Keto Neapolitan Cheesecake Bars

Neapolitan ice cream was always one of my favorite treats growing up because you never had to pick just one flavor.

These keto neapolitan cheesecake bars bring that exact same fun idea to a baked dessert, with rich chocolate, smooth vanilla, and sweet strawberry in every bite.

Eating low carb can sometimes feel a bit repetitive when it comes to sweets, so having three distinct layers makes dessert feel exciting again.

They sit on a simple chocolate crust that gives you a nice firm base for the creamy cheesecake filling.

Once they chill in the fridge, the bars slice neatly into colorful squares that look wonderful on a serving plate.

Why You’ll Love This Recipe

Three Flavors in One – You get rich chocolate, creamy vanilla, and sweet strawberry in every single bite without extra effort.

Ultra Creamy Texture – The combination of cream cheese and sour cream creates a luscious, velvety treat that melts nicely.

Natural Berry Flavor – Freeze dried strawberries add intense fruit taste and a pretty pink color without watering down the batter.

Keto Friendly Treat – It uses powdered erythritol and almond flour to keep carbs low while satisfying your classic dessert cravings.

Recipe Ingredients

For the Chocolate Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol Sweetener
• 1/4 tsp Salt
• 6 tbsp Butter, Melted

For the Cheesecake Base

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Erythritol Sweetener
• 1/3 cup Sour Cream
• 2 tsp Vanilla Extract
• 3 Large Eggs

For the Chocolate Layer

• 2 tbsp Unsweetened Cocoa Powder
• 1 tbsp Powdered Erythritol Sweetener
• 1 tbsp Heavy Cream

For the Strawberry Layer

• 1/2 cup Freeze Dried Strawberries

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, cocoa powder, powdered sweetener, salt and melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F.

Step 2

Beat the cream cheese and powdered sweetener until completely smooth. Mix in the sour cream and vanilla, then add the eggs one at a time on low speed just until combined.

Step 3

Divide the cheesecake base evenly between 3 bowls. Whisk the cocoa powder, extra powdered sweetener and heavy cream into the first bowl and leave the second bowl plain vanilla.

Step 4

Blend the freeze dried strawberries in a food processor to a fine powder and stir it into the third bowl until evenly pink.

Step 5

Spread the chocolate mixture over the crust. Spoon the vanilla mixture on top in small dollops and gently spread with the back of a spoon, then repeat with the strawberry mixture to finish with a pink top layer.

Step 6

Bake for 40 to 45 minutes, until the edges are set and the center has a slight jiggle.

Step 7

Cool for 1 hour at room temperature and chill for at least 5 hours. Lift out using the parchment and slice into 16 bars to reveal the three layers.

Tips

Bring Cream Cheese and Eggs to Room Temperature

From my experience, cold cream cheese is the main reason cheesecake batter turns out lumpy. Make sure your cream cheese sits on the counter until it is completely soft all the way through.

You should also take the eggs out about an hour before baking. If you add cold eggs to softened cream cheese, the fats will firm up and create tiny specks in your smooth batter.

Sift the Strawberry Powder

When you grind freeze dried strawberries in your food processor, you will still end up with tiny hard seeds. I recommend running the ground fruit through a fine mesh strainer before stirring it into the bowl.

This removes the gritty bits and leaves behind a super fine dust. It gives the top layer a silky texture and a clean pastel pink color.

Mix the Eggs on Low Speed

Once you start adding the eggs, keep your mixer on the lowest setting and stop as soon as the yolk blends in. You want to avoid whipping excess air into the batter at this stage.

Too much trapped air causes the cheesecake to puff up in the oven like a cake and then sink down as it cools. That sudden drop is what creates deep cracks across the surface.

More Recipes

• Keto Raspberry Cheesecake Bars
• Keto Strawberries & Cream Brownies
• Low Carb Strawberry Cheesecake Bites

Frequently Asked Questions

How do I keep the layers from blending together?

Add the vanilla and strawberry layers in small spoonfuls scattered across the surface rather than pouring them in one spot.

Once dolloped, use the back of a spoon or an offset spatula to gently glide the batter flat using very light pressure.