If you love rich, creamy cheesecake and crave the buttery sweetness of chocolate chip cookies, these Chocolate Chip Cookie Cheesecake Bars are about to become your go-to dessert. This indulgent treat blends two dessert classics into one heavenly bite — with the best part being that it’s low-carb, keto-friendly, and gluten-free.
Imagine sinking your fork into a thick, crumbly cookie crust, giving way to a velvety cream cheese layer, then topped with more golden, chocolate-studded cookie crumbles. Every bite is the perfect balance of sweet, creamy, and buttery, making it ideal for family gatherings, potlucks, or late-night cravings.
And the best part? These bars are easy to make, bake up in under 30 minutes, and require no complicated ingredients. Whether you’re following a keto lifestyle or just looking for a delicious dessert that won’t spike your sugar levels, this recipe delivers big flavor without the carb overload.
Why You’ll Love This Recipe
Two desserts in one: Cheesecake + chocolate chip cookies = instant happiness.
Low-carb indulgence: All the flavor without the sugar crash.
Family-friendly: Even non-keto eaters will devour these.
Customizable: Add nuts, swap chocolate chips, or flavor your cheesecake filling.
Perfect make-ahead dessert: Tastes even better after chilling overnight.
Great for gatherings: Easy to slice, serve, and transport.
Ingredient Breakdown
Almond Flour – The base for our keto-friendly cookie dough, adding a slightly nutty flavor and tender texture.
Coconut Flour – Balances the almond flour by improving structure and preventing the base from being too crumbly.
Butter – Adds richness and helps bind the crust and crumble topping.
Keto Sweetener (Erythritol or Monk Fruit Blend) – Keeps this dessert sweet without spiking blood sugar.
Egg – Helps bind the cookie layer together.
Vanilla Extract – Enhances both the cookie and cheesecake flavors.
Sugar-Free Chocolate Chips – Gives that classic cookie bite without the sugar.
Cream Cheese – The heart of the cheesecake layer, lending creaminess and tang.
Milk (Optional) – Only needed if you want to thin the cheesecake layer for a softer texture.
Pro Tips for the Best Results
Use room-temperature cream cheese for a smooth, lump-free cheesecake layer.
Don’t skip chilling — it allows the cheesecake to set and makes slicing cleaner.
Sweetness check: Different keto sweeteners have different sweetness levels; taste and adjust before baking.
Don’t press the topping too firmly — leaving it crumbly makes for a prettier finish.
Store cold — cheesecake tastes best when slightly chilled.
Ingredient Swaps or Variations
Nut-Free Option: Swap almond flour for sunflower seed flour.
Add Nuts: Fold in chopped pecans or walnuts for crunch.
Spice It Up: Add cinnamon or pumpkin spice to the cookie dough.
Chocolate Lovers: Use dark sugar-free chocolate chunks instead of chips.
Fruit Twist: Swirl in a few spoonfuls of sugar-free raspberry jam into the cheesecake layer before baking.
Serving Suggestions
Serve as part of a dessert platter for holidays or dinner parties.
Pair with whipped cream or a drizzle of sugar-free chocolate sauce.
Enjoy with a hot cup of coffee or herbal tea for an afternoon treat.
Make Ahead + Storage Tips
Make Ahead: Assemble and bake the bars a day in advance for even better flavor.
Storage: Keep bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual bars in parchment and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Q: Can I make these without coconut flour?
Yes — replace the coconut flour with an extra ¼ cup almond flour, though texture will be slightly softer.
Q: Do I have to use keto sweetener?
No, you can use regular sugar if you’re not following a low-carb diet — same measurement applies.
Q: Why is my cheesecake layer lumpy?
This usually happens if the cream cheese is too cold. Always start with softened cream cheese.
Q: Can I double the recipe?
Yes — use a 9×13-inch pan and increase the baking time to 35–40 minutes.
Q: Do these need to be refrigerated?
Yes — because of the cream cheese layer, they should be stored in the fridge.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a mixing bowl, whisk together almond flour, coconut flour, melted butter, keto sweetener, egg, vanilla extract, and chocolate chips until a dough forms.
- Press three-quarters of this dough evenly into the bottom of your prepared pan, forming a smooth, even layer.
- In another bowl, beat softened cream cheese with keto sweetener until smooth and creamy. Add the egg and vanilla extract, mixing just until combined.
- Crumble the remaining cookie dough over the cheesecake layer, leaving small gaps so the cheesecake peeks through.
- Bake for 25–30 minutes, or until the top is golden and the center is set but still slightly jiggly.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 1–2 hours to firm up before slicing.
- Lift the bars out of the pan using the parchment overhang, slice into squares, and serve chilled or at room temperature.
Notes
- For a firmer cookie layer, bake the crust for 5 minutes before adding the cheesecake filling.
- Use parchment paper with overhang to easily lift the bars out for slicing.
- Always let the bars cool fully before refrigerating to avoid condensation making them soggy.
