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.
½ cup (100g) keto sweetener (erythritol or monk fruit blend)
1 large egg
½ teaspoon vanilla extract
½ cup (85g) sugar-free chocolate chips
8 oz (225g) cream cheese, softened
¼ cup (50g) keto sweetener
1 large egg
½ teaspoon vanilla extract
Equipment
8x8-inch baking dish
Mixing bowls (medium & large)
Hand mixer or stand mixer
Measuring cups & spoons
Spatula
Parchment paper
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.
