Chocolate Chip Cheesecake Bars {THM-S}

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I used to make a non-healthy version of these bars from a recipe a friend gave me.  The original recipe used store bought refrigerated cookie dough and a filling made from cream cheese, egg and sugar.  I was looking through old recipes recently to see if I could convert any of our old favorites to be THM friendly and I knew I wanted to try this one!
DSC_6245-copyI knew immediately that the filling would be easy to rework…simply replace the sugar with an acceptable sugar substitute.  I also added a little heavy cream to add to the creaminess of the filling.  The cookie dough took a little more work.  I used several recipes I had found for on-plan cookies and combined and tweaked until I found a recipe I liked.
My family DEVOURED these bars!  Even my picky kids!  My 14 year old son has asked me to make these all the time…that’s really saying something because they usually turn their noses up when the find out a recipe is THM friendly!

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Chocolate Chip Cheesecake Bars {THM-S}

Cookie:

2 cups almond flour

1 cup coconut

1-1/2 tsp baking powder

1/4 tsp salt

1 stick butter, soft

1/4 cup truvia

1 egg

3/4 tsp vanilla

3/4 cup dark chocolate chips

Cheesecake Filling:

8 oz. cream cheese

1/4 cup truvia, ground fine

1/4 cup heavy cream

1 egg

1/2 tsp vanilla

For the cookie dough:  Cream butter and truvia until fluffy.  Add egg and mix well.  Beat in almond flour, coconut, baking powder, and salt.  Stir in chocolate chips.  Press half of the dough into a well greased 8×8 pan.  Bake at 325 for 10 minutes.
For cheesecake filling:  Beat cream cheese and truvia until smooth.  Add heavy cream, egg, and vanilla, beating well.  Pour over partially baked crust.
Crumble remaining cookie dough over top of filling.  Bake another 25 minutes or until golden brown and the filling is set.  Let cool completely and then refrigerate for at least an hour before serving.

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10 thoughts on “Chocolate Chip Cheesecake Bars {THM-S}

  1. Amy March 4, 2015 at 2:19 pm Reply

    It says 1 cup coconut… Do u mean flour or finely ground unsweetened coconut flakes?
    And could this be made without the cream? Substitute option?

    Like

    • Carla February 1, 2017 at 4:01 pm Reply

      In this recipe, it is just unsweetened coconut flakes. I did not grind it up into flour.
      I suppose you could try subbing almond milk for the cream but I haven’t tried that to know if it might affect the texture.

      Like

  2. Judy Vreeland March 4, 2015 at 4:05 pm Reply

    I am asking the same question as Amy did. Is it just coconut, or coconut flour? Thanks for your reply.

    Like

    • Carla-EatYourselfSkiiny March 4, 2015 at 7:44 pm Reply

      It is 1 cup of unsweetened coconut flakes.
      You can make it without the cream, it just may not be as smooth/creamy.

      Like

  3. Rashel July 7, 2015 at 11:38 pm Reply

    I’m visiting from 2Grand! I will definitely be back to look at more recipes when i have more time!

    Like

  4. Kerry July 16, 2015 at 1:31 am Reply

    I can not wait to try these. One of my favorite (before THM) treats was Chocolate Chip Mocha bars. It was a very similar recipe to this, only you added instant coffee to the cream cheese. I am so excited!

    Like

  5. Megan Ellison April 10, 2016 at 10:12 pm Reply

    Can you use THM baking blend? Would it be the same amount?
    Also could you use gentle sweet as the sweetener?

    Like

    • Steph May 14, 2016 at 2:52 am Reply

      I was wondering the same thing about the baking blend. 😊

      Like

      • Carla February 1, 2017 at 4:02 pm

        I haven’t tried these with baking blend, but I’m sure it would work just fine!

        Like

  6. Karrie Smith May 18, 2016 at 11:08 pm Reply

    I have this baking in the oven right now. I’m not a “taste as you go” kind of cook. My, oh my, how wonderful my samplings have been of this. Still have 15 mins left in the oven and then all that cooling 😩. I sure hope I can wait.

    Like

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