If you’re anything like me and crave desserts that deliver on both comfort and indulgence without the carb overload, then the Keto Chocolate Chip Cookie Cheesecake Bars Recipe will absolutely steal your heart. These bars brilliantly marry the buttery, nutty charm of almond flour cookie dough with a luscious, creamy cheesecake filling that’s perfectly sweetened with low-carb sweeteners. The sugar-free chocolate chips add just the right touch of melty decadence, making every bite feel like a celebration of flavors and textures. Trust me, once you try this recipe, it will become your go-to keto treat for satisfying those cookie and cheesecake cravings in one harmonious bar.
Ingredients You’ll Need
Simple ingredients make the best desserts, especially when each one brings something special to the table here. The almond flour creates a tender yet sturdy base, the sweeteners keep it keto-friendly without sacrificing sweetness, and the cream cheese provides that silky cheesecake richness that ties it all together. Here’s what you need to get started on your delicious bars.
- 2 cups almond flour: Forms a grain-free, slightly nutty base that’s perfect for keto baking.
- ½ cup unsalted butter, melted: Adds richness and helps bind the dough for a tender texture.
- ½ cup granulated erythritol or monk fruit sweetener: Naturally sweetens the dough without any sugar spikes.
- 1 large egg: Provides structure and moisture to keep everything beautifully together.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic depth to the dough and filling alike.
- ½ teaspoon baking soda: Helps give a slight rise and lightness to the cookie base.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- ½ cup sugar-free chocolate chips: Melts perfectly into ribbons of chocolate throughout the bars.
- 8 oz cream cheese, softened: The star of the cheesecake filling, making it dreamy and smooth.
- ¼ cup powdered erythritol: Blends seamlessly into the cheesecake layer for a silky sweetness.
- 1 large egg (for cheesecake): Adds creaminess and stability to the filling.
- 1 teaspoon vanilla extract (for cheesecake): Elevates the filling’s flavor with sweet, fragrant notes.
How to Make Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Step 1: Preheat & Prep
Start by heating your oven to 350°F (175°C). This ensures it’s hot and ready to bake the bars evenly. Grease or line a baking pan with parchment paper so your bars won’t stick and will come out effortlessly after baking.
Step 2: Make the Cookie Dough
In a mixing bowl, combine almond flour, melted butter, granulated erythritol or monk fruit sweetener, one egg, vanilla extract, baking soda, and salt. Mix until the dough comes together smoothly—you’ll immediately notice how fragrant and rich it smells. Fold in half of the sugar-free chocolate chips gently to distribute that dreamy chocolate goodness throughout the dough.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the softened cream cheese until it’s light and fluffy. Add the powdered erythritol, one egg, and vanilla extract, mixing well until perfectly smooth. This filling will be the creamy heart of your bars, contrasting beautifully with the tender cookie base.
Step 4: Assemble & Bake
Press half of the cookie dough evenly into the bottom of your prepared baking pan, creating an even base layer. Next, pour the cheesecake filling over the cookie dough and spread it gently but evenly to cover the entire surface. Crumble the remaining cookie dough on top, creating a rustic, crumbly topping that bakes into golden perfection. Bake for 25 to 30 minutes, or until the bars turn golden brown and the cheesecake center feels set but still slightly soft when touched gently.
How to Serve Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Garnishes
These bars are delightful on their own, but if you want to elevate them further, try dusting a little powdered erythritol on top for a light sparkle. Fresh berries or a dollop of whipped cream perfectly complement the richness, adding freshness and a pretty pop of color.
Side Dishes
Serve these bars alongside a cup of unsweetened almond milk or your favorite black coffee to balance their sweetness. For a more indulgent pairing, a spoonful of sugar-free vanilla ice cream can take your treat to the next level.
Creative Ways to Present
Cut the bars into small bite-sized squares and serve them on a wooden board for a coffee table spread that invites sharing. You can also layer pieces with fresh fruits in a glass jar for a layered dessert parfait—talk about showing off your Keto Chocolate Chip Cookie Cheesecake Bars Recipe with style!
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully refrigerated in an airtight container for up to 5 days. The flavors actually marinate a bit as they chill, making each bite more harmonious.
Freezing
If you want to enjoy these bars later, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. They freeze well for up to 3 months — just thaw overnight in the fridge before enjoying.
Reheating
For a warm, melty treat, reheat bars gently in the microwave for 15-20 seconds or warm them in a low oven for 5 minutes. This brings out the soft, gooey texture reminiscent of just-baked cheesecake and melty chocolate chips.
FAQs
Can I use other nuts instead of almond flour?
Almond flour is preferred for its mild flavor and texture, but finely ground cashews can be a good substitute. Keep in mind, other nuts may alter the flavor and texture slightly.
Are sugar-free chocolate chips really keto-friendly?
Yes! Sugar-free chocolate chips are typically sweetened with erythritol or stevia and contain very low net carbs, making them perfect for keto baking.
Can I make this recipe dairy-free?
You could substitute cream cheese and butter with dairy-free versions, but the texture might vary a bit. Look for high-quality dairy-free cream cheese spreads and coconut oil to keep it tasty.
How do I know when the bars are done baking?
The edges should be golden brown, and the cheesecake center should be set but still slightly jiggle when you gently shake the pan. Avoid overbaking to keep them creamy.
Is it possible to make this recipe sugar-free without erythritol?
Monk fruit sweetener is a perfect alternative if you want to avoid erythritol, as it also provides sweetness without raising blood sugar levels.
Final Thoughts
Believe me when I say the Keto Chocolate Chip Cookie Cheesecake Bars Recipe is a total game changer if you’re following a keto lifestyle or simply love guilt-free sweets. The combination of cookie and cheesecake in every bite is pure magic, comforting and satisfying far beyond the usual low-carb dessert fare. Don’t hesitate to try making these bars—you’ll be hooked after the first batch, just like I was! Happy baking and even happier indulging!
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: Keto
Description
Delight in these Keto Chocolate Chip Cookie Cheesecake Bars, a perfect low-carb dessert combining rich cream cheese filling with a buttery almond flour cookie crust and sugar-free chocolate chips. Ready in just 45 minutes, these bars are ideal for anyone following a ketogenic lifestyle craving a sweet treat without the carbs.
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) and 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 almond flour, melted butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, salt, and sugar-free chocolate chips. Mix until fully incorporated into a dough.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered erythritol, egg, and vanilla extract until smooth and creamy with no lumps.
- Assemble the Bars: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form the crust layer.
- Add Cheesecake Layer: Pour the cheesecake mixture over the cookie crust and spread it evenly, creating a smooth layer.
- Top with Remaining Cookie Dough: Crumble the remaining cookie dough over the cheesecake layer, distributing it evenly.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the bars are golden brown on top and the center is set.
- Cool & Serve: Allow the bars to cool completely in the pan before slicing into 12 servings. For best results, refrigerate for at least an hour before serving to help them set.
Notes
- Use room temperature cream cheese for easier mixing and a smoother filling.
- Sugar-free chocolate chips help keep this recipe keto-friendly.
- Ensure bars cool completely before cutting to prevent crumbling.
- Storing bars in the refrigerator will keep them fresh for up to 5 days.
- Can be frozen for up to 1 month; thaw in the refrigerator before serving.
