Trim Healthy Mama Chocolate Chip Cookie Cheesecake Bars

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This post contains affiliate links, which means I receive compensation if you make a purchase using a product link found below. 

I’ve made an updated version of this recipe using baking blend – check it out here! 

As I mentioned in my last post, I started following the Trim Healthy Mama diet this week. This is my first attempt at creating a plan-friendly dessert and it is delicious! It’s an S recipe (meaning it is low-carb but includes plenty of fat in the form of almond flour, coconut oil, cream cheese, eggs, and cream).

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Don’t be intimidated by the ingredients list. Despite the multiple components, this dessert comes together pretty easily. You can skip the chocolate sauce topping if you like. This is a good dessert to make ahead of time since it needs to spend some time setting up in the refrigerator.

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I buy Sunny Day Gourmet erythritol locally at Woodman’s Markets, but I’ve also used Now Foods brand which is available online here. Bob’s Red Mill almond flour is a reasonably priced almond flour that’s available almost everywhere now. The liquid stevia I’m using currently is Stevita . As for sugar-free chocolate chips, Lily’s Sweets is a good brand, but you can also make your own.

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Let me know if you make these Trim Healthy Mama Chocolate Chip Cookie Cheesecake Bars and what you think!

THM {S} Chocolate Chip Cookie Cheesecake Bars (Sugar-Free, Grain-Free + Low-Carb)

Prep Time: 60 minutes

Cook Time: 30 minutes

1 hour, 30 minutes

Yield: 9 large bars or 16 small bars

Serving Size: 1 bar

Ingredients

    Cookie dough:
  • 3 cups sifted almond flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sugar-free chocolate chips
  • 3/4 cup erythritol
  • 3/4 cup melted coconut oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Cheesecake Filling:
  • 1 lb. cream cheese, softened (can use Neufchatel)
  • 2 large eggs
  • 1/2 cup erythritol
  • 1/4 cup heavy cream
  • 1/2 tsp. vanilla extract
  • Chocolate Sauce:
  • 1/4 cup cocoa powder
  • 1/4 cup unsweetened chocolate almond milk
  • Pinch salt
  • 1/2 tsp. vanilla
  • Liquid stevia (to taste)

Instructions

    Prepare Cookie Dough
  1. Whisk together almond flour, baking soda, erythritol, and salt in a large bowl. Stir in chocolate chips.
  2. Combine coconut oil, eggs, and vanilla in a small bowl.
  3. Add wet ingredients to dry and combine thoroughly (mixture will be slightly crumbly).
  4. Chill cookie dough for 30 min. in the refrigerator.
  5. Make Cheesecake Filling
  6. In a stand mixer or with a handheld mixer, cream together cream cheese and erythritol. Add eggs, cream, and vanilla and beat on high for 2-3 minutes, or until mixture is light and fluffy.
  7. Assemble and Bake Bars
  8. Preheat oven to 350 F. Grease a 9” square cake pan, line with parchment paper, and grease the parchment paper. Press ¾ of the cookie dough mixture into the pan. Bake for 15 min. – dough will be lightly set.
  9. Top bottom layer with cheesecake mixture. Flatten remaining cookie dough into small sheets and place on cheesecake filling. Bake bars for 25 more minutes, or until cheesecake is set and cookie topping is lightly browned. Cool bars completely on a wire rack.
  10. Make Chocolate Sauce and Serve Bars
  11. In a small saucepan, whisk together all chocolate sauce ingredients. Cook over medium heat until smooth and thickened, about 3-5 minutes. Serve warm.
  12. Once bars have cooled, transfer to refrigerator and chill until firm. Remove bars from refrigerator when ready to serve and lift out of pan using parchment lining. Cut into 9 large bars or 16 small bars and drizzle with chocolate sauce. Enjoy immediately.
http://www.margeauxvittoria.com/thm-s-chocolate-chip-cookie-cheesecake-bars-sugar-free-grain-free-low-carb/

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  1. Arabella
    05/15/2015

    These are wonderful!!!!! My family loves them. Excellent recipe! 🙂

    • mrgxchudy@gmail.com
      05/19/2015

      I’m so glad to hear it!

  2. Barb
    06/15/2015

    I only have THM sweet blend and stevia…will this work using the sweet blend in place for the erythritol?

    • mrgxchudy@gmail.com
      06/15/2015

      Hi Barb – yes, that should work well! If you like you could reduce the sweetener amounts by a tablespoon or two…as I understand it Sweet Blend is just erythritol with some added stevia so it should be a little sweeter than plain erythritol. Let me know how much you use and if you like it – I could add a note to the recipe for other readers.

  3. Danine
    06/28/2015

    Made these tonight. Really good even though they weren’t completely set when first took out of oven, after cooking an extra 10 minutes! (Been a really long time since making a cheesecake, so it’s a learning process.) Now to remember to get started a long time before wanting to be able to eat them! (One of the first THM desserts that the family liked!)

    • mrgxchudy@gmail.com
      06/29/2015

      I’m so glad to hear that your family liked them, Danine! Hmm, I think I’ll make them again and see if I need to adjust the baking time/temp.

  4. Diana
    09/07/2015

    put skinny chocolate over the top, drizzled cause I ran out of Chios and wanted to try them anyway, they were so good!

  5. Maddie
    11/17/2015

    Could I substitute coconut flour for the almond flour?

    • mrgxchudy@gmail.com
      11/17/2015

      Hi Maddie! I think that would be worth experimenting with. You may need to add a little water, half and half, or an extra egg to accommodate coconut flour’s absorbency. I can’t make any guarantees! Let me know if it works out for you 🙂

    • Renee
      11/23/2015

      Would love to know how these turned out? I don’t have almond flour and really don’t want to buy any at the moment. But these look so good.

  6. Renee
    11/23/2015

    I made a half batch of the cookie, and used coconut flour. I did a little less than 1 cup, They came out good but pretty coconutty. They are also a bit dryer then I would want, next time I will add more water.

  7. Shawn Webster
    12/13/2015

    These look delicious ! You must be located close to me because Woodmans is a local chain. I’m from Janesville. I have been looking for more mommas close to me for discussion.

    • mrgxchudy@gmail.com
      12/13/2015

      Yes, I go to the Woodman’s in Waukesha! It’s a great store.

  8. Tomi
    01/02/2016

    Made these and my family LOVED them! I did use xylitol in place of erythritol. Also ran out of almond meal so used a cup of THM baking blend.

    • mrgxchudy@gmail.com
      01/02/2016

      Awesome! Thanks for letting me know 🙂

    • Pam
      01/04/2016

      Did you use 2 cups almond meal and 1 cup baking blend ?

      • Tomi
        01/21/2016

        Yes, 2 cups almond meal and 1 THM baking blend.

  9. Meg
    01/05/2016

    Can I use butter instead of coconut oil?

    • mrgxchudy@gmail.com
      01/08/2016

      Yes!

  10. Dana
    01/09/2016

    Do you grind your sweeteners?

    • mrgxchudy@gmail.com
      01/10/2016

      I do not, unless I’m making a recipe where the sweetener is directly mixed with melted chocolate.

  11. Kelli McDaniel
    01/10/2016

    Delicious! Even my husband who puts 1/4 cup of sugar in his coffee liked them. Thank you!

    • mrgxchudy@gmail.com
      01/10/2016

      Awesome! I’m so glad to hear that 🙂

  12. Sue Wagenaar
    01/13/2016

    Can I halve the 3 cups of almond flour by using a mixture of baking blend and almond flour? I also have Gentle Sweet. Would that sweetner be the same amt. as the one in your recipe? I am looking forward to making these. It seems I do better in the afternoon if I have a sweet to eat. Thank you!!

  13. Sue Wagenaar
    01/13/2016

    I signed up for the blog comments and your recipe page. I haven’t received an answer to my questions yet. Do I need to do something else to get response?
    I was hoping to make these tonight, but don’t want to mess up by using wrong amts.
    Thank you.
    Sue

    • mrgxchudy@gmail.com
      01/13/2016

      Nothing else you need to do, I just generally take approximately 12 hours to reply to blog comments as I have a busy toddler and a full schedule 🙂 I think your adjustments would work well. I do not have experience working with Gentle Sweet so I think you’re going to want to take that question to a THM community member with more experience with that product if you want definite confirmation of amounts. Otherwise sounds great – let me know how they turn out!

  14. Tina Jensen
    01/28/2016

    Oh these look absolutely amazing! Could I use gentle sweet? If so how much would you recommend?

    • mrgxchudy@gmail.com
      02/11/2016

      Hi Tina, if you Google “Trim Healthy Mama sweetener conversion chart” they have a super helpful chart that explains how to substitute various sweeteners. I’m sorry I didn’t reply to this sooner, it appears to have slipped through my email 😛

  15. VakarieMarie
    02/24/2016

    Omg! Good good! My favorite part of cheesecake is the crunchy crust but I don’t use the graham crackers anymore I’m low carb of anyway, so cheesecake was never the same to me, but now I can eat it again and love it with this recipe! Thank you 🙂 so glad I found this!

    • mrgxchudy@gmail.com
      02/24/2016

      Yay! I was pleasantly surprised by how much these really taste like “normal” graham cracker crumbs 🙂

  16. Debbie
    02/25/2016

    These were amazing! Even my carb eating co workers ate them up!!

    • mrgxchudy@gmail.com
      02/25/2016

      Awesome! So glad to hear that 🙂

  17. Diane
    07/14/2016

    It is difficult for me to use a recipe ‘headlined’ as Low Carb when nutritional information is not listed.