Dairy-Free Chocolate Chip Cheesecake Bars
These cheesecake bars are dairy-free and Paleo. They are perfect for summer and freeze well.
Ingredients
- 4.5 oz4.5 oz4.5 oz Grain-Free Mexican Shortbread Cookies (Siete)
- 3 Tbsp3 Tbsp3 Tbsp Ghee, or butter, melted
- 16 oz16 oz16 oz Kite Hill Cream Cheese, or brand of choice
- 1 cup1 cup1 cup Coconut Sugar, or maple sugar
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Extract
- 3 whole3 whole3 whole Eggs
- .75 cup.75 cup.75 cup Baking Chocolate Chips, or brand of choice
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Process
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.
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About This Recipe
Baked Goods Desserts Gluten Free Grain Free Nightshade Free Other Pescetarian Shellfish Free Snacks VegetarianNever Miss a Bite
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