Keto Chocolate Chip Cookie Cheesecake Bars Recipe
If you’ve been on the hunt for a dessert that combines the richness of cheesecake with the nostalgic comfort of chocolate chip cookies, look no further than this Keto Chocolate Chip Cookie Cheesecake Bars Recipe. This show-stopping treat perfectly balances creamy, dreamy cheesecake layered with a chewy, buttery keto-friendly cookie crust and topping, all while keeping your low-carb lifestyle in mind. It’s an irresistible way to enjoy a classic flavor duo without any guilt, and once you take a bite, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Keto Chocolate Chip Cookie Cheesecake Bars Recipe. Each component is simple yet absolutely essential, lending its unique touch to flavor, texture, or keto-friendliness of this decadent dessert.
- 2 cups almond flour: A low-carb alternative to traditional flour that gives the cookies a tender, nutty base.
- ½ cup unsalted butter, melted: Adds moisture and richness to both the cookie layers and enhances the overall flavor.
- ½ cup granulated erythritol or monk fruit sweetener: A keto-friendly sweetener that keeps the sweetness just right without spiking blood sugar.
- 1 large egg: Acts as a binder and adds structure to the cookie dough.
- 1 teaspoon vanilla extract: Infuses a warm, inviting fragrance and depth of flavor.
- ½ teaspoon baking soda: Helps the cookie dough rise lightly for a soft but substantial bite.
- ¼ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- ½ cup sugar-free chocolate chips: Classic chocolate bites that melt just enough to complement every mouthful without adding carbs.
- 8 oz cream cheese, softened: The heart of the cheesecake filling, delivering that creamy, luscious texture.
- ¼ cup powdered erythritol: Sweetens the cheesecake smooth and evenly without granules.
- 1 large egg: Adds body and helps set the cheesecake layer.
- 1 teaspoon vanilla extract: Sprinkles a little extra magic into the cheesecake for unforgettable flavor.
How to Make Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (175°C). Prepare a square baking pan by lining it with parchment paper or greasing it lightly. This ensures the bars come out cleanly and keeps cleanup easy, setting the stage for a smooth baking experience.
Step 2: Make the Cookie Dough
In a bowl, combine the almond flour, melted butter, granulated erythritol, egg, vanilla extract, baking soda, salt, and half of the sugar-free chocolate chips. Mix everything until a soft, cohesive dough forms. The dough should hold together when pressed but remain slightly sticky — this is what makes those cookie layers delightfully tender.
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese until smooth and creamy. Add the powdered erythritol, egg, and vanilla extract, continuing to mix until the filling is luscious and well-combined. This silky cheesecake layer is the luscious core that contrasts so beautifully with the cookie dough.
Step 4: Assemble & Bake
Press half the cookie dough firmly and evenly into the bottom of your prepared pan, creating the base layer. Next, pour the cheesecake mixture over this cookie crust and smooth it out gently. Crumble the remaining cookie dough over the top to form a rustic, crumbly topping that will bake into golden perfection. Pop the pan into the oven and bake for 25 to 30 minutes, or until the top is nicely browned and the cheesecake center is set but still slightly jiggly. Let the bars cool before slicing so they hold their shape beautifully.
How to Serve Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Garnishes
For an extra touch of elegance, dust the bars lightly with powdered erythritol or sprinkle chopped nuts like pecans or walnuts for added crunch. Fresh berries like raspberries or a dollop of whipped cream can also add a bright contrast that’s both flavorful and visually appealing.
Side Dishes
These bars are decadently rich on their own but pair wonderfully with a hot cup of black coffee or herbal tea. A small side of low-carb vanilla ice cream or a creamy keto-friendly custard sauce can also elevate them into a full dessert experience.
Creative Ways to Present
Try serving the bars as bite-sized squares at your next gathering, layered in clear glass parfait cups with whipped cream and a drizzle of sugar-free chocolate syrup for a stunning presentation. You can also use cookie cutters to shape the bars into fun festive forms for holidays or special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Keto Chocolate Chip Cookie Cheesecake Bars Recipe in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 5 days, making them perfect for quick snacks or indulgent lunchbox treats throughout the week.
Freezing
If you want to keep the bars longer, wrap them tightly in plastic wrap and place them in a freezer-safe container. They freeze beautifully for up to 3 months. When you’re ready, thaw in the fridge overnight for a fresh-from-the-oven taste any time.
Reheating
You can enjoy these bars cold or gently warmed. If you prefer them warm, microwave individual servings for about 15-20 seconds or heat briefly in a low oven until just warmed through. This enhances the gooey chocolate chips and softens the cookie crumb for a truly comforting bite.
FAQs
Can I use a different flour instead of almond flour?
Almond flour is key to this Keto Chocolate Chip Cookie Cheesecake Bars Recipe because it keeps the carbs low while providing a tender texture. Substituting with other flours like coconut flour changes the texture and may require recipe adjustments.
What sweetener works best for this recipe?
Granulated erythritol or monk fruit sweetener are ideal as they measure like sugar and don’t affect blood sugar levels. Avoid liquid sweeteners, as they might alter the consistency of the batter.
How do I know when the bars are done baking?
The bars are ready when the topping is golden brown and the cheesecake center is mostly set but still has a slight jiggle. Overbaking can dry them out, so keeping an eye near the end is best.
Can I add other mix-ins to the cookie dough?
Absolutely! Feel free to fold in chopped nuts, unsweetened shredded coconut, or even a few sugar-free white chocolate chips to customize your bars while keeping them keto-friendly.
Are these bars suitable for meal prep or snacks?
Yes, they are perfect for a grab-and-go keto snack or a sweet ending to meals. Their satisfying balance of fats and proteins helps keep you full between meals.
Final Thoughts
There’s nothing quite like the comforting combination of chocolate chip cookies and cheesecake brought together in one easy, low-carb dessert. This Keto Chocolate Chip Cookie Cheesecake Bars Recipe is guaranteed to become a new favorite in your recipe rotation—whether you’re indulging yourself or impressing friends and family. Go ahead, give this decadent treat a try and savor every guilt-free, delicious bite!
Print
Keto Chocolate Chip Cookie Cheesecake Bars Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Low Carb
Description
Delight in these Keto Chocolate Chip Cookie Cheesecake Bars—a perfect low-carb treat combining buttery almond flour cookie dough layered with creamy, sugar-free cheesecake filling, topped with chocolate chips. Baked to golden perfection, these bars make an ideal dessert for keto enthusiasts and anyone seeking a rich, satisfying sweet without the sugar.
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 greasing it lightly or lining it with parchment paper for easy removal.
- Make the Cookie Dough: In a mixing bowl, combine almond flour, melted butter, granulated erythritol, egg, vanilla extract, baking soda, and salt. Stir well to form a dough, then fold in the sugar-free chocolate chips evenly.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered erythritol, egg, and vanilla extract until smooth and creamy without lumps.
- Assemble & Bake: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form a base layer. Pour the cheesecake filling over the cookie layer and spread it out evenly. Crumble and sprinkle the remaining cookie dough evenly on top of the cheesecake layer.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until the top is golden brown and the cheesecake center is fully set. Remove from the oven and let cool completely before slicing into bars.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Use sugar-free chocolate chips to keep the recipe keto-friendly and low-carb.
- Allow the bars to cool fully, or chill in the refrigerator to achieve clean slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Optional: Add a pinch of cinnamon to the cookie dough for a warm flavor twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
