No-Bake Keto Oreo Cheesecake

Why You’ll Love This Recipe

If you’re craving a rich and indulgent dessert without the carbs, this No-Bake Keto Oreo Cheesecake is your perfect solution. It’s creamy, luscious, and packed with the same delicious flavors as an Oreo cheesecake, but with a keto-friendly twist. The crust is made from crushed sugar-free cookies, and the cheesecake filling is sweetened with a low-carb sweetener, making it a guilt-free treat that’s just as satisfying as the traditional version. Whether you’re following a keto diet or simply looking for a low-carb dessert, this cheesecake is sure to impress!

Ingredients

For the crust:

• 1 1/2 cups almond flour

• 1/4 cup unsweetened cocoa powder

• 2 tablespoons erythritol (or any low-carb sweetener of your choice)

• 1/4 teaspoon vanilla extract

• 1/4 cup melted butter

• 1/4 cup crushed sugar-free chocolate cookies (like a keto-friendly Oreo)

For the filling:

• 16 oz cream cheese, softened

• 1 cup heavy cream

• 1/2 cup powdered erythritol (or other keto-friendly sweetener, adjusted to taste)

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 cup crushed sugar-free chocolate cookies (optional, for mixing into the filling)

For the topping:

• 4-6 whole sugar-free chocolate cookies (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the crust:

   • In a medium bowl, mix together the almond flour, cocoa powder, erythritol, and vanilla extract.

   • Add the melted butter and crushed sugar-free chocolate cookies, stirring until everything is well combined.

   • Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish to form the crust. Use the back of a spoon to press it down firmly. Place the crust in the refrigerator to set while you prepare the filling.

2. Prepare the filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.

   • In a separate bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or stand mixer for this step.

   • Gradually add the powdered erythritol, vanilla extract, and salt to the cream cheese, and mix until fully combined.

   • Gently fold in the whipped heavy cream until the mixture is smooth and creamy. If you’re using the crushed sugar-free chocolate cookies in the filling, fold them in now.

3. Assemble the cheesecake:

   • Spoon the cream cheese filling over the chilled crust. Use a spatula to smooth the top into an even layer.

   • Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to firm up and set.

4. Garnish and serve:

   • Once the cheesecake has set, garnish with additional crushed sugar-free cookies on top for a fun and indulgent touch.

   • Slice, serve, and enjoy!

Servings and timing

• Servings: 8-10

• Prep time: 15 minutes

• Chill time: 4 hours (or overnight)

• Total time: 4 hours 15 minutes (or overnight)

Variations

• Chocolate ganache topping: Drizzle sugar-free chocolate ganache over the top for an extra layer of decadence.

• Fruit topping: Add a topping of fresh berries like raspberries or strawberries for a burst of freshness that complements the rich filling.

• Mint flavor: Add a few drops of mint extract to the filling for a mint chocolate flavor, reminiscent of a mint Oreo cheesecake.

• Caramel drizzle: Make a keto-friendly caramel sauce and drizzle it over the cheesecake for an indulgent, sweet topping.

Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

• Freezing: You can also freeze this cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil, and thaw it in the fridge overnight before serving.

FAQs

Can I use a different sweetener besides erythritol?

Yes, you can use any low-carb sweetener of your choice, such as monk fruit sweetener, stevia, or a blend like Swerve. Just make sure to adjust the quantities based on the sweetness of the sweetener you’re using.

Can I make the crust without almond flour?

Almond flour gives the crust a low-carb, nutty flavor, but you can substitute it with coconut flour if you prefer. If using coconut flour, reduce the amount by about half.

Can I use regular cream cheese instead of keto-friendly cream cheese?

Yes, you can use regular cream cheese. However, be aware that the carb count will increase if you’re not following a strict keto diet.

Can I make this cheesecake without a springform pan?

If you don’t have a springform pan, you can use a regular pie dish or a square baking pan. Just line it with parchment paper to make it easier to remove the cheesecake.

How can I make the cheesecake firmer?

If you want a firmer texture, you can add a little gelatin. Dissolve about 1 tablespoon of unflavored gelatin in 2 tablespoons of warm water and mix it into the cream cheese filling before refrigerating.

Is this cheesecake gluten-free?

Yes, this cheesecake is gluten-free! It uses almond flour for the crust, which is naturally gluten-free, and no wheat-based ingredients are included in the filling.

Conclusion

No-Bake Keto Oreo Cheesecake is a rich and creamy dessert that satisfies your sweet tooth without the carbs. The smooth, velvety filling paired with the buttery, cookie-crust gives you all the deliciousness of a traditional cheesecake but with a keto-friendly twist. With minimal prep and a little chill time, you’ll have a decadent dessert perfect for keto dieters and anyone who loves cheesecake. Indulge in this easy, no-bake dessert for a guilt-free treat!

No-Bake Keto Oreo Cheesecake

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4-5 hours (includes chilling time)
• Yield: 8 servings
• Category: Dessert
• Method: No-bake
• Cuisine: Keto, Low-Carb

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Description

No-Bake Keto Oreo Cheesecake is a rich and creamy dessert that satisfies your cheesecake cravings while keeping it keto-friendly. With a crunchy, low-carb cookie crust, a smooth and velvety cheesecake filling, and topped with sugar-free ‘Oreo’ style cookies, this dessert is perfect for anyone following a keto lifestyle or simply wanting a decadent, no-bake treat.

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Ingredients

• For the crust:
• 1 1/2 cups almond flour
• 2 tablespoons cocoa powder (unsweetened)
• 1/4 cup butter, melted
• 2 tablespoons erythritol (or any keto-friendly sweetener)
• For the cheesecake filling:
• 2 cups cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered erythritol (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional, for tanginess)
• For the topping:
• 4–6 keto-friendly ‘Oreo’ style cookies, crushed (optional)

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Instructions

1. Prepare the crust: In a bowl, mix together the almond flour, cocoa powder, melted butter, and erythritol until well combined. Press the mixture into the bottom of a 9-inch springform pan, forming a crust. Refrigerate for at least 10 minutes to set.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, heavy whipping cream, powdered erythritol, vanilla extract, and lemon juice (if using) with an electric mixer until smooth and fluffy. This will take about 3-5 minutes on medium speed.
3. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Tap the pan on the counter to remove any air bubbles.
4. Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set and firm up.
5. Add the topping: Before serving, crush the keto-friendly Oreo cookies and sprinkle them over the top of the cheesecake for an added crunch and decoration.
6. Serve: Slice and serve chilled. Enjoy your no-bake keto Oreo cheesecake!

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Notes

Sweetener options: Feel free to use your preferred low-carb sweetener such as stevia, monk fruit, or allulose for the crust and filling.Cookie substitution: If you don’t have keto-friendly Oreo cookies, you can use any sugar-free or keto cookie to top the cheesecake.Make it chocolatey: For a more intense chocolate flavor, add an extra tablespoon of cocoa powder to the cheesecake filling.Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to a month—just thaw in the fridge before serving.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 2g
• Sodium: 160mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 50mg