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Recipe

Triple Chocolate Cheesecake Bars

Updated on 4 min read
0a7506af50574681de3c139ad646e167 Recipe

Quick Description

These Triple Chocolate Cheesecake Bars are an indulgent low-carb dessert with a rich chocolate crust, creamy cheesecake filling, and a smooth chocolate ganache topping. Perfect for any chocolate lover, they are low in carbs and high in flavor!

Servings & Timing

  • Servings: 9 bars
  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Chill Time: 3 hours
  • Total Time: 4 hours

Ingredients List

For the Chocolate Crust

  • 6 tablespoons butter, melted
  • 1 ¼ cups almond flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons confectioners Monkfruit (or another keto-friendly sweetener)

For the Cheesecake Filling

  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • 1 large egg
  • 2 tablespoons confectioners Monkfruit
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

For the Ganache Topping

  • 4 ounces dark chocolate, finely chopped (preferably 70% cocoa)
  • ½ cup heavy cream

Instructions

Make the Chocolate Crust

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and set aside.
  2. Prepare the Crust:
    • In a mixing bowl, combine melted butter, almond flour, cocoa powder, and Monkfruit sweetener. Stir until well combined.
    • Press the dough evenly into the prepared baking dish. The dough will be soft and sticky — this is normal.
  3. Bake the Crust:
    • Bake the crust for 7 minutes or until it has set. Allow the crust to cool completely before adding the cheesecake filling.

Make the Cheesecake Filling

  1. Prepare the Cheesecake Filling:
    • Using an electric mixer, beat together the cream cheese, sour cream, and egg until well combined.
    • Add the Monkfruit sweetener, cocoa powder, and vanilla extract. Mix until smooth and creamy.
  2. Spread the Cheesecake Mixture:
    • Carefully spread the cheesecake mixture evenly over the cooled crust.
  3. Bake the Cheesecake Bars:
    • Bake the bars at 350°F for 25–30 minutes, or until the cheesecake is cooked through and the center is slightly firm.
    • Let the cheesecake bars cool completely in the pan.

Make the Ganache Topping

  1. Prepare the Ganache:
    • Place the chopped dark chocolate in a heatproof bowl.
    • In a saucepan, bring the heavy cream to a simmer over medium heat. Once it starts to simmer, carefully pour the cream over the chopped chocolate. Let it sit for 1 minute to soften the chocolate.
  2. Finish the Ganache:
    • Stir the mixture until smooth and glossy. Let it cool for a few minutes before pouring over the cooled cheesecake bars.

Chill and Serve

  1. Chill the Cheesecake Bars:
    • Carefully pour the cooled ganache over the cheesecake.
    • Refrigerate the cheesecake for at least 3 hours to allow the ganache to set and the flavors to meld.
  2. Serve:
  • Once chilled, cut the cheesecake into 9 bars and serve chilled.

Additional Notes

  • Sweetener Adjustment: Adjust the Monkfruit or sweetener amount to taste depending on your preferred level of sweetness.
  • Flavor Variation: For added flavor, you can mix in a few teaspoons of espresso powder or instant coffee into the cheesecake filling for a mocha-flavored cheesecake.
  • Make It Darker: Use 85% dark chocolate or higher for the ganache for a more intense chocolate flavor.

Dietary Info

  • Keto-Friendly
  • Low-Carb
  • Gluten-Free
  • Dairy-Friendly (if using non-dairy cream cheese and sour cream)

Ingredient Details & Substitutions

  • Monkfruit Sweetener: If you prefer, you can substitute Monkfruit with erythritol or stevia, but the amount may vary depending on sweetness levels.
  • Chocolate: Use sugar-free or keto-friendly chocolate for the ganache to keep it low-carb.

Recipe Variations & Serving Suggestions

  • Mini Cheesecakes: Instead of a single 8×8-inch pan, you can use a muffin tin to make mini cheesecake bites.
  • Add Berries: Serve these cheesecake bars with fresh raspberries or blueberries for a fresh and fruity contrast.
  • Top with Whipped Cream: Add a dollop of sugar-free whipped cream on top of each bar for extra indulgence.

Storage & Make-Ahead

  • Refrigerate: Store the cheesecake bars in an airtight container in the refrigerator for up to 1 week.
  • Freeze: Freeze leftovers for up to 1 month. Allow the bars to thaw in the fridge overnight before serving.
  • Make-Ahead: These bars can be made up to 2 days in advance. Simply refrigerate and top with ganache just before serving.

Nutrition (Per Bar)

  • Calories: 310 kcal
  • Protein: 6 g
  • Fat: 28 g
  • Carbs: 8 g
  • Net Carbs: 4 g
  • Fiber: 4 g

FAQs

Q: Can I use a different type of sweetener for the cheesecake filling?
Yes! You can use erythritol or stevia instead of Monkfruit. Just be sure to adjust the amount to taste.

Q: Can I use a different crust?
Yes, you can use a coconut flour or pecan crust for a different base if you’re looking for a grain-free alternative.

Q: Can I add fruit to the cheesecake?
Yes! Fresh berries like raspberries, strawberries, or blueberries make a great addition to the topping.

Optional Personal Story

This recipe has become one of my go-to desserts when I’m craving something rich but still want to keep it keto-friendly. The combination of the chocolate ganache with the creamy cheesecake is perfect — I always get compliments when I serve it!

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