Keto Oreo Cheesecake Bars Recipe

I made Oreo Cheesecake Bars that pair a low-carb cookie crust with a cookies-and-cream cheesecake topping and include a few surprising pantry-friendly swaps you can try at home.

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I love making Keto Oreo Cheesecake Bars when I want something that looks fancy but won’t ruin my week. I use crushed low carb sandwich cookies for a crunchy base and full fat cream cheese so the filling stays luxuriously rich, even though it’s lower carb.

They totally pass for bakery-level Oreo Cheesecake Bars, and honestly you’re gonna trick yourself into thinking it’s the real deal. My kids always beg for seconds, which is how this Low Carb Oreo Dessert became a weekend staple.

It’s playful, a little bit showy, and perfect for proving healthy treats can still be exciting.

Ingredients

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Keto sandwich cookies: crunchy, chocolatey, low net carbs, adds sweetness with fiber and erythritol.
Full fat cream cheese: rich creamy texture, adds protein and fat for filling mouthfeel.
Powdered erythritol or Swerve: sweet without sugar, can cool the tongue, no blood sugar spike.
Eggs: bind and give structure, add protein and moisture, not much carbs.
Sour cream or heavy cream: tangy or rich, adds fat and silky mouthfeel to filling.
Butter: melts into crust, adds buttery richness and helps cookie crumbs bind together.
Vanilla extract: tiny splash that lifts flavor, rounds sweetness and hides odd aftertastes.
Sugar free chocolate chips: add melty chocolate pockets, usually sweetened with erythritol or stevia.

Ingredient Quantities

1 1/2 cups crushed low carb sandwich cookies (keto “Oreos”, about 12 cookies)

3 tablespoons unsalted butter, melted

16 ounces (2 blocks) full fat cream cheese, softened

2/3 cup powdered erythritol or Swerve confectioners

2 large eggs, room temperature

1/4 cup sour cream or heavy cream

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

1/2 cup crushed low carb sandwich cookies for topping (about 6 to 8 cookies)

Optional: 1/4 cup sugar free chocolate chips

How to Make this

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1. Preheat oven to 325°F and line an 8×8 inch pan with parchment leaving an overhang so you can lift the bars out later.

2. Make the crust: mix 1 1/2 cups crushed low carb sandwich cookies with 3 tablespoons melted butter until it looks like wet sand, then press firmly into the bottom of the pan (use the back of a measuring cup for an even pack). You can blind bake 8 to 10 minutes to set it, then let it cool a bit while you make the filling.

3. Soften 16 ounces cream cheese to room temp first, this is key to avoid lumps. Beat cream cheese with 2/3 cup powdered erythritol (if yours is granular pulse it in a blender to make it powdered so the texture isnt grainy) until totally smooth, scraping bowl sides.

4. Add the 2 eggs one at a time, mixing on low and scraping after each addition. Don’t over mix or you’ll get cracks later.

5. Stir in 1/4 cup sour cream or heavy cream, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until silky and uniform.

6. Pour the cheesecake batter over the crust and smooth the top with a spatula.

7. Sprinkle 1/2 cup crushed low carb sandwich cookies evenly on top and scatter the optional 1/4 cup sugar free chocolate chips if you want extra gooey chocolate bites, press lightly so they stick.

8. Bake 20 to 25 minutes until the edges are set and the center still jiggles just a little. Avoid overbaking, it will firm up as it chills.

9. Cool on a wire rack to room temperature (about 30 minutes), then refrigerate at least 4 hours or overnight to fully set for clean slices.

10. Use the parchment overhang to lift the slab out, slice with a knife dipped in hot water and wiped between cuts for neat edges. Store in the fridge up to 5 days. Quick tips: soften cream cheese well, press the crust firmly, and use powdered erythritol to keep the filling smooth.

Equipment Needed

1. 8×8 inch baking pan lined with parchment (leave an overhang so you can lift the bars out)
2. Oven (preheat to 325°F)
3. 1 large bowl and 1 medium bowl for crust and filling
4. Hand mixer or stand mixer (or a whisk if you gotta)
5. Measuring cups and measuring spoons
6. Food processor or blender to crush cookies and to pulse erythritol (or a zip-top bag + rolling pin)
7. Rubber spatula and an offset spatula or flat knife to smooth the batter
8. Wire cooling rack and a sharp knife (dip in hot water and wipe between cuts for neat slices)

FAQ

Q: What pan size should I use and do I prebake the crust? A: Use an 8×8 inch square pan, lined with parchment so you can lift the bars out easy. Press the 1 1/2 cups crushed keto cookies with the 3 tablespoons melted butter into the pan, I usually prebake 6 to 8 minutes at 325 F to set the crust but you can skip prebake and just chill it if you're short on time.

Q: Can I swap sour cream for heavy cream or vice versa? A: Yes, both work. Sour cream gives a bit more tang and a firmer texture, heavy cream makes the filling a bit silkier. Use 1/4 cup either way as listed.

Q: My top cracked, how do I avoid cracks? A: Don't overbake. The center should still have a slight jiggle when you pull it from the oven. Cool on the counter 30 to 60 minutes then chill at least 4 hours or overnight. Also room temp eggs help make a smoother batter so it bakes more evenly.

Q: Can I use a different sweetener? A: Powdered erythritol or Swerve confectioners is best or the bars can be grainy. If you only have granular erythritol, pulse it in a blender to a powder first and measure 2/3 cup powdered equivalent.

Q: How should I store or freeze these bars? A: Keep refrigerated in an airtight container up to 5 days. For longer storage wrap tightly and freeze up to 8 weeks, thaw in the fridge overnight before serving.

Q: Where do I put the optional sugar free chocolate chips and will they melt? A: You can fold 1/4 cup into the batter or sprinkle them on top. If you want a melted drizzle, sprinkle on top while bars are still warm so they soften, or melt them separately and drizzle after chilling. If sprinkled cold they stay mostly intact.

Keto Oreo Cheesecake Bars Recipe Substitutions and Variations

Crushed low carb sandwich cookies: swap for 1 1/2 cups almond flour + 2 tbsp unsweetened cocoa + 3 tbsp powdered erythritol, mix with 3 tbsp melted butter and press into pan. Kinda denser and less crunchy but still chocolatey.
Unsalted butter: use coconut oil or ghee 1:1. Coconut oil firms in the fridge and adds a faint coconut note, ghee keeps the buttery flavor without water.
Powdered erythritol or Swerve: use powdered allulose or a monk fruit erythritol blend 1:1. Allulose browns and makes a softer top, monk fruit keeps sweetness close to erythritol.
Sour cream or heavy cream: swap for equal parts full fat Greek yogurt or creme fraiche. Yogurt gives a bit more tang and thins the batter, creme fraiche is rich and smooth.

Pro Tips

1) Soften the cream cheese and eggs properly. If your cream cheese still feels cool, wrap the block in plastic and sit it in a bowl of warm water for 5 to 8 minutes, then pat dry. That beats nuking it which makes it gluey, and warmer eggs help the batter come together with fewer lumps.

2) Don’t overmix. Beat on low, add eggs one at a time and stop as soon as it looks smooth. Overworking adds air and makes cracks, so fold gently, tap the pan on the counter a couple times to pop big bubbles, and resist the urge to keep mixing.

3) Make the crust extra firm so it wont crumble when you slice. Press it down hard with the bottom of a measuring cup, then either blind bake briefly or chill in the freezer 10 minutes before pouring in the filling. For chocolate chips that sink, toss them in a teaspoon of almond flour first so they stay up top.

4) Chill and slice like a pro. Let the bars cool to room temp, then refrigerate at least 4 hours or overnight. For clean cuts, run a sharp knife under hot water, wipe dry, slice, wipe and reheat the knife between cuts. You can freeze single bars between parchment sheets for longer storage.

Keto Oreo Cheesecake Bars Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Oreo Cheesecake Bars that pair a low-carb cookie crust with a cookies-and-cream cheesecake topping and include a few surprising pantry-friendly swaps you can try at home.

Servings

servings

Calories

350

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment (leave an overhang so you can lift the bars out)
2. Oven (preheat to 325°F)
3. 1 large bowl and 1 medium bowl for crust and filling
4. Hand mixer or stand mixer (or a whisk if you gotta)
5. Measuring cups and measuring spoons
6. Food processor or blender to crush cookies and to pulse erythritol (or a zip-top bag + rolling pin)
7. Rubber spatula and an offset spatula or flat knife to smooth the batter
8. Wire cooling rack and a sharp knife (dip in hot water and wipe between cuts for neat slices)

Ingredients

1 1/2 cups crushed low carb sandwich cookies (keto "Oreos", about 12 cookies)
3 tablespoons unsalted butter, melted
16 ounces (2 blocks) full fat cream cheese, softened
2/3 cup powdered erythritol or Swerve confectioners
2 large eggs, room temperature
1/4 cup sour cream or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1/2 cup crushed low carb sandwich cookies for topping (about 6 to 8 cookies)
Optional: 1/4 cup sugar free chocolate chips

Directions

Preheat oven to 325°F and line an 8×8 inch pan with parchment leaving an overhang so you can lift the bars out later.
Make the crust: mix 1 1/2 cups crushed low carb sandwich cookies with 3 tablespoons melted butter until it looks like wet sand, then press firmly into the bottom of the pan (use the back of a measuring cup for an even pack). You can blind bake 8 to 10 minutes to set it, then let it cool a bit while you make the filling.
Soften 16 ounces cream cheese to room temp first, this is key to avoid lumps. Beat cream cheese with 2/3 cup powdered erythritol (if yours is granular pulse it in a blender to make it powdered so the texture isnt grainy) until totally smooth, scraping bowl sides.
Add the 2 eggs one at a time, mixing on low and scraping after each addition. Don’t over mix or you’ll get cracks later.
Stir in 1/4 cup sour cream or heavy cream, 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until silky and uniform.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Sprinkle 1/2 cup crushed low carb sandwich cookies evenly on top and scatter the optional 1/4 cup sugar free chocolate chips if you want extra gooey chocolate bites, press lightly so they stick.
Bake 20 to 25 minutes until the edges are set and the center still jiggles just a little. Avoid overbaking, it will firm up as it chills.
Cool on a wire rack to room temperature (about 30 minutes), then refrigerate at least 4 hours or overnight to fully set for clean slices.
Use the parchment overhang to lift the slab out, slice with a knife dipped in hot water and wiped between cuts for neat edges. Store in the fridge up to 5 days. Quick tips: soften cream cheese well, press the crust firmly, and use powdered erythritol to keep the filling smooth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.