I think this might be my top creation yet. It's super tasty!

Cheesecake bars are a favorite in our household, especially when they combine the classic flavors of peanut butter and chocolate. This sugar-free version of peanut butter cup cheesecake bars is perfect for those watching their sugar intake but still wanting a delicious treat. It's a comforting dessert that brings everyone together around the table, and it's delightful for family nights or friendly gatherings.

These cheesecake bars pair wonderfully with a light fruit salad or a side of mixed berries to balance out the rich flavors. You might also enjoy serving them with a dollop of whipped cream or a sprinkle of chopped nuts for added texture. If you’re having a more elaborate spread, a cup of freshly brewed coffee or a glass of cold almond milk would complement these bars perfectly.

Servings: 12

1 and 1/2 cups almond flour
1/4 cup cocoa powder
1/2 cup sugar-free sweetener (like stevia or erythritol)
1/2 cup melted butter
16 oz cream cheese, softened
1 cup peanut butter
1 and 1/2 cups sugar-free sweetener
2 large eggs
1 tsp vanilla extract
1/4 cup heavy cream
1/2 cup sugar-free chocolate chips

Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper for easy removal.

In a medium bowl, combine the almond flour, cocoa powder, and 1/2 cup of sugar-free sweetener. Mix in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan to create the crust.

Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool slightly while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the peanut butter and 1 and 1/2 cups of sugar-free sweetener, and beat until combined.

Add the eggs one at a time, beating after each addition. Then mix in the vanilla extract and heavy cream until fully incorporated.

Pour the cream cheese mixture over the cooled crust and spread it out evenly.

Sprinkle the sugar-free chocolate chips on top of the filling.

Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Allow the bars to cool completely in the pan before refrigerating for at least 2 hours or until fully set.

Cut into bars and enjoy!

For a fun twist, you can add a swirl of sugar-free strawberry or raspberry jam into the cheesecake mixture before baking. If someone in your family isn’t a fan of peanut butter, you can substitute almond or cashew butter for a slightly different flavor. For those who love a little extra crunch, top the bars with finely chopped peanuts or almonds before serving. And if you want to make this recipe dairy-free, simply replace the cream cheese with a vegan cream cheese and the heavy cream with coconut cream.