In a bowl, add your Kick Kookies Chocolate Chip Keto Cookie Mix.
Add the 1/4 cup of softened butter and stir until everything is mixed and a crumbly dough forms.
Line a loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan (mine is slightly bigger than the average loaf pan, you can also use an 8x8 inch pan for slightly thinner bars). Set the cookie dough crust aside.
In a glass measuring cup or microwavable cup add your cold cream and sprinkle the top with the gelatin and give it a stir. Let this sit while you make the rest of the filling.
In a bowl, beat the softened cream cheese, sweetener and vanilla extract until light and fluffy (~1min).
After the gelatin and cream have sat for at least 5min, microwave them for 45-60s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
Pour this mixture over your cookie dough crust and use a spatula or shake/tap it to make sure the top is even.
Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
Gently lift it out of the pan using the parchment paper and peel it off the sides of the bars. Slice into 8 pieces and enjoy your No Bake Keto Cookie Dough Cheesecake Bars!