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Chocolate Chip Cheesecake Squares (SRC)

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Ingredients
  

For Crust and Crumble

  • 1/3 cup butter, ghee (or Earth Balance or coconut oil for dairy free) room temperature
  • 1/4 cup erythritol (or 1/3 cup granulated sweetener of choice and omit stevia)
  • 1/16 tsp pure stevia powder (or to taste)
  • 1/2 cup almonds, pulsed in a food processor (any nut will do)
  • 1 cup gluten free flour blend (I used 1/3 cup tapioca, 1/3 cup almond meal, 1/3 cup gluten-free oat flour)

For Filling

  • 2 (8 oz) packages 1/3 less fat cream cheese, room temperature (use dairy-free if needed)
  • 1/3 cup sucanat or other granulated sweetener
  • 1/8th tsp pure stevia (or to taste or add a few more Tbsp of sweetener)
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 3/4 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 F. Line 2 loaf pans OR one 8x8 pan with parchment paper or grease well and set aside.
  • With an electric mixer, beat the butter/ghee/Earth Balance and erythritol until light and fluffy. Add the stevia, almonds, and flour and mix until crumbly
  • Reserve 1/2 cup of the crumb mixture and set aside. Divide the remaining crust mixture and press into the bottom of the prepared loaf pans OR into the bottom of the one 8″ square pan. Bake for 10 minutes.
  • Meanwhile, combine the cream cheese, sugar, stevia and vanilla, and using an electric mixer again, mix at medium speed until well blended. (I didn’t even bother cleaning the mixer in between the two steps).
  • Add the eggs and continue mixing until combined.
  • Layer 1/2 of the chocolate chips over the crust. Top with the cream cheese mixture and spread evenly.
  • Top with remaining chocolate chips and sprinkle with reserved crust/crumble.
  • Bake for an additional 25-27 minutes until set. Let cool completely before cutting and serving.