Cookies And Cream Cheesecake Bars
These cookies and cream cheesecake bars are made up of a brownie-like bottom with a creamy vanilla cheesecake top, and topped with a light dusting of cocoa powder. Using protein powder in both the top and bottom, these bars have about 30 grams of protein per serving, are sugar free, low carb, and delicious!
Can dessert even get any better than this?
This particular recipe uses the Jocko Fuel Cookies and Cream Protein Powder, for the cookies and cream top. Not only is it delicious in these bars, but it’s also pretty epic on its own as a shake!
Ingredient List
For the Chocolate Layer
- 1 2/3 Cups Finely Ground Almond Flour
- 1/3 Cup Dutch Processed Cocoa
- 2/3 Cup Jocko Fuel’s Chocolate Protein Powder
- 1/3 Cup Allulose Baking Blend
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Butter (melted)
- 2 Large Eggs
For the Cheesecake Filling
- 8 Ounces Cream Cheese (room temperature)
- 1/4 Cup Allulose Baking Blend
- 2/3 Cup Jocko Fuel Cookies And Cream Protein Powder
- 2 Tablespoons Heavy Whipping Cream
- 1 Large Egg
How to Make Cookies and Cream Cheesecake Bars
Begin by preheating your oven to 350° Fahrenheit, and grease a 9-inch square pan. To make the chocolate layer, combine the almond flour, cocoa, protein powder, sweetener, baking powder, and salt in a medium-sized mixing bowl. Whisk together until evenly combined. Next, add the vanilla, melted butter, and eggs. Stir together with a spatula until everything is evenly mixed and you have a thick chocolate dough. Dump the dough into the prepared pan. Using either your hands or a spatula, press the dough out until it evenly covers the bottom of the pan. 
Next, using either a stand mixer or a hand mixer , whip the cream cheese, sweetener, and protein powder until smooth.
Scrape the sides of the bowl to ensure the cream cheese has been mixed evenly and mix again. Once you have a smooth mixture with no lumps, add the vanilla, eggs, and cream, and mix again until smooth and creamy.
Pour the mixture over your chocolate layer. Using a spatula, smooth the batter over the chocolate layer until it reaches the edges and evenly covers the whole layer.
Sprinkle some cocoa powder on top for garnish.
Bake for 20-25 minutes or until the edges have begun to brown and the middle has set.
Let cool for about 30 minutes, then refrigerate for about an hour until set.
Slice into nine equal pieces, serve, and enjoy!
