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Cream Cheese Berry Bars

A delightful blend of creamy decadence and berry goodness wrapped in a cozy almond flour crust, perfect for gatherings or a simple family dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups almond flour
  • 1 tablespoon Monk fruit Allulose confectioners
  • 1 pinch salt
  • 1/2 cup butter, melted
For the filling
  • 16 ounces cream cheese, full fat Use high-quality for best texture.
  • 1/2 cup Monk fruit Allulose confectioners Adjust sweetness to taste.
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream Whipped to soft peaks.
  • 1/2 teaspoon gelatin
  • 1.5 teaspoons boiling water For dissolving gelatin.
For the berry sauce
  • 3 cups mixed berries, frozen Can substitute with fresh berries.
  • 1 teaspoon water
  • 1 tablespoon Monk Fruit Allulose confectioners (Optional) For added sweetness if desired.
  • 1/2 teaspoon ground chia seeds To thicken the sauce.

Method
 

Preparation
  1. Line a 9 x 13 inch baking dish with parchment paper.
  2. In a mixing bowl, stir together the almond flour, 1 tablespoon of Monk Fruit Allulose, and salt. Add in the melted butter and mix until it forms a crumb.
  3. Press the almond mixture into the bottom of the lined baking tray.
  4. In another bowl, whisk together cream cheese, 1/2 cup of Monk Fruit Allulose, and vanilla until combined.
  5. In a separate bowl, whisk heavy cream until soft peaks form, and gently fold it into the cream cheese mixture.
  6. Dissolve the gelatin in boiling water and fold it into the cream cheese mixture.
  7. Pour the filling onto the almond crust and smooth it out. Refrigerate for about 8 hours.
Berry Sauce
  1. In a saucepan, combine frozen mixed berries, water, and optional sweetener. Simmer for about 5 minutes until softened.
  2. Stir in chia seeds and let the sauce cool before refrigerating.
Assembly
  1. Once the filling is set, add the berry sauce on top and freeze for about 30 minutes.

Notes

Store in the fridge for 3 days or freeze for 2 months. Use high-quality cream cheese for better texture. Adjust sweetness to personal taste.