Sugar-Free Oreo Cheesecake
Indulge guilt-free with this Sugar-Free Oreo Cheesecake, a decadent dessert that combines rich, creamy textures with the satisfying crunch of a cookie crumb crust—all without the added sugar. Made with sugar-free chocolate sandwich cookies, cream cheese, and a granulated sugar substitute, this recipe is carefully crafted for those seeking a lower sugar option without sacrificing flavor. Each bite boasts the perfect balance of sweetness and tang, thanks to a velvety cream cheese filling enhanced with sour cream and a hint of vanilla. Whether you're catering to a keto-friendly crowd or simply trying to reduce your sugar intake, this cheesecake is a show-stopping treat that will delight everyone at the table. Ready in just a couple of hours (including prep and bake time), this dessert pairs beautifully with a cup of coffee or tea for a sensational end to any meal.
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Recipe Information
Ingredients
- 24 cookies Sugar-free chocolate sandwich cookies
- 75 grams Unsalted butter
- 680 grams Cream cheese
- 150 grams Granulated sugar substitute
- 1 tablespoon Vanilla extract
- 3 large Eggs
- 240 grams Sour cream
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F).
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Place the sugar-free chocolate sandwich cookies in a food processor and pulse until they become fine crumbs.
Melt the unsalted butter and mix it with the cookie crumbs until it resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add the granulated sugar substitute and continue beating until well combined.
Mix in the vanilla extract.
Add the eggs one at a time, beating on low speed after each addition just until blended.
Stir in the sour cream and salt until the mixture is smooth.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake in the oven and bake for about 55-60 minutes, or until the center is set and the top begins to get a light golden color.
Turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for about 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the sides.
Let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Once the cheesecake is fully set, slice and serve. Enjoy your sugar-free Oreo cheesecake!
Nutrition Facts
Calories |
6538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.5 g | 647% | |
| Saturated Fat | 271.5 g | 1358% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1531 mg | 510% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 590.2 g | 215% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 43.7 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1321 mg | 102% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2348 mg | 50% | |
*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.
