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:

Quickview
221k Calories
4g Protein
19g Total Fat
15g Carbs
0% Health Score
Limit These
Calories
221k
11%

Fat
19g
31%

  Saturated Fat
9g
58%

Carbohydrates
15g
5%

  Sugar
4g
5%

Cholesterol
54mg
18%

Sodium
139mg
6%

Get Enough Of These
Protein
4g
9%

Vitamin A
451IU
9%

Calcium
68mg
7%

Fiber
1g
7%

Phosphorus
61mg
6%

Iron
0.76mg
4%

Selenium
2µg
3%

Manganese
0.07mg
3%

Vitamin B2
0.05mg
3%

Potassium
86mg
2%

Vitamin D
0.31µg
2%

Vitamin B5
0.2mg
2%

Vitamin E
0.27mg
2%

Vitamin B12
0.1µg
2%

Zinc
0.21mg
1%

Folate
5µg
1%

Copper
0.02mg
1%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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