Low-carb Lemon Cheesecake Bars

Total Time:
45 mins
Prep Time:
45 mins
9 servings
Dish Size:
8 x 8 baker
print this recipe
January 22, 2015



  • 2 cups almonds
  • 1/4 cup melted butter
  • 1 tablespoon coconut sugar


  • 1 (0.3 ounce) package sugar-free lemon gelatin
  • 1 cup boiling water
  • 2 (8 ounce) packages low-fat cream cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest


  1. Preheat oven to 350 degrees. 
  2. For the crust, place almonds in a food processor. Blend until fine grounds form. Add in coconut sugar and melted butter and pulse for a few seconds. Pour into your temp-tations® 8 x 8 baker and press down evenly, covering the bottom of the dish. Bake for 30 minutes. Turn off oven and set aside to cool. 
  3. For the filling, place the lemon gelatin in a medium mixing bowl. Pour boiling water over the top and stir until smooth, about 2 minutes. 
  4. Add in the cream cheese, lemon juice and zest. Using a hand mixer, slowly blend until smooth. Pour mixture over slightly cooled crust and refrigerate until set, about 4 hours. 
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