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I think people sometimes get a little intimidated at the thought of making a whole cheesecake. There usually is a water bath that I have no patience for. Also here’s a lot of time and ingredients involved. So I came up with these Low Carb Chocolate Cheesecake Bars.
This recipe is a cross between cheesecake and brownies. There’s no water bath involved! However, there are a few steps, but it’s totally do-able.
Store in the FREEZER
One of the great things about cheesecake and these Low Carb Chocolate Cheesecake Bars is that after they are made and completely cooled I can store these in the freezer until ready to serve.
I’d say for a party I could make these about a week in advance. Then I’d just pull them out an hour before my party and serve.
Cheesecake can be really rich. One of the things I love about these Low Carb Chocolate Cheesecake Bars is that they are just the right size. You feel like you have a substantial dessert, but you’re not stuffed.
This is completely unnecessary, but I like to sprinkle my Low Carb Chocolate Cheesecake Bars with cocoa powder or shaved dark chocolate. I also whip up an easy batch of homemade whipped cream.
A dollop of whipped cream adds a smooth and creaminess to round out this dessert. Just a spoonful of whipped on top really adds a nice touch. There’s something about the dense chocolate of the bar and the smooth creaminess of the whipped cream that marry these two elements together so nicely.
Keto Vanilla Ice Cream
A keto vanilla ice cream is also a nice touch, but only if you’re going all out. I have to admit that it is an extra step that I never have the time or patience for. I think the whipped cream is enough, but have at it!
If you’re willing to go the extra mile……Here’s a nice recipe for a fabulous scoopable vanilla ice cream from AllDayIDreamAboutFood.com
Low Carb Chocolate Cheesecake Bars present really well. They hold up and can be eaten in bite sized pieces. You can cut into even smaller pieces so they are just one bite. How great is that to present a platter on the dessert table sprinkled with a little dark cocoa powder? Gorg!
It’s also nice to plate these bars in full size on a beautiful plate with a dollop of whipped cream and a cup of coffee. Low Carb Chocolate Cheesecake Bars are very elegant, even if I do say so myself.
I use desserts like this to help me stay on track with my low carb diet. I’m a firm believer that if I have to deprive myself of something that I love then its not sustainable for me. I wrote a few articles about my journey.
Having a tiny bit of something that’s keto friendly helps me be compliant with this way of life. I know I’m constantly posting dessert, but truth be told I don’t eat them every day. And honestly, they’re more fun to look at.
Low Carb Chocolate Cheesecake Bars
Chocolate Cheesecake Layer
- 16 oz cream cheese softened
- 1 cup Lakanto Monkfruit Sweetener
- ¼ cup heavy cream
- 2 eggs room temperature
- 2 tbsp cocoa powder
- 1 tsp vanilla
- 5 drops stevia extract
- 2 oz baking chocolate unsweetened
- ½ tbsp butter
- 1 cup heavy cream
- 1 tsp vanilla
- 5 drops stevia extract
Preheat the oven to 350* and line a 9×9 baking pan with parchment paper.
In small bowl add all ingredients for the crust and mash together with a fork. Press crust into the bottom of the 9×9 pan. Bake for 12 minutes and then set aside to cool.
In a small bowl combine the unsweetened baking chocolate and butter. Place in microwave for 30 seconds. Remove and stir. Repeat this process for 2 or 3 more rounds in the microwave until the chocolate is fully melted. Set aside.
Meanwhile in a large clean bowl place cream cheese, monkfruit blend sweetener and heavy cream. Blend together using a hand mixer on medium to high speed. Add in vanilla, stevia and cocoa powder and blend to thoroughly combine.
Then add in eggs one at a time to fully combine until smooth. Pour the melted unsweetened chocolate into your cream cheese mixture and mix until fully combined.
Spoon onto the cooked cookie crust. Spread out the cheesecake mixture to smooth out and level the top of the 9×9″ cheesecake.
Place in the 350* oven for about 35 minutes. Center should be set but the tiniest bit jiggly. TURN THE OVEN OFF, crack the oven door slightly and let the cheesecake sit for another 20-30 minutes in the oven. This step is to help lessen any cracking. Cracking is normal and does not affect the taste.
Remove from the oven and set on the counter to cool further and almost to room temperature. Then place in the fridge for at least 2 hours to fully chill and set.
Slice into 16 bars and enjoy.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.