How to Store Cheesecake Bars

Place the cheesecake bars in an airtight container and refrigerate up to a week. If you’d like to freeze these, they will last 1-2 months.

To freeze, tightly wrap each individual bar in plastic wrap. To prevent freezer burn, wrap in a layer of foil as well. When ready to thaw, let the cheesecake bars sit at room temperature for 2-4 hours or in the refrigerator overnight.

Net Carbs in These Bars

These bars come in at 5 net carbs if you slice them into 12 equal portions. Not too bad for a four-layer bar dessert, huh? I actually prefer to slice them into even smaller portions since I don’t have a major sweet tooth and the net carbs come to about 2.5.

Tips & Tricks for the BEST Keto Cheesecake Bars

• Allow the crust to cool completely before adding the cheesecake layers. It is a soft, buttery crust and if you spread the cold cheesecake over the warm crust before it cools and sets, your crust will tear.
• For the best cheesecake texture, use room temperature cream cheese and eggs.
• Line the bottom of the pan and allow the parchment paper to hang over the sides. After bars have cooled, lift the entire batch out by carefully pulling up the liner.
• For pretty, clean slices, place in the freezer for 15 minutes before slicing.