This is a delicious keto dessert that is sugar-free and low carb and can be made in just a few minutes. We call it a cheesecake but since it does not have a bottom crust, it almost feels like a custard dessert with the consistency of a cheesecake.
A few things are very important to get a perfect consistency: the egg, butter and cream cheese must be at room temperature, otherwise it will not mix together and the result will not be smooth.
The recommended is at least 1 to 2 hours prior to cooking to remove these items from the fridge, all depending on where you live.
Variations can be made with lemon essence and lemon zests, or just one type of berry. If you want more different flavors and colors, you can make a perfect blend of strawberries, blueberries, and blackberries and even throw in some raspberries.
You can also add chocolate chunks (85% or more) and really go all out!
Also, it is important to let it completely cool down before you cut it to avoid it to break. This can be kept in the fridge for around 1 week, but I doubt it will last that long!
Let’s Do It!
Combine all ingredients except the berries in a large mixing bowl. Use a mixer until the mixture is smooth.
Grease an 8-inch square baking dish with coconut oil before pouring the cheesecake mixture into the dish.
Spread your berries across the top. Bake at 320 degrees for half an hour, until the center is thoroughly cooked.
Remove from the oven. Once cooled, cut into 12 squares. Serve the squares upside down.
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Keto Crustless Mixed Berry Cheesecake Squares
- Preheat oven to 320°F
- In a large mixing bowl, combine all the ingredients excluding the berries and mix well until it smoothens.
- Spray a square 8-inch dish with coconut oil and pour the mixture into it.
- Spread the berries on top but put it gently so as not to spill the mixture. Bake at 320°F for 30 minutes or wait until the center is thoroughly cooked.
- Remove from the oven and let it cool before cutting into 12 squares. Place the cut pieces on a dish and serve them upside down.