Sugar Free Chocolate Chip Cookie Cheesecake Bars (THM-S)

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Sugar-Free Cheesecake Bars (THM-S)
Servings
Ingredients
Cheesecake Filling
Servings
Ingredients
Cheesecake Filling
Instructions
Cheesecake Filling
  1. 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.
  2. 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.
  3. Top the cookie layer with cheesecake mixture. Flatten remaining cookie dough into small flat clumps and lay on top of the filling.
  4. Bake for 25 minutes, cheesecake should be set and topping lightly brown. Cool bars completely on wire rack.
  5. 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.
Recipe Notes

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.

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