Keto Pumpkin Chocolate Chip Cheesecake Cookies. In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Per cookie: 155 calories 13.5g F / 2.5g C (net) / 4.5g P / 4.5g fiber _____ INGREDIENTS: 1 1/2 cups blanched almond flour (168g) 1/2 cup erythritol, erythritol/monkfruit blend, or sweetener of choice* (96g) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon baking soda , Haha, I actually had it written, ready to publish. We’re talking about PUMPKIN Chocolate Chip Cheesecake Bars! 2 1/2 cup graham cracker crumbs (about 18 full size crackers), 2 package (8oz each) cream cheese, softened, 1 cup pumpkin (canned, NOT pumpkin pie filling), 1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough. Cheesecake. That’s how it’s supposed to be. Chocolate Chip. (Mine were perfect at … My name is Aimee and I’m the author here behind Shugary Sweets! PRO TIP: For a quick treat, use a family size roll of Pillsbury Chocolate Chip Cookie Dough instead of homemade cookie dough. PS. Yes, you better stock up! For a white chocolate variation, substitute white chocolate morsels in your cookie dough. ENJOY . If you want the outside of the cookies to be perfectly smooth, use slightly damp fingers to smooth them out. Add flour mixture to pumpkin mixture and mix well. I ended up deciding on Pumpkin Chocolate Chip Cheesecake Bites because they capture the essence of all of these things. Can’t wait for more new pumpkin recipes this season! **My favorite keto chocolate chips are either Lily’s Sweets or Choc Zero – for Choc Zero, you can use code SARAH for 10% off! Nope. The only thing different I did was increase the baking time to 20 mins. And these bars are perfect for those “HOT” fall days, it’s cheesecake . To make this into a regular cheesecake, press the graham cracker crumbs into a pie plate instead or use a ready made graham cracker crust from the store! Today, we’re not just talking about any cheesecake bar recipe. Thank you!! 2 cups chocolate chips. I have never made cheesecake with out eggs. All contents © Copyright 2020, Bake To Be Fit, Inc. In the oven now but added 2 eggs. Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. Graham cracker crust topped with a creamy pumpkin cheesecake and chocolate chip cookie dough. I am also completely in denial about fall nearly being here, but may begin to embrace it for this pumpkin-y goodness! We will be making these again near Thanksgiving. Love this Chocolate Chip Pumpkin Bread recipe! Thanks for the great recipe! How many kinds of cheesecake bars have you tried? Line a mini muffin tin with mini baking cups. This recipe makes a total of 24 Pumpkin Chocolate Chip Cheesecake Bites, so depending on the size of your mini muffin tin, you will have to assemble and bake 1-2 more batches to use up all of your ingredients. For the crust, pulse graham crackers in a food processor until fine crumbs. Mix dry and wet ingredients separately and then combine (flax can go with the wet). They are so good, to the point I lose all self control . Stir in chocolate chips, and use cookie scoop to portion out. 60 cookie … Please leave a comment on the blog or share a photo on Instagram. Can you replace the canned pumpkin and spices with pumpkin pie filling or no? If you’re a pumpkin-chocolate fan, you are guaranteed to LOVE these! *Nutrition facts are an estimate and not guaranteed to be accurate. Next, add in the pumpkin purée and beat for about two minutes. *I recommend using Lakanto’s new baking sweetener or their classic sweetener. To change up the bars, you can also swap the graham crackers. Will be making them again. Pumpkin desserts just aren’t the same in February, you know? Love ~ monu Teena. Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. . I think I might have to try to make these soon. Not so much. Thanks for making them , How should these be stored? Drop heaping tablespoons of dough onto cookie sheet, and flatten a bit as the cookies will not spread a lot while baking. Chocolate chip cookies, made with pumpkin puree and topped with cream cheese frosting. Holy smokes girl!! Serves: 12 cookies. Is there a way I could make them with peppermint flavor instead of pumpkin spice? Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table. Once completely chilled, cut into bars and enjoy. Glad to know it was the fire of awesome pumpkin glory instead. I used 1/4 cup brown swerve and 1/4 cup monkfruit sugar and they turned out perfect. Whether you use store bought cookie dough or make your own from scratch, this is one decadent dessert that’s as easy as it is delicious. Finally, add in the eggs one at a time until they are just evenly incorporated, taking care not to over beat. 2 cups semisweet chocolate chips; 1/2 cup chopped walnuts (optional) Directions. Well, that is unless you eat three or four bite-sized treats at once… Cool pan completely, then refrigerate for 3-4 hours (or overnight). So instead, I made this chocolate chip cheesecake bars with pastel candies. It’s a take on my last name. In a separate bowl, combine the dry ingredients: almond flour, erythritol, pumpkin spice, baking soda, and salt. You can either make your own chocolate chip cookie dough or grab a tub of refrigerated cookie dough and crumble the dough over the cheesecake layer. They can be stored covered at room temp for a couple days, but after that I’d store them in the fridge or freezer since they don’t have any sugar content to preserve them. lovely place.. dear~ You have so many wonderful chocolate collection, do try to visit mineChocolate Recipes when time permits Your email address will not be published. Bake in the preheated oven for 9-11 minutes. The middle cheesecake filling is sweet and creamy like cheesecake should be! The most delicious layered cookie bars you’ll eat this year! Place one slightly heaping teaspoon of the crust ingredients into each baking cup, and then firmly pack the crust into each cup. Once completely chilled, cut into bars and enjoy! The most delicious layered cookie bars you'll eat this year! Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. You’re going to love how easy these are to make as much as you love how good they taste. Line a 13x9 baking dish with parchment paper. After cutting, place them in a freezer safe bag or container with wax paper between layers. Pumpkin. And you weren’t kidding Go big or go home, especially after so many years of blogging, and you nailed these! Required fields are marked *, Hi There! Made these this morning. If you try this recipe, please leave a STAR rating in the recipe card below. It will turn out just fine! Dissolve the baking soda with the milk and stir in. Thank you for supporting Shugary Sweets! Thanks. After I put it in the oven I started second guessing myself for putting the eggs in. Next, sprinkle each mini cheesecake with mini chocolate chips. I wanted to make a batch of these cheesecake bars last year, but never got around to it before pumpkin season. Thanks for pinning . I may have to stock up on pumpkin just in case there’s a shortage by the time it cools down here! Hold the phone. Beat on low until no raw flour appears, then fold in chocolate chips. Using a mixer, beat the cream cheese until smooth. Bake the bars for a 30 – 35 minutes. Or, freeze in an airtight container until later. If the rest of pumpkin season looks like this, count me in all month long! Home Recipe List Brownies and Bars Pumpkin Chocolate Chip Cheesecake Bars. . Pour over the graham cracker crust. Were there supposed to be eggs in the cheesecake layer? Your email address will not be published. Baked to perfection, these Pumpkin Chocolate Chip Cheesecake Bars NEED to be on your dessert table. Hope that helps! However, I only recommend products I love! The center of the bars will look a little undone and wiggly. Were getting closer to fall, and I think this will be my first fall bar of the year!