Chocolate Swirl Cheesecake Bars

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
Ingredients:
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

Directions:

1. In an 8x8 baking dish, press the chocolate chip cookies on the bottom of the dish to be the crust layer, set this aside.
2. In a microwave-safe dish melt chocolate chips with coconut oil at 50% power and 30 second increments. Stir in between each heating. Set aside.
3. Add cream cheese, eggs, sweetener and vanilla in a bowl. Using a hand mixer, mix the ingredients until combined. Small lumps are ok.
4. Pour cream cheese mixture on top of the cookie base. Using a spatula, spread the cream cheese evenly.
5. Now pour the melted chocolate on the cream cheese layer. Using a fork or a knife, lightly drag the utensil up and down/around to spread the chocolate in swirls.
6. Bake at 350° for 20-25 minutes or until the center is firm and the edges are a light brown.
7. Allow the bars to cool completely before cutting. For best results cool and then chill the cheesecake in the refrigerator for 30 minutes before eating. (I think cold cheesecake tastes way better LOL). Enjoy!

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