This weeks recipe is Keto Chocolate Chip Cheesecake Bars! This is easy to make keto friendly dessert, the only downside is that you have to wait before you can eat it as the cheesecake sets, but this wait is worth the end results. This recipe will require some self-control. We hope you enjoy it!
Now you no longer have to pick between your two favorite desserts… Chocolate chip cookies and creamy cheesecake. It’s the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next evening barbecue or fun with your family. This easy dessert will certainly satisfy all your cravings… This is all so much easier to make than actual cookies, there’s no scooping or batch baking… Everything happens at once. These bars do need to cool down to allow the cheesecake batter to set up, but boy are they worth the wait!
Just like my traditional cheesecake recipes, cheesecake bars feature some sort of crust… And in this step I’m using my most favorite shortbread crust recipe that I’ve used for almost all of my cheesecake or cheesecake similar recipes. It is simply butter, almond flour,and natural sweetener… This is going to make the cheesecake bar easier to hold and handle.
The thing with cheesecake, is that it can take forever to make… There’s lots of chilling time and baking time and waiting time LOL. That’s where these bars come in. They cut that time significantly so you can make them in the morning and they’re ready to serve by the afternoon. Plus there’s chocolate chips involved, and who can resist that?
For this recipe we are fortunate enough to be sponsored by choczero… they have turned their delicious sugar-free chocolate into baking chips… These are rich and creamy perfect for all your keto baking and desserts. I had tried the white chocolate and dark chocolate flavor before… But I will be utilizing the milk chocolate for these bars. But feel free to use any flavor your family enjoys. Milk chocolate has always been my favorite and these chips are smooth with whole cream dairy swirled together with rich 45% cacao to create a delicious baking chip that doesn’t have anything artificial in it.
If you love cheesecake in any form, then these bars definitely need to be on your list!
- Do not over mix the cheesecake filling… Over Mixing can sometimes add extra air and make your cheesecake rise too far and crack when it deflates.
- Cool it slowly to prevent cracks:
- Like with all cheesecakes, cooling these bars slowly is the key to preventing cracks… 30 minutes in your turned off oven after baking, will do the trick here for these bars.
Yes it’s hard to wait but I suggest a three hour chilling time after you take these out of the oven. If you want your bars to have the most smooth and creamy texture.
To get clean slices:
Use a large knife warmed in hot water to slice these… Also make sure to cut straight down and not drag it through the bars. These can also be made into any size bar you want if portion control is an issue.
FOLLOW-UP TASTE TEST by C.J.
So I’m fortunate enough to always get to try and experience new keto/low carb dishes. This recipe was great! Although we had to wait overnight to taste it and do my taste test for YouTube. Our kids like this dessert as well, and they aren’t doing keto they just eat to be eating like most kids. However, they do not always like everything that we make, so it’s a big compliment when they do. I’m writing this section of the blog on a Saturday, and just had an additional piece today and it’s still good. Of course because it’s a cheesecake it should be refrigerated and you could also freeze individual servings. This video was sponsored by the folks at ChocZero (use CODE: Cjsketokitchen) and I must give them props for have delicious chocolate chips with great macros, the biggest difference in there products is the lack of sugar alcohols which in some folks causes digestion issues, if your interested in trying there products here is a link to their products (use CODE: Cjsketokitchen). We hope that you and your family enjoy the recipe! Don’t forget you can share photos or your creations over in the Facebook Group or on Pinterest.
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Keto Chocolate Chip Cheesecake Bars
- large bowl
- 8 x 8 baking dish
- Preheat your oven to 350°
- Line an 8x8 baking dish with parchment paper or foil. In a small bowl combine almond flour and butter....add sweetener to taste.
- Form into a crust in the bottom of your baking dish. Bake 6 minutes. Set aside.
- In a separate medium size bowl, combine cream cheese and sweetener briefly until just incorporated with a hand mixer. Add egg and vanilla. Beat with mixer. Do not over mix. Add 2/3 cup of chocolate chips to batter with spatula. Spread evenly over crust. Sprinkle with remaining chips. Bake for 30 to 40 minutes depending on oven temperature. Turn OFF oven, and allow cheesecake to remain in oven 30 minutes more. Remove to cool. Chill three hours or overnight before serving.
- Makes 16 one inch bars
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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