What happens when rich and creamy cheesecake meets delectable chocolate chip cookie dough? It creates the most scrumptious Keto dessert bar you've ever tasted!
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Just when you think Keto Cheesecake can't get any better, let me introduce you to these little delectable Chocolate Chip Cookie Dough Cheesecake Bars.
A thin layer of chewy chocolate chip cookie dough is topped with a mouthwatering cheesecake layer then topped with more nuggets of cookie dough and baked to absolute perfection!
Cheesecake is one of those amazing recipes that can easily be converted to a low carb or Keto version with a few substitutions. And while I love cheesecake, there are times I just don't want or need to make a full sized cake. That's the wonderful advantage to these Chocolate Chip Cookie Cheesecake Bars!
They're so easy to make and only use a few low carb ingredients you probably already have in your pantry.
Another fantastic thing about these Keto cheesecake bars is you can pack for your lunch or for a snack on the go. They make the perfect afternoon snack with a hot cup of coffee!
What's in Keto Chocolate Chip Cookie Cheesecake Bars
- Almond flour
- Cream cheese
- Sour cream
- Brown Swerve
- Swerve confectioners
- Sugar-free chocolate chips
- Vanilla extract
- Ground cinnamon
*Exact measurements are listed in the recipe card below.
How to Make Keto Chocolate Chip Cookie Cheesecake Bars
How to Make the Gluten Free Cheesecake Crust
Preheat oven to 350F.
Add in the egg, melted butter and vanilla extract and continue mixing until well combined. Stir in the chocolate chips and mix just until they’re evenly distributed.
How to Make the Sugar-Free Cheesecake Filling
In a separate bowl, add the cream cheese and sour cream, then mix using a hand mixer till fluffy.
Add in the egg, Swerve confectioners and vanilla, then continue mixing until well combined.
Poor the mixture over the cheesecake crust and spread it out evenly using a spatula. Take the remaining cookie crust mixture and crumble it over the top, leaving some of the cheesecake filling peeking through.
Bake for 25-30 minutes or until the cheesecake has set, but still has a slight jiggle to it. Allow it to cool at room temperature for 10-15 minutes, then chill in the fridge for at least 1-2 hours before cutting into.
Store in the fridge for 5-7 days in an airtight container.
Tips for the Perfect Keto Cheesecake Bars
These Chocolate Chip Cheesecake Bars are super easy to make, but here are a few tips that I have found helpful and hope you will too:
How to Tell When Cheesecake Bars are Done
The easiest way to to tell if your cheesecake bars are ready to come out of the oven is to start checking for signs of doneness about 5 minutes before the baking time is up. Once they're done, the edges will begin to brown slightly and they will be mostly firm with a slight jiggle in the center.
Make Sure Keto Cheesecake Bars are Cool Before Cutting
The key to cheesecake bars setting up well is to let them cool completely then chill in the fridge a couple hours. This allows the cream cheese and eggs to firm up and become sliceable. This takes a little but of patience but trust me, it's worth the wait.
Can Cheesecake Bars be Frozen?
They sure can, making them a perfect meal prep dessert idea. They be frozen for up to 3 months. To freeze, place the cooled Chocolate Chip Cookie Dough Cheesecake Bars on a plate and freeze, uncovered, just until firm. Then take them out and wrap with plastic wrap and stick them back in the freezer.
Can I Make Keto Cheesecake Bars Ahead of Time?
This recipe for Chocolate Chip Cookie Cheesecake bars is actually even BETTER the next day. If you need a make ahead dessert, you will definitely love these!
How to Cut Cheesecake Bars Cleanly
To get really clean edges when cutting your Keto cheesecake bars, dip your knife in hot water for a few seconds, wipe it off and cut your bars. Each bar will slice cleanly and will make a beautiful presentation.
What Sweetener is Best in Keto Cheesecake Bars?
Swerve has a 1:1 conversion ratio with sugar making it an easy substitution. But you can use Monk Fruit or Allulose if you prefer. Just be sure and follow the conversion chart for which ever type sweetener you use.
If you love desserts with chocolate chips, be sure to also try these Keto Chocolate Chip Blondies!
More Keto Cheesecake Recipes
- Salted Caramel Cheesecake Bars
- Mini Cheesecakes with Raspberry Sauce
- Lemon Cheesecake Mousse
- Blackberry Cheesecake Bars
- Cheesecake with Strawberry Sauce
- Vanilla & Chocolate Cheesecake Bars
- Keto Cheesecake Fat Bombs
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Chocolate Chip Cheesecake Bars
For the Crust and Topping
To Make the Crust
- Preheat oven to 350F.
To Make the Filling
- In a separate bowl, add the cream cheese and sour cream, then mix using a hand mixer till fluffy. Add in the egg, Swerve confectioners and vanilla, then continue mixing until well combined.
- Poor the mixture over the cheesecake crust and spread it out evenly using a spatula. Take the remaining cookie crust mixture and crumble it over the top, leaving some of the cheesecake filling peeking through.
- Bake for 25-30 minutes or until the cheesecake has set, but still has a slight jiggle to it. Allow it to cool at room temperature for 10-15 minutes, then chill in the fridge for at least 1-2 hours before cutting into. Store in the fridge for 5-7 days in an airtight container or freeze.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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