April 09, 2012
Sugar Free Lemon Cheesecake Bars
Over the years I've posted a number of great cheesecake bars, but never a sugar free version. Well, today is the day! After trying many different versions of mixtures to get a nice crust I was happy with, I found I had to resort to a product I never, ever, had on hand the first 10 years we did low carb or sugar free. I only recently gave in and ordered a nice delivery of various products and I have to admit that Carbquick is probably my favorite. I used it in this crust because it gave it the texture and flavor I was looking for, comparable to white flour.
Lemon Cheesecake Bars
1 c Carbquick
1/4 c Splenda
Mix and press into the bottom of an 8X8 inch greased pan for thicker bars or a 9X13 for a thinner bar. Bake about 20 minutes at 350 until light brown.
1- 8 oz. pkg. cream cheese
1 c Splenda ( or other sweetener)
20 drops liquid sweetener
1 t lemon extract
3 T lemon juice
Combine the cream cheese and Splenda in a bowl. Beat with an electric mixer until blended. Beat in the rest of the ingredients and beat smooth. Pour over the partially baked crust. Bake 20 - 30 minutes more until the filling is set. Cool completely at room temperature then chill. Cut into bars. Garnish with a thin slice of lemon, fruit, flower petal, mint sprig or colored sugar free sprinkles if you wish.
Edited to add: I am updating this as I sit here and eat 2 pieces of these amazing bars. I made them again this afternoon (October, 2012) and here is what I used; increased cream cheese to 2 packages of 8 oz. and used 2/3 c Erythritol and 1/3 c Xylitol instead of Splenda. I increased the drops of liquid sweetener to 30 to make up for the extra cream cheese. I used an 8X8 inch pan so they are nice and thick and.... heavenly. Make them. Seriously!
Here is what Carbquick is:
CarbQuick Complete Biscuit and Baking Mix
This and more options can be found here.