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
4T butter

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.

4 eggs
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.  

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