• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Brownies & Bars » Keto Sugar Cookie Cheesecake Bars

    Published: Apr 17, 2022 by Carolyn

    Keto Sugar Cookie Cheesecake Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    13.1K shares
    Jump to Recipe Print Recipe

    What’s better than one dessert? Two, of course! Tender almond flour crust meets creamy sugar-free cheesecake in these delicious Keto Sugar Cookie Cheesecake Bars.

    A stack of keto sugar cookie cheesecake bars on a white table, with sprinkles strewn around.

    I don’t think I ever truly appreciated sugar cookies in my youth. They just seemed kind of uninteresting compared to other cookies.

    But once I created my own keto sugar cookies, I came to understand their appeal. Tender and sweet, they are kind of blank slate, waiting for you to add your own special touch.

    I have any number of keto recipes that play on the sugar cookie theme, such as soft keto lemon sugar cookies. And my kids often request this keto cookie cake for their birthdays.

    And now I’ve combined it with the creamiest keto cheesecake for a truly delicious dessert mashup!

    Top down image of keto sugar-cookie bars in the pan, with a few on their sides.

    Two desserts in one

    Everyone loves recipes that combine two desserts into one mouthwatering treat. I mean, why wouldn’t you love it? So much flavor in a single bite.

    For example, keto chocolate chip cookies and keto pecan pie come together in my Kentucky Derby Pie recipe. And Keto Brownie Cheesecake really needs no explanation!

    This current recipes is a bit of a riff on another popular dessert: Keto Chocolate Chip Cookie Cheesecake Bars. I spotted a conventional sugar cookie version on Smart Schoolhouse and thought it was ripe for a keto makeover.

    Ingredients

    • Butter
    • Cream cheese
    • Almond flour
    • Keto sweetener – both granular and powdered
    • Eggs
    • Vanilla extract
    • Baking powder
    • Heavy whipping cream
    • Sugar-free sprinkles – you can make them yourself or you can purchase them online.
    Four images showing how to make keto sugar cookie cheesecake bars.

    How to make Keto Sugar Cookie Cheesecake Bars

    1. Cream the butter: Make sure your butter is nice and soft but not melted, and beat with the granulated sweetener until nice and fluffy.
    2. Use room temperature eggs: There’s no sense in adding cold eggs to nicely creamed, softened butter. It will clump up all over again!
    3. Beat in the dry ingredients: You can add the almond flour and other dry ingredients all at once and beat them in.
    4. Fold in the sprinkles: Gently fold in the sprinkles rather than beating them in, as they are small and breakable.
    5. Par-bake the bottom crust: Press about half of the mixture into the bottom of a 9×9 inch pan as evenly as you can, then bake 12 minutes. It will still be quite soft at this point but let it cool completely before adding the filling.
    6. Prepare the cheesecake filling: This is a basic vanilla cheesecake filling that tastes divine matched with the sugar cookie crust. Once the crust is cool, pour the filling over top and spread to the edges.
    7. Crumble the remaining crust: Take the remaining crust mixture and use your fingers to break it up and crumble it over the filling.
    8. Bake until golden: Bake until the top crust is turning golden and the cheesecake filling is mostly set, with a little jiggle in the center.
    9. Chill before cutting: Let cool completely on the counter and then chill for at least one hour to set the cheesecake center.
    Two sugar-free sugar cookie bars on a white plate with a cup of coffee.

    Frequently Asked Questions

    Is there a way to make these nut-free?

    This is a tricky one. Coconut flour does not make for very good sugar cookie dough, in my opinion. You could try sunflower seed flour, but it has a grey tinge and you will need to add some lemon juice to offset the green reaction.

    Can I use a different sweetener?

    Very possibly but you need to understand how this will affect your results. Please read my Guide to Keto Sweeteners. I will say that allulose has a tendency to brown baked goods much faster and I don’t recommend it here.

    How about making them dairy-free?

    That’s definitely possible! Try coconut oil in the sugar cookie dough, and dairy-free cream cheese like Kite Hill plus 2 tablespoons of coconut cream, for the filling.

    Where do you get keto friendly sprinkles?

    You can purchase pre-made sprinkles on Etsy (The Sprinkle Company) or on Amazon from Good Dee’s. You can also make your own and I link to my homemade version right in the recipe below.

    How do you store Keto Sugar Cookie Cheesecake Bars?

    Store the bars in the fridge in a covered container for up to 5 days. You can also freeze these bars in an airtight container for up to 2 months.

    Two keto sugar cookie bars on a white plate over a colourful napkin.

    More delicious keto dessert bars

    • Keto Nanaimo Bars
    • Copycat Keto Twix Bars
    • Keto S’mores Bars
    • No Bake Keto Peanut Butter Bars
    • Butterscotch Cheesecake Bars
    • Strawberry Cheesecake Bars
    • Linzer Cookie Bars
    A stack of keto sugar cookie cheesecake bars on a white table, with sprinkles strewn around.

    Keto Sugar Cookie Cheesecake Bars

    What's better than one dessert? Two, of course! Tender almond flour crust meets creamy sugar-free cheesecake in these delicious Keto Sugar Cookie Cheesecake Bars.
    5 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto sugar cookie cheesecake bars
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 16 bars
    Calories: 269kcal

    Ingredients

    Sugar Cookie Dough

    • ¾ cup butter softened
    • ¾ cup Swerve Granular
    • 1 large egg room temperature
    • 1 large egg yolk room temperature
    • 1 ½ teaspoon vanilla extract
    • 2 ¾ cups almond flour
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 tablespoon sugar-free sprinkles

    Cheesecake Filling

    • 8 ounces cream cheese softened
    • ⅓ cup powdered Swerve Sweetener
    • 1 large egg room temperature
    • ½ teaspoon vanilla extract
    • 2 tablespoon heavy whipping cream
    US Customary – Metric

    Instructions

    Sugar Cookie Dough

    • Preheat the oven to 325ºF and grease a 9 inch square pan well.
    • In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolks, and vanilla.
    • All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together. By hand, gently stir in the sprinkles.
    • Press about half the dough into the prepared baking pan and bake 12 minutes, until lightly browned around the edges. Then remove from the oven and let cool (it will not be fully baked at this point)

    Cheesecake Filling

    • In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and beat until well combined. Beat in the egg and vanilla, then add the heavy cream, beating until smooth
    • Pour the filling over the cooled crust. Take the remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
    • Bake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.
    Nutrition Facts
    Keto Sugar Cookie Cheesecake Bars
    Amount Per Serving (1 bar)
    Calories 269 Calories from Fat 218
    % Daily Value*
    Fat 24.2g37%
    Carbohydrates 5.4g2%
    Fiber 2.3g9%
    Protein 6.4g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    13.1K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mary says

      October 27, 2022 at 9:21 pm

      Have you ever substituted lupine flour or coconut flour for the almond flour? I’m not too keen on almond flour and neither is my husband it seems to make all recipes a little dry and off tasting.

      Reply
      • Carolyn says

        October 28, 2022 at 12:57 pm

        Neither will work in this recipe.

        Reply
    2. Debra says

      September 24, 2022 at 12:22 pm

      5 stars
      I had these on my list to make for quite some time, and last night was it. They turned out great, and this tastes so much like real sugar cookie dough. Didn’t use sprinkles because I didn’t have any and it would have taken me too long to make them, so left them out. They look better with them though. I thought I could add real sprinkles but – eye opener – LOTS of carbs! More than I would have thought for just a couple tablespoons. I added a bit of almond flavouring as well as vanilla and it was great. I did forget the whipping cream in the cheesecake mixture but it turned out great anyway. I guess that gives me an excuse to make them again right away.???? Great recipe Carolyn!

      Reply
    3. linda says

      September 19, 2022 at 1:14 pm

      I just made this and I have to say…it is delish! Since I could not wait I had some while it was warm. I think its even better warm:)

      Reply
    4. Neysa says

      July 30, 2022 at 3:45 pm

      5 stars
      Carolyn these are fabulous and so easy to make! Thank you for the recipe! I added Lilly’s chips instead of sprinkles.

      Reply
      • Carolyn says

        July 30, 2022 at 4:32 pm

        Glad you enjoyed them!

        Reply
    5. Nicole says

      July 26, 2022 at 2:30 pm

      Can I use another sweetener besides swerve?

      Reply
      • Carolyn says

        July 26, 2022 at 2:58 pm

        Please read the blog post as I addressed that already.

        Reply
    6. Tiffany M says

      July 18, 2022 at 6:56 pm

      I saw these and put them on my “Must Make” list! I did a little something different and used silicon muffin cups to make individual servings. Makes portion control super easy. This is easier than it looks and tastes even better than you can imagine. You won’t be disappointed!

      Reply
    7. Melissa says

      May 14, 2022 at 3:13 pm

      5 stars
      The batter and dough taste wonderful. Mine is setting up in the fridge now. I just noticed I forgot the heavy whipping cream!!!! I’m crossing my fingers they still turn out.

      Reply
      • Josi says

        July 16, 2022 at 8:21 am

        Hiw did they torn out without the HWC? I was just wondering if 1/2&1/2 would work, since I’m out of HWC.

        Reply
        • Josi says

          July 16, 2022 at 8:22 am

          Turn, not torn…

          Reply
    8. Natasha says

      May 02, 2022 at 8:08 am

      5 stars
      I just made these delicious Keto Cheesecake Bars this morning and oh my gosh, it was perfection! This is the best recipe I’ve tried for Cheesecake Bars and they’re keto so that’s another plus!

      Reply
    9. April says

      April 29, 2022 at 3:13 pm

      5 stars
      Holy moly these were amazing!

      Reply
    10. Kristyn says

      April 29, 2022 at 12:43 pm

      5 stars
      These are so pretty & so delicious! They are my go-to dessert & always a hit!

      Reply
    11. Michelle says

      April 27, 2022 at 5:09 am

      5 stars
      This was amazing – definitely making it again

      Reply
    12. Michele says

      April 23, 2022 at 10:58 am

      5 stars
      This is so decadent…and yummy! I did use 2 whole eggs, and used 1/2c coconut flour in place of 1 c of almond flour, and it turned out great. My husband loves it, it was very difficult not to cut right into it when it was hot!
      I will be making this regularly from now on.

      Reply
    13. Corliss Fleming says

      April 23, 2022 at 9:01 am

      We don’t usually care for keto desserts but I decided to try these as they looked delicious. We were not disappointed! They were so good even our “sugary” son in law loved them! We ate some last night with some homegrown strawberries and oh my goodness!!! Will be making these again and I’m ready to tackle new desserts too. We read your email daily and would like to thank you for making our keto journey a little less daunting and delicious!!

      Reply
      • Carolyn says

        April 24, 2022 at 8:33 am

        So glad!

        Reply
    14. Lori says

      April 18, 2022 at 12:03 pm

      5 stars
      Oh my gosh Carolyn if I could give this recipe 10 stars I would…absolutely delicious. The whole time they were baking the house smelled just like sugar cookies. Even hubbie commented how good they smelled. I swear I saw him lick his plate after a piece or two lol ???? greetings from Canada ????????

      Reply
    15. Mary Manello says

      April 18, 2022 at 4:33 am

      5 stars
      Carolyn, you are such an expert and I appreciate you, greatly! QUESTION: I have a recipe that I’m turning keto, but need help with one aspect: It’s called “Sugar Cookie Cookie-Butter Bars”. Thanks to ChocZero’s keto version of Cookie-Butter, I have everything perfect except the cookie crust. I need a 9 x 13 fully baked sugar cookie crust (when it’s cooled, the cookie-butter layer goes on, as well as a chocolate ganache). It is an INCREDIBLY dreamy, delicious cookie, that I’d be thrilled to share with you! If I smash this entire cookie-dough recipe into a 9 x13 pan (obviously, not needing to hold back 1/2 of it) how long would it need to be in the oven, for it to be fully baked, and ready to accommodate the creamy toppings? Thank you so much!

      Reply
      • Carolyn says

        April 18, 2022 at 8:30 am

        How thin is the crust supposed to be? I think that will help determine things. If it’s not supposed to be super thick, I would recommend using my Keto Sugar Cookie Cake instead.

        Reply
        • Mary Manello says

          April 18, 2022 at 9:59 am

          Ha! This is why you’re the expert. I wouldn’t say the cookie crust is supposed to be super thick. Ample, yes, but nor super thick. I will check out your sugar cookie CAKE recipe! Thank you and God bless you for making our lives deliciously HEALTHY!

          Reply
          • Carolyn says

            April 18, 2022 at 12:02 pm

            My gut instinct is to go with the sugar cookie cake as the crust, sans the white chocolate chips. Because 9×9 = 81, but 9×13 = 117, so it’s not double in terms of pan size. I think the crust for these bars would be too thick…

            Reply
    16. KimR says

      April 17, 2022 at 12:20 pm

      I hate separating eggs and not using both parts in a recipe. I buy the (pricey) powdered egg white protein only to throw away actual egg whites? I don’t bake enough to save the egg white to use in another recipe. I usually will skip on these recipes. This one looks so good though!

      What will happen if I just use 2 eggs for the cookie dough? or fold whipped egg whites into the filling?

      Reply
      • Carolyn says

        April 17, 2022 at 2:39 pm

        Two eggs make the cookie dough too wet. Did you know you can freeze egg whites as is? Then you can keep them to make delicious recipes like my Keto Swiss Meringue Buttercream. https://alldayidreamaboutfood.com/best-sugar-free-frosting/

        You should start bookmarking recipes that take egg whites or egg yolks only. They are useful and delicious, and you will be glad you didn’t skip them. Also… you can also simply use the extras in omelets or egg bakes. No need to toss anything.

        Reply
        • KimR says

          April 17, 2022 at 5:55 pm

          Great ideas. Thanks for the input!

          Reply
    17. Dana Bishop says

      April 17, 2022 at 8:47 am

      May I leave out the sprinkles?

      Reply
      • Carolyn says

        April 17, 2022 at 9:21 am

        Of course!

        Reply

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023