Chocolate Chip Cookie Cheesecake Bars
You can never have too many hor d'oeuvre recipes, so give Chocolate Chip Cookie Cheesecake Bars a try. This gluten free recipe serves 20 and costs 74 cents per serving. One portion of this dish contains about 5g of protein, 20g of fat, and a total of 222 calories. If you have egg, baking powder, whipping cream, and a few other ingredients on hand, you can make it. 2012 people were glad they tried this recipe. It is brought to you by All Day I Dream About Food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 10%, this dish is rather bad. Try Chocolate Chip Cookie Cheesecake Bars, Chocolate Chip Cookie Cheesecake Bars, and Chocolate Chip Cookie Cheesecake Bars for similar recipes.
Servings: 20
Ingredients:
2 cups almond flour
1 1/2 tsp baking powder
1/2 cup butter, softened
1/2 cup sugar-free chocolate chips or homemade sugar-free chocolate chips
1 cup shredded coconut
2 tbsp coconut sugar (or more Swerve)
12 ounces cream cheese, softened
1 large egg
1 large egg, room temperature
1/4 tsp salt
1/3 cup powdered Swerve
1/2 cup Swerve Sweetener
1/2 tsp vanilla extract
3/4 tsp vanilla extract
1/4 cup whipping cream
Equipment:
oven
frying pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 325F and grease a 9-inch square pan well. In a medium bowl, whisk together almond flour, shredded coconut, baking powder and salt. In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract. Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point). In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy. Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere. Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center. Remove from oven and let cool, the refrigerate for 1 hour until set.
Step by step:
1. Preheat oven to 325F and grease a 9-inch square pan well.
2. In a medium bowl, whisk together almond flour, shredded coconut, baking powder and salt.
3. In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.
4. Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan.
5. Bake 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).
6. In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
7. Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
8. Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center.
9. Remove from oven and let cool, the refrigerate for 1 hour until set.
Nutrition Information:
covered percent of daily need
