Today I’m sharing one of my all-time favorite indulgent desserts—a creamy, decadent keto cheesecake recipe that’s low-carb, sugar-free, and tastes just like the Oreo Dream Extreme Cheesecake from the Cheesecake Factory. Except, its only 240 calories and 2 net carbs per big slice. Compare that to the nutrition of a slice of the original Oreo Dream Extreme Cheesecake from the Cheesecake Factory which clocks in at a whopping 1205 calories – 235g total carbs, 209g net carbs, 15g fat. My recipe gives you all the enjoyment and satisfaction of the traditional cake, without totally derailing your day of eating.
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This keto cheesecake recipe features a copycat Oreo crust, a silky cheesecake filling, and an optional cookie crumble topping that takes it to the next level. And if you’re feeling extra adventurous, you can add a few of my keto Oreo cookies on top for the ultimate experience (you can find the recipe for those here).
Whether you’re following a keto lifestyle, watching your carbs, or just looking for a guilt-free dessert that satisfies your sweet tooth, this low-carb cheesecake recipe is for you. Let’s dive into the details of how to make this masterpiece and why each ingredient is carefully chosen to give you the best results.
Ingredients Breakdown
The Oreo-Inspired Keto Cheesecake Crust
The crust is where it all starts, and for this recipe, we’re creating a keto cheesecake crust that mimics the flavor and texture of Oreo cookies, but its low carb and gluten free. Here’s what goes into it:
- Blanched Almond Flour: Almond flour is a staple in low-carb baking. It provides a nutty, buttery flavor and a perfect crumbly texture without the carbs you’d find in traditional cookie crumbs.
- Dutch-Process or Black Cocoa Powder: This is the magic ingredient that gives the crust that rich, deep chocolate flavor, just like an Oreo. Dutch cocoa has a smoother, less acidic taste compared to natural cocoa, making it perfect for this recipe. Black cocoa adds an even more intense, almost bittersweet chocolate flavor.
- Powdered Sugar-Free Sweetener: A powdered sweetener like erythritol or allulose blends seamlessly into the crust without any graininess. It sweetens the mixture while keeping it keto-friendly.
- Unsalted Butter: Butter binds the ingredients together and gives the crust a rich, melt-in-your-mouth quality. Use softened butter for easy mixing.
- Salt: Just a pinch of salt enhances the chocolate flavor and balances the sweetness.
Once you mix these ingredients together, you’ll press the dough into the bottom of a springform pan. It only takes 5 minutes to pre-bake, and then you’ll have a perfectly crisp keto cheesecake crust ready to hold all that luscious filling.
The Creamy Cheesecake Filling
The filling is the heart of this keto cheesecake recipe, and we’re pulling out all the stops to make it smooth, rich, and utterly decadent. Here’s what you’ll need:
- Cream Cheese: Full-fat cream cheese is a must. It’s the base of the cheesecake and gives it that creamy, tangy richness we all love. Make sure it’s softened before mixing to avoid lumps.
- Sour Cream: Sour cream adds extra creaminess and a slight tang that balances the sweetness of the cheesecake. It also helps achieve that velvety smooth texture.
- Powdered Sugar-Free Sweetener: Just like in the crust, a powdered sweetener ensures there’s no gritty texture in the filling. It’s all about keeping it smooth and sweet without the carbs.
- Vanilla Extract: Vanilla enhances the overall flavor of the cheesecake and adds a warm, sweet aroma. Don’t skip it!
- Heavy Cream: Heavy cream lightens up the texture of the cheesecake, making it creamy without being overly dense.
- Eggs: Eggs are the binding agent in this recipe. They help the cheesecake set and give it that luxurious, custard-like consistency. Be careful not to overmix once you add the eggs, as this can incorporate too much air and lead to cracks.
The key to a silky-smooth filling is to beat the cream cheese and sour cream first until completely smooth before adding the other ingredients. And remember, don’t rush the baking process—low and slow is the way to go for the perfect low-carb cheesecake.
The Cookie Crumble Topping (Optional, but Highly Recommended!)
If you want to take this cheesecake to the next level, add a cookie crumble topping inspired by Oreo cookie crumbs. It’s super easy to make and adds a delightful crunch. Here’s what’s in it:
- Blanched Almond Flour: Again, almond flour is the perfect base for a keto-friendly crumble.
- Dutch-Process or Black Cocoa Powder: This gives the topping its signature dark chocolate flavor.
- Granulated Sweetener: Unlike the crust and filling, a granulated sweetener works here because it adds a slight texture to the crumble.
- Unsalted Butter: Softened butter holds the crumble together and gives it a rich, buttery taste.
After baking, the crumble will crisp up as it cools, creating the perfect topping for your cheesecake. Sprinkle it generously over each slice for that classic Oreo Cheesecake Factory vibe.
Step-by-Step Instructions
1. Prepare the Crust
Start by preheating your oven to 350°F and lining the bottom of a 10-inch springform pan with parchment paper. If you’re not sure how to make a parchment paper circle, just Google it—it’s a game-changer for easy cleanup.
Combine all the crust ingredients in a bowl and mix until it forms a dough. Press the dough evenly into the bottom of the pan, making sure it’s packed tightly. Bake the crust for 5 minutes, then set it aside to cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sour cream together until completely smooth. This step is crucial for avoiding lumps. Next, add the powdered sweetener and vanilla extract, and mix until well combined.
Gradually add the heavy cream and eggs, one at a time, mixing just until incorporated. Be careful not to overmix!
Pour the filling over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake
Bake the cheesecake for 50 minutes. Then turn off the oven, leave the cheesecake inside for 10 minutes, and crack the oven door slightly. This gradual cooling process helps prevent cracks.
Afterward, let the cheesecake cool to room temperature before refrigerating it for at least 4–6 hours (overnight is even better). This step is critical for achieving that perfect cheesecake texture.
4. Prepare the Cookie Crumble Topping
If you’re making the optional topping, combine the crumble ingredients and press them into a thin layer on a parchment-lined baking sheet. Bake at 375°F for about 5 minutes, then let it cool completely. Once cooled, crumble it into small pieces and sprinkle it over your cheesecake slices.
Tips for Success
- Room Temperature Ingredients: Always use room temperature cream cheese, sour cream, and eggs to ensure a smooth filling. Cold ingredients can cause lumps.
- Don’t Overmix: Overmixing the batter can incorporate too much air, which leads to cracks. Mix just until everything is combined.
- Water Bath Alternative: This recipe doesn’t require a water bath, but if you’re nervous about cracks, you can place a pan of hot water on the bottom rack of your oven to create steam.
- Cooling is Key: Cooling the cheesecake gradually in the oven and then in the fridge is crucial for the texture. Don’t rush this step!
Substitutions and Variations
- Nut-Free Crust: If you’re allergic to nuts, try using sunflower seed flour instead of almond flour crust.
- Sweetener Options: Erythritol, allulose, or monk fruit sweetener all work well. Just make sure it’s powdered for the filling.
- Dairy-Free: Use a dairy-free cream cheese and coconut cream in place of sour cream and heavy cream. The texture will be slightly different, but it’s still delicious.
- Extra Toppings: Top your cheesecake with sugar free chocolate syrup, whipped cream, or even a few of my keto Oreo cookies for a show-stopping presentation.
FAQs
Can I use a different size pan?
Yes! A 9-inch springform pan will work, but the cheesecake will be slightly taller, and you may need to adjust the baking time.
How do I store this keto cheesecake?
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months—just thaw in the fridge before serving.
Why did my cheesecake crack?
Cracks can happen if the batter is overmixed or if the cheesecake cools too quickly. Follow the tips above for cooling to minimize the risk of cracks.
Can I make this recipe ahead of time?
Absolutely! In fact, I recommend making it a day in advance to give the flavors time to develop.
Troubleshooting Common Cheesecake Issues
Cheesecake is one of those desserts that’s surprisingly easy to make, but small mistakes can sometimes lead to less-than-perfect results. Don’t worry, though—I’ve got you covered! Here’s how to troubleshoot common issues so you can achieve that perfect keto cheesecake every time.
Why is my crust too crumbly?
If your keto cheesecake crust isn’t holding together well, it could be because the butter wasn’t evenly mixed into the dry ingredients. Butter acts as the glue for the crust, so make sure it’s softened and fully incorporated before pressing the crust into the pan. If needed, you can add an extra tablespoon of butter or even a teaspoon of water to help the mixture bind better.
My cheesecake cracked—what went wrong?
Cracks are the nemesis of any cheesecake baker! The most common causes are:
- Overmixing the batter: Incorporating too much air into the batter can cause the cheesecake to rise and fall unevenly, leading to cracks. To avoid this, mix just until the ingredients are combined.
- Rapid cooling: Cheesecake needs to cool slowly to avoid cracks. That’s why it’s essential to turn off the oven after baking, leave the cheesecake inside for 10 minutes, and then let it come to room temperature before refrigerating.
- Skipping the water bath: While this recipe doesn’t require a water bath, adding one can help prevent cracking by maintaining a humid baking environment.
Don’t worry if cracks appear—cover them with the cookie crumble topping or some whipped cream, and no one will ever know!
Why is my cheesecake lumpy?
Lumps happen when the cream cheese isn’t properly softened before mixing. Always bring your cream cheese and sour cream to room temperature before you start. If you’re already dealing with lumps, you can press the batter through a fine mesh sieve to smooth it out before baking.
How to Customize Your Keto Cheesecake
One of the best things about this keto cheesecake recipe is how versatile it is. You can tweak it to suit your tastes or get creative with different flavor combinations. Here are some fun ideas to try:
1. Swap the Cocoa for Another Flavor
Instead of a chocolate crust and topping, try using cinnamon or pumpkin spice for a warm, cozy twist. Add a bit of the same spice to the filling for a complementary flavor.
2. Add a Fruity Swirl
While traditional fruit sauces are high in sugar, you can make a sugar-free berry compote by simmering raspberries or strawberries with a keto-friendly sweetener until thickened. Swirl the compote into the cheesecake filling before baking for a pop of color and tangy flavor.
3. Make It Minty
Add a few drops of peppermint extract to the filling, and use sugar-free mint chocolate chips in the crust for a festive twist.
4. Top with Keto Oreo Cookies
For a dramatic presentation, make a batch of my copycat keto Oreo cookies and use them as garnishes. Simply place one cookie on top of each slice for an ultra-indulgent finish.
Tips for Baking Perfect Keto Cheesecake
If you want your low-carb cheesecake to turn out bakery-quality every time, these tips will make all the difference:
1. Line the Pan Properly
A springform pan is essential for cheesecake, but don’t forget to line the bottom with parchment paper. This makes it so much easier to transfer the cheesecake to a serving plate without sticking.
2. Don’t Overbake
Cheesecake continues to cook as it cools, so it’s better to underbake slightly than overbake. The center should still have a slight jiggle when you turn off the oven.
3. Use an Offset Spatula for Smoothing
For a professional-looking finish, use an offset spatula to smooth the top of the batter before baking. This ensures your cheesecake will have a beautiful, even surface.
4. Chill Overnight for Best Results
While it’s tempting to dive in right away, letting your cheesecake chill overnight allows the flavors to develop and the texture to set properly. It’s worth the wait!
Low-Carb Cheesecake Pairing Ideas
Looking for ways to serve this keto cheesecake and make it even more memorable? Here are some ideas:
1. Keto Whipped Cream
A dollop of sugar-free whipped cream is the perfect topping for cheesecake. You can make your own by whipping heavy cream with a powdered sweetener and a touch of vanilla.
2. Sugar-Free Chocolate Drizzle
Melt some sugar-free chocolate and drizzle it over each slice for a decadent finish. You can even mix in a bit of coconut oil to make it easier to drizzle.
3. Fresh Berries
While fruits like strawberries and blueberries contain some natural sugars, they’re still relatively low-carb when used in moderation. Add a few berries on top for a pop of color and freshness.
4. Coffee Pairing
A hot cup of coffee or espresso pairs beautifully with the richness of this cheesecake. Add a splash of sugar-free vanilla syrup to your coffee for a café-style treat.
FAQs
Can I freeze this keto cheesecake?
Yes! This cheesecake freezes beautifully. Slice it into individual portions, wrap each slice tightly in plastic wrap, and store them in an airtight container. When you’re ready to enjoy, let the cheesecake thaw in the fridge overnight.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular 10-inch cake pan lined with parchment paper, but you’ll need to be extra careful when removing the cheesecake. Use the parchment paper to lift it out gently after it’s fully chilled.
Can I use coconut flour instead of almond flour?
Coconut flour isn’t a 1:1 substitute for almond flour because it’s much more absorbent. If you want to use coconut flour, you’ll need to use much less—about 1/3 of the amount—and possibly add extra butter to the crust.
Is this recipe suitable for diabetics?
Yes, this low-carb cheesecake is sugar-free and keto-friendly, making it a great dessert option for diabetics. Just be sure to use a sweetener that’s compatible with your dietary needs.
Why You’ll Love This Keto Cheesecake Recipe
This keto cheesecake recipe isn’t just a dessert—it’s an experience. It’s rich, creamy, and indulgent, but without the guilt of traditional cheesecake. The Oreo-inspired crust and topping give it a nostalgic flavor that’s hard to resist, and the versatility means you can adapt it to suit any occasion.
Whether you’re celebrating a special event or just treating yourself to something sweet, this low-carb cheesecake is sure to impress. Plus, it’s a crowd-pleaser—even your non-keto friends and family won’t be able to tell it’s sugar-free!
If you haven’t tried making cheesecake at home before, this recipe is the perfect place to start. Follow the tips, take your time, and most importantly, enjoy the process.
Ready to make keto cheesecake?
There you have it—my ultimate keto cheesecake recipe with a copycat Oreo crust and crumble topping. It’s rich, creamy, and everything you could want in a low carb cheesecake, with all the indulgent vibes of the Cheesecake Factory’s legendary desserts.
So, when it comes to cheesecake, what do you usually go for? Are you more of a classic graham cracker crust cheesecake person, or do you prefer the more creative recipes like this Oreo style crust? Let me know in the comments if you have any ideas for keto cheesecake recipes I should bake next time!
If you give this recipe a try, please rate it, leave a comment below, and share a photo on Instagram. Don’t forget to tag me so I can see your creations—I love hearing from you!
XO,
Sarah
Keto Cheesecake Recipe with Oreo Crust
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Crust:
- 1 cup blanched almond flour 112g
- 3 Tbsp Dutch or black cocoa powder 15g
- 1/4 cup powdered sugar-free sweetener 48g
- 1/4 cup unsalted butter softened (56g)
- 1/4 tsp salt 1.5g
Cheesecake filling:
- 2 cups cream cheese 454g
- 1 cup sour cream 240g
- 1 3/4 cup powdered sugar-free sweetener 336g
- 2 tsp vanilla extract 10ml
- 1/2 cup heavy cream 120ml
- 3 large eggs
Cookie crunch topping (optional):
- 1/4 cup blanched almond flour 28g
- 2 Tbsp Dutch or black cocoa powder 10g
- 1 1/2 Tbsp granulated sugar-free sweetener 18g
- 2 Tbsp unsalted butter softened (28g)
Instructions
- Preheat oven to 350°F. Line the bottom of a 9 or 10-inch springform pan with parchment paper. (Google “how to make a parchment paper circle”)
- Combine all crust ingredients. Press dough evenly on bottom of pan. Bake for 5 minutes and allow to cool.
- Combine cheesecake filling ingredients except heavy cream and eggs, and beat until very smooth. Add eggs and heavy cream and beat just until combined.
- Pour cheesecake mixture over crust, and bake for 50 minutes, then turn off the oven and leave cheesecake in the oven for another 10 minutes. After 10 minutes, crack the oven door and wait until the oven seems mostly cooled off. Remove from the oven and allow to sit at room temperature until cooled, then refrigerate at least 4-6 hours, or overnight, before slicing and serving.
- To make cookie crunch topping, combine all ingredients then press into a thin layer on parchment lined cookie sheet. Bake at 375 for about 5 minutes, then allow to cool completely. It will still appear soft when it comes out of the oven but will crisp up as it cools. Crumble and use as topping. Enjoy!
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