Low-Sugar Vanilla Butter Cookie Cheesecake Bars

Low-Sugar Vanilla Butter Cookie Cheesecake Bars

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  • Crust:
    • 1 package (12 oz) Notta Lotta Sugar’s Vanilla Butter Cookies
    • 4 tablespoons unsalted butter, melted
  • Cheesecake Filling:
    • 8 oz cream cheese, softened
    • 1/3 cup granulated sugar substitute (such as Swerve or Monk Fruit)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/4 cup all-purpose flour
    • 1/4 cup chopped fresh fruit (optional – strawberries, blueberries, raspberries)


  1. Preheat oven to the temperature specified on the Notta Lotta Sugar’s Vanilla Butter Cookie package (375°F). Grease an 8×8 inch baking pan. Line the bottom with parchment paper for easy removal.
  2. Make the crust: Prepare the Notta Lotta Vanilla Butter Cookies according to the package directions. Once baked and cooled, crumble enough cookies to make about 1 1/2 cups of crumbs. Add the melted butter and press the crumbs evenly into the bottom of the prepared baking pan.
  3. Make the cheesecake filling: In a large bowl, cream together the softened cream cheese and sugar substitute until smooth. Beat in the egg and vanilla extract until well combined. Stir in the flour until just incorporated.
  4. Fold in the chopped fruit (if using).
  5. Pour the cheesecake filling over the prepared crust.
  6. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  7. Let the cheesecake bars cool completely in the pan, then refrigerate for at least 2 hours (or overnight) before cutting into squares.

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