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    Home » Cookies » Keto Chocolate Chip Cookie Cheesecake Bars

    Published: May 20, 2020 · Modified: May 21, 2020 by Carolyn

    Keto Chocolate Chip Cookie Cheesecake Bars

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

    67.6K shares
    Jump to Recipe Print Recipe

    Two delectable keto desserts in one! These easy, tender Chocolate Chip Cookie Cheesecake Bars will quickly become your favorite sugar-free treat. Easy to make and now with a how-to video.

    Titled image with a stack of keto chocolate chip cookie cheesecake bars with a few chocolate chips scattered around.

    Another of my most popular keto dessert recipes gets a much needed update. They are now easier to make and lower in carbs. If you love cookies and you love cheesecake, you are going to adore these Keto Chocolate Chip Cookie Cheesecake bars.

    And of course I had to shoot a video while I was at it! Skip to the recipe if you want to watch me make them.

    If cookies and cheesecake had a baby…

    I do believe that combo desserts like this are called mash-ups. And I blame Pinterest (and all my fellow food bloggers) for leading me down this dark, dark path of temptation. Pinterest, in all its food porn glory, could easily be my ruin.

    Or it could be my salvation — it all depends on how you look at it. Ever since they implemented “secret” boards, I’ve been happily pinning inspirational recipes – recipes that are all sorts of carby and gluten-y, but that I intend to make over into healthy, low carb versions.

    I’ve done quite a few of these “keto makeover recipes”. Such as my famous Keto Earthquake Cake. Or my even more famous Keto Kentucky Butter Cake.

    But I have far more makeover ideas saved than I could possibly do in a lifetime. I keep trying, though. And I promise to never ever stop trying!

    Low Carb Chocolate Chip Cookie Cheesecake Bars

    Top down photo of chocolate chip cookie cheesecake bars in a pan, and a white plate with one bar on it, along with a cup of coffee.

    Updated Keto Chocolate Chip Cheesecake Bars

    Many of you loved this recipe before and may be wondering what I did to update it. Not to worry, all the great flavor is still here. And I still used my favorite Keto Chocolate Chip Cookies recipe for the base and the topping.

    I cut down both the keto cookie crust and the cheesecake filling a little bit, but I also cut the servings down from 20 to 16. This way, you don’t have quite as much sweet dessert temptation calling your name!

    I also ditched the coconut sugar in favor of Swerve Brown. Back when I first created this recipe in 2015, Swerve’s wonderful brown sugar replacement didn’t exist. I used to use a touch of coconut sugar or sometimes Yacon syrup to get that wonderful brown sugar flavor. But now I don’t have to!

    I also made them easier by simply melting the butter and adding it right into the mix, rather than beating it separately with the sweetener. Now you can get these delicious bars into your mouth even sooner!

    A white plate with a keto chocolate chip cookie cheesecake bar on it over a blue patterned napkin.

    Can these keto cheesecake bars be made ahead?

    Good news! They most certainly can. Keto dessert bars like this refrigerate and freeze really well.

    Make sure to let them cool properly before wrapping them up tightly to store. You can freeze them in the pan, if you like, but I recommend pressing plastic wrap to the surface of the bars, to avoid freezer burn. Then wrap the whole pan tightly in foil.

    You could also cut them into individual servings and wrap each one of those up tightly, so that you can enjoy them anytime the craving strikes. And I think the cravings might strike a lot!

    A stack of chocolate chip cheesecake bars with a cup of coffee in behind.

    More Delicious Keto Cheesecake Bars

    • Lemon Cheesecake Bars
    • Salted Caramel Cheesecake Bars
    • Eggnog Cheesecake Bars
    • No Bake Peppermint Cheesecake Bars
    • Raspberry Cheesecake Bars
    • Cinnamon Roll Cheesecake Bars

     

    A stack of chocolate chip cheesecake bars with a cup of coffee in behind.

    Keto Chocolate Chip Cookie Cheesecake Bars

    Creamy low carb vanilla cheesecake sandwiched between delicious layers of grain-free chocolate chip cookie dough. Oh yes, oh yes I did!
    5 from 35 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Dessert
    Keyword: chocolate chip cookie cheesecake bars, keto cheesecake bars
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour
    Servings: 16 bars
    Calories: 226kcal

    Ingredients

    Cookies Crust:

    • 2 cups almond flour
    • ½ cup shredded coconut (or an additional ½ cup almond flour)
    • ½ cup Swerve Brown
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 large egg room temperature
    • ½ cup butter melted
    • ½ teaspoon vanilla extract
    • ⅓ cup sugar-free chocolate chips

    Cheesecake Filling:

    • 8 ounces cream cheese softened
    • ⅓ cup powdered Swerve
    • 1 large egg
    • ½ teaspoon vanilla extract
    • 2 tablespoon heavy whipping cream

    Instructions

    Crust:

    • Preheat oven to 325F and grease a 9-inch square pan well.
    • In a medium bowl, whisk together the almond flour, shredded coconut, sweetener, baking powder, and salt.
    • Add the egg, melted butter, and vanilla extract and beat until the dough comes together. Stir in the chocolate chips.
    • Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, until just browning around the egdes, then remove from the oven and let cool (it will not be fully baked at this point).

    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 thin out with 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.

    Video

    Nutrition Facts
    Keto Chocolate Chip Cookie Cheesecake Bars
    Amount Per Serving (1 bar)
    Calories 226 Calories from Fat 182
    % Daily Value*
    Fat 20.2g31%
    Carbohydrates 6.1g2%
    Fiber 3.2g13%
    Protein 4.9g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    67.6K shares

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    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.

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    Comments

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      Recipe Rating




    1. Sarah says

      June 16, 2022 at 9:41 am

      This recipe came out amazing! It checks all my boxes for a satisfying dessert without having a “cheat”. Thank you!

      Reply
    2. Katie says

      June 08, 2022 at 12:54 am

      5 stars
      Just had to comment that these were the best low carb dessert I have had in a loooong time. Wonderful. I put Lily’s butterscotch chips in them, and they were divine. Thank you

      Reply
      • Carolyn says

        June 08, 2022 at 8:29 am

        Great idea!

        Reply
    3. Jennifer says

      May 01, 2022 at 11:49 am

      Can I double this recipe and use a 9×13 pan?

      Reply
      • Carolyn says

        May 01, 2022 at 2:02 pm

        It’s a basic question of math. 9×9 = 81. 9×13 = 117. That’s not double… it’s more like 1 1/2 times.

        Reply
    4. AntKathy says

      April 17, 2022 at 5:23 pm

      Thanks, Carolyn! I look forward to making the Nainamo bars as well. It’s one of my go-to summer treats since it’s a no
      bake goodie.

      Reply
    5. Shelley Sokoloff says

      April 17, 2022 at 3:00 pm

      5 stars
      I am always looking for healthier recipes, and this one is TRULY amazing!

      Reply
    6. AntKathy says

      April 16, 2022 at 9:32 pm

      5 stars
      Delicious! I substituted the extra almond flour for the coconut because I am one of those oddballs who doesn’t like coconut, and loved this dessert! Would the same technique and substitution of almond flour for the same amount of coconut work in your Nanaimo bars? I love Nanaimo bars, and use a non-coconut recipe (sacrilege!) in a traditional recipe for them. Thanks for the great recipes!

      Reply
      • Carolyn says

        April 17, 2022 at 8:44 am

        No… with the Nanaimo bars, the coconut isn’t really for consistency so you can just leave it out.

        Reply
    7. Kimberly Hinkle says

      March 31, 2022 at 12:12 pm

      What size pan do you use?

      Reply
      • Carolyn says

        March 31, 2022 at 12:34 pm

        The pan is listed in the first step of the instructions, as always.

        Reply
    8. Terri says

      March 13, 2022 at 2:55 pm

      5 stars
      Omgosh! Made these today and they are decadent and delicious! Sooo good! Thanks Carolyn!

      Reply
    9. Sara says

      March 06, 2022 at 3:01 pm

      5 stars
      This recipe is a must try!! All who have tried this have loved it even those that are not sugar free. Thank you for this delicious treat!!

      Reply
    10. Rosa says

      January 25, 2022 at 9:07 pm

      5 stars
      Zucchini chocolate chips cookies is so delicious,I make a batch once a month,I just add 1/2 cup more almond flour and 1 extra tbsp of coconut flour,it comes perfectly and want spread as much

      Reply
    11. Danie says

      January 24, 2022 at 10:39 am

      5 stars
      I wanted to reproduce some decadent butterscotch crunch, cheesecake bars I used to get at my supermarket bakery pre keto. I added some chopped walnuts to the cookie dough, and subbed in the new keto butterscotch chips that just came out.

      I use Allulose for things that don’t need to be crisp, so I used that for the cheesecake part. Delish!!! Even better than the overly sweet store ones. The coconut adds to the yumminess, and since Mr. Naturally Slim and Trim doesn’t like coconut, more for me (tee hee).
      Thanks for all your hard work, Carolyn, coming up with these treats. They make being diabetic so much more tolerable.

      Reply
      • Carolyn says

        January 24, 2022 at 2:10 pm

        Sounds delicious!

        Reply
    12. Jennifer Tillman says

      January 03, 2022 at 1:40 pm

      5 stars
      OMG just when I think you couldn’t possibly come up with anything else, I find this recipe on your Facebook page. Well I tried them, never in my wildest dreams did I think they would replace my favorite recipe of yours (Brown Butter Blondies) but I have to say they have!! Please keep up what you are doing! Your creativity inspires me everyday!! To anyone who hasn’t tried these Chocolate Chip Cheesecake bars, please do, they are absolutely decant!

      Reply
      • Carolyn says

        January 03, 2022 at 7:52 pm

        So glad you like them!

        Reply
    13. Wendy says

      December 31, 2021 at 3:16 pm

      5 stars
      These were delicious, and a nice change from what I usually make.

      Reply
    14. Chrissy says

      December 23, 2021 at 7:47 pm

      5 stars
      Awesome! I made these when one of my ingredients for the brownie cheesecake when bad and and I located these on my favorite keto chef’s hit list. I didn’t have chocolate chips, but I had peanut butter chips so that’s what I use and they turned out yummy.

      Reply
    15. Betty Hockett says

      November 18, 2021 at 5:29 am

      learning a new way of cooking at 84, been very hard, Thanks to I Dream About
      Food all day, sure has helped and Love all the recipes

      food all day

      Reply
      • Carolyn says

        November 18, 2021 at 9:47 am

        Thanks so much!

        Reply
    16. ChapelHillBetsy says

      November 04, 2021 at 4:55 am

      After reading the reviews, I can’t wait to make this recipe! However I don’t have Swerve Brown, I do have Sukrin Gold. Would I use the same amount?

      Reply
      • Carolyn says

        November 09, 2021 at 3:56 pm

        Yes, that should be fine.

        Reply
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