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Chocolate Chip Cookie Cheesecake Bars {grain-free, egg-free, keto option}
A grain-free chocolate chip cookie has a baby with probiotic-rich, no-bake cheesecake filling! These Chocolate Chip Cookie Cheesecake Bars are easy, allergy-friendly, and good for your gut! Perfect for the low-carb or keto dessert crowd and nutrient-dense for nourishing food lovers!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings 9 servings
Ingredients
Chocolate Chip Cookie Crust
- 3tablespoonswarm water + 1 tablespoon grass-fed gelatinor 1 egg if tolerated
- 1-1/2cupsalmond flourI use Bob's Red Mill Superfine Almond Flour.
- 1tablespooncoconut flourI only use this coconut flour.
- 1/4cup+ 1 tablespoon of Dietz Sweet or coconut sugar if whole sweetener is preferred
- 3tablespoonsNutiva shortening or grass-fed butter
- 2teaspoonsvanilla
- 1teaspoonblackstrap molasses
- 1/4 to 1/2teaspoonsalt
- 1/2teaspoonbaking soda
- 1/2cupLily's chocolate chips
No-Bake Cheesecake Filling
- 8ouncesprobiotic-rich cream cheesesuch as Nancy's brand, room temperature
- 2tablespoonsprobiotic-rich sour creamsuch as Nancy's brand
- 2 to 3tablespoonsDietz Sweetto taste (or coconut sugar if whole sweetener is preferred)
- 1tablespoonfresh lemon juice
- 1/2teaspoonvanilla
Instructions
Chocolate Chip Cookie Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8" x 8" glass baking pan.
- If using the gelatin egg, combine the warm water and gelatin in a small bowl. Set aside.
- Combine the remaining ingredients in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl. Mix until combined.
- Finally, mix in the gelatin "egg". (If using an egg, it can be combined with all other ingredients.)
- Turn the cookie dough out into the greased baking dish and press evenly on the bottom and up the sides about 1.5".
- Bake 15-17 minutes, or until the cookie crust is golden brown. Remove from the oven and set aside to cool completely before filling with cheesecake.
No-Bake Cheesecake Filling:
- Combine the softened cream cheese, sour cream, and sweetener of choice in a stand mixer fitted with the paddle attachment or in a bowl and use a hand mixer.
- Beat on medium speed for about 1 minute.
- Add the lemon juice and vanilla and continue beating for another minute.
- Set aside. When the cookie crust is completely cool, spread the cheesecake filling evenly into the crust.
- Chill for at least 3 hours or until the filling is set and cold.