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Keto Cookie Dough Cheesecake

cookie dough cheesecake in brown muffin paper.

With a buttery, crisp cookie crust and all the flavors of cookie dough, these mini cheesecake bites are a dream come true. We like to crumble extra cookies right over the top to add a little crunch!

With a buttery, crisp cookie crust and all the flavors of cookie dough, these mini cheesecake bites are a dream come true. We like to crumble extra cookies right over the top to add a little crunch!

Yield 14 cheesecake bites
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 5 hours
Total Time 5 hours 40 minutes

Ingredients

For the crust:

  • 3 (2.25 ounce) Lakanto Keto Crunchy Cookie Pouches (6.75 ounces total)
  • ⅓ cup almond flour
  • ⅓ cup melted butter

For the cheesecake:

  • 16 ounces cream cheese, room temperature
  • ½ cup Lakanto Brown Sugar Replacement
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • ½ cup Lakanto chocolate chips
  • 1 (2.25 ounce) Lakanto Keto Crunchy Cookie Pouch

Instructions

To make the crust:

  1. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. 
  2. Add the cookies, almond flour, and butter to a food processor and process until you have coarse, moist crumbs. 
  3. Divide the crumbs evenly among 12 muffin wells, about 1 1/2 tablespoons of the mixture per well, and press flat to form a crust.

To make the cheesecake:

  1. Add the cream cheese, brown sugar replacement, and vanilla to a mixing bowl and beat with an electric mixer until smooth and creamy.
  2. Add in the eggs one at a time, beating until the mixture is just combined. Do not overmix. 
  3. Stir in the chocolate chips by hand. 
  4. Pour the batter evenly between the 14 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
  5. Bake for 25 minutes or until just slightly jiggly in the center.
  6. Remove from the oven and cool for 1 hour on the counter. Cool in the refrigerator for 4 hours.
  7. Before serving, crumble the cookies over the top of each cheesecake.

Notes

Make sure that your cream cheese is fully softened and at room temperature before you begin.

Do not overmix your cheesecake batter or the cheesecakes will rise in the oven and sink and/or crack as they cool.

We crumble extra cookies over the top of the finished cheesecake, but you can also top them with whipped cream and a mini cookie.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 162mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 13gProtein: 4g

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