Keto Oreo Cheesecake Bites Low Carb
Super yummy keto Oreo cheesecake bites!
Are you missing Oreo cookies on your ketogenic diet / lifestyle?
Then try these EASY low carb Oreo cheesecake bites.
A mix of Oreo cookies and cheesecake topped with white chocolate and dark chocolate drizzle.
These are super simple and quick to prepare and taste amazing.
These make delicious low carb desserts, keto snacks or sweet little treat.
Make homemade Oreo desserts with this easy low carb Oreo cookie cheesecake recipe.
Chocolate desserts or snacks that you will making be a lot.
Learn how to make Oreo cheesecake with this tasty and delish recipe.
Follow the step by step instructions for this yummy recipe.
Make the BEST low carb keto Oreo cheesecake bites.
❤️ Check out these other ❤️
Keto Oreo Cookie Recipes
Keto Oreo Cookie Chaffle Muffins
5 Ingredient Keto Oreo Cheesecake Bites
Keto Mason Jar Oreo Cookie Pudding
How To Make Keto Oreo Cheesecake Bites
In a mixing bowl
combine the ingredients
for the cookie crust
until well blended.
Press the cookie crust mixture into an even layer in the bottom of a well greased 9×9 baking dish.
Place the heavy whipping cream into a mixing bowl, and beat until soft to medium peaks form.
Set aside.
In a mixing bowl, add the cream cheese
Swerve sweetener
and the vanilla extract.
Beat until smooth and creamy.
Fold the whipped cream into the cream cheese mixture.
Crumble 2-3 chocolate cookies into the cheesecake mixture gently mix in,
and layer it on top of the crust in the baking dish.
Add another crumbled cookie to the top of the mixture if desired.
Place the mixture into the freezer to set for 3 hours.
In a microwave safe bowl, combine the Lily’s baking chips and 1 tablespoon of the coconut oil.
Heat at 30 second intervals until completely melted and combined.
In another microwave safe bowl, combine the white chocolate chips with the other tablespoon of coconut oil.
Repeat the heating process until it is well blended and melted.
Use the tines of a fork to drizzle the dark and white chocolate over the cheesecake bar mixture in the baking dish.
Return the mixture to the freezer for an additional 30 minutes before slicing and serving.
Slice – Serve and Enjoy
Please remember to SHARE on Facebook and PIN IT 📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
IngredientsFor the cookie crust:
- 1 C. Almond flour
- 6 Tbsp. Butter unsalted and melted
- ¼ C. Unsweetened cocoa powder
- ¼ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
For the cheesecake filling:
- 1 c. Heavy whipping cream
- 4 oz. Cream cheese
- ½ C. Swerve confectioners sugar substitute
- 1 tsp. Vanilla extract
- 2-4 Prepared chocolate cookies (link to previous recipe)
For the drizzle:
- ¼ C. Lily’s Baking chips
- 3 Tbsp. Bake Believe White Chocolate Chips
- 2 Tbsp. Coconut oil
Instructions
- In a mixing bowl, combine the ingredients for the cookie crust until well blended.
- Press the cookie crust mixture into an even layer in the bottom of a well greased 9×9 baking dish.
- Place the heavy whipping cream into a mixing bowl, and beat until soft to medium peaks form. Set aside.
- In a mixing bowl, add the cream cheese, Swerve sweetener and the vanilla extract. Beat until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture.
- Crumble 2-3 chocolate cookies into the cheesecake mixture gently mix in, and layer it on top of the crust in the baking dish.
- Add another crumbled cookie to the top of the mixture if desired.
- Place the mixture into the freezer to set for 3 hours.
- In a microwave safe bowl, combine the Lily’s baking chips and 1 tablespoon of the coconut oil. Heat at 30 second intervals until completely melted and combined.
- In another microwave safe bowl, combine the white chocolate chips with the other tablespoon of coconut oil. Repeat the heating process until it is well blended and melted.
- Use the tines of a fork to drizzle the dark and white chocolate over the cheesecake bar mixture in the baking dish.
- Return the mixture to the freezer for an additional 30 minutes before slicing and serving.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 2 minutes
Servings: 36
Net Carbs: 1 carb per serving
Don’t forget to Pin! So you can come back and make this tasty keto Oreo cheesecake recipe!
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
Leave a Reply