Keto Oreo Cheesecake Bites

Oreo cheesecake bites
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These Keto Oreo Cheesecake Bites are a fun dessert to keep in the freezer for when a craving hits or when you need to boost your diet with a fat bomb.

Using almond flour and cocoa powder as a crumble for cheesecake enables you to make many different types of cheesecake desserts. The crumble makes a great base that tastes similar to crumbled Oreos.

» Here are some of our other favorite keto desserts.

oreo cheesecake bites

How to Make Keto Oreo Cheesecake Bites

You’ll need a mini muffin pan to lined with cupcake liners. The pan is there just to provide stability for the cups as you fill them. If you don’t have a mini muffin pan, you can just use two cupcake liners, which will keep them stiff enough to hold the ingredients without collapsing.

Step One

First thing is to prepare the “Oreo” crust. To keep this dessert keto-friendly, we use almond flour mixed with butter and cocoa powder, instead of actual Oreo crumbles.

To give the almond flour a bit more taste, toast it until golden brown in a small skillet over medium heat, approximately 3-5 minutes. Let it cool before adding it to a small bowl with melted butter and cocoa powder. Stir it all together to form a crumble.

making the crust

Step Two

Add about a tablespoon of the crust mixture to each cupcake liner. Press the crust down to compact it. There should be about 1/3 of the crust remaining, which you’ll add to the filling and sprinkle over the top of the bites.

add crust to cupcake liners

Step Three

For the filling, whip the cream cheese, butter and coconut oil together until it’s well mixed and fluffy, about 3 minutes.

I have done this both by hand with a whisk and with an electric hand mixer. Since you’re just mixing it together well, it’s not necessary to use a hand mixer.

Stir in the remaining filling ingredients, plus all but 1 teaspoon of the leftover crust mixture.

stir together cream and crust

Step Four

Add the filling on top of the crust in each of the cupcake liners. Using the back of a spoon, even out the filling so the top is uniform and flat.

Sprinkle the remaining crust over the tops of the bites.

fill the muffin tin

Step Five

Place the bites in the freezer for at least an hour to firm them up. For this stage, I remove the cupcake liners from the muffin tin and put them on a plate, since they fit better in my freezer that way. If you have room, you can put the whole muffin tin in the freezer.

When the bites are ready, they’ll be rather firm so you can remove the cupcake liner and bite into them.

Keto Oreo Cheesecake Bites

The Oreo Cheesecake Bites can be left in the freezer until you wish to eat them, for up to a month, as long as they’re well wrapped to avoid freezer burn.

We’ve found that you have to take them out of the freezer about 10 minutes before serving them, so they can thaw enough to bite into.

Each Keto Oreo Cheesecake Bite has 130 calories and contains only 1 net carb.

Other Keto Desserts to Try

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Oreo cheesecake bites

Keto Oreo Cheesecake Bites

These Keto Oreo Cheesecake Bites are a fun dessert to keep in the freezer for when a craving hits or when you need to boost your diet with a fat bomb.
5 from 9 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Keto
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 bites
Calories: 131kcal
Author: Laura

Ingredients

For the Crust

  • ½ cup almond flour
  • 2 tbsp cocoa powder
  • 1 tbsp salted butter softened or melted, but not hot
  • ½ tsp vanilla extract
  • 1 tbsp powdered erythritol
  • tsp salt

For the Filling

  • 6 oz cream cheese
  • 3 tbsp butter
  • 2 tbsp coconut oil melted
  • ½ tsp vanilla extract
  • 2 ½ tbsp powdered erythritol

Instructions

  • Toast the almond flour in a small skillet over medium heat until just slightly browned, approximately 3-5 minutes.
  • Line a mini cupcake or muffin pan with cupcake liners.
  • Thoroughly mix the toasted almond flour with the rest of the crust ingredients in a small bowl, until it is well combined and forms little pebbles.
  • Add about 1 tbsp of the crust mixture to each cupcake liner. Press the crust down to compact it. There should be about ⅓ of the crust remaining.
  • For the filling, whip the cream cheese, butter and coconut oil together until it’s well mixed and fluffy, about 3 minutes. Stir in the remaining filling ingredients, plus all but 1 tsp of the leftover crust mixture.
  • Evenly distribute the filling into each cupcake liner and smooth it out so there’s an even surface on top. Sprinkle the tops with the remaining crust mixture.
  • Freeze for at least 60 minutes to harden and set the filling before eating.

Notes

  • The bites can be stored in a container or freezer bag for up to a month.
  • You can adjust the sweetness of these bites by using more or less sweetener.
  • If you substitute your favorite sweetener, be sure to taste each component to reach your desired level of sweetness, keeping in mind that other sweeteners may require more or less volume, depending on their potency.

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 104mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Calcium: 26mg | Iron: 1mg

Read More About a Low-Carb Lifestyle

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Keto Oreo Cheesecake Bites
Keto Oreo Cheesecake Bites

9 thoughts on “Keto Oreo Cheesecake Bites

  1. Stephanie says:

    5 stars
    These are so easy to make, and so delicious! You’d never know they are so healthy. A perfect summer snack!

  2. Jenn says:

    5 stars
    Yay! Another winner keto recipe! I love that this is so easy and yet so gosh darn good! My kids helped me make them and eat them, too, so next time I’m making a double batch!

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