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.
RECIPE: Continue reading
![Raspberry-Cheesecake-Brownies-1_thum[1]](https://noemptychairs.files.wordpress.com/2020/12/raspberry-cheesecake-brownies-1_thum1.jpg "Raspberry-Cheesecake-Brownies-1_thum[1]")
![Pecan Toffee Blondies_thumb[3]](https://noemptychairs.files.wordpress.com/2020/12/pecan-toffee-blondies_thumb3.jpg "Pecan Toffee Blondies_thumb[3]")
![Almond Toffee Triangles 1_thumb[3]](https://noemptychairs.files.wordpress.com/2020/12/almond-toffee-triangles-1_thumb3.jpg "Almond Toffee Triangles 1_thumb[3]")
![Raspberry Crumb Bars_thumb[3]](https://noemptychairs.files.wordpress.com/2020/12/raspberry-crumb-bars_thumb3.jpg "Raspberry Crumb Bars_thumb[3]")
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