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.
Pam says
This is now my favorite recipe of yours! I had no problem with the filling being too jiggly…in fact, by the time the crumb topping was browned there was no more jiggle, but didn’t seem to make a difference. I didn’t think the filling was sweet enough (I used a different powdered sweetener) so I added some Sweet Leaf English Toffee stevia drops…FABULOUS! 🙂
Carolyn says
Thanks, Pam!
Sheryl says
these look great. I can’t wait to try them!! Have you tried subbing THM baking blend? I’m wondering if that would work. Thanks!
Deborah says
Made these earlier and they are amazing! By far my favorite low carb dessert. I didn’t have any Swerve for the dough so I used Truvia Brown Sugar Blend. I had to cook it a lot longer than you listed, but it was worth it!
Bernadette Wheeler says
I have now made these twice. I must say they are beautiful to look at and taste delicious. I do have a problem getting the cheesecake part done all the way through. The top is really browned but when it comes time to cut it it’s still gooey. Has this been mentioned before?
Carolyn says
No, you are the first to mention it. Maybe next time, you need to cut down a little on the liquid? Hard to say.
Lydia says
Don’t mean to be indelicate, but “squee!” Clap clap clap. I’m makin this! So I’m one of your fans where, you know, some of your recipes don’t work when I make them. That was hard to admit. The macha tea cake comes to mind as a fantastic fail. I traumatized myself….couldnt touch almond flour for awhile. Though I just made the chocolate fudge bars and it worked. So I’ll be building this recipe with confidence.
Carolyn says
Can I ask what brand of almond flour you are using? And sweetener? Because those are usually the culprits in things not working out.
Lydia says
Hi Carolyn,
I use the honeyvale almond flour and, looking back, it was my fault in that I measured the flour incorrectly. Maybe it had been effected by humidity, it was dense and crumbly and I had way to much flour for the recipe
What was so difficult to get over was that the almond flour was so expensive and I wasted it. I think its that simple. Though making the tea cakes and breads is a goal, and I was just thinking tonight that it woul be fun to make a savory crustini to serve with my soups, I build amazing soups :)…right now, my baking skills are not that good. This month offers more time to practice With a new bag of almond flour. 🙂
Oh, and at the time I used the sweetner suggested in the recipe. But lately I’ve been using mostly swerve.
Thank you for asking, I think the next baking experiment will be the caramel cupcakes. Can’t wait. Cross your fingers…lol.
Lydia says
Oh, i meant biscotti….not crustini….lol.
Amanda Mendell says
This post made me giggle,, I agree with made up words too! I had a recipe in mind to try tonight but this keeps gnawing at me! I have to make a dish to pass and this looks to good to pass up! I can’t wait to try it!
Jamie says
I made these and love them! Is there anyway to make them into cookies and not use the cheesecake part? Could I just bake the crust like cookies?
Carolyn says
Yup, that’s what the crust is based on. Follow this recipe: https://alldayidreamaboutfood.com/2013/06/coconut-chocolate-chip-cookies-low-carb-and-gluten-free.html
Barbara Petrini says
This is a beautiful beautiful thing. Thank you! 🙂
Helen Williams says
Hi Carolyn, first I just wanted to say a huge huge thank you for sending us in the direction of TYPEONEGRIT ! It has been a game changer for us! I had spoken to you not long ago in regards to the heavy cream versus low-fat cream for my daughter and you sent us in that direction. Just had a quick question for you in regards to the coconut sugar in this recipe. Are we able to use coconut sugar without having spikes just wanted to make sure before I made it. Thanks again!
Carolyn says
I am so glad you’ve found TYPEONEGRIT helpful! So coconut sugar is still sugar and I only use it to get the slight “brown sugar” appearance and flavour. but I cannot say if it will spike your daughter or not. In this particular recipe, it amounts to about 1 extra carb per serving. If you are worried, follow the recipe with the instructions for just using additional Swerve.
Helen Williams says
That sounds great! Thanks Carolyn!!
Sarah says
I made these yesterday and they turned out absolutely wonderful! What a treat!
Rachel says
You think xylitol would work for these? I do not have swerve!
Carolyn says
I think it would, but I can’t guarantee it as I didn’t try it myself.
Erin says
12oz of cream cheese. Is this measured by weight or is it 1.5 cups?
Carolyn says
Measured by weight, since each brick is 8 ounces, so 1.5 bricks.
Erin says
Thanks for getting back to me. I made them last night and measured the cream cheese by weight because you had other items measured by volume so I felt you’d be consistent. I buy the big tubs of cream cheese from Costco as I use lots while eating LCHF.
The bars turned out AMAZING. I only had an 8×8 pan so I had to bake them a little longer and ended up cutting it into 16 squares. I will admit that I had one for lunch today. No regrets!
Carolyn says
Glad they worked out!
Kelly says
any substitute for almond flour, I’m allergic to nuts?
Carolyn says
You could try sunflower seed flour but be forewarned that it can turn green in baked goods. Use a tablespoon or two of lemon juice, that might help offset the colour.
Leyla says
Can I use regular sugar rather than the swerve?
Carolyn says
Yes, you should be able to.
Kim says
Okay so, these were awesome! Just made them but have no idea why today considering tomorrow is Ash Wednesday and I’m supposed to fast. (Forehead slap!) Mine do not look as condensed as yours – more like cookie crusted & crumbled cheesecake. Do you think I might have mixed the whipping cream too much?
Louise Thurlow says
I am making this for the second time this week. I cut the sweetener in half (erythritol). Every one loved it.
Eileen s thomas says
When you say 1/3 cup whipping cream do you mean out of the container or whipped up.mi love all your recipes can’t wait to make this one.
Carolyn says
Liquid, out of the container. If I say “whipped cream”, then it’s already whipped up. Hope that helps!
Eileen s thomas says
Thank you Carolyn.
Leigh says
I came home from work today and couldn’t decide if I wanted to make cookies or cheesecake. And then I found THIS. Holy cow. I made it immediately. The hardest part was waiting for it to cook and cool. So I didn’t – I had a taste of the raw cookie dough, a little taste of the cheesecake filling, a little taste of it all warm out of the oven, and finally I had a completely cooled, cooked serving. And it was delicious every step of the way! Like one reviewer, I didn’t have the chocolate chips called for in the recipe, so I chopped up 100% unsweetened chocolate and used it in the recipe, and it worked beautifully.
I’ll be making this again. It’s wonderful!
Kapu says
It’s in the oven now. I’ve made the raspberry almond cheesecake bars and they were amazing. Those look like the same but with yummy choc chips. I don’t think I’ve ever made any of your recipes that didn’t turn out perfect.
Hope says
My son and I made these today– they are fantastic!!