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    Home » Recipes

    Published: Sep 6, 2019 ·Updated: Mar 19, 2020 by Sabra · 3 Comments

    Snickerdoodle Cheesecake Bars | Keto, Gluten Free

    Jump to Recipe Rate this Recipe
    keto snickerdoodle bar pinterest image

    These keto snickerdoodle cheesecake bars are the definition of love at first bite! With creamy cheesecake sandwiched between two layers of sweet cinnamon cookies, No one will believe that they are low carb and gluten-free.

    a keto snickerdoodle cheesecake bar on a white plate with a milk bottle in the background

    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)

    You won't find many cookie recipes here on my site. The truth is, I'm not a cookie fan. Don't get me wrong, they aren't gross, I just can't see why anyone would pick a cookie over a cake, brownies, ice cream or any other dessert really.

    I do however make an exception for cookie bars. They are the best of both worlds. You get the admittedly good taste of the cookie, but in a more substantial form and in this case, a bit of cheesecake as well.

    Tips for making the perfect snickerdoodle cheesecake bars:

    • I used an 8x8 pan which results in a nice thick bar. If you would prefer, you can also use a 7x11 or 9x9 baking dish. If you do use a bigger pan, reduce the cooking time by 3-5 minutes.
    • I use Laknato Golden as a brown sugar substitute. The texture is closer to regular sugar, but the flavor is spot on. You can use any sweetener that you like just be sure to check out the conversion ratios.

    Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!

    • To reduce the calories, you can swap regular cream cheese for Philadelphia Neufantchel Cream Cheese.
    • When making the top layer, it doesn't matter what size "cookies" you make, but in order to ensure that the bars cook evenly, you will want them to be just about the same thickness.
    • When these cookie bars are finished baking the center will still be slightly wiggly, but just a bit. As they cool, it should solidify and get more solid.
    A four image collage showing the steps to making there keto friendly snickerdoodle cheesecake bars

    Be sure to check out these other great recipes:

    • Keto Chocolate Chip Cookie Cheesecake Bars
    • Keto Wedding Cookies
    • Keto Milano Cookies
    • Chocolate Peanut Butter Cheesecake | Keto
    • Keto Banana Bread Bottomed Cheesecake
    • Keto Chocolate Cheesecake
    • Low Carb Carrot Cake Cheesecake
    a single snickerdoodle cheesecake bar being held up

    Keto Snickerdoodle Cheesecake Bars

    Sabra - This Mom's Menu
    These keto snickerdoodle cheesecake bars are the definition of love at first bite! With creamy cheesecake sandwiched between two layers of sweet cinnamon cookies, No one will believe that they are low carb and gluten-free.
    5 from 2 reviewers
    Prevent your screen from going dark
    Servings 8 Bars
    Prep Time 15 mins
    Cook Time 45 mins

    Equipment

    • 8x8" Baking Pan
    • Hand Mixer
    • Non-Stick Cooking Spray
    • Aluminum Foil

    Ingredients
      

    • 1 ¼ cups Almond Flour
    • 2 tablespoon Coconut Flour
    • ½ cup Brown Sugar Substitute or sweetener of choice
    • 1 teaspoon Baking Powder
    • ½ teaspoon Salt
    • 2 teaspoon Cinnamon divided
    • 4 tablespoon Butter softened
    • 2 Eggs
    • 1 teaspoon Vanilla Extract
    • 2 tablespoon Granular Sweetener

    Cheesecake Layer

    • 8 oz Cream Cheese Softened
    • ¼ cup Powdered Sweetener or Sweetener of choice
    • 1 teaspoon Vanilla Extract
    • ¼ cup Sour Cream
    • ¼ cup Heavy Whipping Cream
    • 1 Egg

    Instructions
     

    • Preheat the oven to 350° F and grease an 8x8 pan with non-stick spray.
    • In a large bowl combine the almond flour, coconut flour, brown sugar substitute, baking powder, salt, and 1 ½ teaspoon of cinnamon.
    • Add the softened butter, eggs, and vanilla extract. Mix with an electric mixer until smooth and uniform dough forms.
    • Spread ⅔ of the cookie dough into an even layer on the bottom of the prepared pan and set aside.
    • In a separate large bowl combine the softened cream cheese, powdered sweetener, vanilla extract, sour cream, heavy whipping cream, and egg. Mix with an electric mixer until smooth.
    • Pour this cheesecake mixture on top of the cookie dough in the prepared pan.
    • Next, in a small bowl mix the 2 tablespoon of granular sweetener and the remaining ½ teaspoon of cinnamon.
    • Scoop the remaining cookie dough into small balls. Any size is fine - they don't have to be uniform. Gently press the dough 'balls' into about ¼" thickness.
    • Coat each side of the formed cookie pieces into the sweetener & cinnamon mixture and place them on top of the cheesecake batter in the prepared pan.
    • Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheesecake is set in the middle.

    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: 1BarCalories: 335kcalCarbohydrates: 7gProtein: 8gFat: 32gSaturated Fat: 14gCholesterol: 126mgSodium: 336mgPotassium: 141mgFiber: 3gSugar: 2gVitamin A: 846IUCalcium: 122mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    snickerdoodle cheesecake bar pinterest image
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    Reader Interactions

    Comments

    1. Mary Alice Kastens says

      September 07, 2019 at 9:54 am

      This is our new favorite low carb dessert, not missing any flavor . IT is delicious! First time i made it , i almost ate the whole pan myself .Husband really loves this . Second TIme i made , i added Crushed pecans to the bottom crust .

      Reply
      • Sabra says

        September 09, 2019 at 6:00 pm

        Thanks for the great review Mary!

        Reply
    2. Elisha says

      November 07, 2020 at 10:46 pm

      So with regular cheesecake it usually needs at least 6 hours before eating. Do these need time to rest or can I eat them pretty quickly after?

      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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