This recipe for Chocolate Chip Cookie Cheesecake Bars is the stuff your keto dreams are made of. What could be better then a mashup of the greatest deserts of all time?? Nothing – that’s what.
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I have been wanting to make this cheesecake for awhile but I have really struggled to find a great keto chocolate chip cookie recipe. I’ve tried a few but none quite hit the mark.
Then something magical happened.
I got my April Keto Krate and there was the answer staring me in the face. Good Dee’s chocolate chip cookie mix was exactly what I had been looking for.
The flavor and texture of these cookies were perfect for this cheescake. But do not fret – if you already have a low carb chocolate chip cookie recipe that you love, you can simply swap it for the Good Dee’s mix below and you *should* get a similar result.
I emphasize the should, because, obviously every recipe is different and there is no way for me to test them all. If you opt to use a different recipe, then you do so at your own risk 🙂
Do me a huge favor and leave a rating down in the comments if you try this recipe. I love getting your feedback 🙂
Chocolate Chip Cookie Cheesecake Bars
Ingredients
For the cookie layer:
- 1 package Good Dee's Chocolate Chip Cookie Mix
- 1/4 cup melted butter or coconut oil
- 2 large eggs
- 1 tsp vanilla
For the cheesecake layer:
- 8 oz Cream cheese softened
- 1/4 cup erythritol (granular or confectioners will work fine)
- 1 tsp vanilla
- 1/4 cup sour cream
- 1/4 cup Heavy Cream
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F and line a 7x11 baking dish with parchment and spray the parchment with non-stick spray. **If you don't have this size dish, you could also use an 8x8 or 9x9 dish.
- Pour the contents of the cookie mix into a bowl, then add the butter or oil, eggs and vanilla. (Note that there is one extra egg then what the cookie package calls for. this makes the cookies slightly fluffier and more suited for this recipe)
- Stir until well combined, then pour about 2/3 of the mix into the bottom of the prepared pan, spreading it out into an even layer. Put the remaining cookie dough into the refrigerator.
- Place the pan onto a cookie sheet and into the oven for 9-10 minutes. You want them to be just baked through, but not yet browned.
- While the bottom cookie layer is in the oven, Combine the cream cheese, erythritol and vanilla in a large bowl. Using a mixer, until smooth.
- Add the sour cream, heavy cream, and egg to the cream cheese mixture and continue mixing until smooth and creamy.
- Once the cookie layer is finished baking, pour the cheesecake batter on top. Return to the oven and bake for 20 minutes then remove from oven and reduce the oven temp to 325 degrees F.
- Remove the remaining cookie dough from the fridge and drop by the spoonful on top of the cheesecake layer.
- Cover the dish loosely with aluminum foil and return to the oven for an additional 25-30 minutes.
- When finished the cheesecake will still be only slightly jiggly. Allow to cool at room temp for at least 30 minutes, and then in the fridge until completely cool before slicing.
Notes
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