If you’re on the lookout for a dessert that perfectly blends rich, creamy cheesecake with the irresistible charm of chocolate chip cookies, look no further. This Keto Chocolate Chip Cookie Cheesecake Bars Recipe is exactly what you need to satisfy your sweet tooth without straying from your low-carb lifestyle. Imagine a buttery, crumbly cookie base layered with smooth, tangy cheesecake, all studded with decadent sugar-free chocolate chips. It’s comfort food in bar form, ideal for sharing or keeping all to yourself.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet crucial to creating the perfect balance of flavor, texture, and keto-friendly goodness. From the almond flour that gives a tender, nutty base to the erythritol sweeteners that keep the bars delightfully sweet without the carbs, every element plays a role.
- 2 cups almond flour: Provides a low-carb, nutty base for the cookie crust and topping, essential for keto baking texture.
- ½ cup unsalted butter, melted: Adds moisture and richness to the cookie dough, creating that irresistible buttery flavor.
- ½ cup granulated erythritol or monk fruit sweetener: Sweetens the cookie dough without the sugar, perfect for keto and low-carb diets.
- 1 large egg: Binds the cookie dough ingredients together for a sturdy yet tender texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, fragrant notes.
- ½ teaspoon baking soda: Helps the cookie dough rise slightly for a better crumb and texture.
- ¼ teaspoon salt: Balances sweetness and enhances the buttery flavor.
- ½ cup sugar-free chocolate chips: The star ingredient that melts into pockets of chocolate goodness without the added sugar.
- 8 oz cream cheese, softened: Provides the creamy, tangy base for the cheesecake layer.
- ¼ cup powdered erythritol: Sweetens the cheesecake filling smoothly without graininess.
- 1 large egg: Helps set the cheesecake filling with a perfect, creamy consistency.
- 1 teaspoon vanilla extract: Adds depth and richness to the cheesecake flavor.
How to Make Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Step 1: Preheat & Prep
Begin by preheating your oven to 350°F (175°C). This ensures your oven is ready to give just the right amount of heat needed for both the cookie crust and cheesecake layer to bake evenly. Lightly grease or line an 8×8-inch baking pan with parchment paper for an easy removal later.
Step 2: Make the Cookie Dough
In a mixing bowl, combine almond flour, melted butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, and salt. Stir until a thick dough forms—this will be your base and topping, so aim for a consistency that’s easy to press but not too sticky. Fold in the sugar-free chocolate chips gently so they are evenly distributed throughout the dough.
Step 3: Make the Cheesecake Filling
In another bowl, beat the softened cream cheese with powdered erythritol until smooth and creamy. Add the egg and vanilla extract, whisking until well combined. The filling should be silky and spreadable, ready to layer on top of the cookie base.
Step 4: Assemble & Bake
Press half of the cookie dough evenly into the bottom of your prepared baking pan, creating a solid crust. Pour the cheesecake mixture over this cookie layer, smoothing it gently with a spatula. Crumble the remaining cookie dough over the cheesecake filling, distributing it evenly. Bake for 25-30 minutes until the top is golden brown and the cheesecake center is set but still slightly jiggly.
How to Serve Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Garnishes
These bars are stunning on their own, but if you want to elevate the presentation, try sprinkling a few extra sugar-free chocolate chips or a light dusting of powdered erythritol on top once they have cooled. A dollop of whipped cream or a few fresh raspberries would add a lovely contrast in flavor and look beautiful.
Side Dishes
Pair these bars with a hot cup of coffee or tea for an indulgent afternoon treat. If you’re serving at brunch, consider fresh berries or a small bowl of keto-friendly yogurt to balance the richness of the cheesecake bars.
Creative Ways to Present
For parties or special occasions, cut the bars into bite-sized squares, skewer them on mini dessert sticks, or serve alongside a drizzle of sugar-free caramel or chocolate sauce. These bars also make a fantastic dessert for keto potlucks, where they can easily be served chilled or at room temperature.
Make Ahead and Storage
Storing Leftovers
Store any leftover Keto Chocolate Chip Cookie Cheesecake Bars Recipe tightly covered in the refrigerator for up to 5 days. Make sure to use an airtight container to keep them fresh and prevent the bars from drying out or absorbing other flavors.
Freezing
If you want to keep these bars even longer, they freeze beautifully. Wrap individual bars or the entire pan tightly with plastic wrap and aluminum foil, then place in the freezer for up to 3 months. Thaw them overnight in the fridge before serving for the best texture.
Reheating
These bars are delicious chilled, but if you prefer a warm treat, gently reheat individual portions in the microwave for about 15 seconds or until just warmed through. Avoid overheating to maintain the creamy texture of the cheesecake.
FAQs
Can I use other nut flours instead of almond flour?
Almond flour is preferred for its taste and texture in this recipe, but finely ground hazelnut or pecan flour could work as substitutes. Keep in mind that they may slightly alter the taste and texture.
Are sugar-free chocolate chips safe for keto?
Yes! Most sugar-free chocolate chips are sweetened with low-carb sweeteners like erythritol or stevia, making them perfect for keto diets. Just check the label for net carbs and ingredients.
Can this recipe be made dairy-free?
To make it dairy-free, you’d need to find substitutes for the butter and cream cheese, such as coconut oil and a dairy-free cream cheese alternative. Results may vary slightly in texture but it can be delicious with the right products.
How thick should I make the cheesecake layer?
The cheesecake layer should be spread evenly and about half an inch thick. This balances perfectly with the cookie layers, ensuring each bite has both creamy and crumbly elements.
Can I double this recipe for a larger batch?
Absolutely! Just double the ingredients and use a larger pan like 9×13 inches, adjusting the baking time slightly as needed. Keep an eye on the bars to avoid overbaking.
Final Thoughts
If you’ve never tried combining cookies and cheesecake in a keto-friendly way, this Keto Chocolate Chip Cookie Cheesecake Bars Recipe is a must-make. It’s a brilliant blend of textures and flavors that feels indulgent without guilt. Trust me, once you try these bars, they’ll quickly become one of your favorite low-carb desserts to make and share with friends. Give them a try and watch how fast they disappear!
Print
Keto Chocolate Chip Cookie Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Keto Chocolate Chip Cookie Cheesecake Bars combine a delicious low-carb cookie base with a creamy cheesecake topping, perfect for a guilt-free dessert that satisfies your sweet tooth while keeping carbs low. With almond flour and sugar-free sweeteners, these bars are ideal for a ketogenic diet and are easy to prepare in under an hour.
Ingredients
Cookie Dough
- 2 cups almond flour
- ½ cup unsalted butter, melted
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Prepare a baking pan by lightly greasing it or lining it with parchment paper for easy removal.
- Make the Cookie Dough: In a mixing bowl, combine the almond flour, melted butter, granulated erythritol, egg, vanilla extract, baking soda, salt, and sugar-free chocolate chips. Mix until a uniform cookie dough forms.
- Make the Cheesecake Filling: In another bowl, blend softened cream cheese with powdered erythritol, egg, and vanilla extract until smooth and creamy.
- Assemble & Bake: Press half of the cookie dough evenly into the bottom of the baking pan to form the base layer. Pour the cheesecake filling over the cookie layer and spread it uniformly. Crumble the remaining cookie dough evenly over the cheesecake layer.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheesecake center is set but still slightly jiggly.
- Cool & Serve: Remove from oven and allow the bars to cool completely before slicing into 12 servings. Refrigerate if desired for firmer texture.
Notes
- You can substitute erythritol or monk fruit sweetener based on your preference for sweetness.
- Ensure the cream cheese is softened for smooth blending with no lumps.
- Use sugar-free chocolate chips to keep the recipe keto-friendly.
- Cooling the bars completely helps them hold their shape when sliced.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
