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.
Lisalia says
LOVE all your low carb treats. This one is a new favorite! Chocolate chip and cheesecake. YUM!
Rachael Yerkes says
Oh my! These are the best!! just what I needed for this weekend
Wendy M says
This is a great combination of flavors! We really liked it and I will be making it again. It is better on the second day. It would be a great dessert to serve to guests.
AngelaM says
I made these a few days ago for Sunday lunch with my daughter and son-in-law—my fellow keto eaters. Of course the hubby and I had to sample them before we’d serve them to guests—even close family. (That’s our excuse for digging in early, and we’re sticking to it!)
The bars exceeded my expectations in flavor, texture, ease of execution, and presentation. In short, They. Are. Phenomenal. I will certainly be making these regularly to appease my sweet tooth.
As much as I would have liked to post a photo, there wasn’t a crumb left by the time I wrote this. That tells me it’s time to make a new batch!
Denise Lachance says
To eat it with a fork? You’re too funny… 🙂
Carolyn says
Looks good in photos! 😉
Linda says
I’m giving this 5 stars and I haven’t even tried them yet. It’s in the oven as I type. I haven’t tried one of your recipes yet that wasn’t amazing! One of my fav Keto cooks for sure!!! So glad I found your sire!
Kathleen Hemrich says
This is my second time making this cake in 2 weeks! I initially thought it was too sweet but after my first slice (I made it in a 9 inch pan) I went back for another slice and was like “This is amazing!” Letting it set one day makes all the difference. This cake is so good! And although I could eat a huge slice, just a small one really satiates you.
Thanks for sharing!!
Neiva says
Any substitute for the egg?
Carolyn says
Not in this recipe.
Gloria says
I ???????? these! They were so easy to make and my family loved them!
Christine O says
Why not use a Keto brown sugar like Lakanto monkfruit instead of coconut sugar?
Carolyn says
Because WAY back when i wrote this recipe, such sweeteners didn’t really exist or weren’t readily available. Now I would use Brown Swerve.
Tammy says
Oh! I was thinking I would use the Golden Lakanto that I have on hand (I also have Swerve of course). I absolutely can’t wait to try this recipe. Looks delicious, Carolyn!
Jeanne says
Thank you for sharing this today I’ve been trying to decide from your dessert cookbook which I should make for Superbowl and now I’ve found it.
Carolyn says
Enjoy!
Lisa Radabaugh says
Even if I wasn’t watching my carbs, this would be my new favorite dessert! Amazing!!!! So delicious. One tiny piece hits the spot. I added more coconut to the top and baked until it was brown. Soooooo good! Thank you! It’s hard to find truly good low carb desserts.
Carolyn says
So glad you liked it!
Carolinagirl says
Unfortunately, no, probably only coconut flour. Thank you for such a quick response!
Carolinagirl says
I made these earlier this summer, and they were absolutely amazing! I think this is my favorite dessert of yours! I am hoping to make these to take on a vacation soon, but recently found out i have SIBO and a histamine issue. Almonds are out for sure. Do you have a suggestion for another cookie recipe that uses only almond flour that would work for the crust? I saw earlier that you don’t recommend it in this recipe. Thank you for any help you can provide!
Carolyn says
Can you do sunflower seeds? I have a fantastic sunflower seed cookie recipe…
Lindsay Cotter says
These look so amazing! What an easy dessert bar!
Suzy says
Sign me up! These bars look incredible. Saving to try.
Katie | Healthy Seasonal Recipes says
Holy heavenly goodness! This looks amazing!! I might eat the whole pan so I better find someone to bring them to!
Liz says
What dreamy bars! Perfect way to enjoy a sweet without worrying about my blood sugar. Thanks!
Maria L says
HI Carolyn,
I love all your recipes. They are a life saver for my sweet tooth.
If I do not like shredded coconut, what could I replace it with? Chopped nuts? Or just leave the shredded coconut out and not replace it with anything?
Carolyn says
Try using the same amount of almond flour.
Norma says
Thanks for such an amazing recipe, I have, made it 4x and we all love it, the only thing thing that i don’t understand is the filling in mine never set, so it’s kind a like very soft cream, no matter I had bake them a little bit longer, and freeze them too, but after they are at room temperature they are the same.
I followed the instructions and use same ingredients, Any thoughts?
Carolyn says
Hmmm, not sure. I wonder if it’s the brand of cream cheese? Maybe use less additional cream in the filling next time.