Gluten Free Low Carb Strawberry Lemon Cheesecake Bars

Gluten-Free Low-Carb Strawberry Lemon Cheesecake Bars bring a refreshing twist to classic cheesecake with tangy fresh lemon and the natural sweetness of fresh strawberries.

It is all supported with a buttery, almond flour-based copycat graham cracker crust to keep them gluten free and low carb. I will show you the process of creating these delightful strawberry lemon bars along with giving tips, substitutions and answers to frequently asked questions about making them. 

What Makes These Baked Cheesecake Bars Special?

These bars are the perfect dessert for anyone looking to bring a bright fruit flavor into the rich creaminess of the cream cheese filling. The combination of fresh lemon juice, strawberry puree, and a copycat buttery shortbread crust crafted from almond flour results in a dessert that’s perfect for any spring get together. It is very versatile as well since you can take it on a dairy-free spin when you use coconut oil, vegan cream cheese, and coconut cream.

The strawberry sauce is made from juicy strawberries simmered in a small saucepan then swirled into the batter before baking for the ultimate infusion. This creates a fresh, naturally sweet flavor to pair with the tart lemon. 

Let’s make these Gluten Free Strawberry Lemon Cheesecake Bars

Gluten Free Crust

Pre heat oven to 350F and line the baking pan with parchment paper so your crust mixture will not stick. I have used an 8×8-inch square baking dish before with success as well as a 9×9 inch. Either will work.

Set this aside as you make the crust. In a large bowl whisk the dry ingredients of almond flour and granulated sweetener. Next you will cut in the room temperature butter with a fork or pastry blender into the crust ingredients until you get fine crumbs.

You do not want melted butter here as it will make it to wet, and it will not be crumbly as needed. If you want to use unsalted butter, make sure to add in a pinch of salt.

Reserve 1 cup of this crust mixture for the topping then put the remaining crust mixture in the bottom of your lined pan. Sprinkle the crumbs lightly then press down with the flat side of a glass or measuring cup.

Bake the crust alone for 15-20 minutes until it is golden brown. Leave it partially browned to not burn the crust. I keep watch at the 15-minute mark, and it’s been perfect time to not get the crust too brown making it hard. Once it is done, cool it on a wire rack completely.

Strawberry Sauce for the Swirl

In a small saucepan over medium high heat, add in strawberries and little water. Cook until they soften, and you are able to mash them. Once mashed, whisk in glucomannan or xanthan gum and turn the heat to low.

Let it simmer for 5-10 minutes until it thickens like jam. Take off of the heat, scrape into a small bowl and set it aside and let it cool to room temperature.

Creamy Cheesecake Filling

In a mixing bowl of an electric mixer or a medium bowl with a hand mixer, whip up the cream cheese with the granulated sweetener at medium speed until smooth.

It must be completely smooth before you move on, or remaining clumps will never break down. Once it is smooth, kick it to high speed for 20 seconds to really get some air whipped in. Now turn it down to low speed as you add in egg, heavy whipping cream, fresh lemon juice, vanilla extract and lemon extract. You could go with 3 egg yolks if you want it to be super rich instead of a whole egg.

Sometimes I have extra egg yolks from making my Healthy Gluten Free High Protein Cereal Recipe (Keto) which only uses the whites! Your crust should be cooled at this point, but if it is not, then put it in the freezer for 2 minutes to finish cooling down.

Scrape your mixing bowl of the creamy filling into your pan with your bottom crust. Make sure you use an offset spatula to smooth the top into an even layer.

Slowly plop the strawberry sauce in evenly spaced spots on top of cheesecake filling.

Using a butter knife, drag it through only the cheesecake layer in a crisscross pattern. Do not drag it too low or it will break up your crust and that will not work.

Use a light hand and do not over swirl. Now take your reserved crumble mixture and sprinkle it evenly over the top.

Bake strawberry cheesecake bars for 50-60 minutes until golden brown around the outsides. If topping is getting browned too quickly, cover with a piece of foil to prevent additional browning while the filling bakes.

Remove it once it barely jiggles in the middle. A little bit of a jiggle is fine as it will set up as it cools. You want to get it at the right time, so you do not overcook it. After you bake cheesecake recipe, let it cool completely to room temperature. When you feel the bottom of the pan and it is slightly warm to all cool then it is ready for the fridge. Cover with plastic wrap and let it sit in the fridge 8 hours or overnight.

Before serving, let it sit on the counter for 10 minutes then lift it out by the parchment paper. Peel the paper back and cut into 16 pieces by making a cut in the middle, then a cut in the middle of the other two pieces.

The bars will keep in the fridge in an airtight container up to 5 days or 30 days in the freezer. If you want to keep them beyond this time, freeze flat on a baking sheet for 1 hour, wrap each in plastic wrap or foil then store all in a zip top freezer bag.

Tips, Substitutions and FAQs

• Dairy free cream cheese and coconut milk will work in place of the cream cheese and heavy cream for a dairy free version.
• If you want to use regular sugar it will still work. Keep with the same texture, granulated for granulated.
• Use a different fruit if you want such as raspberries, blueberries or blackberries. Follow the recipe as listed.
• Add extra lemon flavor to these bars when you sprinkle lemon zest on top of the reserved crumb mixture before baking.
• If you want to stick with natural sweeteners, use coconut sugar in place of the granulated sweetener and pure maple syrup instead of stevia.
• Substitute in gluten free graham crackers crushed to crumbs instead of the almond flour. Consider that the nutritional information will be different.
• Experiment with different toppings, such as a dollop of strawberry jam, a drizzle of melted chocolate, or even coconut granola bars crumbled over the top for added crunch.
• Skip the strawberry swirl and opt to crumble edible cookie dough on top before baking. Use cookie crumbs in place of the almond flour in the crust mixture as well.

Can I use fresh strawberries to make the sauce? Absolutely! Fresh strawberries are ideal for making the strawberry sauce. Chop the berries and simmer them with a bit of water as listed in the recipe card. I preferred to use frozen strawberries as it adds in a little extra water as they break down, so I do not have to simmer as long.

How Do I Prevent Air Bubbles in the Cheesecake Layer? Air bubbles in the cheesecake mixture are rare with this particular recipe. To avoid this, mix the cream cheese and sweetener very well with an electric mixer before adding in the other filling ingredients on low speed. If you happen to see bubbles still form, tap the baking pan gently on the counter to release them before baking.

What Substitutes Can I Use for Dairy Ingredients? For a dairy free version, replace cream cheese and heavy cream with vegan cream cheese and coconut cream. Coconut oil or vegan butter in place of the regular butter in the crust. Soaked raw cashews, blended with coconut milk, can also create a creamy, rich cashew filling that would stand in place of the cream cheese and heavy cream step.  These plant-based foods maintain the richness and tanginess of traditional cheesecake without compromising flavor. However, this particular recipe does not lend well to being a vegan dessert entirely since the egg is what helps hold this cheesecake together. You may want to go with my Gluten Free No Bake Dessert recipe to make vegan strawberry cheesecake bars instead since it does not use an egg and still works well with non-dairy cream cheese and non-dairy cream.

How Do You Get the Perfect Creamy Filling? The key to a creamy filling is using room-temperature ingredients. Let your cream cheese, heavy cream, or coconut cream come to room temperature before mixing. This ensures a smooth, lump-free mixture. 

What’s the Best Way to Layer the Cheesecake Bars? To achieve clean layers, spread the cheesecake layer evenly over the pre-baked crust. Then, carefully spoon or drizzle the strawberry sauce over the top of the cheesecake filling. Use a knife or toothpick to swirl the sauce for a marbled effect or leave it as a separate layer for a bold presentation.

How Can I Store Strawberry Lemon Cheesecake Bars? Store the bars in an airtight container, separating layers with parchment paper if stacking. Keep them refrigerated for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to a month. Thaw in the fridge before serving.

What’s the Best Way to Serve These Cheesecake Bars? Serve the bars cold, topped with whipped cream, chopped strawberries, or a sprinkle of coconut flakes. Pair them with a cup of tea or coffee for a delightful dessert experience.

Gluten-Free Low-Carb Strawberry Lemon Cheesecake Bars are a versatile, sweet treat that all cheesecake lovers will swoon over! These are the most popular type of sugar free desserts since they are incredibly versatile making them ideal for parties, potlucks, and meal prepping.

They are hard to resist when you combine strawberry puree, lemon zest, with a cream cheese rich filling. It’s the perfect way to bring a bright, tangy, and satisfying flavor to dessert time anytime!

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