Keto Lemon Ricotta Cheesecake Bars with Berry Sauce

Keto ricotta cheesecake bars are a simple, low-carb version of a traditional lemon ricotta cheesecake, but with sugar-free sweeteners and a delicious coconut-almond flour crust! With rich ricotta and bright hints of lemon, these creamy cheesecake bars taste delightful plain or topped with a homemade, sugar-free berry sauce for a touch of fruitiness. 

Ricotta’s texture isn’t as smooth as cream cheese, so this great recipe calls for a blender or electric mixer to combine all the ingredients and create a creamy, smooth consistency.

What I love about ricotta is that it adds a special flavor and lighter texture to the cheesecake. Ricotta is also high in protein and low in carbs, so it's a great option for those following a low-carb or keto diet.

These light cheesecake bars shine brightest during the warmer months when citrus season is in full swing.

But with their light, refreshing taste, they're also a delicious dessert perfect for a summer barbecue, dinner party, or really any other outdoor gathering! 

about keto ricotta cheesecake bars

If you're a big cheesecake fan like I am, you'll love the flavor of these keto cheesecake bars!

The ricotta mixture creates a wonderfully creamy texture, while the lemon juice and zest add a bright, zesty flavor that pairs perfectly with the crumbly, coconut-y crust. 

I highly recommend topping this keto dessert with the mixed berry sauce, as it adds a burst of tartness and freshness that perfectly complements the richness of the cheesecake.

But honestly, you can easily skip it— the cheesecake bars taste just as wonderful on their own 🙂

Whether you're baking for guests or simply want to treat yourself to a special dessert, this recipe is a must-try!

why this recipe works

Many people are familiar with crustless ricotta cheesecake when it comes to following a low-carb diet. But why skip the crust when you can easily make one with low net carbs!?

This recipe was inspired by Italian ricotta cheesecake and is a simpler version of my keto cheesecake recipe. 

The keto-friendly, low-carb crust doesn't use traditional graham crackers or flour. Instead, almond flour, monkfruit sweetener with allulose, and shredded coconut create a deliciously nutty and slightly sweet crust that takes these cheesecake bars to a whole new level.

My keto cheesecake bars are:

• An excellent keto version of traditional cheesecake, especially when you want a more casual dessert.
• The perfect dessert for serving a lot of people or just yourself!
• An easy recipe for beginners that comes together with simple ingredients and steps (hello, blender!).

low carb ricotta cheesecake recipe ingredients

Here's a look at the ingredients you'll need:

• Almond flour. For a nutty, flavorful crust that's keto-friendly.
• Sugar-free sweetener. I like Lakanto’s monk fruit sweetener with allulose for this recipe because it has a clean flavor, with no cooling aftertaste like an erythritol-based sweetener. It also works better than erythritol in liquids (like the berry syrup) since erythritol can sometimes crystallize when chilled. But if you have regular monk fruit sweetener, that also works too!  
• Shredded coconut. Make sure it's unsweetened, as we're already using a sweetener in the crust.
• Coconut oil. The coconut oil should be melted and cooled slightly before using in the crust.
• Vanilla extract. I added vanilla because it pairs so well with the lemon and coconut flavors in this recipe.
• Cheese. I used cream cheese and whole milk ricotta cheese for the filling. Be sure to let them soften at room temperature before using it so that it's easier to blend.
• Lemon. This recipe uses both lemon juice and lemon zest to give it a bright, tangy flavor.
• Eggs. Make sure the eggs get to room temperature before using them in the filling.
• Frozen mixed berries. For the sugar-free berry sauce. You can also use fresh berries if that's what you have.

a low carb Italian ricotta cheesecake

These cheesecake bars may involve many steps, but don't let that intimidate you! It's still a simple recipe, and the end result is well worth it.

If you're new to making cheesecake, just follow the steps below, and you'll have a delicious low carb dessert in no time. Be sure to check out the printable recipe card at the bottom of the page for all of the details. 

Before you begin: Preheat the oven to 350°F and line an 8x8 baking dish with two sheets of parchment paper.

Next, pour the filling over the warm crust. Pick up the baking dish and tap it down on the counter several times to remove air bubbles.

Bake the cheesecake 225°F for 1 hour 45 minutes to 2 hours. You’ll know it’s done when the center has the very slightest jiggle to it, but the edges are set. 

When done, remove from the oven and cool for 1 hour at room temperature. Transfer to the fridge to chill for at least 4 hours, preferably overnight.

make the berry sauce

To make the berry sauce, heat the berries, lemon juice, and sweetener in a large saucepan on the stovetop over medium heat for 6-10 minutes, stirring frequently. Once they look syrupy, remove from the heat and strain if desired. 

Cut the cheesecake bars into squares and serve with the berry sauce poured on top.

tips for the best keto ricotta cheesecake 

• The baking temperature is not a typo! Baking these cheesecake bars low and slow eliminates the need for a water bath. It's a foolproof method for getting a perfectly smooth cheesecake top without any cracks. 
• Be sure to chill before serving. It needs at least 4 hours of chilling time (preferably overnight) to completely set. The flavors also develop better the longer it chills. I actually recommend freezing the bars and cutting them while they are partially frozen. This helps ensure clean cuts. Wipe the knife with a paper towel in between each cut, then chill the bars in the fridge until they're completely thawed.
• Make sure your cream cheese is softened so it blends easily. If not, you may end up with lumps in your filling.  
• If you want to skip the berry sauce, feel free! You can serve the bars plain, with sugar-free whipped cream, or fresh berries. 

storage instructions

Place any leftovers in an airtight container and store them in the fridge for up to 5 days. 

You can also freeze individual portions for a quick and easy keto dessert option. Just make sure to wrap the bars tightly in plastic wrap or foil before freezing. Thaw in the fridge overnight before serving. 

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