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.
Sarah says
This recipe came out amazing! It checks all my boxes for a satisfying dessert without having a “cheat”. Thank you!
Katie says
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
Carolyn says
Great idea!
Jennifer says
Can I double this recipe and use a 9×13 pan?
Carolyn says
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.
AntKathy says
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.
Shelley Sokoloff says
I am always looking for healthier recipes, and this one is TRULY amazing!
AntKathy says
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!
Carolyn says
No… with the Nanaimo bars, the coconut isn’t really for consistency so you can just leave it out.
Kimberly Hinkle says
What size pan do you use?
Carolyn says
The pan is listed in the first step of the instructions, as always.
Terri says
Omgosh! Made these today and they are decadent and delicious! Sooo good! Thanks Carolyn!
Sara says
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!!
Rosa says
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
Danie says
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.
Carolyn says
Sounds delicious!
Jennifer Tillman says
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!
Carolyn says
So glad you like them!
Wendy says
These were delicious, and a nice change from what I usually make.
Chrissy says
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.
Betty Hockett says
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
Carolyn says
Thanks so much!
ChapelHillBetsy says
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?
Carolyn says
Yes, that should be fine.