Sweets

August 10, 2021

Dairy-Free Chocolate Chip Cheesecake Bars

Cheesecake is a favorite dessert of mine. When I was younger, I would have my mom make a cheesecake for my birthday instead of your traditional cake. Since dairy and gluten don’t sit well with me, I haven’t had cheesecake in a long time. I set out to make these bars with dairy-free cheesecake, and they came out perfect. I used coconut sugar in the batter because it’s easy to find but gives it a darker color. You can use maple sugar instead and it will come out more white in color. I also used Siete’s Mexican shortbread cookies for the crust, and it was perfect. If you tolerate dairy, you can easily substitute regular cream cheese.

Dairy-Free Chocolate Chip Cheesecake Bars

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

Prep:
15
min
cook:
60
min
total:
75
min
Author:

Elishah

Ingredients
  • 1-4.5oz bag Siete Mexican Shortbread Cookies
  • 3 T melted ghee or butter
  • 2-8oz dairy-free cream cheese (I used Kite Hill)
  • 1 C  coconut sugar or maple sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 3/4 C dairy-free chocolate chips

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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