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Keto Oreo Cheesecake (Using Keto Cookies) - A Creamy, Low-Carb Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 8–10 keto chocolate sandwich cookies, finely crushed (about 1 1/2 cups crumbs)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granular erythritol or allulose (optional, if cookies are not very sweet)
  • Pinch of salt
  • For the cheesecake filling:
  • 24 ounces (680 g) full-fat cream cheese, softened to room temperature
  • 3/4 cup powdered allulose or powdered erythritol/monk fruit blend
  • 1/3 cup sour cream (full-fat)
  • 1/4 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract (optional, enhances “cookie” aroma)
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 6–8 additional keto chocolate sandwich cookies, roughly chopped
  • Optional topping:
  • 1/2 cup heavy whipping cream
  • 1–2 tablespoons powdered keto sweetener
  • 1/2 teaspoon vanilla extract
  • 2–3 crushed keto cookies for garnish

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat oven to 325°F (163°C). Set a kettle of water to boil if you plan to use a water bath.
  2. Make the crust: Combine cookie crumbs, melted butter, sweetener (if using), and a pinch of salt. Press firmly into the bottom of the pan. Bake 8–10 minutes until set and fragrant. Cool while you make the filling.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and lump-free, about 1–2 minutes. Do not whip in too much air.
  4. Add sweeteners and flavor: Mix in powdered sweetener, salt, vanilla, and almond extract (if using). Scrape the bowl.
  5. Add dairy: Beat in sour cream and heavy cream until just combined and silky.
  6. Add eggs: Add eggs one at a time on low speed, mixing just until incorporated. Overmixing can cause cracks.
  7. Fold in cookies: Gently fold in the chopped keto cookies with a spatula so they’re evenly dispersed.
  8. Prepare for baking: For fewer cracks, wrap the outside of the pan with heavy-duty foil. Place the pan in a larger roasting pan and pour hot water around it to reach halfway up the sides (optional but recommended).
  9. Bake: Pour the batter over the crust. Bake at 325°F (163°C) for 50–65 minutes. The edges should look set and the center should jiggle slightly like Jell-O when nudged.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Remove from the oven and water bath, then cool on a rack until barely warm.
  11. Chill: Run a knife around the edge to loosen. Cover and refrigerate at least 6 hours, preferably overnight, until fully set.
  12. Make the whipped topping (optional): Beat heavy cream, powdered sweetener, and vanilla to medium peaks. Spread or pipe over the chilled cheesecake. Garnish with crushed keto cookies.
  13. Slice and serve: For clean slices, warm a sharp knife under hot water, wipe dry, and slice, cleaning between cuts.