Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Keto Chocolate Chip Cookie Cheesecake Bars are everything you crave in a low-carb dessert: luscious, creamy cheesecake tucked between layers of golden, chewy cookie dough studded with sugar-free chocolate chips, all while staying completely keto-friendly! Each bite is a sweet escape that satisfies your nostalgic cookie cravings and your cheesecake obsession, with none of the guilt. These bars are perfect for sharing at potlucks, wowing your family, or just sneaking from the fridge for a secret treat. Whether you’re living the keto life or simply searching for a healthier indulgence, this recipe is destined to become your new sweet tooth staple.
Ingredients You’ll Need
Ingredients You’ll Need
Incredibly, these Keto Chocolate Chip Cookie Cheesecake Bars call for just a handful of straightforward ingredients — each with a vital role to play. From the almond flour base that keeps things grain-free, to the swirls of creamy, tangy cheesecake, every component here assures a delightful flavor and texture that rivals any bakery treat.
- Almond flour: This finely ground flour is the secret to a tender, classic cookie base without the carbs or gluten.
- Butter (melted): Adds rich flavor and helps the cookie layer stay soft and chewy.
- Granulated erythritol or keto sweetener: Gives perfect sweetness while keeping your dessert sugar-free and keto-approved.
- Vanilla extract: Used in both layers, it infuses every bite with warmth and depth.
- Baking soda: Provides just enough lift for a tender cookie texture.
- Salt: A pinch makes all the flavors pop and balances the sweetness.
- Sugar-free chocolate chips: Bring that classic chocolate chip joy without adding sugar or carbs.
- Cream cheese (softened): The cheesecake layer’s creamy, tangy heart, making these bars irresistible.
- Powdered erythritol: Sweetens the cheesecake gently and dissolves easily for a smooth filling.
- Large egg: Binds the cheesecake filling and keeps it rich and custardy.
How to Make Keto Chocolate Chip Cookie Cheesecake Bars
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over the sides for easy lifting later. This simple prep step ensures your Keto Chocolate Chip Cookie Cheesecake Bars release perfectly, so you can cut crisp, clean squares without any sticking.
Step 2: Mix the Cookie Dough
In a medium bowl, combine the almond flour, melted butter, granulated sweetener, 1 teaspoon of vanilla extract, baking soda, and salt. Stir until the mixture forms a soft dough. Fold in the sugar-free chocolate chips so every bite gets in on that melty chocolate action. This dough forms both your hearty base and your irresistible crumble topping.
Step 3: Press the Cookie Base
Scoop about two-thirds of your freshly mixed cookie dough into the bottom of the pan. Gently press it into an even layer, taking care to reach into the corners. This creates a sturdy, golden base to support that luscious cheesecake filling — and sneaks plenty of chocolate chips into every bar!
Step 4: Make the Cheesecake Layer
In a separate bowl, beat together the softened cream cheese, powdered erythritol, egg, and remaining ½ teaspoon vanilla extract until the mixture is smooth and creamy. This forms a no-stress cheesecake batter that bakes up perfectly rich and velvety, even in bar form.
Step 5: Assemble and Add Topping
Pour the cheesecake batter over your cookie base, spreading it evenly with a spatula. Then, crumble the reserved cookie dough over the top in little nuggets. These will bake up into golden, chocolate-studded morsels, giving your Keto Chocolate Chip Cookie Cheesecake Bars a bakery-worthy finish.
Step 6: Bake, Chill, and Slice
Bake for 25-30 minutes, or until the top crumble is golden and the center of the cheesecake is set but still slightly jiggly. Cool your bars completely at room temperature, then transfer to the fridge and chill for at least 2 hours. This patience pays off with perfectly set layers that slice neatly and taste divine.
How to Serve Keto Chocolate Chip Cookie Cheesecake Bars
Garnishes
A sprinkle of extra sugar-free chocolate chips, a dusting of powdered erythritol, or a swirl of fresh whipped cream can take your Keto Chocolate Chip Cookie Cheesecake Bars from everyday treat to celebration-worthy. If you’re in the mood, toss on a few toasted chopped walnuts or pecans for a little extra crunch and flair.
Side Dishes
While these bars truly shine on their own, you can serve them alongside a bowl of fresh berries or a scoop of keto vanilla ice cream for the ultimate dessert experience. A hot cup of coffee, herbal tea, or cold brew is the perfect sipper to round out your sweet treat without overpowering the bars’ creamy richness.
Creative Ways to Present
Try cutting your Keto Chocolate Chip Cookie Cheesecake Bars into bite-sized cubes for a fun dessert platter, or stack them skyscraper-style on a cake stand for a dramatic display at get-togethers. For a more elegant approach, nestle each bar in a cupcake liner or drizzle with low-carb chocolate before serving.
Make Ahead and Storage
Storing Leftovers
These bars are just as fantastic on day two (or three!) as they are fresh. Store your Keto Chocolate Chip Cookie Cheesecake Bars in an airtight container in the fridge, where they’ll stay delicious and fresh for up to 5 days. The chill time even helps the layers come together for cleaner slicing and intensified flavors.
Freezing
Want to save a stash for later? Freeze individual bars on a baking sheet until solid, then wrap them tightly and store in an airtight container or freezer bag. They’ll keep beautifully for up to 2 months. Just thaw in the refrigerator overnight for a perfectly soft, creamy bar whenever a craving strikes.
Reheating
Although these are best enjoyed chilled or at room temperature, you can let them sit out for a few minutes to take off the chill if you prefer a softer bite. If you absolutely love a warm cookie touch, pop a bar in the microwave for just 10 seconds, but be careful — too long and you’ll melt that cheese filling!
FAQs
Can I use coconut flour instead of almond flour?
Almond flour works best for this recipe due to its soft, chewy texture and subtle flavor. Coconut flour is far more absorbent, so swapping it in would require major adjustments and may lead to dry, crumbly bars. For the real Keto Chocolate Chip Cookie Cheesecake Bars experience, stick with almond flour!
What’s the best way to tell when the bars are done baking?
Keep an eye out for a golden, slightly firm crumble topping and a cheesecake center that is set with just a gentle jiggle. Overbaking can dry out the cheesecake layer, so always check from around 25 minutes to avoid overdoing it.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans make a lovely crunchy addition to the cookie dough layer. For a flavor twist, consider mixing in unsweetened shredded coconut or a sprinkle of cinnamon with the almond flour.
How do I get clean, neat slices?
Let your Keto Chocolate Chip Cookie Cheesecake Bars chill thoroughly before slicing — overnight is ideal. Use a sharp knife and clean it between cuts for crisp, picture-perfect edges every time.
Are these bars suitable for people who aren’t on keto?
Definitely! These bars are so indulgent and delicious, most people can’t tell they’re keto or sugar-free. They’re a crowd-pleaser at any gathering, regardless of dietary needs.
Final Thoughts
I can’t say enough about how delightful these Keto Chocolate Chip Cookie Cheesecake Bars turn out every single time. If you’re hunting for a sweet, keto-friendly treat that everyone will love, don’t miss out on this recipe! I hope you enjoy every bite and find as much joy in making these as I do. Happy baking!
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Keto Chocolate Chip Cookie Cheesecake Bars Recipe
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
Indulge in these decadent Keto Chocolate Chip Cookie Cheesecake Bars that combine the best of both worlds – a chewy cookie base with a creamy cheesecake topping, all low-carb and sugar-free.
Ingredients
Cookie Base:
- 2 cups almond flour
- ½ cup butter, melted
- ½ cup granulated erythritol or keto sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chips
Cheesecake Topping:
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the cookie base: In a medium bowl, mix almond flour, melted butter, granulated erythritol, 1 tsp vanilla extract, baking soda, and salt. Fold in chocolate chips. Press two-thirds of the dough into the pan.
- Make the cheesecake topping: Beat cream cheese, powdered erythritol, egg, and ½ tsp vanilla until smooth. Pour over the cookie base, then crumble the remaining dough on top.
- Bake: Bake for 25-30 minutes until golden and set. Cool, then chill for 2 hours before slicing.
Notes
- For extra crunch, add chopped walnuts or pecans to the cookie dough.
- Store bars in the fridge for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
