Print

Keto Oreo Cheesecake Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 58 reviews

Delight in these Keto Oreo Cheesecake Bars featuring a rich, chocolatey cookie crust made with coconut flour and a creamy sugar-free cheesecake filling. Perfectly sweetened with powdered monkfruit/erythritol, these bars satisfy your dessert cravings while staying low-carb and keto-friendly.

Ingredients

Keto Oreo Cookie Crust

  • 1 1/4 cups cocoa powder (120g)
  • 1 cup coconut flour (112g)
  • 1 cup powdered monkfruit/erythritol sweetener (192g)
  • 1 tbsp arrowroot starch (optional but recommended, 7g, can also substitute cornstarch)
  • 1 tsp xanthan gum (optional but recommended for texture)
  • 1 tsp baking soda
  • 1/4 tsp salt (or 1/2 tsp if using unsalted butter)
  • 1 cup salted butter, softened
  • 1-1 1/2 tsp black food colouring (optional)
  • 1/4 tsp vanilla extract

Sugar Free Cheesecake Filling

  • 1 x 8 oz brick cream cheese, softened
  • 11 tbsp powdered monkfruit/erythritol sweetener (130g)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 egg

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cheesecake bars.
  2. Prepare Crust Dry Ingredients: In a large mixing bowl, combine the cocoa powder, coconut flour, powdered monkfruit/erythritol sweetener, arrowroot starch, xanthan gum, baking soda, and salt thoroughly.
  3. Add Wet Ingredients to Crust: Incorporate the softened salted butter and vanilla extract into the dry ingredients, mixing until a thick dough forms. If using, blend in black food colouring until evenly distributed.
  4. Line and Grease Pan: Line an 8×8 or 9×9 inch baking pan with parchment paper and lightly grease or spray it with oil.
  5. Press Crust Into Pan: Press about half to three-quarters of the crust dough evenly over the bottom of the prepared pan, creating an even base layer. Set aside the remaining crust dough.
  6. Make Cheesecake Filling: In a separate bowl, blend together the softened cream cheese, powdered monkfruit/erythritol sweetener, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
  7. Add Egg to Filling: Beat the egg into the cheesecake mixture until fully incorporated and smooth.
  8. Assemble the Bars: Pour the cheesecake filling evenly over the pressed crust in the pan. Crumble the remaining crust dough over the cheesecake layer. Gently press and swirl some of the crumbled dough into the filling for a marbled effect.
  9. Bake: Bake the assembled bars for 25 to 30 minutes or until the cheesecake begins to set and edges just start to brown. To prevent over-baking, turn off the oven and leave bars inside for an additional 5 minutes if needed.
  10. Cool and Chill: Remove from oven and cool fully on a wire rack for approximately 20 minutes. Then refrigerate the bars for at least 1 hour until fully chilled and firm.
  11. Slice and Serve: Use a sharp knife, wiping between each cut, to slice into bars. Serve chilled and enjoy your keto-friendly Oreo cheesecake treat!

Notes

  • Arrowroot starch is optional but improves texture; cornstarch may be substituted.
  • Black food colouring is optional and used to mimic classic Oreo color.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Use powdered monkfruit/erythritol sweetener for a smooth, sugar-free sweetness.
  • Press crumbled cookie dough lightly into the cheesecake topping to create an attractive marbled top.
  • Allow the bars to chill thoroughly for the best texture before slicing.
  • If unsure about doneness, use the ‘turn off oven and let bars sit’ method to avoid over-baking.

Find it online: https://deliciousyum.com/keto-oreo-cheesecake-bars-recipe/