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.
Mandy says
THREE LUSCIOUS INGREDIENT ALL IN ONE. OMG.
I had to lock my fridge!! These are fabulous. These are fantastic! I added more coconut (cause I’m a huge fan of anything coconuty), and my sisters were fighting to get more. I couldn’t resist them myself! Will be making these again and again and agaaaain! You rock Carolyn! Im a hugeee fan of your work.
Carolyn says
Thank you!
Holly says
If I double this, will it be too much for a 9×13 pan? Im making a dessert for a larger gathering and need more than a 9×9… plus, I want more lol…
Thanks and I do always love your recipes!!!!!!
Ginny says
Yes, but if you triple the recipe, it should be just right for two pans. ????
Elisabeth says
Hi Carolyn, always love your recipes but I have to say, I am not a fan of this one. Although I don’t dislike the taste of coconut usually, I found the taste overpowering in this recipe. I made it exactly as written and had no problems – it looked and smelled absolutely delicious! All I could taste was coconut, though. Not the chocolate chips and not the cheesecake! I used Vitacost brand medium flake unsweetened shredded coconut.
Carolyn says
Sorry to hear it. If you’re not a coconut fan, try using more almond flour instead.
Mmmm says
I had a hard time with the filling. Any suggestions for the chunky consistency? Thanks
Carolyn says
Was your cream cheese properly softened and beaten before you added anything else? That’s usually the issue.
Allyson says
This was the first low carb dessert I’ve made since we altered our diets. I’m so impressed at the results! I could never have imagined that replacing sugar and flour would ever yield anything worth eating, but these bars were super yummy. Thank you for posting this recipe. I definitely have faith in baking again.
Maria Robinson says
Yes, because of the creamcheese.
Kelly says
I made these tonight and was just wondering if they need to be kept refrigerated or room temp is okay? They turned out great. Thanks for sharing the recipe.
Carolyn says
Anything cheesecake-y like this should probably be refrigerated, but a few hours at room temp is going to be okay.
Carolyn says
Does swerve sweetner affect the bowels? This recipe sounds amazing.
Carolyn says
Erythritol is the one sugar alcohol that (for most people) does NOT cause GI distress!
Samantha says
These are seriously the best low carb dessert I’ve ever made. They don’t taste low carb/sugar free at all. I didn’t use coconut sugar or swerve I just used the artificial sweetener I had at home but these still came out amazing. I put half in the freezer and half in the fridge so I could snack on them throughout the week and omgoodness they are even more delicious from the fridge. Even my kids liked them. The only problem I had with these was not eating them all at one time…..so good!
Carolyn says
Glad you like them! They are a popular one. 🙂
Kestrel says
These were great. I made them a few times. Once as is. Once mixing in cocoa to the cheesecake for a chocolate chip cookie+chocolate cheesecake bar (I’m going to trademark CCCCCBar). For the most recent event, I skipped the chips and added toasted pecans then dipped the whole (cooked) bar into melted dark chocolate and froze them. After thawing in the fridge, I cut them large – really large – served with whipped cream and ice cream for those who like it, and had it for dessert.
Next time I might add toasted coconut and a chocolate drizzle.
For the last event, I attempted to see if these can also be formed. They can! I made “meatballs” with the dough, injected the filling and refrigerated a bit after cooking. Then I stabbed with the appropriate lollipop stick before they were too cool and chilled further. Voilá CAKE BALLS!
Jenna says
These are soo good! I have made these twice now, but each time, I don’t have enough of the almond flour/ chocolate chip mixture to cover the top of the cream cheese mixture completely. What am I doing wrong?
Carolyn says
It’s not supposed to be covered completely. The instructions say to sprinkle it over so that some of the cheesecake peeks through.
Jill Kirkley says
These are SO good! One of my favorite low carb desserts ever. I added nuts to them. Delicious!
Maria Robinson says
They are awesome.
Maria Robinson says
Its so good I could just eat the crust. Thank you for the recipe.
Maria Robinson says
Making this today for a after dinner snack. I put truvia baking blend in instead of swerve. Let you know how everyone likes them. Thank you for the recipe.
Maria
Kathy says
I made these for my birthday along with the scotcheroos. Both did not disappoint! Now I am going to chip a tooth eating a frozen chocolate chip cheese bar because I can’t wait for it to defrost. The scotcheroos are perfect frozen 🙂
Alison says
These are awesome! Thank you for this recipe! I didn’t use the coconut sugar I just used more Swerve and I added 1/2 cup chopped pecans to go along with that coconut. Yummy!
Stephanie says
I made these yesterday for Mother’s Day and the cookie texture on the bottom and top completely fell apart and did not stay together. Where did I go wrong? I used all the ingredients you used and the baking times as well. I find this to be true in most almond flour recipes I attempt. I am using a high quality highly sifted almond flour and I used Swerve as well. Any ideas?
Carolyn says
It has to be your almond flour, then. I’ve never had any other reader with this issue. Try Bob’s.
dee says
BEST EVER!! Girl you nailed it with this low carb dessert. I made this today with truvia (spoonable) instead of swerve and coconut sugar — used total of 3 1/2 TBSP + 2 tsp for cookie and 2 TBSP powdered truvia (measure this after you grind it in coffee grinder) for the cheesecake part. Great job, this helps me stick to low carb much easier!
Carolyn says
Thanks!
Cyndi says
These look amazing, but I don’t like coconut. What would be a good substitute?
Carolyn says
Just use more almond flour.
Cyndi says
Thanks, I was wondering if that would work 🙂
Stacey says
What is the reason for using coconut sugar….I’ve seen it called for in some low carb recipes and wondering why? Thanks….love the recipes!
Carolyn says
Brown sugar taste and appearance.