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.
Janet says
This was easy to make and delicious which equals Awesome!
Loren says
This is by far my favorite keto dessert recipe I’ve tried so far. I use allulose instead of powdered swerve. The brown swerve is a must! I added some chopped, dry roasted macadamia nuts on top for added crunch and it’s phenomenal! The best dessert! Thank you Carolyn! We love your palette and recipes 💘
DeAnne says
When you cut the bars and put one on the pate, I noticed that there were chocolate chips on top. Did you add more chocolate chips to the cream cheese mixture before baking?
Carolyn says
Nope, if you watch the video, you see that some of them fall out of the cookie dough as you crumble it. But you can always add a few extra if you like.
Michelle says
Is the coconut unsweetened or sweetened? Can you use less fat cream cheese?
Carolyn says
Unsweetened… I really can’t say how well the other cream cheese will work since they tend to have a lot of fillers. But you’re welcome to experiment!
Katie says
These are delicious! Another hit! I’m working on getting used to the different texture of the lower carb flours, but the fantastic taste of this helps a ton! Thank you for your tireless work to help us who need to be low carb, especially diabetics, still enjoy our food!
Mary Gloede says
Excellent
Sara says
What can I do if my cream cheese is a little bit clumpy after I mixed in my other ingredients?
Carolyn says
Oh dear… were your eggs cold? Cold eggs can make it clump. I don’t think you can do much now except bake it.
Marcia says
I made these last weekend —— OMG SO GOOD!! I’m thinking of using just the crust part of the recipe and trying to make cookies out of it. I just LOVED the flavor! Thoughts?
Sharon says
So so incredibly good. My kids who aren’t keto, loved them!! Shared with friends and they loved them too. Definitely will make again. ☺️ Mmmmm yummy. Thanks for sharing the recipe!
Melinda says
So, this is my first review. Ever! I have tried many recipes and while I have liked some, I have never loved them enough to brag about them. These keto bars however, are on another level! I have never found another keto dessert recipe quite as delicious. I had to make a small adjustment with my sweetener because I did not have the powdered blend. I blended the monk fruit sweetener in my bullet to get the powdered consistency and it turned out beautifully. Anyways, if any of you are on the fence about these just take the plunge! It is worth it! Thank you for a great recipe!
Carolyn says
I am so happy to have won you over! 🙂
Marlene Wohleber says
Did you use the same amount of monk fruit sweetener as recommended for the Swerve? I usually use at least 2 different sweeteners in my recipes because I don’t like the cooling effect of the Swerve.
Vick says
Made these today just as written. I used the extra almond flour. They are fantastic!
Jerome says
I just wanted to know how many grams make a serving so I can calculate the macros. They’re delicious by the way. Thank you.
Carolyn says
I am sorry, I don’t measure my bars in grams after they are baked.
Andyj says
Waiting for them to finish baking. Excited to try them. Can you tell me how you figured out carbs per serving? Adding up all the carbs of the ingredients minus the erythritol /Swerve I get almost nine carbs per bar assuming 16 bars in a pan. So I was wondering how you arrived at 6.1. Thanks.
Carolyn says
I have paid software called MacGourmet that does all the work for me. It pulls amounts from the USDA database so it’s quite reliable (except in some random cases… it used to have some funky numbers for cauliflower but they finally fixed that!).
Rawan says
I made this recipe, but added walnuts and cinnamon instead of the chocolate chips. It turned out amazing. Thank you!
Orsi says
Dear Carolyn,
I am pretty new in keto but thanks to your amazing recipes I am enjoying it from the very first moment! I am about to make this fantastic dessert of yours and I want to use ChocZero chocolate chips.
However, I am a bit concerned… I came across with some discouraging reviews about this brand, stating that it does cause blood sugar spikes, and pushes you out of ketosis.
One happy customer left a convincing explanation why ChocZero is keto-safe as it is advertised, but I would feel more confident hearing your opinion.
I copied her review:
“There are two types of dietary fiber, each with important health benefits. Insoluble fiber, found in wheat bran, vegetables, and whole grains, is fiber that does not dissolve as it moves through the digestive tract. (It’s the type of fiber you’ve heard referred to as “roughage.”) Soluble fiber, which appears in nuts, seeds, and some fruits and vegetables, dissolves in water and becomes a gel that slows digestion of other nutrients such as carbohydrates. Unlike some fibers like isomaltooligosaccharides (often labeled as prebiotic fiber or tapioca fiber), soluble corn fiber is considered a true dietary fiber by the FDA. “Soluble corn fiber is not the same thing as corn,” registered dietitian Alix Turoff explains. “It is the fiber extracted from corn and has a very low net carb load, so it is appropriate for a ketogenic diet.” Since another name for soluble corn fiber is resistant maltodextrin, it has sometimes been confused with the ingredient maltodextrin. However, the two are nothing alike in their glycemic effects. Maltodextrin is very high on the glycemic index (GI), meaning that it can lead to a spike in blood sugar, but research shows that soluble corn fiber does not have the same effect.”
I know it was a long one, but I couldn’t sum it up any shorter. Thank you for your time and response in advance. Much love!
Carolyn says
Hi… I answered you via email! 🙂
Jessica Williamson says
I saw this recipe and knew I had to try it. And I am so glad I did. This is THE BEST keto dessert recipe that I have made so far. Great job as usual Carolyn!
Chelyne says
Any substitute if i dont have the swerve brown sugar? Can i just use the granulated erythritol instead? Thank you
Carolyn says
Yes… won’t be quite the same but should be okay.
Michelle says
The original recipe has made frequent appearances at gatherings with my keto friends for the past couple years! SO GOOD. Excited to try them with the addition of the brown Swerve! Yum yum! Thank you!
Matt Taylor says
These keto chocolate chip cheesecake bars look so amazing and super easy to make! 🙂 Low carb goodness at its finest.