Gluten-free Chocolate Chip Cookie Cheesecake Bars

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Gluten-free Chocolate Chip Cookie Cheesecake Bars made with all gluten-free ingredients, no refined sugar and they have the best cookie dough bottom layer, cheesecake center and on top crumbled cookie dough! Also dairy free-friendly.

  • Prep Time: 5 mins
  • Cook Time: 45 min
  • Total Time: 50 minutes

Yield: 9 bars 1x



Cookie dough layer:

  • 1 flax egg  or 1 egg (1 tablespoon ground Flax + 3 tablespoons water)
  • 1/2 cup creamy nut butter (I love using almond and cashew)
  • 2/3 cup coconut sugar
  • 1 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (I used these – code RACHL for free shipping)

Cheesecake layer:

  • 8 ounces cream cheese or you can use non-dairy
  • 1 egg
  • 1/2 cup coconut sugar


Cookie dough layer:

  1. Preheat oven to 350 degrees and grease an 8×8 or 9×9 dish with parchment paper and grease well
  2. Cream together the egg, nut butter, and sugar until smooth
  3. Mix in the almond flour and baking powder until smooth and fully combined
  4. Fold in the dark chocolate chips then add about 3/4 of the cookie dough to the pan and press down to form the crust

Cheesecake layer:

  1. In a medium bowl, creamy together the egg, cream cheese and sugar until smooth
  2. Add on top of the cookie dough then crumble remaining dough on top
  3. Add to oven to bake for 40-45 minutes (or until golden!) This recipe will be darker than other cheesecakes because of the coconut sugar
  4. Allow the cheesecake bars to cool for a few then set in fridge for about 90 minutes to set
  5. Slice and enjoy!


*I haven’t tested any subs

**Store leftovers in airtight container in fridge for 5 days or freezer for 2 months

  • Author: Rachel