Low Carb Cookies and Cream Cheesecake
Indulge in a guilt-free dessert with this Low Carb Cookies and Cream Cheesecake, a creamy and decadent treat that’s perfect for the health-conscious sweet tooth! Featuring a rich almond flour and cocoa crust, this cheesecake is loaded with the classic cookies and cream flavor using sugar-free chocolate sandwich cookies, but without all the carbs. The velvety filling is blended with softened cream cheese, sour cream, and erythritol for a perfectly smooth texture, while a gentle water bath ensures a flawless, crack-free finish. Ready in just over an hour, this keto-friendly masterpiece serves up indulgence in every bite. It's an ideal dessert for low-carb diets or anyone looking to reduce sugar without sacrificing flavor. Sprinkle crushed cookies on top to elevate the presentation and serve chilled for an irresistible, crowd-pleasing finale!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Cocoa powder
- 0.25 cup Unsalted butter, melted
- 0.5 cup Granulated erythritol
- 24 oz Cream cheese, softened
- 1 cup Sour cream
- 3 large Eggs, at room temperature
- 1 tbsp Vanilla extract
- 1 cup Confectioners erythritol
- 8 pieces Sugar-free chocolate sandwich cookies
Instructions
Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, mix together the almond flour, cocoa powder, granulated erythritol, and melted butter until a crumbly dough forms.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and confectioners erythritol until smooth and creamy, about 2-3 minutes.
Add in the sour cream and vanilla extract, mixing until fully combined.
Beat in the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
Gently fold in chopped pieces of 6 sugar-free chocolate sandwich cookies into the cheesecake batter.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in.
Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.
Before serving, crush the remaining 2 sugar-free chocolate sandwich cookies and sprinkle over the top of the cheesecake for decoration.
Carefully release the cheesecake from the springform pan and serve chilled. Enjoy!
Nutrition Facts
Calories |
5366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.3 g | 602% | |
| Saturated Fat | 231.9 g | 1160% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1556 mg | 518% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 564.8 g | 205% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 48.6 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1499 mg | 115% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
