I made these chocolate chip cookie cheesecake bars to take for Thanksgiving so that I would have a desert that would be on our Trim Healthy Mama Plan and not make me have a sugar crash after lunch. They were a big hit, I didn’t mention that there wasn’t any sugar or regular flour in it, and no one seemed to miss it. It was also really easy to make.
This recipe is easy and comes together quickly. Surprise everyone with the great taste when you tell them its sugar-free!
Sift together dry ingredients into mixer bowl. Stir in chocolate chips.
Combine oil, eggs, and vanilla in a small bowl.
Add the wet ingredients into dry, while mixer is on slow. Dough will be crumbly but should hold together when pinched, add almond milk to adjust moisture.
Wrap into a ball and chill for at least 30 minutes.
In stand mixer cream together cream cheese and pyure. Add eggs, cream and vanilla and beat on high for 2-3 minutes until light and fluffy.
After your dough has chilled Preheat oven to 350° F. Line a 9 x 13 cake pan with parchment paper. Press ¾ of the dough into the pan. Bake for 15 minutes so the dough is lightly set.
Top the cookie layer with cheesecake mixture. Flatten remaining cookie dough into small flat clumps and lay on top of the filling.
Bake for 25 minutes, cheesecake should be set and topping lightly brown. Cool bars completely on wire rack.
Once bars are cool, place in refrigerator and chill until firm. When ready to serve remove using the parchment paper and cut into squares, you should be able to get about 16 small/medium sized pieces.
Pyure is a stevia and erythritol blend that does not cause a spike in blood sugar like sugar does. The ingredients are natural substances and a wonderful replacement for sugar without the aftertaste of stevia. Truvia can work as well. I find mine at Wal-Mart You can use regular chocolate chips if you rather, it just wouldn't be completely sugar-free, it would though still have way less sugar than normal. Coconut flour will give the cookies a subtle coconut flavor, but it wasn't bad to me who dislikes coconut a lot. It is also a very thirsty flour so add in water or almond milk to get to a good consistency, it is ok to be a little crumbly as dough. It doesn't taste dry with the cheesecake on it.