Keto Oreo Cheesecake Bars

These Keto Oreo Cheesecake Bars are the closest I've gotten to re-creating a Keto Cookie and Cream blend. 

The crust has a rich cocoa flavour (more-so than your traditional chocolate crust) and the filling is sweetened slightly more than your typical cheesecake and we added extra vanilla extract to give-off that signature oreo icing flavour. 

Overall these Keto Oreo Cheesecake bars are really cool looking and are a fun throwback to your childhood!

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This is also quite an easy to make keto dessert. No complicated processes involved.

Simply make the low carb oreo crust and press half into the bottom of an 9×9 pan, blend together a couple ingredients for the sugar free cheesecake filling and pour over that over top.

Then crumble the rest of your keto oreo crust mixture over the top of the cake and bake at 350*F for ~25-30min!

Perfect cookies and cream keto friendly cheesecake bars you and your family will love!

The keto cookie crust for these bars are made with a blend of coconut flour and cocoa powder along with some xanthan gum/arrowroot starch for texture and powdererd monkfruit/erythritol sweetener.

Surprisingly there is no almond flour in this recipe but that's because almond flour I found took away from the “oreo flavour” while coconut flour seemed to give more of the correct taste. 

The sugar free low carb cheesecake filling is made with cream cheese, powdered monkfruit/erythritol sweetener, 1 egg, some vanilla extract & a touch of salt to bring out the flavour.

Ingredients In Keto Oreo Cheesecake Bars

• Coconut Flour
• Xanthan Gum
• Powdered Monkfruit/Erythritol Sweetener 
• Arrowroot Starch
• Vanilla Extract

Tools I Used To Make Keto Oreo Cheesecake Bars

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• 9×9-inch pan
• Hand Held Mixer
• Parchment Paper

Tips For Making Low Carb Oreo Cheesecake Bars

• If you don't have xanthan gum or arrowroot starch, you can still make these bars, they just help give the crust a nicer texture. Cornstarch can be substituted for arrowroot starch if you have it. 
• If you want a thicker cheesecake layer, feel free to double the filling! This makes for some amazing bars that are great for birthdays (maybe not as calorie friendly). Just be sure to also increase the baking time slightly as well.
• Make sure to chill your cake fully before slicing bars. For best slices, use a sharp knife dipped in hot water and wiped in-between each slice.
• When adding food colouring to your crust, try to use a paste food colouring as it will have a more pigmented colour and won't water down your dough.

Can I Make These Keto Cookies and Cream Bars With Almond Flour Instead Of Coconut Flour??

This is one recipe where I'd say it's best just to use coconut flour. If you want the closest possible oreo flavour, you'll need it for this recipe. If you'd rather, I also have a recipe for Keto Cheesecake Brownies that just uses almond flour!

How To Store Low Carb Cookies And Cream Bars

• You can store these keto cookies and cream bars in an airtight container between layers of wax or parchment paper in the fridge for up to 6 days OR freeze the same way for up to 2 months.

Keto Oreo Cheesecake Bars Recipe

Serves: 16 oreo cheesecake bars

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 sub cornstarch)
• 1 tsp xanthan gum, optional but recommended for texture
• 1 tsp baking soda
• 1/4 tsp salt (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

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

Directions:

1. Pre-heat oven to 350*F.
2. In a bowl, add all of your dry ingredients for the oreo crust including; cocoa powder, coconut flour, powdered monkfruit/erythritol sweetener, arrowroot starch, xanthan gum, baking soda & salt.
3. Add your softened butter and vanilla extract to the bowl and mix until a thick dough forms.
4. Next, mix in your black food colouring if you are using it until fully incorporated. 
5. Line an 8×8 or 9×9 pan with parchment paper and spray or grease with oil. 
6. Press 1/2-3/4 of your crust evenly over the bottom of the pan. Set aside.
7. To make your cheesecake filling, blend together the softened cream cheese, powdered monkfruit/erythritol sweetener, vanilla extract and salt until smooth.
8. Add your egg to the bowl and beat again until smooth.
9. Pour the cheesecake filling over your prepared crust and then take your remaining crust and crumble it in pieces over the top of the cake.
10. I like to then gently press my pieces of oreo cookie dough into the cake just slightly and swirl them around a bit with the cheesecake filling to make the top look a bit more blended. 
11. Finally, bake the cake for 25-30min or until it begins to set and the edges are barely browned. If you are afraid of over-baking or that your bars aren't set, simply shut off the oven and leave it inside for an extra 5min. 
12. Cool the cookies and cream bars fully on a wire rack for ~20min, then transfer to a fridge and let the bars chill until fully cooled. (~1 hour).
13. Slice into bars using a sharp knife, wiping in-between slices, place on a plate and serve! Enjoy your Keto Oreo Cheesecake Bars!

*See above in the post for storage instructions*

Nutrition for 1/16th of recipe: 212 calories | 17.9g fat | 1.5g NET carbs | 3.5g protein | 5g fiber

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