Keto Oreo Cookies and Cream Cheesecake Recipe

Indulge in this easy keto Oreo cookies and cream cheesecake! Chocolate cookie crumbles are mixed with rich vanilla cream and poured over a cookie crust for a truly decadent dessert.

I often enjoy simple desserts to satisfy my sweet tooth without much fuss. They’re nice to throw together for a quick treat.

But every now and again, I just want to sink my teeth into something that feels like a real indulgence. That’s when I pull out the recipe for this deliciously rich keto Oreo cheesecake! 

By using heavy cream to balance out the cream cheese, the filling gets a perfect vanilla cream flavor that isn’t too tangy. Then, just mix in crisp chocolate cookie crumbles, pour over a chocolate cookie crust, and enjoy one of the best low-carb desserts you’ve ever had.

This cookies and cream cheesecake recipe is perfect for celebrating special occasions or simply treating yourself to something rich and delicious!

How to Make a Keto Oreo Cheesecake

Ready to see how to create this decadent treat? First, you make the crust, then add the filling and bake.

Create the crust

1. Crush the biscotti cookies into crumbs by either pulsing them in a food processor or crushing them inside of a plastic bag.
2. Divide the crumbs and set half aside.
3. Mix the other half of the cookie crumbs with the melted butter.
4. Press the cookie and butter mixture into the bottom of a greased 9-inch springform pan.
5. Place the pan in the refrigerator.

Make the filling and assemble

1. Add the cream cheese, sweetener, and heavy whipping cream to a large mixing bowl. Blend with an electric mixer until smooth and no lumps remain in the batter.
2. Add the eggs, coconut flour, and vanilla. Beat until smooth.
3. Remove the crust from the refrigerator.
4. Pour half of the filling over the prepared crust. 
5. Sprinkle the remaining half of the cookie crumbs over top.
6. Pour the other half of the filling on top of the cookie crumb layer.

Bake and allow to cool

1. Place the cheesecake in an oven preheated to 350°F (175°C).
2. Bake until the cookies and cream cheesecake is golden on top and the center is almost solid, about 1 hour. The center should still have a bit of jiggle to it.
3. Remove the cheesecake from the oven and allow it to cool on a wire rack.
4. Once cool, run a knife around the outside edge to loosen the cake from the pan, then remove the spring form and transfer the cheesecake to a serving platter.

Top with homemade whipped cream if desired, then dig in to your cheesecake!

Using Keto Oreos

One of the most important parts of the cheesecake is the cookies themselves. You want them to add a little crispy texture and chocolate flavor to every bite!

When I first made my chocolate keto biscotti, I instantly knew they would be perfect for a recipe like this one. That was the very first way I made this decadent dessert.

Over the years, it’s been fun to experiment with other cookie options. I love the original, but I think my new favorite way to make this recipe is with my keto Oreos!

After all, Oreos are the cookie used in a traditional cookies n' cream cheesecake. Once I perfected my low carb Oreos, I immediately had to make this recipe. 

So which cookies should you use? To be honest, I love both versions. Which means you’ll just have to try each one and see which you like best!

Customize the Sweetness

This dessert is a little less sweet than cookies and cream usually is. I always thought the traditional version was a little too sweet, so I wanted to create a recipe that was more balanced.

If you prefer sweeter desserts, you can certainly add more sweetener. Especially if I’m bringing this cheesecake to a party with non-keto friends and family, I usually sweeten it up a bit.

And to top it all off, be sure to serve it with homemade whipped cream for the full effect!

Other Recipes To Try

Do you love trying new recipes for rich and creamy low-carb cheesecake? Check out a few of these other favorites:

• No Bake Peanut Butter Cheesecake uses the amazing flavor combination of chocolate and peanut butter for an indulgent low carb dessert!
• Coconut Cream Cheesecake is a simple and delicious recipe that’s keto friendly and super popular.
• Keto Cream Cheese Brownies combine two decadent desserts into one low carb treat!
• Irish Cream Cheesecake is a no bake treat that's a coffee and chocolate lover’s dream.
• Keto Cheesecake is easy to make, uses simple ingredients, and tastes JUST like the real thing!

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Low Carb Keto Cookies and Cream Cheesecake

5 from 1 vote

This yummy low carb cheesecake is made with homemade gluten free biscotti cookies. Tastes great topped with fresh whipped cream.

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

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Servings: 12 people

Calories: 392

Video

Ingredients

• ▢ 1 pound low carb chocolate biscotti cookies
• ▢ ½ cup butter melted
• ▢ 8 ounces cream cheese
• ▢ ⅔ cup erythritol or ½ cup sugar substitute (see note)
• ▢ ½ teaspoon stevia concentrated powder or ⅓ cup sugar substitute (see note)
• ▢ 1 cup heavy cream
• ▢ 6 large eggs
• ▢ 2 tablespoons coconut flour
• ▢ 2 tablespoons vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 350°F (175°C). Grease a 9-inch spring form pan..
• Using a food processor, crush the biscotti cookies into crumbs. If you don’t have a food processor, they can be crushed in a plastic bag. Reserve half of the crumbs. Mix the other half of the crumbs with melted butter and press into the bottom of the prepared spring form pan. Refrigerate pan while preparing the filling.
• In a large mixing bowl using an electric mixer, blend the cream cheese with the sweetener and whipping cream; mix until no lumps remain in the batter. Add eggs, coconut flour, and vanilla and beat until smooth. Pour half of the filling over the prepared crust and sprinkle the remaining cookie crumbs over the top. Pour remaining filling over the cookie crumbs.
• Bake until the cheesecake is golden on top and the center is almost solid, about 1 hour. Remove cheesecake from the oven and allow to cool on a wire rack.
• Run a knife around the outside edge of the cheesecake to loosen cake from the pan. Remove the spring form and place cake on a serving platter. Serve with sugar free whipped cream, if desired.

Notes

Rather than using two separate sweeteners, a single sugar substitute like Lakanto Classic can be used. Depending on the sweetness desired, use anywhere from ½ to ¾ cup of sugar substitute for the filling.

You can also use keto oreos in place of the chocolate biscotti.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 392 | Carbohydrates: 9g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 184mg | Sodium: 295mg | Potassium: 119mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1100IU | Calcium: 80mg | Iron: 1.8mg

Additional Info

Net Carbs: 5 g | % Carbs: 5.5 % | % Protein: 9.9 % | % Fat: 84.5 % | SmartPoints: 16

Values

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    [serving_size] => 1
    [calories] => 392
    [carbohydrates] => 9
    [protein] => 9
    [fat] => 34
    [saturated_fat] => 18
    [polyunsaturated_fat] => 2
    [monounsaturated_fat] => 3
    [cholesterol] => 184
    [sodium] => 295
    [potassium] => 119
    [fiber] => 4
    [sugar] => 2
    [vitamin_a] => 1100
    [calcium] => 80
    [iron] => 1.8
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

Updated on November 24, 2020, with new images and additional recipe information. Originally published on September 26, 2010.