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Triple Chocolate Cheesecake Bars
Triple Chocolate Cheesecake Bars

Triple Chocolate Cheesecake Bars
These Triple Chocolate Cheesecake Bars feature a chocolate shortbread crust, dark chocolate cheesecake, and a rich chocolate ganache layer. Each decadent cheesecake bar has less than 3 net carbs and is sure to satisfy your sweet tooth!
Triple Chocolate Cheesecake Bars
Source
Ingredients:
1
Servings
  • 1
    item
     confectioners keto sweetener (such as monkfruit or swerve)
  • 1
    item
     cocoa powder
  • 1
    item
     butter
  • 1
    item
     cream cheese
  • 1
    item
     sour cream
  • 1
    item
     eggs
  • 1
    item
     vanilla extract
  • 6
    tbsp
     butter, melted
  • 660
    ml
     almond flour
  • 2
    tbsp
     cocoa powder
  • 2
    tbsp
     confectioners monkfruit
  • 2
    item
     (8 ounce) packages cream cheese
  • 60
    ml
     sour cream
  • 1
    item
     large egg
  • 120
    ml
     confectioners monkfruit
  • 80
    ml
     cocoa powder
  • 1
    tbsp
     vanilla extract
  • 240
    ml
     lily’s dark chocolate chips, finely chopped
  • 240
    ml
     heavy cream
Triple Chocolate Cheesecake Bars
Instructions:
  1. This recipe features three layers: a chocolate shortbread crust, a chocolate cheesecake layer, and an ultra rich chocolate ganache topping.
  2. Chocolate Crust: combine the melted butter, almond flour, sweetener and cocoa powder. Press the soft crust dough into a parchment paper lined 8×8 pan. Bake the crust for 7-8 minutes until set and allow the crust to cool completely.
  3. Chocolate Cheesecake: using an electric mixer combine the cream cheese, sour cream, sweetener, cocoa powder, egg and vanilla extract. Carefully spread the filling over the cooled crust. Bake the cheesecake 25-30 minutes until it has set in the center. Cool the cheesecake completely.
  4. Chocolate Ganache: Chop the dark chocolate chips finely and add to a heat proof bowl. Heat the heavy whipping cream until almost simmering. Pour the heavy cream over the chocolate and allow it to sit at least one minute to soften. Carefully stir the chocolate mixture until completely combined. Allow the chocolate to sit a few minutes until it has thickened slightly. Pour over the cooled cheesecake.
  5. Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and set aside.
  6. To make the crust combine the melted butter, almond flour, sweetener, and cocoa powder. Press the dough into the baking dish. (dough will be soft and sticky, that is okay)
  7. Bake the dough 7 minutes or just until the dough has set. Allow the dough to cool completely.
  8. Using an electric mixer beat the cream cheese, sour cream and egg until combined. Add the sweetener, cocoa powder and vanilla extract until smooth.
  9. Carefully spread the cheesecake mixture evenly over the cooled crust.
  10. Bake the cheesecake bars 25-30 minutes until cooked through. Allow the cheesecake bars to cool completely.
  11. To make the ganache place the finely chopped chocolate in a heat proof bowl, set aside. In a sauce pan bring the heavy cream to a simmer. Carefully pour over the chocolate and let the chocolate sit 1 minute to soften. Stir the chocolate until smooth. Allow it to cool a few minutes and carefully pour over the cooled cheesecake.
  12. Chill the cheesecake at least 3 hours before serving.
  • 1
    item
     confectioners keto sweetener (such as monkfruit or swerve)
  • 1
    item
     cocoa powder
  • 1
    item
     butter
  • 1
    item
     cream cheese
  • 1
    item
     sour cream
  • 1
    item
     eggs
  • 1
    item
     vanilla extract
  • 6
    tbsp
     butter, melted
  • 660
    ml
     almond flour
  • 2
    tbsp
     cocoa powder
  • 2
    tbsp
     confectioners monkfruit
  • 2
    item
     (8 ounce) packages cream cheese
  • 60
    ml
     sour cream
  • 1
    item
     large egg
  • 120
    ml
     confectioners monkfruit
  • 80
    ml
     cocoa powder
  • 1
    tbsp
     vanilla extract
  • 240
    ml
     lily’s dark chocolate chips, finely chopped
  • 240
    ml
     heavy cream
1
Servings
0

This recipe features three layers: a chocolate shortbread crust, a chocolate cheesecake layer, and an ultra rich chocolate ganache topping.

Chocolate Crust: combine the melted butter, almond flour, sweetener and cocoa powder. Press the soft crust dough into a parchment paper lined 8×8 pan. Bake the crust for 7-8 minutes until set and allow the crust to cool completely.

Chocolate Cheesecake: using an electric mixer combine the cream cheese, sour cream, sweetener, cocoa powder, egg and vanilla extract. Carefully spread the filling over the cooled crust. Bake the cheesecake 25-30 minutes until it has set in the center. Cool the cheesecake completely.

Chocolate Ganache: Chop the dark chocolate chips finely and add to a heat proof bowl. Heat the heavy whipping cream until almost simmering. Pour the heavy cream over the chocolate and allow it to sit at least one minute to soften. Carefully stir the chocolate mixture until completely combined. Allow the chocolate to sit a few minutes until it has thickened slightly. Pour over the cooled cheesecake.

Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and set aside.

To make the crust combine the melted butter, almond flour, sweetener, and cocoa powder. Press the dough into the baking dish. (dough will be soft and sticky, that is okay)

Bake the dough 7 minutes or just until the dough has set. Allow the dough to cool completely.

Using an electric mixer beat the cream cheese, sour cream and egg until combined. Add the sweetener, cocoa powder and vanilla extract until smooth.

Carefully spread the cheesecake mixture evenly over the cooled crust.

Bake the cheesecake bars 25-30 minutes until cooked through. Allow the cheesecake bars to cool completely.

To make the ganache place the finely chopped chocolate in a heat proof bowl, set aside. In a sauce pan bring the heavy cream to a simmer. Carefully pour over the chocolate and let the chocolate sit 1 minute to soften. Stir the chocolate until smooth. Allow it to cool a few minutes and carefully pour over the cooled cheesecake.

Chill the cheesecake at least 3 hours before serving.

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