Cheesecake Bars

These homemade Keto Cheesecake Bars are extremely easy to make and perfect for any occasion. This low-carb, sugar-free, gluten-free version is an easy alternative to your beloved NY cheesecake.

What you need:

1 bag of No Sugar Cookie Mix

For the cream cheese filling:

8 oz cream cheese
1 egg
1/4 cup sweetener

For the Compote:
(You can make your own or just use your favorite sugar free jam/jelly)

1 cup of your favorite fruit, pictured we used blueberries.
1 tbsp water

Optional add-ins: cinnamon, vanilla, sweetener

Directions for the compote:

Place fruit and water in a small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
Continue cooking over medium-low heat for 15 minutes, occasionally mashing fruit to combine. Turn off heat and add optional add-ins at this point (cinnamon, vanilla, sweetener).
Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge up to 2 weeks

Directions for the bars:

Preheat oven to 350°F.
Prepare no sugar cookie mix as directed on package.
Pat dough on the bottom of a 7x11 baking dish.
Blind bake the dough for 10 minutes* optional.
Top with the cream cheese filling, spread on top of the crust.
Bake for 30 minutes (keep an eye on it after 20 minutes to make sure edges of crust do not burn as oven temps vary).
Remove from the oven and let the cheesecake set.
Enjoy!