Two of my favorite desserts combined into one! These easy to make, semi-homemade chocolate chip cheesecake bars are keto-friendly, low carb, and gluten free.


  • ๐˜๐˜ฐ๐˜ณ ๐˜ต๐˜ฉ๐˜ฆ ๐˜ค๐˜ฐ๐˜ฐ๐˜ฌ๐˜ช๐˜ฆ ๐˜ฃ๐˜ข๐˜ณ๐˜ดโฃ:
  • 1 package chocolate chip cookie mixโฃ (“ketocoffeeandlipstick” for 10% off)
  • โฃ1 stick butter, softenedโฃ
  • 1 eggโฃ
  • ๐˜๐˜ฐ๐˜ณ ๐˜ต๐˜ฉ๐˜ฆ ๐˜ค๐˜ฉ๐˜ฆ๐˜ฆ๐˜ด๐˜ฆ๐˜ค๐˜ข๐˜ฌ๐˜ฆ ๐˜ง๐˜ช๐˜ญ๐˜ญ๐˜ช๐˜ฏ๐˜จ:โฃ
  • 8oz cream cheeseโฃโฃ
  • 1 eggโฃโฃ
  • 1/4 cup monk fruit sweetenerโฃโฃ

Quick video of how I made these chocolate chip cookie cheesecake bars:


Using an electric mixer, make cheesecake filling – Mix cream cheese, monk fruit sweetener and egg. Continue to mix ingredients until smooth and well combined.

Set cheesecake filling aside then prep cookie mix as instructed on the back of the package.
Preheat oven to 350ยฐ F. Line an 8×8 baking pan with parchment paper and place 3/4 of your cookie dough into the lined pan and press into place.

Bake for 12-15 mins.โฃ Remove cookie base from the oven, cover with cheesecake filling and drop pieces of the remaining cookie dough mixture on top of the cheesecake filling.

Bake for another 30 mins.โฃ Remove pan from oven and allow bars to cool in the pan completely, then refrigerate until chilled. Slice into bars. Enjoy!โฃ


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