Chocolate Chip Cheesecake Recipe (Low Carb)

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Whenever a craving hits, I usually head to the kitchen and begin creating a keto-friendly version of whatever is on my mind. When the craving for cheesecake hit I tried to ignore it. Then when the chocolate chip cookie craving hit, I decided to combine the two and made these chocolate chip cheesecake bars. 

I have perfected this recipe until it really deserved the title of a simple recipe. It may seem like there are a lot of ingredients and steps but this really is a super easy dessert to make. Once you begin making your first cheesecake cookie bar recipe, you will see how quickly you move through each step.

It really is a simple recipe! 

Gather the ingredients and tools needed for this recipe, take a look at the frequently asked questions about making this recipe, then make it for yourself. Be sure to save it to your favorite social media like Pinterest so that you never lose it! Head over and give me a follow while you are there, I can’t wait to connect with you. 

What Tools Should I Use for Best Results? 

This recipe is perfect cut into squares and served as a midday treat or a dessert depending on how much willpower you have. I make this recipe with the intention of it being a dessert but I find myself enjoying these throughout the day. They keep me satisfied in between meals and are such a delicious treat.

All you will need to make this recipe are simple low-carb friendly ingredients and a few kitchen tools like an electric mixer with a paddle attachment. The simple tools and ingredients will come together to create a delicious cream cheese filling for the cheesecake layer. 

Do I need a Springform Pan? 

No need to use a springform pan for this chocolate chip cheesecake recipe, you can use a 9×9 or 8×8 baking dish to create an even layer of the cream cheese mixture and the chocolate chip cookies layer on the bottom.

How simple is this Recipe? 

No need for a water bath, wire rack, heavy cream, or whipped cream to make these cookie cheesecake bars. Just throw these simple ingredients together and enjoy the best cheesecake cookie bars. After making this recipe. you will quickly see why this is one of my favorite desserts. 

Easy and plentiful, just the way I like it. This is the perfect low-carb recipe for making ahead and keeping on hand for when those cravings hit. 

What Ingredients Will I Need for this Chocolate Chip Cheesecake Recipe? 

In a large bowl, for the bottom layer mix the following ingredients:

• 2 cups of Almond Flour
• 1/4 Cup of Monk Fruit
• 1/4 Cup of Erythritol
• 1 teaspoon of Baking Powder
• 1/4 Teaspoon of Salt
• 1 Egg
• 1/2 Cup of Butter
• 1 Teaspoon Vanilla Extract
• 1/3 cup chocolate chips 

For the Top Cheesecake Layer:

• 1 and a 1/4cup water
• 16 ounces of cream cheese
• 2-3 Packages of unflavored Gelatin (2 and a 1/2 teaspoons each package)
• 1/4 cup of monk fruit sweetener
• 1/4 cup of erythritol
• 1 and a 1/2 teaspoons of vanilla extract
• 2 teaspoons lemon juice

How to Make this Chocolate Chip Cheesecake Recipe

For the Chocolate Chip Cookie Layer

Mix the ingredients for the bottom layer in a large bowl. This would include almond flour, coconut flour, monk fruit, erythritol, butter, salt, and egg.

Use a hand mixer or mix the ingredients in the bowl of a stand mixer at medium speed. You can use a food processor for this part if you prefer but it is not necessary. 

After everything is combined, sprinkle chocolate chips into the mixture and fold them into the chocolate chip cookie dough. Pour into a 9 x 9 or 8 x 8 pan that has been lined with parchment paper and greased with melted butter.

After you have prepared the baking dish, spread the mixture into the bottom of the pan. be sure to pour an even layer across the pan for best results.

Heat oven to 325 degrees and bake for 15 – 20 minutes. 

For the Cheesecake Batter 

In a separate bowl, you will make the cheesecake batter by mixing cream cheese, vanilla extract, monk fruit, erythritol, and lemon juice together. 

Boil water and then stir in the gelatin. Once gelatin dissolves and the mixture is combined, pour into the cream cheese mixture.  Beat cream cheese mixture at a low speed as you add in the hot water mixture.

Depending on your preference for a creamy texture or a chewy cream cheese filling, you can add more gelatin. I prefer the texture of 3 gelatin packets but this recipe works well with 2 for a more creamy cheesecake. Refrigerate until the chocolate chip cookie dough is finished baking.

Pour batter on top of the finished chocolate chip cookie dough, scraping the mixture off of the sides of the pan. Smooth out the creamy filling and try not to catch any fine crumbs when spreading overtop the cookie crust.

How do You Store this Chocolate Chip Cheesecake Recipe? 

Cover the cake pan without touching the top of the cheesecake with plastic wrap or aluminum foil. Refrigerate for an hour before serving. Store in an airtight container in the refrigerator for one week or freeze to keep the leftover cheesecake bars longer.

If you prefer this treat at room temperature, pull these delicious desserts out a half-hour before enjoying them. Use a sharp knife and cut this simple recipe into bars. 

I hope you enjoyed this simple recipe for Chocolate Chip Cheesecake Bars and satisfy your craving for a classic cheesecake without the hassle or added carbs. 

Who will enjoy this Chocolate Chip Cheesecake Recipe Most?

Chocolate chip cookie lovers and cheesecake lovers of course! Although this recipe combines two very different classic desserts, they come together to create a new, delicious yet simple dessert that everyone will love. 

If you are following a low-carb diet like the Keto Diet, this is a game-changer. I make a big batch and keep it in the fridge to get me through the really hard cravings.

This dessert has enough fat content to really satisfy your hunger. Plus, the creamy cheesecake and chocolate chip cookie flavors combine to satisfy any sweet tooth. 

Those who do not follow a low-carb diet will enjoy this delicious dessert and most likely will not even guess that this is keto-friendly. 

Want More Low Carb Easy Dessert Recipes?

You have to try this keto lemon cake another great recipe that is perfect for those on low carb is this easy keto recipe for almond bark. Easy Low Carb No Churn Keto Chocolate Ice Cream. 

Another simple dessert recipe that is perfect for keto is this guilt-free brownies recipe and these 3 Ingredient Keto Peanut Butter Balls.

Be sure to follow along on social media and sign up for the free newsletter so that you never miss a recipe post again. 

Chocolate Chip Cheesecake Recipe (Low Carb)

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Ingredients

• 2 cups of Almond Flour
• 1/4 Cup of Monk Fruit
• 1/4 Cup of Erythritol
• 1 teaspoon of Baking Powder
• 1/4 Teaspoon of Salt
• 1 Egg
• 1/2 Cup of Butter
• 1 Teaspoon Vanilla Extract
• 1/3 cup chocolate chips 
• ------------------
• 1 and a 1/4 cup of water
• 16 ounces of cream cheese
• 2-3 Packages of unflavored Gelatin (2 and a 1/2 teaspoons each package)
• 1/4 cup of monk fruit sweetener
• 1/4 cup of erythritol
• 1 and a 1/2 teaspoons of vanilla extract
• 2 teaspoons lemon juice

Instructions

For the Chocolate Chip Cookie Layer

Mix the ingredients for the bottom layer in a large bowl. This would include almond flour, coconut flour, monk fruit, erythritol, butter, salt, and egg.

Use a hand mixer or mix the ingredients in the bowl of a stand mixer at medium speed. You can use a food processor for this part if you prefer but it is not necessary. 

After everything is combined, sprinkle chocolate chips into the mixture and fold them into the chocolate chip cookie dough. Pour into a 9 x 9 or 8 x 8 pan that has been lined with parchment paper and greased with melted butter. After you have prepared the baking dish, spread the mixture into the bottom of the pan. be sure to pour an even layer across the pan for best results.

Heat oven to 325 degrees and bake for 15 - 20 minutes. 

For the Cheesecake Batter 

In a separate bowl, you will make the cheesecake batter by mixing cream cheese, vanilla extract, monk fruit, erythritol, and lemon juice together. 

Boil water and then stir in the gelatin. Once gelatin dissolves and the mixture is combined, pour into the cream cheese mixture.  Beat cream cheese mixture at a low speed as you add in the hot water mixture.

Depending on your preference for a creamy texture or a chewy cream cheese filling, you can add more gelatin. I prefer the texture of 3 gelatin packets but this recipe works well with 2 for a more creamy cheesecake. Refrigerate until the chocolate chip cookie dough is finished baking.

Pour batter on top of the finished chocolate chip cookie dough, scraping the mixture off of the sides of the pan. Smooth out the creamy filling and try not to catch any fine crumbs when spreading overtop the cookie crust.