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Keto Oreo Cheesecake Bars

These Keto Oreo Cheesecake Bars offer a rich cheesecake flavor with a chocolate cookie crunch without the sugar spike, perfect for busy family life.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups almond flour Make sure to spoon and level it to avoid a dense crust.
  • 1/4 cup cocoa powder
  • 1/4 cup erythritol Can be substituted with monk fruit sweetener.
  • 1/2 cup butter, melted Use dairy-free butter if making dairy-free version.
For the filling
  • 16 oz cream cheese, softened Bring to room temperature for smoother blending.
  • 1/2 cup erythritol Use a sweetener that matches the sweetness of erythritol.
  • 2 large eggs
  • 1 tsp vanilla extract Replace with peppermint extract for a minty version.
  • 1/2 cup sugar-free chocolate cookies, crushed For non-keto, regular chocolate sandwich cookies can be used.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a baking dish.
  2. In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter to form the crust. Press evenly into the bottom of the prepared dish.
  3. In another bowl, beat the cream cheese and erythritol until smooth. Add eggs and vanilla, mix until combined.
  4. Fold in the crushed cookies.
  5. Pour the cheesecake filling over the crust.
  6. Bake for 25-30 minutes until set in the center and let cool before slicing into bars.

Notes

Chill before cutting for clean slices. Store in the refrigerator for up to 5 days or freeze for up to 2 months. Wipe knife between cuts for neat bars.