Cranberry Swirl Cheesecake Bars

Cranberry Swirl Cheesecake Bars. With a beautiful cranberry swirl and a creamy filling they will be the hit of your dessert table.

This is the last of my Cranberry Series. At least for a little while. I have officially used my last cranberry. I still want to make a savory chicken recipe with cranberries but that’s on the back burner until December.

In case you missed any of the previous recipes here they are:

1. Cranberry Baked Brie

2. Orange Cranberry Custard Pie

3. Sweet Cinnamon Cranberry Danish

4. Cranberry Walnut Crumb Cake

5. Four Ingredient Cranberry Sauce

6. Cranberry Bliss Cupcakes

Cranberry Swirl Cheesecake Bars – Low Carb, Grain/Nut/Sugar Free, THM S

Crust Ingredients:

3/4 cup [easyazon_link identifier=”B00IDCFXG8″ locale=”US” tag=”mercyandgrati-20″]coconut flour[/easyazon_link]

1 tsp cinnamon

4 tbsp melted butter

4 tbsp half and half

1 tsp vanilla

2 eggs

1 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

Or substitute one of my nut based crusts: Pecan Crust or Almond Crust

Cheesecake Ingredients:

3 cups cottage cheese

8 oz cream cheese

6 eggs

3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1 tsp vanilla

1.5 cups cranberry sauce

Instructions:

Preheat oven to 350.

Combine crust ingredients in a food processor and pulse until well mixed. Press into the bottom of a 9 x 13 baking dish. Bake for 10 min.

Meanwhile combine the cheesecake ingredients in the food processor (no need to wash the bowl). Process until smooth. Pour over the parbaked crust. Drop small spoonfuls of the cranberry sauce on top. Swirl gently with a knife.

Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely. Refrigerate for at least 2 hours before serving.

Cranberry Swirl Cheesecake Bars

These cranberry swirl cheesecake bars are the perfect keto fall treat!

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Prep Time: 10 minutes

Total Time: 10 minutes

Course: Dessert

Cuisine: American

Servings: 16

Calories: 174kcal

Author: Taryn

Ingredients

Crust Ingredients:

• 3/4 cup coconut flour
• 1 tsp cinnamon
• 4 tbsp melted butter
• 4 tbsp half and half
• 1 tsp vanilla
• 2 eggs
• 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend

Cheesecake Ingredients:

• 3 cups cottage cheese
• 8 oz cream cheese
• 6 eggs
• 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp vanilla
• 1.5 cups cranberry sauce

Instructions

• Preheat oven to 350.
• Combine crust ingredients in a food processor and pulse until well mixed. Press into the bottom of a 9 x 13 baking dish. Bake for 10 min.
• Meanwhile combine the cheesecake ingredients in the food processor (no need to wash the bowl). Process until smooth. Pour over the parbaked crust. Drop small spoonfuls of the cranberry sauce on top. Swirl gently with a knife.
• Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely. Refrigerate for at least 2 hours before serving.

Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Serving: 1bar | Calories: 174kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 259mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Vitamin A: 465IU | Calcium: 65mg | Iron: 1mg

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