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    Home » Recipes

    Published: Apr 15, 2018 ·Updated: Sep 22, 2021 by Sabra · 2 Comments

    Chocolate Chip Cookie Cheesecake Bars | Keto, Gluten Free

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    three chocolate chip cheesecake bars stacked with text overlay

    This recipe for Keto Chocolate Chip Cookie Cheesecake Bars is the stuff your dreams are made of. Delicious and creamy cheesecake sandwiched between two layers of gluten-free chocolate chip cookies, what could be better?

    three chocolate chip cheesecake bars stacked with a bite taken from one.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    The best way to eat a cookie, in my opinion, is to turn it into a bar. Not only does it become more substantial - but also more delicious!

    These chocolate chip cookie cheesecake bars are no exception!

    a single chocolate chip cookie cheesecake bar being held up

    Here's what you'll need:

    For the chocolate chip cookie layers:

    • Butter - you can use ghee or butter flavored coconut oil for dairy-free
    • Lakanto Golden - Lakanto golden is my favorite brown sugar substitute, but you can use any substitute or even regular brown sugar if you'd like.
    • Eggs
    • Vanilla
    • Almond Flour
    • Vanilla Protein Powder - I use About Time Protein Powder!
    • Unflavored Gelatin Powder - This keeps the cookie layer nice and soft, but you can leave it out if you don't have any.
    • Baking Soda and Salt
    • Chocolate Chips - I use Lily's!

    For Cheesecake Layer:

    • Cream Cheese
    • Erythritol or sweetener of choice
    • Vanilla
    • Sour Cream
    • Heavy Cream
    • Egg
    a four photo collage showing the steps for making keto chocolate chip cookie cheesecake bars.

    Tips for making the perfect cookie bars:

    • I used an 8x8 pan for the bars in the pictures, but I felt they were a little too thick. I recommend sticking with the 7x11 pan listed in the instructions.
    • The bottom cookie layer will not be completely baked before you add the cheesecake batter. it should only be slightly baked to prevent the cheesecake from falling to the bottom of the pan.
    • Make sure that you cover the pan with foil after adding the cheesecake and remaining cookie dough. Otherwise, the cookies on top will overbake.
    • When the bars are fone baking the center will still be slightly jiggly, but it should firm up as it cools.
    • With that in mind, I recommend making sure that the bars are completely cooled before slicing and serving.

    Be sure to check out these other great recipes:

    • Keto Chocolate Chip Cookies
    • Snickerdoodle Cheesecake Bars
    • Low Carb Carrot Cake Cheesecake
    • Banana Bread Bottomed Cheesecake
    • Chocolate Cheesecake
    • Chocolate Peanut Butter Cheesecake
    three chocolate chip cookie cheesecake bars on a piece of parchment paper with a bite taken from one

    Keto Chocolate Chip Cookie Cheesecake Bars

    Sabra - This Mom's Menu
    This recipe for Keto Chocolate Chip Cookie Cheesecake Bars is the stuff your dreams are made of. Delicious and creamy cheesecake sandwiched between two layers of gluten-free chocolate chip cookies, what could be better?
    4.41 from 5 reviewers
    Prevent your screen from going dark
    Servings 12 bars
    Prep Time 15 mins
    Cook Time 1 hr
    Cooling time 1 hr

    Ingredients
      

    For the cookie layer:

    • 4 tablespoon Butter softened
    • ½ cup Brown Sugar Substitute
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • 1 cup Almond Flour
    • ¼ cup Vanilla Protein Powder
    • 2 tablespoon Unflavored Gelatin Powder
    • 1 teaspoon Baking Soda
    • pinch Salt
    • ½ cup Sugar-Free Chocolate Chips

    For the cheesecake layer:

    • 8 oz Cream Cheese softened
    • ¼ cup Erythritol
    • 1 teaspoon Vanilla
    • ¼ cup Sour Cream
    • ¼ cup Heavy Cream
    • 1 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. 
    • Prepare the cookie layer: Combine the butter and the Lakanto Golden in a large bowl, using an electric mixer until it is light and fluffy and the sweetener has begun to melt. Add the eggs and vanilla and mix again.
    • Next, add the almond flour, protein powder, gelatin, baking soda, and salt. Stir until well combined. Fold in chocolate chips.
    • Spread about ⅔ of the cookie dough into the bottom of the prepared pan, 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. Use an electric mixer and mix on medium speed 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.
    • 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 40-45 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. 

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1cookie barCalories: 242kcalCarbohydrates: 5gProtein: 7gFat: 21gSaturated Fat: 10gCholesterol: 86mgSodium: 215mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 533IUCalcium: 65mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    three chocolate chip cookie cheesecake bars on a piece of parchment paper with a bite taken from one and text overlay
    « This Mom's Menu - April 16, 2018
    Tres Leches Cake | Keto, Gluten Free »

    Reader Interactions

    Comments

    1. Laurel says

      April 08, 2020 at 2:00 pm

      If I don’t have vanilla protein powder but have unflavored, could I use that and add more vanilla to the cookie batter?

      Reply
      • Sabra says

        April 08, 2020 at 2:23 pm

        Hi Laurel! That should work great 🙂

        Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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