Keto Oreo Cheesecake Recipes: Decadent, Easy, and Guilt-Free

For those on a ketogenic diet who crave the classic Oreo cheesecake flavor, several recipes offer a delicious and satisfying alternative. These keto-friendly versions capture the essence of the original while keeping the carb count low. This article explores several keto Oreo cheesecake recipes, ranging from no-bake bites to baked bars, providing detailed instructions and helpful tips to ensure a perfect dessert every time.

No-Bake Oreo Cheesecake Bites

These no-bake Oreo cheesecake bites are a creamy, decadent, and incredibly easy dessert that the whole family will love. Perfect for those who aren't skilled bakers or prefer quick and simple recipes.

Ingredients for the "Oreo" Crust:

• Almond Flour: An essential ingredient for gluten-free desserts, providing a tender base. Toasting the almond flour enhances its flavor.
• Cocoa Powder: To achieve the delicious chocolate flavor, any cocoa powder works, including 100% raw cacao powder. The higher the percentage of raw cacao, the more bitter it will be. Black cocoa powder is a game-changer for an authentic Oreo-like flavor, providing a deep, dark chocolate taste without bitterness.
• Butter: Melted butter helps hold the crust together.
• Coffee: A secret ingredient that enhances the chocolate flavor. Finely ground coffee, like that used for brewing, works best.
• Sweetener: A granulated sweetener like erythritol or allulose keeps the crust low-carb without sacrificing sweetness.

Instructions:

1. Toast the Almond Flour: Heat a small pan over medium heat and toast the almond flour for about 3 minutes until golden brown.
2. Combine Crust Ingredients: Mix the toasted almond flour with cocoa powder, sweetener, melted butter, vanilla extract, coffee, and a pinch of salt until well combined.
3. Prepare Cupcake Liners: Line a cupcake/muffin pan with cupcake liners.
4. Press the Crust: Add about 1 tbsp of the Oreo mixture into each liner and press it into an even layer using your thumbs. Reserve about 2-3 tbsp of the Oreo crust mixture for later use.

Cheesecake Filling Ingredients:

• Cream Cheese: The star of the filling, providing that classic tangy cheesecake flavor. Ensure it is softened to avoid lumps.
• Coconut Oil: Adds richness and helps the filling set.
• Butter: Contributes to the creamy texture.
• Powdered Sugar-Free Sweetener: Dissolves easily into the cream cheese, creating a silky-smooth filling.
• Vanilla Extract: Enhances the overall flavor.

Instructions:

1. Beat the Filling: Use an electric mixer to beat the cream cheese, butter, and coconut oil until well combined and fluffy.
2. Combine Filling Ingredients: Stir in the powdered sweetener, vanilla extract, and 2 tbsp of the leftover Oreo crust until well combined.
3. Assemble the Bites: Evenly distribute the cheesecake filling into the cupcake liners on top of the Oreo crust.
4. Sprinkle the Topping: Sprinkle the cheesecake bites with the remaining Oreo crust.
5. Chill: Refrigerate for at least 3 hours, or preferably overnight, to allow the bites to set.

Keto Cookies and Cream Cheesecake Cookies

These cookies combine the iconic chocolatey flavor of an Oreo with a creamy cheesecake filling, all while remaining keto-friendly and easy to make.

Cookie Dough Ingredients:

• Blanched Almond Flour: The backbone of the keto cookie, providing a low-carb, gluten-free base with a tender, slightly crumbly texture.
• Coconut Flour: Helps absorb moisture, ensuring the dough is firm enough to hold the creamy filling, and adds a hint of natural sweetness.
• Black Cocoa Powder: The secret ingredient for an authentic Oreo flavor, offering a deep, dark chocolate taste without bitterness.
• Sugar-Free Granulated Sweetener: Keeps the cookies low-carb without sacrificing sweetness.
• Unsalted Butter: Gives the cookies a tender, melt-in-your-mouth texture.
• Egg: Acts as a binder, holding all the ingredients together.
• Baking Soda: Helps the cookies rise slightly.
• Salt: Enhances the flavors.

Cheesecake Filling Ingredients:

• Cream Cheese: Provides the classic tangy cheesecake flavor.
• Powdered Sugar-Free Sweetener: Creates a silky-smooth filling.
• Vanilla Extract: Enhances the flavor.

Instructions:

1. Prepare the Cookie Dough: Mix the dry ingredients (almond flour, coconut flour, black cocoa powder, sweetener, baking soda, and salt). Add softened butter and an egg, stirring until the dough forms. Place the bowl of dough in the refrigerator while you make the filling.
2. Make the Cheesecake Filling: Beat the softened cream cheese, powdered sweetener, and vanilla extract together until smooth.
3. Assemble the Cookies: Divide half of the cookie dough into 12 small balls, flatten each one, and place them on a parchment-lined baking sheet.
4. Add Filling: Spoon about 1 tablespoon of cheesecake filling onto the center of each cookie.
5. Cover with Dough: Repeat with the remaining dough, placing each flattened dough circle over the filling and sealing the edges with your fingers.
6. Bake: Bake the cookies in a preheated oven at 350°F for 7-10 minutes.
7. Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
8. Optional Icing Drizzle: Combine a small amount of powdered sweetener with a few drops of water or almond milk for a simple icing drizzle.

Keto Cookies and Cream Cheesecake Bars

These bars offer a delightful combination of a chocolate cookie crust and a creamy cheesecake filling, perfect for birthdays or any special occasion.

Oreo Crust Ingredients:

• Cocoa Powder: Provides the chocolate flavor.
• Coconut Flour: Essential for the closest possible Oreo flavor.
• Powdered Monkfruit/Erythritol Sweetener: Sweetens the crust without adding carbs.
• Arrowroot Starch: Helps give the crust a nicer texture.
• Xanthan Gum: Another ingredient that improves the crust's texture.
• Baking Soda: Provides a slight rise.
• Salt: Balances the flavors.

Cheesecake Filling Ingredients:

• The same as for the no-bake cheesecake bites, adjusted for the larger quantity.

Instructions:

1. Prepare the Crust: In a bowl, combine all dry ingredients for the Oreo crust.
2. Press the Crust: Press 1/2-3/4 of the crust evenly over the bottom of a baking pan. Set aside.
3. Pour Filling: Pour the cheesecake filling over the prepared crust.
4. Crumble Remaining Crust: Take the remaining crust and crumble it in pieces over the top of the cake.
5. Bake: Bake the cake for 25-30 minutes or until it begins to set and the edges are barely browned.
6. Cool and Chill: Cool the cookies and cream bars fully on a wire rack for about 20 minutes, then transfer to a fridge and let the bars chill until fully cooled.
7. Slice and Serve: Slice into bars using a sharp knife, wiping in-between slices, place on a plate, and serve.

Tips for Success

• Use Softened Ingredients: Ensure both the butter and cream cheese are softened to room temperature for a smooth batter.
• Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking.
• Don’t Overbake: Overbaking can result in dry cookies. Bake just until the edges are set.
• Sweeteners: Feel free to use your favorite keto-friendly sweetener, such as allulose, monk fruit-erythritol blends, or xylitol.
• Crust Consistency: When making the crust, whether for bites or bars, press the mixture firmly into the pan or cupcake liners to ensure it holds together well.
• Even Distribution: Evenly distribute the cheesecake filling over the crust to ensure each bite is perfect.

Variations and Additions

• Different Fillings: Experiment with different fillings, such as lemon, chocolate, or vanilla.
• Extracts: Add a few drops of different extracts to the cheesecake filling for added flavor.
• Toppings: Besides the Oreo crust, consider adding other keto-friendly toppings like crushed nuts, sugar-free chocolate shavings, or a drizzle of sugar-free caramel sauce.

Storing Instructions

• Refrigeration: Store these keto Oreo cheesecake creations in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the cheesecake bites or bars. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Read also: Easy Low-Carb Cheese Crackers

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #oreo #cheesecake #recipe