Keto Chocolate Chip Cookie Cheesecke Bars - LC/GF/SF
If you love cookies + cheesecake, give this a try! These creamy lil devils will have you forgetting they don’t have any sugar in them and they are super easy to make!
Chocolate Chip Cheesecake Bars
Ingredients:
•1 bag of @kawaiitreatsandeats premium blend chocolate chip cookies mix
•5 tbsp softened salted butter
•2 eggs
•1.5 tbsp + 1 tsp of vanilla extract
•2 8oz softened @lovemyphilly cream cheese
•1/2 cup powdered sweetener (I recommend @swervesweetie confectioners)
•1 cup low carb chocolate chips (I recommend @lilys_sweets)
1. Preheat the oven to 350°F. Line a 9 x 9 pan with parchment paper. Mix the @kawaiitreatsandeats mix according to the directions on the package.
2. Press the dough into the pan and bake for 8 mins. The dough should only be partially baked at this point. Let cool.
3. While the cookie crust is baking and cooling, mix cream cheese, 1 egg, 1.5 tablespoon vanilla extract, and powdered sweetener with an electric mixer until fluffy. Fold in chocolate chips until well incorporated.
4. Pour cream cheese mixture over cooled cookie crust. Bake at 350°F for 30 minutes or until set and golden with a little jiggle still in the middle. Let cool at room temperature. Chill in refrigerator for 2 hours (preferably overnight) to set.
*Notes: The first time I made this, I accidentally overcooked the cheesecake a bit because it didn’t look “done” enough. Remember that it will firm up in the fridge!
Chocolate Chip Cheesecake Bars
Ingredients:
•1 bag of @kawaiitreatsandeats premium blend chocolate chip cookies mix
•5 tbsp softened salted butter
•2 eggs
•1.5 tbsp + 1 tsp of vanilla extract
•2 8oz softened @lovemyphilly cream cheese
•1/2 cup powdered sweetener (I recommend @swervesweetie confectioners)
•1 cup low carb chocolate chips (I recommend @lilys_sweets)
1. Preheat the oven to 350°F. Line a 9 x 9 pan with parchment paper. Mix the @kawaiitreatsandeats mix according to the directions on the package.
2. Press the dough into the pan and bake for 8 mins. The dough should only be partially baked at this point. Let cool.
3. While the cookie crust is baking and cooling, mix cream cheese, 1 egg, 1.5 tablespoon vanilla extract, and powdered sweetener with an electric mixer until fluffy. Fold in chocolate chips until well incorporated.
4. Pour cream cheese mixture over cooled cookie crust. Bake at 350°F for 30 minutes or until set and golden with a little jiggle still in the middle. Let cool at room temperature. Chill in refrigerator for 2 hours (preferably overnight) to set.
*Notes: The first time I made this, I accidentally overcooked the cheesecake a bit because it didn’t look “done” enough. Remember that it will firm up in the fridge!
recipe submitted by @hopefulhealthhints
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