Sugar-Free Cookies and Cream Cheesecake
Indulge guilt-free with this decadent Sugar-Free Cookies and Cream Cheesecake—a creamy, dreamy dessert packed with the rich flavors of chocolate sandwich cookies and a velvety cheesecake filling, all without the sugar! Perfect for those looking to satisfy their sweet tooth while maintaining a low-sugar lifestyle, this recipe features a buttery cookie crust, a smooth cream cheese base sweetened with erythritol, and a hint of tangy Greek yogurt for balance. With crushed sugar-free cookies folded into the filling, every bite is bursting with cookies-and-cream goodness. Simple to prepare and stunning to serve, this cheesecake is ideal for holidays, celebrations, or a special treat whenever a craving strikes. Enjoy a slice of pure bliss that’s as friendly to your dietary goals as it is to your taste buds!
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Recipe Information
Ingredients
- 18 cookies Sugar-free chocolate sandwich cookies
- 4 tablespoons Unsalted butter
- 24 ounces Cream cheese, softened
- 0.75 cup Granulated erythritol
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Plain Greek yogurt
- 6 cookies Sugar-free chocolate sandwich cookies, crushed
Instructions
Preheat your oven to 325°F (163°C).
Place 18 sugar-free chocolate sandwich cookies in a food processor and pulse until finely ground.
In a small bowl, melt 4 tablespoons of unsalted butter. Combine with the cookie crumbs and mix until well blended.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat 24 ounces of softened cream cheese with 3/4 cup of granulated erythritol using an electric mixer until smooth and creamy.
Add 1 teaspoon of vanilla extract and mix until incorporated.
Beat in 3 large eggs, one at a time, ensuring each is well blended before adding the next.
Add 1/2 cup of heavy cream and 1/2 cup of Greek yogurt to the mixture, mixing well.
Gently fold in 6 crushed sugar-free chocolate sandwich cookies.
Pour the cream cheese mixture over the prepared crust and spread evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes or until the center is set but still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This will prevent the cheesecake from cracking.
Remove from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Serve chilled and enjoy your sugar-free treat!
Nutrition Facts
Calories |
6420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.7 g | 624% | |
| Saturated Fat | 258.6 g | 1293% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1568 mg | 522% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 579.3 g | 211% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 29.7 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1158 mg | 89% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2281 mg | 49% | |
*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.
