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.
Lindsay Lawai says
These look amazing!! I am definitely trying this weekend! I was wondering if coconut flour could be used in place of the almond flour? Only because that is what I have on hand. If so, would it be the same amount?
Carolyn says
Noooooooo to the coconut flour! 🙂 Coconut flour and almond flour are very different creatures. Coconut flour is very fine and very absorbent and requires 3 times as many eggs and more oil. I just don’t think it would work for this particular recipe.
Sara says
2nd time making this. So very yummy. Thank you for taking the time to put this recipe together. My friends, family, and tummy thanks you!
Tracey Desrochers says
The coconut flakes should they be sweetened or unsweetened? I am assume they would be unsweetened but only have the sweetened right now and wanted to check with you~ 🙂 These look delicious!
Carolyn says
Unsweetened, for sure!
Janine says
I made these the other day and OMG! They are some of the best cookies I have ever tasted. I think I may add 1/4 tsp almond extract to the cheesecake next time to see how it tastes. My mother always added that to her cheesecakes. Thanks Carolyn. I am addicted to your site.
Becka says
Is there anything you can sub for the shredded coconut? I have an intense dislike for coconut, and I find it mixed in so many low carb recipes. This sounds delicious, and I’d hate to structurally change something by leaving out the coconut. Thanks! P.S. love your website!
Carolyn says
You can just do the same amount of almond flour. It won’t be as flaky/crumbly but it will still be good.
Lori says
I used some pecans I ground up in a food processor. It was so good!
Lori says
Oh my goodness. These are so freakin delicious! They’re rich and decadent and are not in any way a compromise. I tested them out on some friends and got great feedback so I’ll be whipping up a batch to take to coworkers. I know some people don’t really like the coconut taste or texture and since I could make out the texture (not a problem for me) I may just replace the cup of coconut with another nut flour. These were amazing without alterations though!
Carolyn says
So glad you like them. They are a favourite for me!
Erin says
I made these and they were delicious! And easy! Thank you for making this recipe- I am adding it to my regular rotation. Just wondering, have you ever skipped the filling and just made a chocolate chip cookie bar? Thanks again and keep the recipes coming! I love them!
Carolyn says
These cookies are already based on some other cookies and bars of mine. Search two in particular: coconut chocolate chip cookies and Browned Butter Chocolate Chip Blondies.
Hangga says
this is a great recipe. just wonder if i could use the cookies base for sandwich ice cream 🙂
Carolyn says
Yep, should work!
Menaka says
Is it possible to substitute the almond flour with THM baking blend? If so, how much? Thank you.
Mary S. says
I used half Bob’s Almond meal/flour and half Bob’s Superfine almond flour, and Swerve. The dough unbaked seemed like what I remember as a sort of shortbread consistency. Baked, however, it was too dry and crumbly and not real sweet. The coconut added a nice flavor, though, and I’m ok with a little less sweetness. The cheesecake filling was terrific. My final product was more a forkable dessert than a bar that can be eaten out of hand.
Question: how do you grease the pan? I used a lot of butter but the dough was still hard to get out without sticking a bit and breaking up. I hesitate to use Pam cuz I don’t care for the sprays except for olive oil spray. Would canola oil work?
Carolyn says
I think the almond meal is part of the problem here. It’s not fine enough for some things. As for your pan… not sure what kind of pan you use but I suggest USA pans. They are the best nonstick pans I’ve ever tried. http://www.amazon.com/gp/product/B0029JMMRE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0029JMMRE&linkCode=as2&tag=aldaidrabfo05-20&linkId=VJGVRISZZIKVPML2
Mary says
Do you think that I could use coconut flour for the coconut and still use the recommended almond flour for the crust? I lost my shopping list today and forgot the coconut and want to make these tomorrow. Thanks!
Carolyn says
No, it will not work that way because coconut flour is too dense. Try replace the coconut with almond flour.
Michaella says
How much THM baking blend would you recommend in place of almond flour?
Carolyn says
I’d actually try a direct replacement but you may need to add a little more butter.
Megan says
I have swerve but it has quite the cool taste and aftertaste to me. Do you have any suggestions for sweeteners? Thank you!
Carolyn says
Do half Swerve and half stevia, that should work.
Natalia says
Hello,
This is the first low-carb dessert I’ve ever made (my spouse has been eating low-carb for about 9 weeks now, already lost 30lbs!). I just wanted to let you know how amazing it is and how much I appreciate your site and sites like yours! You don’t even miss the sugar or flour in a dessert like this.
We don’t have Swerve in Canada yet so I purchased Erithrytol and used it in place of Swerve + liquid vanilla stevia and it turned out great. I used 1/2 cup + 2 tablespoons granulated Erithrytol for the cookies crust and 1/3 cup granulated Erithrytol + 1/2 teaspoon liquid vanilla Stevia (Sweet Leaf brand) for the cheesecake and it turned out great. Also I baked it in an 8×8 as did not have 9×9 and it turned out great, just needed to bake about 7-10 mins longer. Cut nicely into 16 squares.
Thanks so much for your recipe! This has given me the confidence to continue on my low-carb dessert baking journey 🙂
Carolyn says
Hi Natalia, Thanks for your kind words. But I want you to know that you DO have Swerve in Canada. It’s available at Loblaws and also through Low Carb Canada. I am actually Canadian, although I live in the US now.
Nicole says
This recipe looked so tasty! I am sorry to report that it does not work, however, replacing the almond flour with Coconut flour. It must need another egg, or butter or/and another liquid, possibly almond milk? It was soo dry! I added lots of tbs of water knowing that coconut absorbs liquid differently than almond flour. I underestimated coconut’s liquid absorbing powers! I only write this cause I didn’t see any other comments on here from someone who had tried it and wanted to warn others! Otherwise this is a great recipe, just wished I had done a little more research before attempting. I am new to baking with alternative flours and this was a good learning experience.
Carolyn says
I could have told you that replacing the almond flour with coconut flour wouldn’t work. They are two very different creatures and you’d need less coconut flour and more egg. Sorry you had to find out on your own…
Nicole says
That’s what I get for not asking! 😉 I’m not giving up though. I WILL make this work and not let it break my budget with purchasing almond flour! Kiddos like it though, so there’s that!!
Kapu says
I’ve made this and love it. I also get my AF from Costco. Best value!
kerez says
hi carolyn! i’ve been doing LCHF on an off for awhile but i’m incredibly new to the world of low carb baking and i made the rookie mistake of buying bob’s red mill almond meal/flour instead of a finer almond flour like honeyville… do you think the texture of the cookie in this recipe would be totally botched if i used the almond meal? i’ve always liked cookies with nuts in them so i don’t mind the little bits of almond but i wasn’t sure if they would cook the same.
Carolyn says
For this recipe, I think it’s actually going to be fine. It’s not a rookie mistake, Bob’s is very useful but it’s not quite fine enough for cakes. But the texture of these bars is supposed to be a little more crumbly.
Carrie says
I finally got around to making these tonight and could KICK myself for having waited! They are INCREDIBLE!!
Carol says
This is my husband’s FAVORITE dessert now that we’ve gone low carb. We always have some in the fridge. If we are going away, I stick it in the freezer and it is just fine. He used to ask for low carb cookies & cream ice cream but no longer wants anything but these cheesecake bars. I suspect that he makes this into fewer than 20 servings but, heh, not really a big deal. I’ve been making these for about a year now. Sometimes, I add ground flax seed to the cookie dough to make it more nutritious.
Carolyn says
Awe, yay! So glad to hear it!
a little crafty nest says
Hi Carolyn, I’m wondering about the nutritional information. I see that you offer the amount of carbs per bar based on how many servings, but what about the next line with the other information…calories, fat, protein. Is this per bar as well, or total? I always get confused with this. Thanks so much! I love all your recipes…so tasty!
xo Jules
Carolyn says
That is the total nutritional info per bar. The carbs I do at the top as Net carbs.
Jill Stone says
Yes! I used Stevia today and it worked! I also used half almond flour and half coconut flour for the dough. My husband just wanted to sit and eat the dough by itself!!! Love this recipe!!!
Cindy says
OMG! These are fabulous! So delicious, my husband ate a huge piece 😉