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.
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!
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!
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!
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
Keto Chocolate Chip Cookie Cheesecake Bars
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.
Gin says
Hello and thank you from Australia!
My husband became a type 1 diabetic in his late 20’s, and when he got the diagnosis it was such a struggle to try and find ways for him to still enjoy desserts safely. This recipe and all the other incredible recipes on your website have been an absolute godsend. Keep up the fantastic work!
Carolyn says
Glad it helps!
Wendy Campbell says
Also wondering if it’s ok to put the partially cooked cookie dough (before you add the cream cheese) into the fridge to cool to speed up the process?
Carolyn says
Please follow the recipe as written.
Wendy Campbell says
Sooo I want to try this bc I was looking for a gluten free recipe but it doesn’t have to be keto so I plan on using regular brown sugar & powdered sugar but I’m just wondering if the measurements would be the same?
Carolyn says
Yes, they would be the same.
Jennifer says
Can you use an 8×8 pan?
Carolyn says
Yes, but it will take longer to bake through.
Wendy Campbell says
About how much longer do you think we’ll need to bake if we use an 8×8 pan?5 mins? 10 mins? Should I raise the temp 5-10 degrees? Sorry I have so many questions!!
Carolyn says
I honestly can’t say, because I didn’t test mine that way. Do not raise the temp, as you risk browning the edges too much.
Heidi Boehs says
Absolutely delicious!! Thanks for the recipe 🙂
Mare Haugen says
I used to wish to have you living next door, but over the time I’ve been following you Keto or no Keto I’d be at least 500 or more pounds. I’m more than certain that those on Keto and losing weight like crazy does not have a mouthful of sweet teeth. Good grief, I’d be finishing off everything. Being diabetic and having a HUGE sweet tooth is like oil and water.
God bless you, Carolyn for all the hard work of preparing these recipes for all of us. I have a huge line up of the best recipes ever. Now, if I could only make them. Hugs Mary aka Mare
Carolyn says
Thanks!
Marsha Nelson says
Would this work with non-dairy cream cheese? I have Violife brand on hand.
Thank you!
Marsha
Carolyn says
Well, I find that Violife tends to melt away and disappear into the bars. I think you’d be better off with a brand like Kite Hill.
Darcy says
Can these be frozen in an airtight container?
Carolyn says
Absolutely!
Maggie says
can you use coconut whipping cream instead of heavy whipping cream?
Carolyn says
I haven’t tried but you’re welcome to experiment.
Linda says
I cannot do nuts do you have a version using coconut flour?
Carolyn says
No, I do not.
Leigh says
would love to see this for 2, as that is really all my family needs.
Elsie says
Amazing!!!
Patrice says
I doubled up cheesecake filling
Cori says
can protein powder be added to your recipes? Would I take out the same amount of almond flour? I use an unflavored whey protein isolate.
Sarah Andersch says
I can’t wait to make them, you are my go to recipe resource for everything! Thank you~
Kandace with a K says
Hi Carolyn! Is there an alternative I can use to the almond flour? I want to make these for a Pastors Appreciation Luncheon, but we have a nut allergy in our church. Would love to make it for this Sunday!
Carolyn says
Sorry I missed this! You can try sunflower seed flour but you need to add a tablespoon of acid (lemon juice) to offset the green reaction. https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/