Go Back

Keto Oreo Cheesecake Bites - Creamy, Crunchy, Low-Carb Treats

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the “Oreo” Cookie Crumble: 1 1/4 cups fine almond flour
  • 1/4 cup Dutch-process cocoa powder (or black cocoa for a darker, Oreo-like color)
  • 1/4 cup powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling: 12 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered erythritol or allulose, to taste
  • 1/3 cup sour cream (or full-fat Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • Pinch of sea salt
  • For the Cookies-and-Cream Topping: 1/2 cup heavy whipping cream
  • 1 tablespoon powdered sweetener (optional)
  • 1/2 teaspoon vanilla extract
  • Reserved “Oreo” crumble (see instructions)

Method
 

  1. Prep the pan: Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Preheat oven to 325°F (163°C).
  2. Make the cookie crumble: In a bowl, whisk almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until it looks like damp sand. It should clump when pressed.
  3. Reserve some for topping: Scoop out about 1/3 cup of the crumble and set aside for the finishing layer.
  4. Form the base: Press the remaining crumble firmly and evenly into the lined pan. Use the bottom of a measuring cup to compact it well. Bake for 8–10 minutes, just until set. Let it cool slightly while you make the filling.
  5. Beat the filling: In a mixing bowl, beat cream cheese until smooth, about 1 minute. Add sweetener, sour cream, vanilla, and salt; beat until creamy. Add egg and mix on low just until combined. Do not overbeat.
  6. Layer and bake: Pour the filling over the baked base and smooth the top. Bake at 325°F for 18–22 minutes, until the edges are set and the center has a slight jiggle.
  7. Cool completely: Let the pan cool on a rack until room temperature. Then refrigerate for at least 3 hours, preferably overnight, until fully set.
  8. Make the whipped topping: Whip heavy cream with vanilla (and sweetener if using) to soft peaks. Fold in half of the reserved crumble to create a cookies-and-cream look.
  9. Finish the top: Spread the whipped mixture over the chilled cheesecake. Sprinkle the remaining crumble on top for texture.
  10. Slice into bites: Lift the slab out using the parchment overhang. Use a sharp knife wiped clean between cuts to slice into small squares or bars.