Low Carb Chocolate Cheesecake Bars

Not a whole cheesecake and more than just a brownie...these Low Carb Chocolate Cheesecake Bars are the perfect combo.

Course Dessert

Cuisine American

Keyword basic keto, cheesecake, chocolate

Prep Time 30

Cook Time 30

resting and chilling time 2 30

Total Time 3 30

Servings bars

Calories 139kcal

Author The Kellie Kitchen

Preheat the oven to 350* and line a 9x9 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 9x9 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 9x9" 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.

**This dessert can be frozen and thawed to room temp at a later date.

**The whipped cream topping is NOT figured into the nutrient calculations.