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.
Cindy says
I do not like coconut, so is there anything I can sub for it in this recipe?
Carolyn says
Simply more almond flour.
S M says
I made this yesterday, and it turned out great! I substituted almond flour for the coconut to appease my family, who has an aversion to it that I don’t, but, unfortunately, they still didn’t like it as much as I did. More for me!
Heather says
What can I use to substitute coconut in the cookie crust? Thanks!
Carolyn says
More almond flour would be fine.
Lucy says
what can I use in place of almond flour I have an allergy to almonds?
Carolyn says
Do you have an allergy to all nuts? Any nut flour would do. You can also use sunflower seed flour.
Vanessa says
I have an almond allergy as well but for some reason it only applies to raw almonds. If I eat them raw, my throat will close up but once roasted, I can eat them just fine. Since almond flour/meal is made with roasted almonds, it doesn’t bother me (same thing for almond milk!). Not sure about the severity of your allergy but just wanted to offer my experience on the possibility that it may help you! I will be attempting this recipe tomorrow 🙂
Amanda says
Oh my word!!! I am dying, these bars look super delicious!!!
Pam Bressette says
Thank you for this great recipe. I just served it to my morning Bridge group, was a big hit. I didn’t have sugar free chips instead I took a coco bar, sugar free unsweetened, chopped into very small pieces. The opinion from the gals was the bar had enough sweetness that the chocolate added another layer of flavor.
Carolyn says
Great tip, thanks!
Bronwen G says
Hi. I don’t think we can get brown sweetener anywhere here in New Zealand.
What can I substitute it with?
Carolyn says
Regular erythritol and a tsp or two of molasses works.
Judy says
Sure to be a “Best of 2015!!”
Amanda says
Just wondering if these freeze well? I’ve made the non THM recipe and when I freeze them, they thaw very soggy.
Carolyn says
I honestly have no idea…we ate them too fast to freeze them!
Jamie says
I froze mine and they are great right out of the freezer!
linda says
Carolyn – Wow! OK, now you’ve put this idea in MY head!!
Sarah G says
In answer to the question posed, You are RIGHT, so VERY RIGHT!
Andrea says
What would happen if I didn’t cool the crust before topping it?
Carolyn says
Your crust ends up soggier because the cream cheese filling melts more as you spread it.
didntseemedoit says
My boyfriend has a severe coconut allergy. Any thoughts on possible substitutions for the coconut ingredients?
Carolyn says
Just add more almond flour in exact same amount.
Carrie says
I am actually salivating just looking at the pictures. :0)
anne says
What is swerve?
Carolyn says
http://www.swervesweetener.com
Olivia says
I just bought some Truvia for baking. Can that be substituted for Swerve?
Carolyn says
Yes, I think so but it does have a higher carb content.
Sara says
Truvia is also just erythritol and stevia, right? So the ‘carb count’ still more or less nets out to zero, doesn’t it? I prefer Swerve for sure, but sometimes when it just isn’t available, Truvia always seems to work ok.
Morgan says
I made this today with truvia and it turned out great. So yummy! thanks 🙂
Petra says
Can i just use coconur sugar instead of swerve
Carolyn says
Sure.
Rachel says
Baking vlend is half sugar, i believe. Read the label.
Kim says
There is regular Truvia and baking blend Truvia; she is referring to regular Truvia. Which, you can use in lieu of Swerve and/or plain erythritol.
sharron craner says
As I am unable to find a place near me that sells ”swerve” can I use stevia instead?
sharron
Carolyn says
No, I don’t think that would work very well. The texture of the cookie depends on a bulk granulated sweetener. Can you find Truvia or plain erythritol?
Susan says
I have Swerve in the powdered sugar form..will that work ok?
Carolyn says
Yes, that should be fine!
Tracy Berns says
Hi Carolyn, I hope you can help! I am out of powdered sweetener, do you think I could use liquid stevia for the cream cheese fillin only, and if so how much would you recommend? I really want to make these tonight, they sound and look DIVINE!!!
Carolyn says
You can but I can’t say how much because I don’t know how sweet yours is! Try looking it up online and seeing how sweet it is in comparison to sugar.
Katie says
I have bought Erythritol on Amazon and Swerve is on there, too!
Anna B says
Amazon has Swerve
Stacy says
I really think you have outdone yourself with this one!!!!!
Jennifer says
This looks so yummy! I still have some unsweetened coconut from Christmas baking this recipe calls for unsweetened right? Thanks!
Carolyn says
Yes, always unsweetened.
RavieNomNoms says
I had to come over and check these out from Facebook, they look so amazing!! WOW
Cindy Maddux says
OMG!!!! If I’m dreaming PLEASE DON’T WAKE ME UP!!!!!!!!!!!!!!!!!!!
Wow!!!! This is definitely getting made next weekend. (I know, excessive use of ! but this so deserves it!)
Cindy Maddux says
I couldn’t wait for today to get here. The aroma of it baking in the oven was wonderful. The longest hour . . . waiting for it to sit in the fridge!!! I just had a serving of this and I want to say it is so delicious. Thanks for a wonderful recipe. Next time, I am going to add some very finely chopped pecans and a touch of cinnamon to the cookie dough.
Carolyn says
Love the idea of cinnamon and pecans!
Mechelle says
Hi there, could cacao nibs be used in place of chocolate chips?
Carolyn says
Sure!
Mechelle says
Awesome, thanks! Can’t wait to try them!
Mind the Home says
This is so, so, SO not fair. Posting this on a Monday and all. I don’t imagine I’ve ever felt a craving this heavily.