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Greatest plates · Dessert
Keto Chocolate Chip Cookie Cheesecake Bars
A buttery almond-flour cookie base under a creamy sugar-free cheesecake layer, baked and chilled before slicing.
Serves 16Prep 25 minCook 35 minDessert
Containsdairy · egg · nuts
Inspired by a recipe from All Day I Dream About Food ↗
Protein 10%Carbs 8%Fat 82%
About 280 kcal a serve — 7 g protein, 6 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 16
Method
Preheat and prep
165°CPreheat the oven to 325°F (165°C) and grease a 9-inch square pan well.
Mix the dry crust
Mix allIn a medium bowl, whisk together the almond flour, brown sugar replacement, baking powder, and salt until evenly combined.
In the bowlWhisk dry →
Form the cookie dough
Add chipsAdd the egg, melted butter, and vanilla extract and beat until the dough comes together. Stir in the chocolate chips.
In the bowlBeat dough →
Bake the crust
GoldenPress about two-thirds of the dough into the bottom of the prepared pan. Bake 12 to 15 minutes, until light golden brown, then remove from the oven and let cool — it will not be fully baked at this point.
Make the filling
SmoothIn a large bowl, beat the cream cheese until completely smooth, about 1 minute. Add the powdered sweetener, sour cream, and vanilla and beat until smooth. Finally beat in the egg until just combined.
In the bowlBeat smooth →
Assemble the bars
On topPour the filling over the cooled crust. Take the remaining cookie dough mixture and crumble over the top of the filling, pressing lightly to adhere.
Bake then chill
Chill 1 hrBake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the centre. Remove from the oven and let cool, then refrigerate for 1 hour until set before slicing into 16 bars.
Cook's noteMake sure your cream cheese is properly softened before beating — zap it in the microwave for 5 to 10 seconds if needed, and don't overbake the bottom crust so the bars keep their structure.
Want it lighter?
about 45 kcal less a serve, all swaps taken
This is already a keto dessert where most calories come from almond flour, butter, cream cheese and chocolate — so the fat is doing structural and textural work. You can trim it, but expect slightly less rich, less buttery bars. Keep some fat or the crust won't hold together.
113.5 g butter (melted) → 75 g butter plus 40 g unsweetened applesauce
Cuts about a third of the crust fat. The crust will be a touch softer and less shortbready rather than crisp-buttery, but still holds together.
226.8 g cream cheese (softened) → 150 g cream cheese plus 75 g plain Greek yoghurt (strained)
Swapping some cream cheese for thick yoghurt lowers fat and lifts protein. Filling is slightly tangier and a little less dense/creamy.
2 tbsp sour cream (or heavy whipping cream) → 2 tbsp plain Greek yoghurt
Small fat reduction with a bit more tang; filling sets very similarly.
60 g sugar-free chocolate chips → 45 g dark chocolate (85%), chopped
Less sugar-free sweetener and slightly less total fat, with a deeper, more bitter chocolate hit and fewer visible chips.
Estimated per serve
280 kcal · 7 g protein · 6 g carbs · 26 g fatestimates, within ~10%
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