir.
  • Add the filling to the crust and spread it throughout.
  • Refrigerate for 8 hours or overnight or freeze for a minimum of 4 hours. I prefer to freeze it. Thaw the cheesecake bars on the counter for 10-15 minutes before slicing.
  • Top with caramel and sea salt. You can add the caramel to the bars before they set if you wish. That will incorporate the caramel to the top of the bars.

Notes

  • Macros assume 8 tablespoons of ChocZero Caramel for the entire recipe.
  • If you arenโ€™t looking to make this a low carb recipe, you can use the same amount of powdered Confectionerโ€™s sugar.
  • You can use store-bought graham cracker crust if you wish.
  • You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
  • You can substitute butter for coconut oil, or your desired oil.
  • The bars are cream based so it will soften up a lot, especially if havenโ€™t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.
  • I often use Philadelphia cream cheese. I find that other brands are sometimes too sticky which can be hard to work with. Feel free to use what you prefer.
  • Feel free to use parchment paper if you wish. Since this recipe is no-bake, I find that I donโ€™t need it. Be sure to allow the cheesecake to thaw for 10 minutes prior to slicing.
  • To reduce the fat in the recipe you can replace heavy whipping cream with sugar-free or fat-free whipped topping or use something like TruWhip.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1bar | Calories: 300kcal | Carbohydrates: 2g | Protein: 6g | Fat: 29g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Mydiaz

Monday 3rd of August 2020

Wow yes yes

staysnatched

Wednesday 5th of August 2020

I hope you enjoy the recipe!

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