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One of our food-related Christmas traditions (aside from eggnog and buckeyes, which top the list) is some incredible cookie bars made with Tollhouse cookie dough, a cream cheese layer, and beaucoup de chocolate chips. My Uncle Bubba (that’s not his real name – just what we’ve always affectionately called him) is the one who often makes them to contribute to our Christmas Eve party. These are one of my favorite foods, so I had to healthify them somehow. But what to call them? There are goo-gobs of low-carb cookie dough cheesecake bars on the market (like these awesome ones from my friend Carolyn), but since mine are from my own recipe using my own baking mix recipe, I wanted to differentiate them somehow. Therefore, I named this creation after my uncle. Because he’s the one who introduced me to chocolate chip cookie dough cheesecake bars, and my world has never been the same.
This recipe is extra special because it marks my first foray into recipe videos. *gulp* That’s right, I made a step-by-step process video for this recipe! This is hopefully the first of many to come, as I have time. (And hopefully my next attempt will look a little more professional.)
I was super happy with how these bars turned out! They are incredibly soft and sweet and chocolate and cookie dough and cream cheese, all in one dessert bar. They’re not hard to make, either! This is definitely one of my all-time favorite recipes, hands down. Like many recipes involving cheesecake, these bars need to be chilled completely for best flavor and texture. They are nut free as long as you use my baking mix recipe (and make sure all your other ingredients are not contaminated).
I used Lily’s sugar free chocolate chips in these bars. I love Lily’s chocolate chips; they are sweetened with stevia and perfect for low carb baking! Instead of these chocolate chips, you could always chunk up some 85% dark chocolate in its place.
I used THM Super Sweet Blend and THM Pure Stevia Extract Powder to sweeten these bars (these sweeteners, as well as other great products such as gluten free oat fiber, peanut flour, erythritol, whey protein isolate, and glucomannan, can be purchased from the Trim Healthy Mama online store). While I prefer this brand for its superior taste and quality, you can use this sweetener conversion chart to convert to another low-glycemic sweetener of your choice if desired.
All in all, these Uncle Bubba Bars were a home run! Even my picky younger siblings (who by no means eat exclusively low carb) liked them!
Not sure what Trim Healthy Mama is? You can find my quick synopsis of this healthy eating lifestyle (along with helpful links and a list of the products I like to use) here!
You can find this recipe in my cookbook, Necessary Food.
- 1½ cups Briana's Baking Mix
- 1 T THM Super Sweet Blend
- 1½ tsp. baking powder
- ¾ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- 12 T salted butter, softened/melted
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. molasses
- ¼ cup water
- ½ cup Lily's sugar free chocolate chips (or chunked 85% dark chocolate)
- 1 8 oz. package cream cheese, reduced fat or full fat (if using full fat, soften it)
- ½ cup Greek yogurt (or an additional 4 oz. of cream cheese for a richer version)
- 1 egg
- 1½ tsp. THM Super Sweet Blend
- ½ tsp. vanilla extract
- Additional chocolate chips for topping
- For the cookie dough, whisk the dry ingredients together or whiz them in a food processor (I use our Ninja's food processor attachment). Add the wet ingredients and mix well (you can do this in the food processor or with a hand mixer). Stir in the chocolate chips by hand. Spread a little over half of the dough in the bottom of a greased 9x13" glass baking pan, reserving the rest of the dough for the top of the bars.
- Make the cream cheese layer by beating all the ingredients together until smooth. Spread the cream cheese mixture over the cookie dough in the pan.
- Place small blobs of the remaining cookie dough mixture on top of the cream cheese layer, distributing them evenly. Use an offset spatula to help distribute the cookie dough and smooth the top of the bars when you're finished. Sprinkle more chocolate chips on top when you're finished.
- Bake at 350 degrees F for 20-23 minutes or until the cream cheese layer is set in the middle and a knife comes out cleanly (don't overbake!). Refrigerate to chill completely before cutting. Yields 15-18 servings.
Click here for Briana’s Baking Mix recipe.
- I use the food processor attachment for our Ninja blender set to make these bars.
- Xanthan Gum
- Sugar-free Chocolate Chips
- THM Super Sweet Blend and Pure Stevia Extract Powder (along with a lot of other great health products and healthy skincare products) can be purchased from the Trim Healthy Mama online store.