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prep time
30 min
cook time
45 min
ready time
1 h 15 min
Keto Cookie Dough Cheesecake
This is one of the creamiest and dreamiest keto cheesecakes to date. The lightly sweetened cheesecake filling is made with rich cream cheese, heavy cream and sour cream to lighten it. It is then poured over a chocolate chip cookie dough crust. The whole cheesecake is chilled and then coated with chocolate ganache layer.
Net Carbs
5.6 g
Fiber
2.9 g
Total Carbs
30.8 g
Protein
8 g
Fats
43.1 g
463 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, Salted
½ cup
Almond Flour
1 cup
Baking Aids Xanthan Gum by Bob's Red Mill
¼ teaspoon
Baking Soda
¼ teaspoon
Coarse Kosher Salt by Morton
¼ tsp
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Vanilla Extract
1 teaspoon
Raw Egg
1 large
Chocolate Chips, Sugar Free
½ cup, whole pieces - regular
Cream Cheese
16 ounce
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Vanilla Extract
1 teaspoon
Sour Cream
½ cup
Heavy Cream
¼ cup
Raw Egg
1 large
Chocolate Chips, Sugar Free
½ cup, whole pieces - regular
Heavy Cream
¼ cup
Recipe Steps
steps 8
1 h 15 min
Step 1
Preheat an oven to 350 F. Prepare the crust by melting the butter and combining it with the almond flour, xanthan gum, baking soda, kosher salt, ½ cup sweetener, vanilla extract and one egg. Mix to combine well.Step 2
Add ½ cup sugar free chocolate chips and mix well.Step 3
Press into the bottom of an 8 ½” springform pan. Bake for 10 minutes. Remove and set aside while you prepare the cheesecake filling.Step 4
Prepare the cheesecake filling by creaming room temperature cream cheese with the additional sweetener, vanilla, sour cream and ¼ cup heavy cream.Step 5
Mix well then add the two eggs.Step 6
Pour over the still warm cookie dough crust. This will allow the cookie dough crust to come up the sides of the pan when baking. Place a 9” x 13” pan in the oven filled with ½” of water. Then bake the cheesecake for 40-45 minutes until the center is still slightly jiggly.Step 7
Allow to cool at room temperature for 30 minutes and then chill in the refrigerator completely.Step 8
Once the cheesecake is chilled, prepare the ganache by combining ⅓ cup sugar free chocolate chips and ¼ cup heavy cream in a microwave safe bowl. Heat on high for 30 seconds and stir the cream and chocolate until it comes together. Pour over the cheesecake and spread evenly. Chill again until firm. Cut cheesecake using a hot knife which has been placed under hot water and then dried with a towel to help make nice, even cuts. Serve chilled!
Comments
StellarCauliflower465385 6 months ago
Amazing!!!
Abalty03 2 years ago
I made this cheesecake, followed the recipe exactly as written. Tried to cut a piece today and the bottom of my cheesecake is wet.
AwesomeMacadamia930821 2 years ago
I’ve made this many times and had to play with the recipe because I had the same issue. I used a little less butter and I used half coconut flour and half almond flour and the crust was more like a cookie. I also did not use a water bath. It’s perfect how I do it for me
NewFoodNewMe 2 years ago
Oh wow!! I am a cheesecake officianado and have missed it so much!! Take the time to make it, you’ll be impressed! Only suggestion is line your spring form pan bottom with some parchment paper for ease of removal (my crust stuck hard- but was delicious!!) and I did mine with salted caramel chips (sugar free) - and used half brown sugar in the cookie dough, (as suggested in another review) awesome! Saved this for a fast day. Worth every carb and calorie!
AwesomeMacadamia930821 2 years ago
This was so good there’s no way I didn’t gain 25 lbs lol
AmazingKale314169 3 years ago
This was delicious. Whole family loved it. Only change I made was the sugar. I did half swerve brown sugar and half monkfruit. Brown sugar gives it that delicious cookie dough flavor.
Cherry 4 years ago
I skipped the chocolate ganache as the cake looked amazing as such. It was really delicious 😋 Will do it again!
TT 5 years ago
This is the first cheesecake I have ever made and it turned out great. I didn’t even use a springform pan, just a regular metal cake pan. I’m glad I took the time to make this:) it was nice to have a dessert on keto.
Tldcfg 5 years ago
This is the best cheesecake ever
Lanny 5 years ago
OMG - This so looks worth saving my 5.4 net carbs to have a slice ! The danger for me will be to keep it - I will have to give it away...... still looks like it's worth it!
Anonymous 5 years ago
How about freezing it?
josie0695 5 years ago
Set the springform pan with the cookie dough crust *in* the 9x13" pan? (probably obvious to everyone but me - lol)
recipewriter 5 years ago
No, place a 9" x 13" pan filled with water into the oven on the bottom shelf. Then place the springform pan on the rack above that. I will update the recipe to state this more clearly. Hope you try it!
Amethyst 5 years ago
With custards and I guess this cheesecake they turn out better by putting them in a "bath". Usually the "bath" has enough water to match the amount of filling /custard. This only works if the pan with the filling /custard is water tight so double check your spring form pan.
TT 5 years ago
Same:) glad you spotted that 😬
EricCa 5 years ago
Could you use vegan cream cheese instead ?
recipewriter 5 years ago
Yes, it should work in a similar fashion.