If you love cookies and cream flavors but you’re trying to stay on track with keto, you’re going to really enjoy these cheesecake bites.
They have a chocolate cookie crust on the bottom, a creamy cheesecake filling in the middle, and crunchy bits of sugar-free chocolate sandwich cookies mixed throughout.
The whole recipe is low carb and keto friendly, so you can enjoy a real dessert without worrying about it knocking you out of ketosis.
They’re also really simple to make. You just need a muffin tin, a few basic ingredients, and about 20 minutes of baking time.
Once they’re chilled, they taste like something you’d get from a bakery. Honestly, no one will guess they’re sugar free.
Why You’ll Love This Recipe
Tastes Like Real Cookies and Cream – You get that classic cookies and cream flavor without any of the sugar or carbs.
No Weird Keto Aftertaste – The rich cream cheese and cocoa flavors completely mask any sweetener taste.
The Chocolate Cookie Crust Is Incredible – That cocoa and almond flour base gives you a real dark cookie crunch under every bite.
Recipe Ingredients
For the Cookie Crust
- 1 cup Almond Flour
- 3 tbsp Unsweetened Cocoa Powder
- 2 tbsp Powdered Erythritol
- 2 tbsp Melted Butter
- Pinch of Salt
For the Cheesecake Filling
- 12 oz Cream Cheese, softened
- 1/3 cup Powdered Erythritol
- 1 large Egg
- 1 tsp Vanilla Extract
- 6 Sugar-Free Chocolate Sandwich Cookies, roughly crushed
How To Make
Step 1
Preheat your oven to 325F and line a 12-cup muffin tin with cupcake liners.
Step 2
Mix the almond flour, cocoa powder, powdered erythritol, melted butter, and a pinch of salt until the mixture resembles dark wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
Step 3
Beat the cream cheese and powdered erythritol with an electric mixer until very smooth and no lumps remain, about 2 minutes. Add the egg and vanilla extract and beat on low speed just until combined. Do not overbeat.
Step 4
Fold about two-thirds of the crushed sugar-free cookies into the cheesecake batter, leaving some larger chunks for texture.
Step 5
Divide the filling evenly among the liners on top of the cookie crust. Sprinkle the remaining crushed cookies over the tops of each bite.
Step 6
Bake for 18 to 20 minutes until the edges are set and the centers have just a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake bites cool inside for 10 minutes to prevent cracking.
Step 7
Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours until completely chilled and firm before serving.
Tips
Make Sure Your Cream Cheese Is Actually Soft
Don’t just take it out of the fridge and hope for the best. Leave it on the counter for at least an hour before you start, or it won’t blend smoothly no matter how long you beat it.
If you rush this step, you’ll end up with little lumps of cold cream cheese in the filling that won’t go away. Those lumps will show up in the final bites and mess with the smooth, creamy texture you want.
If you forgot to take it out early, cut it into small cubes and let it sit for about 20-30 minutes. That speeds things up a lot.
Press the Crust Down Firmly
When you’re pressing the crust mixture into the liners, use the flat bottom of a small glass or a measuring cup to really pack it down tight. Your fingers alone won’t compact it enough.
If the crust is loose, it’ll crumble apart the second you peel the liner off. A firm, well-packed crust holds together and gives you that nice base layer that stays in one piece when you bite into it.
Don’t Overbeat After Adding the Egg
Once you add the egg and vanilla, mix on low speed just until you can’t see any streaks of egg anymore. That’s it. Stop right there.
Overbeating at this stage whips too much air into the batter. That extra air expands in the oven and then deflates as the bites cool, which is exactly what causes cracking and sinking in the centers.
More Recipes
- Low Carb Strawberry Cheesecake Bites
- Keto Cheesecake Stuffed Strawberries
- Keto Raspberry Cheesecake Bars
- Keto Burnt Basque Cheesecake
- Low Carb Key Lime Cheesecake Bars
Frequently Asked Questions
Which sugar-free chocolate sandwich cookies work best for this?
The most popular option is the Catalina Crunch sandwich cookies or the HighKey chocolate sandwich cookies, both of which are keto-friendly and hold up well when folded into the batter. You can find them online or at most grocery stores in the health food aisle.
Just double-check the label to make sure the net carbs fit your daily goals, since brands vary quite a bit in sweetness and carb count.
Keto Cookies & Cream Cheesecake Bites
Ingredients
Equipment
Method
- Preheat your oven to 325F and line a 12-cup muffin tin with cupcake liners.
- Mix the almond flour, cocoa powder, powdered erythritol, melted butter, and a pinch of salt until the mixture resembles dark wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
- Beat the cream cheese and powdered erythritol with an electric mixer until very smooth and no lumps remain, about 2 minutes. Add the egg and vanilla extract and beat on low speed just until combined. Do not overbeat.
- Fold about two-thirds of the crushed sugar-free cookies into the cheesecake batter, leaving some larger chunks for texture.
- Divide the filling evenly among the liners on top of the cookie crust. Sprinkle the remaining crushed cookies over the tops of each bite.
- Bake for 18 to 20 minutes until the edges are set and the centers have just a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake bites cool inside for 10 minutes to prevent cracking.
- Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours until completely chilled and firm before serving.