Directions

Serving Size: 2

Combine light butter, granular swerve, and brown sugar swerve from the cookie layer ingredients. Add in salt, vanilla, baking soda, and all purpose flour. Once combined, fold in the fruity pebbles. Take 2/3 of the cookie mix and press it into a greased 3 x 5 pan, bake at 350 degrees for 5 minutes. While it is baking, combine all cheesecake ingredients with a mixer. Once the cookie crust is complete, pour your cheesecake mix on top and drop the remaining 1/3 of cookie mix in clumps on top of the cheesecake layer. Bake for 16-18 minutes or until there is only a very slight movement in the very center of the dish when it is shaken. Let cool completely on the counter and come to room temperature before placing in the fridge for 4 hours or overnight. This recipe makes 2 bars and is perfect for an after dinner treat!