Healthy No-bake cheesecake bars with cookie dough crust
This no-bake sugar-free gluten-free cheesecake recipe is easy to follow and easy to make! Its creamy filling tastes just like traditional cheesecake, while the cookie dough crust and chocolate ganache add a fun and delicious twist.
Ingredients
for the crust
- 2 cups almond flour
- 1 stick unsalted butter softened
- 2 oz cream cheese softened
- 1/2 cups sweetener of choice My favorite thing to use is raw honey. But I have also used maple syrup, coconut sugar, maple sugar, date sugar, and sugar-free baking blends, all with good resultsMolasses optional
- 1 tsp molasses optional
- 2 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips Mini work best if you can find them!
for the filling
- 1 1/2 blocks cream cheese softened
- 1/2 cup sweetener of choice My favorite thing to use is raw honey. But I have also used maple syrup, coconut sugar, maple sugar, date sugar, and sugar-free baking blends, all with good resultsMolasses optional
- 1/2 cup sour cream
- 1 tsp vanilla extract
for the ganache
- 4 oz unsweetened chocolate
- 3 tbsp sweetener
- 4 oz heavy cream
Instructions
Crust
- Line a 9x13 baking dish with parchment paper and set aside.
- In a large bowl, combine all of the crust ingredients, except the chocolate chips, using your hands or a hand mixer, gently mix until everything comes together. It should look like wet cookie dough.
- Fold in the chocolate chips.
- Transfer the cookie dough to your prepared pan, and gently press it out with your hands till it covers the whole bottom of the pan. Doing your best to keep it in an even layer.
- Place the pan in the freezer to help set the cookie dough, while you perper the filling.
filling
- In a large mixing bowl combine all of the filling ingredients and beat with an electric mixer until smooth.
- Remove the cookie dough from the freezer, and pour the cream cheese mixture over it, be sure to scrape down the sides of your bowl to make sure you get all the filling out!
- Gently spread the filling over the cookie dough, again trying to keep it all in a nice even layer.
- Cover the pan with plastic wrap and put in it the fridge to chill. Allow the cheesecake to set for 1-2 hours being adding the ganache.
chocolate ganache
- First, create a double boiler, fill a small saucepan with 1-2 inches of water, and place a glass bowl over it. You don't want the bowl to be touching the water.
- Place all the ingredients in the bowl, and turn on low. Gently stir the mixture as it melts, once everything is completely melted, remove it from the heat, and whisk until the mixture is completely smooth and shiny.
- Take your cheesecake out of the fridge and pour the melted chocolate mixture over it. Using a spatula, carefully spread the ganache out until it covers the whole cheesecake. Cover the pan again and return it to the fridge.
- Allow the finished cheesecake to chill for 2-3 hours before serving.
- Enjoy!
Notes
Since this cheesecake tends to melt quickly, cutting it can be tricky sometimes. I've found that popping it into the freezer for 10-15 minutes before cutting it, makes it a lot easier to cut, wiping your knife off with a damp rag between cuts also helps.
I would also recommend, cutting it, then placing it back in the fridge for a few minutes before serving.
You can store this no-bake cheesecake for 5-7 days in the fridge covered with plastic wrap.
DO NOT use melted butter in the crust! Melted butter will make the crust soft and sticky.
If you can't find mini sugar-free chocolate chips, you can use regular-sized ones, or you can chop them up before adding them to the cookie dough.
You can serve this cheesecake on its own or with whipped cream and a side of fresh berries or fresh fruit. Fresh strawberries would be amazing!
Nutrition
Serving: 1barCalories: 414kcalCarbohydrates: 39gProtein: 6gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 41mgSodium: 25mgPotassium: 133mgFiber: 4gSugar: 26gVitamin A: 499IUVitamin C: 0.3mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!