These sugar-free bars are made with a coconut/almond shortbread type crust, topped with a cheesecake layer swirled with fruit, and sprinkled with a delicious streusel topping.
These photos shows the bars with a raspberry fruit filling. You can also use blueberries, strawberries, or a mix of different berries.
I like to bake these cheesecake bars in a water bath to keep the crust and edges from over-darkening and ensure the cheesecake layer bakes evenly. If you choose not to use a water bath, I recommend using a metal baking pan. Metal pans distribute heat much better than glass or ceramic when baking and your bars will bake more evenly.
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