What do you get when you combine two popular treats into one dessert? This irresistible confection of creamy, chocolaty, layered decadence!
I love dessert so much; sometimes I have seconds. That’s not always great for my waistline. But when a dessert is a combo of two mouthwatering treats—it feels like a double helping of happiness!
That’s the whole point behind this amazing chocolate chip keto cheesecake cookie bars recipe. It’s the perfect way to satisfy a craving for homemade chocolate chip cookies and made-from-scratch cheesecake without going overboard.
I love how the two layers of cookie dough make a sandwich of the creamy cheesecake. The pairing of slightly crisp cookies and soft filling is particularly satisfying. Plus, you get the flavors of decadent chocolate chips, savory dough, and rich cheesiness in every bite.
I also like how easy and accommodating this recipe is—no special tools, advanced skills, or fussy presentation required! I do recommend you stick with the specified size of baking dish to keep the layers thick and inviting. And don’t skip the parchment paper and xanthan gum! They both play major roles in successful results.
Most importantly, let your cookie bars chill for the full four hours. It requires patience and fortitude—but you’ll be rewarded with delightful textures in a layered dessert that delivers twice the deliciousness!
More keto cookie dough options
The combo of cheesecake and chocolate chip cookies makes these cookie bars classically delicious. But you can use other cookie doughs to create treats with novel flavor profiles! Just choose a recipe with about the same yield (24 cookies) as the Keto Chocolate Chip Cookies recipe, and keep an eye on them while baking. The timing should be close to the same, with only a minute or two adjustment necessary.
Here are three fun options:
Homemade Sugar-Free Peanut Butter Cookies deliver a sweet-and-salty spin that pairs beautifully with creamy cheesecake.
Low-Carb Strawberry Chip Cookies bring fruity fun to the cheesecake party.
Sugar-Free Sugar Cookies let the rich creaminess of the cheesecake take center stage, adding a delicate, buttery touch.
How do I store leftovers?
Store leftover cheesecake cookie bars in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 5 days. Over time, the cookie dough topping and crust may soften slightly as they absorb moisture from the cheesecake layer, but the bars will remain tasty. You can also freeze them for up to 2 months. Simply double-wrap the bars in plastic wrap and transfer them to a resealable bag or freezer-safe container. Thaw overnight in the fridge.
Similar recipes to try
Hungry for more low-carb desserts that combine rich cheesecake with decadent chocolate? Try this Low-Carb Chocolate-Covered Strawberry Cheesecake or this Dark Chocolate Raspberry Keto Cheesecake for sweet, fruity notes. Prefer a sweet-and-savory combo? This no-bake recipe for Chocolate Peanut Butter Keto Cheesecake Fluff delivers effortless deliciousness.
Chocolate Chip Keto Cheesecake Cookie Bars
Ingredients
For The Cookie Crust:
- 1 batch Keto Chocolate Chip Cookies dough unbaked
For The Cheesecake Filling:
- 8 ounces cream cheese softened
- 1/4 cup granular monk fruit
- 1 egg
- 1/2 cup sour cream
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon xanthan gum
Instructions
- Preheat oven to 350°F. Line an 8×8-inch square baking dish with parchment paper, leaving an inch or 2 extended over the dish's sides.
Make The Cookie Crust:
- Prepare cookie dough as directed in the Keto Chocolate Chip Cookies recipe.
- Divide the dough in half. Press one half of the dough into the bottom of the prepared baking dish. Use your fingers to press it into the corners of the dish and pat it down into an even crust.
- Bake for 5 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.
Make The Cheesecake Filling:
- In the bowl of a stand mixer, add the cream cheese and monk fruit. Beat until light and fluffy.
- Add the egg, sour cream, lemon juice, and vanilla extract. Beat until well combined.
- Add the xanthan gum and beat for 20 to 30 seconds.
Assemble And Bake The Cookie Bars:
- Spread the cheesecake filling on top of the cooled cookie dough crust.
- Drop the remaining cookie dough in dollops on top of the cheesecake filling. Do not worry about getting it in a flat or even layer, as it will spread while baking.
- Bake until the cookie dough dollops have spread into soft patches and turned lightly brown, and the cheesecake filling looks set around the edges with only a slight jiggle in the center when you gently shake the pan, about 30 minutes.
- Remove from oven and let cool in the pan at room temp for 10 minutes on the counter or a wire rack.
Chill, Slice, And Serve The Cookie Bars:
- Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight, until the cheesecake layer is fully set and firm.
- Once fully chilled, use the parchment paper overhang to gently lift the cheesecake out of the pan. Slice into bars with a sharp knife, wiping the knife between cuts to keep slices neat. Serve cold.
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