I hate wasting food and love the idea of using leftovers for something new. The other day we made Keto Chocolate Chip Cookies (click for my recipe) and they were delicious, but the recipe yields about 24 cookies. After eating cookies for 4 days in a row, one can become "cookied-out". LOL –hard to image I know.
We still had 5 cookies left and since I hate wasting, I wanted to repurpose them. I was debating a cookie ice cream, but decided these cheesecake bars were better! They hit the spot and I love the cookie bottom. Adds a little something extra to these.
I used Lily's dark chocolate chips in these (my kids, actually like the taste now), but feel free to use milk chocolate if you want a sweeter end-product. The dark is obviously more keto-friendly, but if that isn't your focus, then go for milk chocolate.
Next time I think I'm trying a white chocolate, raspberry cheesecake so stay tuned for that!
Makes: 12 Bars
5-6 chocolate chip cookies (or make my Keto Chocolate Chip cookies recipe here)
2 blocks cream cheese, room temperature
2 Eggs room temperature
1/4 Cup + 2 Tablespoons Swerve sweetener
1/2 Teaspoon Vanilla extract
1/4 Cup Lily's chocolate chips
1 Teaspoon Coconut oil
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.