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If you don't want to fuss too much with making a beautiful cheesecake - a dessert that I absolutely love, by the way, then how about something easy like this to satisfy those cheesecake cravings?  

The same ingredients that are in the crust make up the crumble for the top of these Cheesecake Crumble Squares, with one important difference - a few chocolate chips are added to the crumble.  That is a delicious addition, believe me, and you don't need many to get that great effect - extra sweetness and extra interest added to a very simple cheesecake square recipe.

The beauty of this kind of recipe is you make it in two two's in the morning and have it ready for company in the afternoon.  We all need last minute type desserts handy.  How about one that is sugar-free and tasty enough for a non low-carbing guest?  This will fit the bill just nicely.  I have a few recipes like this that are awesome for making quickly - ease of preparation is also key, as no doubt with company coming, you have other things to do as well.

If you want to change up the filling to have a slight lemony flavor, you could add 2 tsp (10 mL) of finely grated lemon zest.  However, keep in mind that will probably cut the sweetness of the filling a little, but not overly.

This layered dessert is attractive on a plate with a couple of other desserts for a special occasion.  Cheesecake squares go over well.  It will even hold up at room temperature for an hour or so while serving and chatting, etc.

You could line the pan with parchment paper if you like and just lift the whole dessert out when the time comes to slice it.  These creamy Cheesecake Crumble Squares with their creamy cheesecake filling, shortbread crust and delicious crumble topping are bound to please.



3/4 cup butter, melted (175 mL)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

1/4 cup allulose blend, OR sweetener of choice (60 ml)

11/2 tsp vanilla extract (7 mL)

21/2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, (625 mL)

  OR almond flour PLUS 3 tbsp (45 mL) oat fiber

1/3 cup sugarless chocolate chips, of choice (75 mL)

Cheesecake Filling:

8 oz cream cheese, softened (250 mL)

Liquid sweetener to equal 2/3 cup sugar (150 mL)

1 large egg

1/4 cup heavy cream (60 mL)


Preheat the oven to 350°F (180°C).   Grease an 8 or 9-inch (20 or 23 cm) square glass dish.


In medium bowl, pour melted butter and stir in liquid sweetener and allulose blend, if using, and vanilla extract.  Stir in Gluten-Free Bake Mix 2, OR Keto Bake Mix.  Press half the dough in the prepared baking dish.  Bake 15 minutes or until turning golden brown around the edges.  To the other half of the dough stir in the chocolate chips, forming a crumble for the top of the squares.


Cheesecake Filling:  In food processor, process cream cheese, liquid sweetener, egg and cream until smooth. Pour the filling over the baked crust.  Bake 10 minutes.  Sprinkle crumble over top and bake a further 10 to 15 minutes, or until the cheesecake filling is set and the crumble is beginning to turn light brown in places.

Yield:  /25 servings

1 serving

150.4 calories

3.1 g protein

13.4 g fat

0 g fiber

2.8 g net carbs 

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