Keto Oreo Cheesecake Bars
If you love cheesecake and are on a keto diet, you’re in for a treat! Keto Oreo Cheesecake Bars mix the rich taste of cheesecake with a chocolatey Oreo crust. These bars are perfect for satisfying your sweet tooth without sacrificing your health goals. They are easy to make and oh-so-delicious!
Why Make This Recipe
Creating these Keto Oreo Cheesecake Bars allows you to enjoy a classic dessert while sticking to your keto lifestyle. With low-carb ingredients, you won’t have to worry about wrecking your diet. Plus, they are great for sharing with friends or for satisfying a late-night craving. Anyone can enjoy these bars, whether you are on a keto diet or not!
How to Make Keto Oreo Cheesecake Bars
Making these yummy bars is simple and fun! Just follow the steps below, and you will have a delightful dessert ready in no time.
Ingredients:
Keto Oreo Cookie Crust:
- 1 1/4 cups cocoa powder (120 g)
- 1 cup coconut flour (112 g)
- 1 cup powdered monkfruit/erythritol sweetener (192 g)
- 1 tbsp arrowroot starch (optional, 7 g)
- 1 tsp xanthan gum (optional)
- 1 tsp baking soda
- 1/4 tsp salt (1/2 tsp if using unsalted butter)
- 1 cup salted butter, softened
- 1-1.5 tsp black food coloring (optional)
- 1/4 tsp vanilla extract
Sugar Free Cheesecake Filling:
- 1 x 8 oz brick cream cheese, softened
- 11 tbsp powdered monkfruit/erythritol sweetener (130 g)
- 1 tsp vanilla extract
- pinch of salt
- 1 egg
Directions:
- Preheat the oven to 350°F (177°C).
- In a bowl, mix all dry crust ingredients (cocoa powder, coconut flour, monkfruit/erythritol, arrowroot starch, xanthan gum, baking soda, salt).
- Add the softened butter and vanilla extract, and mix until a thick dough forms. If you want, mix in the black food coloring until well blended.
- Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it.
- Press 1/2–3/4 of the crust into the bottom of the pan. Put the remaining crust aside for later.
- For the filling, beat the softened cream cheese, powdered sweetener, vanilla extract, and salt until smooth. Add the egg and mix until just combined.
- Pour the cheesecake filling over the crust in the pan. Crumble the remaining crust over the top and gently press pieces into the filling.
- Bake for 25–30 minutes, or until the edges are lightly browned and the center is set. If the center looks too soft, turn off the oven and leave it in for another 5 minutes.
- Let it cool on a wire rack for about 20 minutes, then refrigerate until fully chilled (around 1 hour).
- Slice into bars and serve. You can store them in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.
How to Serve Keto Oreo Cheesecake Bars
These bars are best served cold. You can enjoy them straight from the fridge or let them come to room temperature for a few minutes before eating. They are great on their own or paired with a dollop of sugar-free whipped cream on top.
How to Store Keto Oreo Cheesecake Bars
Store any leftovers in an airtight container in the refrigerator for up to six days. You can also freeze these bars for future treats, and they will stay good for up to two months. Just thaw them in the fridge when you are ready to enjoy again.
Tips to Make Keto Oreo Cheesecake Bars
- Make sure your cream cheese is softened; it blends better and creates a smoother filling.
- If you want a richer chocolate flavor, add a little more cocoa powder to the crust.
- For an extra touch, sprinkle some chopped nuts or sugar-free chocolate chips on top before baking.
Variation
You can make these bars into a chocolate swirl by adding a few tablespoons of unsweetened cocoa powder to the filling. Swirl it before baking to get a marble effect. Substitute different low-carb sweeteners if you prefer, but make sure they measure similarly to monkfruit/erythritol.
FAQs
Can I make this recipe ahead of time?
Yes! These bars can be made a day in advance and stored in the refrigerator until you’re ready to serve them.
Is it necessary to use black food coloring?
No, the black food coloring is optional. It just gives the crust a more Oreo-like appearance.
Can I use different sweeteners?
You can use other low-carb sweeteners, but be sure to check the conversions as some sweeteners may have different sweetness levels compared to monkfruit/erythritol.
Enjoy making and tasting these delightful Keto Oreo Cheesecake Bars! They are surely a treat you won’t feel guilty about indulging in.
Keto Oreo Cheesecake Bars
Ingredients
Keto Oreo Cookie Crust
- 1 ¼ cups cocoa powder
- 1 cup coconut flour
- 1 cup powdered monkfruit/erythritol sweetener
- 1 tbsp arrowroot starch optional
- 1 tsp xanthan gum optional
- 1 tsp baking soda
- ¼ tsp salt 1/2 tsp if using unsalted butter
- 1 cup salted butter, softened
- 1-1.5 tsp black food coloring optional
- ¼ tsp vanilla extract
Sugar Free Cheesecake Filling
- 1 x 8 oz brick cream cheese, softened
- 11 tbsp powdered monkfruit/erythritol sweetener
- 1 tsp vanilla extract
- 1 pinch salt
- 1 large egg
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- In a bowl, mix all dry crust ingredients (cocoa powder, coconut flour, monkfruit/erythritol, arrowroot starch, xanthan gum, baking soda, salt).
- Add the softened butter and vanilla extract, and mix until a thick dough forms. If desired, mix in the black food coloring until well blended.
- Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it.
- Press 1/2–3/4 of the crust into the bottom of the pan. Set the remaining crust aside for later.
Making the Filling
- For the filling, beat the softened cream cheese, powdered sweetener, vanilla extract, and salt until smooth.
- Add the egg and mix until just combined.
- Pour the cheesecake filling over the crust in the pan. Crumble the remaining crust over the top and gently press pieces into the filling.
Baking
- Bake for 25–30 minutes, or until the edges are lightly browned and the center is set. If the center looks too soft, turn off the oven and leave it in for another 5 minutes.
Cooling and Serving
- Let it cool on a wire rack for about 20 minutes, then refrigerate until fully chilled (around 1 hour).
- Slice into bars and serve, optionally with a dollop of sugar-free whipped cream.