Keto Cookie Dough Cheesecake Bars

Sometimes you just want a rich dessert that feels like a true treat. That is why I made these keto cookie dough cheesecake bars.

You get a soft cookie crust, a velvety cheesecake layer, and extra chunks of chocolate chip dough baked right on top.

Best of all, this recipe is naturally low carb and keto friendly. I use simple sugar free ingredients and almond flour so the texture stays rich and delicious.

That means you can satisfy your sweet tooth while keeping your daily carbs low and staying on track.

Even if you do not follow a strict keto diet, these bars are a tasty option that anyone at your table can enjoy.

Why You’ll Love This Recipe

Two Desserts in One – You get the ultimate mix of rich chocolate chip cookie dough and creamy cheesecake in every single bite.

Zero Grain Crust – Almond flour and brown sweetener create an authentic, buttery cookie base without using any wheat flour at all.

Silky Smooth Texture – Adding sour cream to the cream cheese ensures an extra velvety filling that melts in your mouth.

Keto Friendly Indulgence – This treat satisfies major sugar cravings without knocking you out of ketosis or spiking your blood sugar.

Recipe Ingredients

For the Cookie Dough

• 2 cups Almond Flour
• 1/3 cup Brown Sugar Substitute
• 1/4 tsp Salt
• 6 tbsp Butter, Melted & Cooled
• 1 tbsp Heavy Cream
• 1 tsp Vanilla Extract
• 1/3 cup Sugar Free Chocolate Chips

For the Cheesecake Filling

• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract
• 2 Large Eggs

For the Topping

• 2 tbsp Sugar Free Chocolate Chips

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Stir together the almond flour, brown sugar substitute and salt, then mix in the cooled melted butter, heavy cream and vanilla until a soft dough forms. Fold in the chocolate chips.

Step 2

Press two thirds of the cookie dough firmly into the pan and bake for 8 minutes. Keep the remaining dough in the fridge and reduce the oven to 325°F.

Step 3

Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time on low speed just until combined.

Step 4

Pour the cheesecake filling over the cookie crust and smooth the top.

Step 5

Pinch the chilled cookie dough into small chunks and scatter them all over the filling, then sprinkle with the extra chocolate chips.

Step 6

Bake for 30 to 35 minutes, until the cookie dough pieces are lightly golden and the center jiggles just slightly.

Step 7

Cool for 1 hour at room temperature, chill for at least 4 hours, then lift out using the parchment and slice into 16 bars.

Tips

Bring the Cream Cheese to Room Temperature

Make sure your cream cheese and sour cream sit on the counter for at least an hour before you start mixing.

If the cream cheese is too cold, it will form stubborn little lumps that never fully blend into a smooth batter.

Stick with Powdered Sweetener for the Filling

I always use a powdered sweetener rather than a granular one for the cheesecake layer.

Granular erythritol does not dissolve well in cold dairy, which leaves the cheesecake filling with a sandy or gritty bite.

If you only have granular sweetener in your pantry, you can pulse it in a clean blender or coffee grinder until it turns into a fine powder.

Mix the Eggs on Low Speed

When it is time to add the eggs, turn your hand mixer down to the lowest speed setting.

Whipping the eggs too fast beats extra air into the cream cheese, which causes the bars to puff up and sink or crack later.

You will get the best results if you stop mixing the second the yellow streaks blend into the cream.

More Recipes

• Keto Chocolate Chip Cheesecake
• Keto Cookie Dough Stuffed Brownies
• Keto Cookie Dough Topped Brownies
• Keto Edible Cookie Dough
• Low Carb Cookie Dough Truffles

Frequently Asked Questions

Why do I need to chill the cookie dough before placing it on top?

Chilling the dough keeps the butter cold so the pieces stay intact instead of sinking right to the bottom of the wet batter.

It also helps the cookie pieces keep their distinct shape rather than melting completely across the top of the cheesecake as it bakes.