Chocolate Chip Keto Cheesecake Bars

This chocolate chip keto cheesecake cookie bar recipe combines two beloved desserts into one irresistible low-carb treat. The creamy cheesecake layer sandwiched between layers of chocolate chip cookie dough creates the perfect balance of textures and flavors while keeping your carb count in check.

I first made these bars for a family gathering where I needed something both the keto and non-keto eaters would enjoy. The pan was completely empty within minutes and no one could believe they were low carb.

Ingredients

• 1 batch keto chocolate chip cookie dough: Use only 1/2 bag of chocolate chips for the perfect balance of sweetness without overwhelming the cheesecake layer
• 8 ounces cream cheese: Softened completely to room temperature to prevent any lumps in your filling
• 1 egg: Adds structure to the cheesecake layer without making it too dense
• 1/2 cup sour cream: Provides tanginess and creaminess to balance the sweetness
• 1/4 cup granular monkfruit: A perfect sugar substitute that measures like sugar without the aftertaste
• 1/2 teaspoon lemon juice: Brightens the cheesecake flavor without making it taste lemony
• 1/2 teaspoon vanilla extract: Adds warmth and depth to complement the chocolate
• 1/8 teaspoon xanthan gum: This tiny amount helps stabilize the filling for perfect slicing

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350 degrees and line an 8×8 square baking dish with parchment paper leaving overhang on the sides for easy removal. Make sure the parchment paper goes up all sides to prevent sticking.

Create the Bottom Layer:

Prepare the keto chocolate chip cookie dough according to the recipe. Divide the dough in half using a kitchen scale for precision. Press the first half into an even layer in your prepared pan making sure to get into all corners. The more even this layer the better your bars will slice later.

Prebake the Bottom:

Bake the bottom cookie layer for exactly 5 minutes. This partial bake ensures the bottom stays slightly chewy rather than becoming too crisp. Allow it to cool slightly while preparing the filling which gives it time to set.

Mix the Cheesecake Filling:

In a stand mixer beat the cream cheese and monkfruit until completely smooth and fluffy about 2 minutes. Add the egg sour cream lemon juice and vanilla beating until well combined with no lumps. The mixture should be silky smooth. Finally add the xanthan gum and beat for 20 to 30 seconds to incorporate it fully.

Assemble the Layers:

Pour the cheesecake filling over the slightly cooled cookie base spreading it into an even layer. Take the remaining cookie dough and drop it in small pieces over the top of the cheesecake layer. The rustic uneven top creates beautiful texture and allows some cheesecake to peek through.

Bake to Perfection:

Bake for 30 minutes until the cookie top is golden and the cheesecake is just set with a slight jiggle in the center. The center will continue to set as it cools. Let cool on the counter for 10 minutes before refrigerating.

Chill Thoroughly:

Refrigerate for a minimum of 4 hours but preferably overnight. This chilling time is crucial for the layers to set properly and flavors to meld together. Patience is rewarded with perfect slices.

Slice and Enjoy:

Use a sharp knife wiped clean between cuts to slice into 16 even squares. For the cleanest cuts warm your knife under hot water and dry it between slices.

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The xanthan gum is my secret weapon in this recipe. I discovered its importance after making these bars without it once and finding the cheesecake layer too soft for clean slicing. Just that tiny 1/8 teaspoon makes all the difference in texture while keeping the filling creamy.

Storage Tips

These bars actually improve with time in the refrigerator. The flavors meld and the texture becomes even more perfect after 24 hours. Store them in an airtight container in the refrigerator for up to 5 days separating layers with parchment paper to prevent sticking.

For longer storage freeze the cut bars individually on a baking sheet then transfer to a freezer bag once solid. This prevents them from freezing together in a clump. They thaw beautifully in about 30 minutes at room temperature.

Ingredient Substitutions

If cream cheese is unavailable mascarpone makes a luxurious substitute though it will create a slightly richer flavor profile. For a dairy free version try kite hill almond milk cream cheese and coconut cream instead of sour cream.

No monkfruit on hand? Substitute an equal amount of erythritol or allulose but add an extra pinch of stevia for the right sweetness level. Each sweetener has a slightly different profile so adjust to taste.

The xanthan gum can be substituted with 1/4 teaspoon of gelatin bloomed in 1 teaspoon of water though the texture will be slightly different.

Serving Suggestions

These bars shine on their own but can be elevated with simple accompaniments. Try serving with a dollop of unsweetened whipped cream or a drizzle of sugar free chocolate sauce for extra decadence.

For a complete dessert platter pair with keto berries like raspberries or strawberries which complement the chocolate flavor perfectly. A sprinkle of flaky sea salt just before serving adds a sophisticated contrast to the sweetness.

Pro Tips

Always use room temperature ingredients for the cheesecake layer to achieve the smoothest possible texture

Line your pan with parchment that overhangs the sides for easy removal and perfect slices

For a more interesting flavor add 1/2 teaspoon of espresso powder to the cookie dough to enhance the chocolate notes

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Frequently Asked Questions About the Recipe

→ Can I substitute the monkfruit sweetener?

Yes, you can substitute monkfruit with other keto-friendly sweeteners like erythritol, allulose, or stevia. Just be aware that each sweetener has a different level of sweetness, so you may need to adjust quantities accordingly.

→ Why is xanthan gum used in the cheesecake filling?

Xanthan gum acts as a stabilizer and thickening agent in the cheesecake filling. It helps achieve the perfect creamy texture and prevents separation, especially important when baking without traditional flour-based ingredients.

→ How should I store these cheesecake cookie bars?

Store these bars in an airtight container in the refrigerator for up to 5 days. The cheesecake layer requires refrigeration to maintain proper food safety and optimal texture.

→ Can these bars be frozen?

Yes, these bars freeze well. Place them in a single layer in an airtight container with parchment between layers if stacking. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

→ Why do the bars need to chill for 4-6 hours?

The extended chilling time allows the cheesecake layer to fully set and the flavors to meld together. This results in cleaner slices and a better overall texture and taste experience.

→ What type of chocolate chips work best for keto baking?

Sugar-free or stevia-sweetened chocolate chips are ideal for keto baking. Brands like Lily's, ChocZero, or Bake Believe offer low-carb options that maintain authentic chocolate flavor without adding significant carbs.