Dairy-Free Chocolate Chip Cheesecake Bars (Edit recipe)

These cheesecake bars are dairy-free and Paleo. They are perfect for summer and freeze well.

15 minutes

50 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	378
Fat:	28 g
Carbohydrates:	30 g
Protein:	6 g
Cholesterol:	12 g
Sodium:	416 mg
Fiber:	5 g
Sugars:	15 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 9

Ingredients

4.5 oz Grain-Free Mexican Shortbread Cookies (Siete)
3 Tbsp Ghee, or butter, melted
16 oz Kite Hill Cream Cheese, or brand of choice
1 cup Coconut Sugar, or maple sugar
1.5 tsp Vanilla Extract
3 whole Eggs
.75 cup Baking Chocolate Chips, or brand of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees.
Pulse the cookie in a food processor until a crumb consistency is formed.
In a 9x9 baking dish, combine the cookie crumbs and melted ghee or butter. Evenly distribute the cookie crumbs in the bottom of the pan and press them down.
Place the pan in the oven and bake for 10 minutes.
Once the crust is baked, remove it from the oven and set it aside. Reduce the heat to 300 degrees.
In the bowl of a stand mixer or a handheld mixer, beat the cream cheese.
Once the cream cheese is whipped, gradually add the sugar and continue beating until it's fully combined.
Add the vanilla extract and mix it in.
Beat the eggs one at a time until they are fully incorporated.
Fold in the chocolate chips.
Pour the cream cheese and chocolate chip batter over the crust.
Place in the oven and bake for 45-50 minutes. A toothpick should come out clean when the cheesecake is fully cooked.
Chill for 3 hours. Cut into squares and serve.