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.
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)
Instructions
- 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.
- 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.
- 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.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set and firm up.
- 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.
- Serve: Slice and serve chilled. Enjoy your no-bake keto Oreo cheesecake!
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.
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
