Keto Cheesecake Cookies: A Trio of Tempting Recipes

For those embracing a ketogenic lifestyle, the craving for a sweet treat can be a challenge. Fear not, because keto cheesecake cookies offer a delightful solution. These cookies combine the rich, satisfying flavor of cheesecake with the convenience of a cookie, all while staying within the boundaries of a low-carb diet. Here, we explore three tempting keto cheesecake cookie recipes: Cookies n' Cream, Pumpkin, and New York Cheesecake.

Keto Cookies n' Cream Cheesecake Cookies

If you're an Oreo lover, these Keto Cookies n' Cream Cheesecake Cookies are about to become your new favorite treat. These cookies deliver the iconic chocolatey flavor of an Oreo, combined with a creamy cheesecake filling. These cookies are not only keto-friendly but also easy to make.

The Secret Ingredient

What makes these keto oreo cheesecake cookies so special is their authentic Oreo-like flavor, thanks to a secret ingredient: black cocoa powder. Black cocoa powder is heavily Dutched (alkalized), which removes bitterness and intensifies the deep, dark chocolate flavor.

Key Ingredients and Their Roles

Every ingredient in this recipe serves an important purpose:

• Blanched Almond Flour: Almond flour is the backbone of this keto cookie recipe. It’s low in carbs, gluten-free, and creates a tender, slightly crumbly texture that’s perfect for cookies.
• Coconut Flour: Coconut flour helps absorb moisture, ensuring the dough is firm enough to hold the creamy filling. It also adds a hint of natural sweetness while keeping carbs low.
• Black Cocoa Powder: This is the secret ingredient that gives these cookies their authentic Oreo flavor.
• Sugar-Free Granulated Sweetener: A granulated sweetener like erythritol or allulose keeps these cookies low-carb without sacrificing sweetness.
• Unsalted Butter: Butter gives these cookies their tender, melt-in-your-mouth texture.
• Egg: The egg acts as a binder, holding all the ingredients together.
• Cream Cheese: Cream cheese is the star of the filling, providing that classic tangy cheesecake flavor.
• Powdered Sugar-Free Sweetener: A powdered sweetener dissolves easily into the cream cheese, creating a silky-smooth filling.

How to Make Keto Cookies n' Cream Cheesecake Cookies

These cookies are surprisingly easy to make, even if you’re new to keto baking.

Read also: Easy Low-Carb Cheese Crackers

1. Prepare the Cookie Dough: Start by mixing the dry ingredients-almond flour, coconut flour, black cocoa powder, sweetener, baking soda, and salt. Then add softened butter and an egg, stirring until the dough forms. Place bowl of dough in the refrigerator while you make the filling.
2. Make the Cheesecake Filling: Combine softened cream cheese, powdered sweetener, and vanilla in a bowl and beat until smooth.
3. Assemble the Cookies: Divide half of the dough into 12 small balls, flatten each one, and place on lined cookie sheet. Spoon about 1 tablespoon of cheesecake filling on the center of each cookie. Repeat with remaining dough, place each flattened dough circle over the filling, and seal edges with your fingers.
4. Bake: Bake the cookies in a preheated oven at 350°F for 7-10 minutes. Allow to cool.
5. Optional Icing Drizzle: To make the icing drizzle on top, just combine a small amount of powdered sweetener with a few drops of water or almond milk.

Tips for Success

• Use Softened Ingredients: Make sure both the butter and cream cheese are softened to room temperature.
• Chill the Dough: Don’t skip chilling the dough!
• Don’t Overbake: These cookies only need 7-10 minutes in the oven.
• Sweeteners: Feel free to use your favorite keto-friendly sweetener, such as allulose, monk fruit-erythritol blends, or xylitol.

Storing and Serving

Store them in an airtight container in the refrigerator. These cookies store well in the fridge for up to 5 days.

4-Ingredient Keto Pumpkin Cheesecake Cookies

These pumpkin cookies are perfect for Fall. These 4-Ingredient Pumpkin Cheesecake Cookies are a quick fall treat with a creamy cheesecake center.

Key Ingredients:

• Pumpkin Puree: I used canned pumpkin puree but you can also make homemade pumpkin puree.
• Cream Cheese: To get the cream cheese filling, we are using cream cheese mixed with sweetener. Don’t want the cheesecake filling?
• Monkfruit Erythritol: The cookies are sweetened with a monkfruit erythritol blend.

How to Make Keto Pumpkin Cheesecake Cookies

1. Before starting, you want your cream cheese to be slightly softened but not so soft that it's going to be difficult to scoop into balls. Keep in mind that the cream cheese will soften more once the sweetener is added. I let mine sit out for about 15 minutes before starting.
2. In a small mixing bowl, mix together the cream cheese and 1/4 cup sweetener. Scoop 1/2 tablespoon balls and place on a parchment paper lined plate or small baking tray. The balls don't need to be perfect, they just need to be roughly round. (If for some reason your cream cheese is too soft to work with, you can put the cream cheese mixture in the freezer for a few minutes until firm enough to scoop.) Place cream cheese balls into the freezer until solid (about 15-30 minutes).
3. Preheat the oven to 350°F (177°C). Line a large baking tray with parchment paper.In a large bowl, add almond flour and 1/2 cup sweetener. Stir until evenly combined. Add in pumpkin and stir until pumpkin is fully incorporated and a dough forms.
4. Use a 3 tbsp cookie scoop to scoop the dough. You should have enough for 12 balls. If you don't have a 3 tbsp cookie scoop, you can also do 2 scoops using a 1.5 tbsp cookie scoop or 3 scoops using a 1 tbsp cookie scoop. Flatten each ball slightly in the palm of your hand, then place a hardened cream cheese ball in the center. Wrap the dough around the cream cheese, sealing it completely. Roll gently to form a smooth ball.
5. Roll each stuffed dough ball in remaining 1/4 cup sweetener to coat, then place on the prepared baking tray, spacing them about 2 inches apart. Gently flatten the tops of the cookies to form a disk about 2 inches wide.
6. Bake for 20 to 22 minutes, or until the cookies are lightly golden around the edges. The tops of the cookies may still feel soft, but that is okay. Let cookies cool completely on the cookie sheet. When they are cooled, the exterior of the cookies should firm up.

Tips for Success

• Sweetener: We tested this with Swerve and Lakanto monkfruit erythritol blend successfully. If desired you can sprinkle a little more monkfruit erythritol on top of the cookies after they are done baking.
• If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition.

Keto New York Cheesecake Cookies

These Keto New York Cheesecake Cookies are a delicious copycat of the popular Crumbl cookie. They have a tender cookie base topped with a sugar-free cream cheese frosting and a sprinkle of graham-style crumbs.

Key Features:

• Rich Cheesecake Flavor: The frosting has much the same flavor as my famous New York Keto Cheesecake!
• Customizable: Skip the cookie crumble and add some of my keto blueberry syrup or a little keto caramel sauce.
• Low Carb and Gluten-Free: No sugar or grains, and only 4.4 grams carbs per serving!

Key Ingredients:

• Almond flour: Finely ground almond flour gives these cookies the right texture.
• Sweeteners: I recommend a brown sugar substitute for the cookies, for a more graham cracker flavor. And the frosting needs a powdered sweetener.
• Cinnamon: I also add a touch of cinnamon for more graham crackers flavor.
• Cream cheese: Plenty of cream cheese for a keto cheesecake cookie!
• Butter: Butter is used in the cookies, but there is also a little in the frosting as many New York Cheesecakes contain butter.
• Heavy cream: This helps thin the frosting for the perfect piping consistency.

How to Make Keto New York Cheesecake Cookies

1. Prepare the cookie dough: This dough is similar to my Keto Chocolate Chip Cookies, without the chocolate chips. It makes wonderful thick and chewy cookies, perfect for this Crumbl copycat recipe. Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
2. In a large bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.
3. Form the cookies: You want to make 15 evenly sized balls, and they will be about 2 inches in diameter. Make sure to leave enough space between them as you will flatten them and they do spread a bit as well. Roll the dough into 15 balls, about 2 inches in diameter each. Place 2 to 3 inches apart on the prepared cookie sheets.
4. Bake the cookies: Bake them for 3 minutes first, then flatten them with a glass. This helps the cookies flatten without cracked edges. Then continue baking for another 12 to 15 minutes. Place the pan(s) in the oven and bake 3 minutes, then remove and use a flat bottomed and a piece of parchment paper to press down to about 1/2 inch thick. Return to the oven and bake another 12 to 15 minutes, until just barely firm to the touch. Remove and let cool completely on the pan. Set aside the largest of the cookies for the crumble.
5. Prepare the frosting: This combination of cream cheese, butter, and sweetener results in a lusciously creamy cheesecake frosting. In a large bowl, beat the cream cheese and butter together until smooth. Add the sweetener and beat until well combined, then add the cream and vanilla and beat until smooth.
6. Decorate the cookies: A piping bag fitted with a round tip will make the cookies look just like the ones from Crumbl. Then you just crumble one of the cookies into a bowl and sprinkle it over the other 14 cookies. Transfer to a piping bag with a round tip (or simply cut the very end from a piping bag to create a hole) and pipe onto 14 of the cookies in a spiral pattern. Take the large cookie and crumble it with your fingers into a small bowl. Sprinkle the crumbs overtop the frosted cookies.

Tips for Success:

• While baking the dough balls for a few minutes and then flattening them seems like extra work, it really makes a difference to how the cookies look. If you try to flatten them before baking, you get cracks around the edges. When the dough is a bit warmed up, they flatten much more nicely.
• As always with anything cheesecake, make sure your ingredients are properly softened. And beat the cream cheese and butter together first, with no other ingredients, to ensure it’s perfectly smooth.
• Don’t have a round piping tip? Simply take a disposable piping bag and cut the end off to leave an opening that was about half an inch in diameter.
• I highly recommend a mostly erythritol based brown sweetener for the cookies. It’s okay if it has a little allulose in it, but full allulose sweeteners will likely make the cookies overly brown and too soft. The frosting requires a powdered sweetener to avoid grittiness but you can use whichever one you like best.

Storing and Serving:

Because of the cheesecake topping, it’s best to store these cookies in the refrigerator. They will last 5 to 8 days. You can also freeze them for several months.

Keto Raspberry Cheesecake Cookies

These little thumbprint cookies are baked with a creamy cheesecake and raspberry filling. Bring these to potlucks at your kids school, birthday parties, or other family functions!

Read also: Keto Calorie Counting: A Detailed Guide

How to Make Keto Raspberry Cheesecake Cookies

1. Preheat your oven to 350F. Line a cookie sheet with parchment paper. Add the raspberries and powdered erythritol to a blender, then puree until smooth.
2. Use a mesh sieve to strain out the raspberry seeds.
3. Gently simmer the raspberry sauce over low heat, then allow to reduce by 1/3. Take off the heat and let it cool to room temperature.
4. Use a hand mixer to blend the cream cheese, erythritol, egg, and vanilla from the cream cheese filling ingredients together.
5. In another bowl beat the butter, cream cheese, and erythritol from the cookie dough ingredients together.
6. Mix in the vanilla extract, remaining egg, and almond flour. The dough will become crumble but able to press together.
7. Form the cookie dough into 2 tablespoon portions then roll into balls. Use the back of a spoon to flatten the dough and create small wells inside.
8. Place some of the cream cheese filling into each well, then add a small dollop of raspberry puree to each cookie also. Use a toothpick to slightly swirl together.
9. Bake for about 10-15 minutes. The edges will be slightly brown, and the filling will have started to set. This makes a total of 18 servings of Keto Raspberry Cheesecake Cookies.

Read also: Magnesium Supplements for Keto

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