Vanilla Chocolate Cheesecake Bars with Chocolate Cookie Crust

5 from 3 votes

Vanilla Chocolate Cheesecake Bars with Chocolate Cookie Crust

These Vanilla Chocolate Cheesecake Bars with Chocolate Cookie Crust are super creamy, decadent, and insanely delicious. A chocolate cookie crust and a velvety smooth vanilla top. These cheesecake bars are the absolute best you will ever have.

Prep Time20

Cook Time15

Total Time35

Course: brunch, Dessert, Snack, treat, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: bars

Calories: 307kcal

Author: Lauren Kelly

Equipment

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!

Notes

To Store in the Refrigerator: Place in airtight container for up to 3 days.

To store in the freezer: Wrap in parchment paper and place in airtight container in the freezer for up to 3 months.

Nutrition