A double chocolate chip Nui cookie crust makes the perfect base for these keto cheesecake bars! Per serving: ~320 kcal, 30g fat, 7g protein, 3.7g net carbs
Prep Time20mins
Cook Time25mins
Chill Time2hrs
Total Time2hrs45mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, mint
Servings: 9servings
Calories: 320kcal
Ingredients
Chocolate Cookie Crust
8NUI Double Chocolate Chip cookies
2tbspbutter, melted
Mint Filling
16ouncescream cheese, softened
1/3cupsugar equivalent keto sweetenersee notes
1tspvanilla extract
3/4tspmint extract
1large egg
1large egg yolk
3-4dropsgreen food coloringoptional
Instructions
Preheat oven to 350F. Prepare an 8x8 square baking dish by lining with parchment paper.
Prep the Cookie Crust
Add cookies to a food processor or blender and pulse until no large chunks remain.
Add melted butter to cookie crumbles, and stir to combine. Press the cookie mixture into the bottom of the prepared baking dish to form an even base layer.
Bake for 15 minutes in preheated oven, then remove from oven and allow to cool while you make the filling.
Prep the Mint Cheesecake Filling
In a medium mixing bowl, beat the cream cheese until smooth. Add granulated Lakanto (or other sweetener), vanilla extract, and mint extract. Continue beating until well combined.
At medium low speed, add the egg and egg yolk. Mix until just combined.
Finally, stir in food coloring (if using) to reach your desired shade of green.
Layer and Bake
Pour the cheesecake mixture over the prepared cookie crust and smooth into an even layer.
Bake in preheated oven for 20-25 minutes, or until set in the center.
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
Slice and Serve
Once chilled and set, slice into individual servings. Top with whipped cream, chocolate drizzle, and/or more crushed cookies if desired.
Notes
To save on the Nui cookies in this recipe, you can use the code TRYKETO for 10% off when ordering on the Nui site here. You can also swap in another chocolate crust recipe instead.
I like to use Lakanto Original for this recipe (save 20% w/ code TRYKETO), but 1/3 cup of any sugar equivalent granulated sweetener should work. You can also use 1/3 cup granulated erythritol with a few drops of liquid stevia or sucralose to taste.
You can easily leave out the mint extract and food coloring to make cookies and cream cheesecake bars instead.