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
- 1/2 cup shredded coconut, (or an additional 1/2 cup almond flour)
- 1/2 cup Swerve Brown
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg, room temperature
- 1/2 cup butter, melted
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup powdered Swerve
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp 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.
Video
Nutrition
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I’ve tried a lot of Keto deserts and have never found something that doesn’t taste like KETO, until now. They all seem to have no sweetness that didn’t have a funny after taste, a lousy texture , just no appealing in appearance.
These are amazing.I can’t believe that it’s Keto!
I know this is supposed to be a cold bar….. when I made this I had the patience of a 2 year old. Let me just say that this is absolutely delicious warm. Oh my goodness, fresh out of the oven with a few minutes to cool. I think I’ve found my new favorite dessert.
Interesting! Thanks for the tip!
I don’t know what I did. Something is wrong. They’re all stuck to the bottom of the pan, even though I greased it liberally. The cheese part tastes OK, but the cookie part just tastes like a brick of almond. Maybe my expectations are just too high, as this is my first keto baking attempt.
Your expectations aren’t too high, clearly something went wrong. Please tell me what brand of almond flour and sweetener you used.
Sorry I didn’t see your reply earlier! I did figure it out. My last attempt tasted much better. It was the Hill Country Farm (cheap HEB store brand) almond flour–I bought the actual HEB brand this time in the red bag. This one seemed more finely ground and brighter in color. I also subbed plain cream cheese spread in place of my previous 8oz brick (obviously this has nothing to do with the “brick of almond” flavor but how can you make something taste unbricklike if you use bricklike things to make it?). Sweetener was Swerve, so that was fine.
Thanks for the recipe. I’ll make sure not to skimp on the ingredients in the future.
Hands down the best bars!
This recipe came out amazing! It checks all my boxes for a satisfying dessert without having a “cheat”. Thank you!
Just had to comment that these were the best low carb dessert I have had in a loooong time. Wonderful. I put Lily’s butterscotch chips in them, and they were divine. Thank you
Great idea!
Can I double this recipe and use a 9×13 pan?
It’s a basic question of math. 9×9 = 81. 9×13 = 117. That’s not double… it’s more like 1 1/2 times.
Thanks, Carolyn! I look forward to making the Nainamo bars as well. It’s one of my go-to summer treats since it’s a no
bake goodie.
I am always looking for healthier recipes, and this one is TRULY amazing!
Delicious! I substituted the extra almond flour for the coconut because I am one of those oddballs who doesn’t like coconut, and loved this dessert! Would the same technique and substitution of almond flour for the same amount of coconut work in your Nanaimo bars? I love Nanaimo bars, and use a non-coconut recipe (sacrilege!) in a traditional recipe for them. Thanks for the great recipes!
No… with the Nanaimo bars, the coconut isn’t really for consistency so you can just leave it out.
What size pan do you use?
The pan is listed in the first step of the instructions, as always.
Omgosh! Made these today and they are decadent and delicious! Sooo good! Thanks Carolyn!
This recipe is a must try!! All who have tried this have loved it even those that are not sugar free. Thank you for this delicious treat!!
Zucchini chocolate chips cookies is so delicious,I make a batch once a month,I just add 1/2 cup more almond flour and 1 extra tbsp of coconut flour,it comes perfectly and want spread as much
I wanted to reproduce some decadent butterscotch crunch, cheesecake bars I used to get at my supermarket bakery pre keto. I added some chopped walnuts to the cookie dough, and subbed in the new keto butterscotch chips that just came out.
I use Allulose for things that don’t need to be crisp, so I used that for the cheesecake part. Delish!!! Even better than the overly sweet store ones. The coconut adds to the yumminess, and since Mr. Naturally Slim and Trim doesn’t like coconut, more for me (tee hee).
Thanks for all your hard work, Carolyn, coming up with these treats. They make being diabetic so much more tolerable.
Sounds delicious!
OMG just when I think you couldn’t possibly come up with anything else, I find this recipe on your Facebook page. Well I tried them, never in my wildest dreams did I think they would replace my favorite recipe of yours (Brown Butter Blondies) but I have to say they have!! Please keep up what you are doing! Your creativity inspires me everyday!! To anyone who hasn’t tried these Chocolate Chip Cheesecake bars, please do, they are absolutely decant!
So glad you like them!
has anyone tried freezing them??? hoe do they come out?
thanks
They should be just fine! Wrap them up tightly.
These were delicious, and a nice change from what I usually make.
Awesome! I made these when one of my ingredients for the brownie cheesecake when bad and and I located these on my favorite keto chef’s hit list. I didn’t have chocolate chips, but I had peanut butter chips so that’s what I use and they turned out yummy.
learning a new way of cooking at 84, been very hard, Thanks to I Dream About
Food all day, sure has helped and Love all the recipes
food all day
Thanks so much!
After reading the reviews, I can’t wait to make this recipe! However I don’t have Swerve Brown, I do have Sukrin Gold. Would I use the same amount?
Yes, that should be fine.