When you can’t decide between a classic chocolate chip cookie and creamy cheesecake, why not have both? These keto chocolate chip cheesecake bars combine two favorite desserts into one irresistible treat. Each bar packs a punch with 8g of protein and flavors that will satisfy your sweet tooth while keeping you on track with your low-carb or keto lifestyle. Plus, they’re gluten-free, easy to make, and customizable to your preferences. Let me walk you through the recipe and all the details so that you can make these amazing bars for yourself!

What Makes These Keto Chocolate Chip Cheesecake Bars So Perfect?

These low-carb cheesecake bars are the ultimate treat for anyone following a keto or gluten-free lifestyle. Imagine biting into a soft, chewy chocolate chip cookie base topped with rich, creamy cheesecake, then topped with pockets of cookie dough. The combination of textures and flavors is heavenly—you get the buttery sweetness of the cookie layer, chocolate chips, and the tangy creaminess of the cheesecake layer in every bite.

Why These Bars Are a Must-Try

These low-carb cheesecake bars are more than just delicious—they’re also packed with nutrients and perfect for anyone following a keto or gluten-free diet. Here’s why you’ll love them:

• High Protein Content: Thanks to whey protein powder and other wholesome ingredients, each bar offers a satisfying dose of protein.
• Perfect Texture and Flavor: The soft, creamy cheesecake layer contrasts beautifully with the slightly chewy cookie base and top.
• Customizable Sweeteners: You can easily adjust the sweetness to suit your taste, whether you prefer allulose, erythritol, or even regular sugar (if you’re not keto).

Key Ingredients in the Keto Cookie Layer

The chocolate chip cookie cheesecake bars start with a buttery, golden cookie base that’s both gluten-free and low-carb. Here’s what goes into it:

Almond Flour

Blanched almond flour serves as the main dry ingredient, giving the cookie layer its soft, tender crumb while keeping it gluten-free. It’s also low in carbs and a good source of vitamin E and healthy fats.

Allulose and Granulated Sugar Free Sweetener

For the perfect sweetness and texture, I use a combination of allulose and a granulated erythritol/monk fruit blend. Allulose not only sweetens but also helps the cookie layer brown beautifully. The erythritol blend adds bulk and balances the flavor. Feel free to use regular sugar (not keto friendly) if you prefer!

Baking Soda

A touch of baking soda ensures the cookies puff up slightly, creating a light and chewy texture.

Unsalted Butter

Butter adds richness and moisture, while also contributing to that classic cookie flavor. Softened butter mixes easily and ensures the dough comes together smoothly.

Egg

The egg acts as a binder, giving the cookies structure and adding a bit of fluffiness.

Vanilla Extract

A splash of vanilla enhances the overall flavor and gives the cookies their warm, comforting aroma.

Sugar-Free Chocolate Chips

What’s a cookie without chocolate chips? I use sugar-free chocolate chips to keep the recipe keto-friendly without sacrificing that melty chocolate goodness.

Building the Cheesecake Layer

Now, let’s talk about the creamy, dreamy cheesecake layer that takes these keto chocolate chip cheesecake bars to the next level.

Cream Cheese

The star of the cheesecake layer! Full-fat cream cheese provides the rich, tangy flavor and creamy texture we all love. You can opt for reduced-fat or fat-free cream cheese if you want to lower the calories further.

Plain Greek Yogurt

Greek yogurt adds a subtle tanginess and helps lighten the texture of the cheesecake. Plus, it’s a sneaky way to add extra protein!

Vanilla Whey Protein Powder

Two scoops of vanilla whey protein powder make this a high-protein cheesecake, perfect for satisfying sweet cravings while keeping you full. The vanilla whey protein also also adds additional sweetness and vanilla flavor. If you prefer, you can omit the protein powder altogether for a simpler cheesecake layer. However, you may want to add some additional sweetener and vanilla extract to compensate for the flavor and sweetness of the protein powder.

Allulose and Monk Fruit Powder

Allulose keeps the cheesecake filling soft and smooth without crystallizing when chilled. I also add a pinch of pure monk fruit powder to enhance the sweetness naturally.

Egg White

Using just the egg white gives the cheesecake structure without making it too dense. It also helps the layers bind together during baking.

Why Allulose Is a Game-Changer

Allulose is one of my favorite sweeteners for recipes like this. It doesn’t recrystallize like some other keto-friendly sweeteners, so your cheesecake stays creamy, and your cookie layer gets that gorgeous golden-brown color. If you don’t have allulose on hand, you can substitute powdered erythritol for the cheesecake and granulated erythritol for the cookies. Not keto? Cane sugar works too!

Step-by-Step Instructions

Preheat and Prepare the Pan

Start by preheating your oven to 325°F (163°C). Line an 8×8-inch square baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal later.

Make the Cookie Layer

1. Combine the dry ingredients (almond flour, sweeteners, baking soda, and salt) in a large bowl.
2. Add the softened butter, egg, and vanilla extract. Mix until a dough forms.
3. Fold in the sugar-free chocolate chips.
4. Press half of the cookie dough evenly into the bottom of the prepared pan. Reserve the remaining dough for the topping.

Make the Cheesecake Layer

1. Beat the softened cream cheese until smooth.
2. Add the protein powder one scoop at a time, mixing well after each addition.
3. Add the Greek yogurt and egg white, and beat until smooth and creamy.
4. Mix in the sweeteners, ensuring the cheesecake filling is well combined.

Assemble the Bars

1. Pour the cheesecake mixture over the cookie base, spreading it evenly.
2. Flatten the remaining cookie dough into small discs and place them on top of the cheesecake layer. Don’t worry about covering the cheesecake layer entirely—a marbled look is part of the charm!

Bake and Cool

1. Bake for 25-30 minutes, or until the edges are set and the top is lightly golden.
2. Let the bars cool completely in the pan before transferring them to the refrigerator. Refrigerating them will help achieve a firmer texture, making them easier to slice.

Baking Tips for Perfect Keto Chocolate Chip Cheesecake Bars

• Baking time: Bake the bars at 325°F for 25-30 minutes. The edges should be set, and the center should have a slight jiggle.
• Allow to cool: Let the bars cool completely before slicing. For the cleanest cuts and a firmer texture, refrigerate for at least 2 hours before serving.
• Sweetener Swaps: If you’re not keto, feel free to use regular powdered or granulated sugar for the cheesecake and cookie layers, respectively.
• Protein Powder Alternatives: If you’d like to skip the protein powder, you can replace it with an equal amount of almond flour for a softer texture.
• Storage: Store these bars in an airtight container in the refrigerator for up to a week. They’re also freezer-friendly—just wrap them individually for a quick snack later!
• Serving Suggestion: Enjoy these bars chilled or at room temperature. They’re perfect with a cup of coffee or tea.

FAQs and Recommendations

Can I Make These Bars Dairy-Free?

Yes! Substitute the cream cheese, yogurt, and butter with dairy-free alternatives. You may want to omit the protein powder, as plant based protein powder may add a strange texture to the cheesecake mixture. But, feel free to experiment!

What’s the Best Way to Lower the Calories?

Using reduced-fat or fat-free cream cheese can help reduce calories while keeping the flavor intact.

Can I Freeze These Bars?

Absolutely! Wrap individual bars in plastic wrap, then store them in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.

Are These Bars Suitable for Kids?

Yes, these bars are a great protein-packed snack for kids. Just make sure they’re accustomed to the taste of low-carb sweeteners if you’re keeping it keto.

Health Benefits of the Ingredients

• Almond Flour: Rich in vitamin E and magnesium, almond flour is also low in carbs and a great source of healthy fats (source).
• Greek Yogurt: High in protein and probiotics, which may support gut health (source).
• Allulose: A low-calorie sweetener that doesn’t spike blood sugar levels (source).
• Whey Protein: Supports muscle growth and repair, making these bars a great post-workout snack (source).

Why You’ll Love These Keto Chocolate Chip Cheesecake Bars

Whether you’re a fan of cheesecake chocolate chip cookie bars or simply looking for a new high-protein cheesecake recipe to try, these gluten-free cheesecake bars are sure to impress. They’re indulgent enough for dessert yet balanced enough to work as a post-workout snack. Plus, the combination of almond flour, allulose, and whey protein makes these bars a nutrient-rich choice for satisfying your sweet tooth.

Share Your Creations!

I can’t wait for you to try these keto chocolate chip cheesecake bars! If you make them, please leave a comment and let me know how they turned out. Don’t forget to rate the recipe and share a photo on Instagram—be sure to tag me so I can see your delicious creations.

XO,

Sarah

Looking for the perfect Valentine’s Day Recipe? Try my Keto Chocolate Covered Strawberry Cupcakes recipe!

Keto Chocolate Chip Cheesecake Bars

These keto chocolate chip cheesecake bars are the perfect combination of chewy, buttery chocolate chip cookie and creamy, tangy cheesecake. Gluten-free, high-protein, and low-carb.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 bars

Calories 198 kcal

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I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

  

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Cookie Layer:

• 1 1/2 cups blanched almond flour
• 1/4 cup allulose sweetener
• 1/4 cup granulated sugar-free sweetener
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter softened
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup sugar-free chocolate chips

Cheesecake Layer:

• 1 cup cream cheese softened
• 1/4 cup plain greek yogurt
• 1 egg white
• 2 scoops vanilla whey protein powder
• 1/4 cup allulose sweetener
• Pinch pure monk fruit powder

Instructions

 

Preheat and Prepare the Pan

• Start by preheating your oven to 325 °F (163℃). Line an 8×8-inch square baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal later.

Make the Cookie Layer

• Combine the dry ingredients (almond flour, sweeteners, baking soda, and salt) in a large bowl.
• Add the softened butter, egg, and vanilla extract. Mix until a dough forms.
• Fold in the sugar-free chocolate chips.
• Press half of the cookie dough evenly into the bottom of the prepared pan. Reserve the remaining dough for the topping.

Make the Cheesecake Layer

• Beat the softened cream cheese until smooth.
• Add the protein powder one scoop at a time, mixing well after each addition.
• Add the Greek yogurt and egg white, and beat until smooth and creamy.
• Mix in the sweeteners, ensuring the cheesecake filling is well combined.

Assemble the Bars

• Pour the cheesecake mixture over the cookie base, spreading it evenly.
• Flatten the remaining cookie dough into small discs and place them on top of the cheesecake layer. Don’t worry about covering the cheesecake layer entirely—a marbled look is part of the charm!

Bake and Cool

• Bake for 25-30 minutes, or until the edges are set and the top is lightly golden.
• Let the bars cool completely in the pan before slicing and serving. Refrigerating them will help achieve a firmer texture, making them easier to slice.

Notes

• Allulose Benefits: Keeps the cheesecake layer soft and the cookie layer beautifully golden brown. You can substitute with powdered erythritol for the cheesecake and granulated erythritol for the cookie layer if preferred.
• Sweetener Blend: Using half allulose and half erythritol/monk fruit blend provides a balanced sweetness and texture in the cookie layer.
• Not Keto? Feel free to use powdered and granulated cane sugar in this recipe instead of the sugar free alternatives.
• Lower-Calorie Option: Use reduced-fat or fat-free cream cheese to cut calories without compromising flavor.
• Optional Protein: The protein powder adds about 3 grams of extra protein per bar but can be omitted if preferred. The cheesecake may have a slightly softer, less firm texture without the protein.

Nutrition

Calories: 198kcalCarbohydrates: 8gProtein: 8gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 160mgPotassium: 32mgFiber: 5gSugar: 1gVitamin A: 294IUCalcium: 42mgIron: 1mg

Keyword chocolate chip cheesecake bars, gluten free cheesecake bars, high protein cheesecake, keto cheesecake, low carb cheesecake bars

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