Vanilla Chocolate Cheesecake Bars with Chocolate Cookie Crust are super creamy, decadent, and insanely delicious. How can you go wrong with a chocolate cookie crust and a velvety smooth vanilla top? These yummy bars are the absolute best you will ever have.
I love my sweets and I adore sharing new healthier versions of your favorite desserts. These delicious treats will absolutely satisfy your sweet cravings, all without gluten and sugar!
If you are a cheesecake lover like me, you need to make these Pecan Cheesecake Bars, No Bake Pumpkin Cheesecake Bars, Cheesecake with Ginger Snap Crust, Mini Mint Chocolate Cheese and these Mixed Berry Cheesecake Bars!
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These Vanilla Chocolate Cheesecake Bars
I am not saying these bars are low calorie, they are definitely lightened up a bit and lower in carbs and sugar. These are just as delicious as the classic version and possibly even easier to make.
I promise this recipe is simple to follow and almost impossible to mess up! I have a bunch of healthy desserts here and these bars just might be my favorite.
Recipe Ingredients for These Vanilla Chocolate Cheesecake Bars:
For The Crust:
- Sugar Free Sandwich Cookie Crumbs - Before you come at me, I know these aren't the most healthiest, but they are a decent sugar free option. I used these chocolate sandwich cookies for this recipe but you can also use these.
- Granular Monkfruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
- Butter - I always use 100% grass fed, organic unsalted butter which just plain old tastes better!
- Egg White - I like to use cage free, organic eggs for extra nutrients.
For the Cheesecake Filling:
- Cream cheese - You can't have cheesecake with cream cheese, right? I always use full fat cream cheese.
- Granular Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
- Heavy cream - A favorite over here is the Organic Whipping Cream from Trader Joe's that is located near the milk. Use whatever kind of whipping cream you like.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Cocoa powder - Please make sure there is no added sugar in the ingredient list. It should only say 100% cocoa powder.
How To Make The Crust for These Vanilla Chocolate Cheesecake Bars
Preheat the oven to 325 degrees F and prepare a 8x8 baking pan with parchment paper. In a mixing bowl add the cookie crumbs and Monk fruit. Mix together with a fork until evenly distributed.
Add the egg white and melted butter. Secondly, mix again until a thick paste forms. Pour this into the prepared baking pan and press into it evenly.
Bake this cookie crust for 15 minutes.
How To Make The Filling For These Vanilla Chocolate Cheesceake Bars
Take a larger bowl and add the cream cheese and ¾ cup of Monk fruit. Thirdly, blend together until the mixture is smooth.
Pour in the vanilla and ⅓ cup of the heavy cream to the mixture. Next, blend with a hand mixer until smooth.
Once the cookie crust is out of the oven and has cooled for at least 10 minutes, take 3 to four large spoonfuls of the cream cheese filling and place on top of the baked cookie crust. Spread these spoonfuls apart.
Set aside the rest of the cream cheese filling. In a microwavable bowl or in a saucepan add the remaining ⅓ cup of heavy cream. Heat over the stove or in the microwave until warm.
Add the cocoa powder to the cream and stir until basically melted together.
Take this mixture and add it to the set aside cream cheese filling. Blend this together until nice and smooth.
Place spoonfuls of this filling with the rest of the regular cream cheese filling in the baking dish.
Using a knife, drag through the brown and white cream cheese fillings in the pan to create a pretty swirl effect in the bars. Shake and lightly tap the baking dish on a sturdy table or counter to help the filling even out without ruining the swirl by spreading with a knife.
Sprinkle extra cocoa powder on top for garnish and chill for 4 hours. Slice into 9 bars and enjoy!
Recipe FAQ's and Expert Tips
Yes! You can use whatever cookies you have in the house or ones that suit your dietary needs. I used these graham crackers with no added sugar and they were delicious!
This can be tricky if not done properly. I use a very sharp knife and gently move the knife back and forth, rinse the blade clean with clean with warm water in between cuts.
Yes, get creative here! You can add 2 teaspoons peppermint extract (perfect for the holidays) 1 tablespoon espresso powder for coffee flavored cheesecake or 2 tablespoons cocoa powder to the cheesecake filling.
Related Recipes
No Bake Cheesecake Bars from Lauren Kelly Nutrition
Caramel Apple Cheesecake Bars from The Girl Who Ate Everything
Strawberry Cheesecake made with Greek Yogurt from Lauren Kelly Nutrition
Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!
Vanilla Chocolate Cheesecake Bars with Chocolate Cookie Crust
Ingredients
- Crust:
- 1½ cup cookie crumbs
- ¼ cup granular Monkfruit or sugar free sweetener of choice
- ¼ cup unsalted butter melted
- 1 tablespoon egg whites or ½ of one egg white
- Cheesecake Filling:
- 12 ounces Cream cheese softened
- ¾ cup granular Monkfruit
- ⅔ cup Heavy cream divided
- ½ teaspoon Vanilla extract
- ½ teaspoon cocoa powder
Instructions
- Preheat the oven to 325 degrees Fahrenheit and prepare a 8x8 baking pan with parchment paper.
- In a mixing bowl add the oreo crumbs and Monk fruit. Mix together with a fork until evenly distributed.
- Next add the egg white and melted butter. Mix again until a thick cookie paste forms. Pour this into the prepared baking pan and press into it evenly.
- Bake this cookie crust for 15 minutes.
- While the crrust is baking, take a larger bowl and add the cream cheese and ¾ cup of Monk fruit. Blend together until the mixture is smooth.
- Pour in the vanilla and ⅓ cup of the heavy cream to the mixture. Blend with a hand mixer until smooth.
- Once the cookie crust is out of the oven and has cooled for at least 10 minutes, take 3 to four large spoonfuls of the cream cheese filling and place on top of the baked cookie crust. Be sure to spread these spoonfuls apart.
- Set aside the rest of the cream cheese filling.
- In a microwavable bowl or in a saucepan add the remaining ⅓ cup of heavy cream. Heat over the stove or in the microwave until warm.
- Add the cocoa powder to the cream and stir until melted together.
- Take this mixture and add it to the set aside cream cheese filling. Blend this together until nice and smooth.
- Place spoonfuls of this filling with the rest of the regular cream cheese filling in the baking dish.
- Place spoonfuls of this filling with the rest of the regular cream cheese filling in the baking dish.
- Using a knife, drag through the brown and white cream cheese fillings in the pan to create a pretty swirl effect in the bars. Shake and lightly tap the baking dish on a sturdy table or counter to help the filling even out without ruining the swirl by spreading with a knife.
- Sprinkle extra cocoa powder on top for garnish and chill for 4 hours. Slice into 9 bars and enjoy!
Melissa
My mother in law has celiac, and I was so excited that these were gluten free! Such a perfect treat for her!
Abby
These cheesecake bars were beyond delicious! Fun to make and tasted even better.
TC
I was looking for a chocolate dessert using monkfruit sweetener. I am THRILLED I found this! It was so good!!! The cookie base and the rich filling were the best combo!
Lauren Kelly
Well now I am thrilled you liked them! Thanks so much!