Keto Cookies N’ Cream Cheesecake Cookies

What makes these keto oreo cheesecake cookies so special is their authentic Oreo-like flavor, thanks to a secret ingredient: black cocoa powder. If you’ve never baked with black cocoa, let me tell you—it’s a game-changer! And don’t worry, I’ll share all the details on where to find it, substitutions, and tips for making this recipe foolproof. So grab your mixing bowl, and let’s bake some magic!

If you love these, I have a few more keto cheesecake filled cookie recipes in my complete guide to Keto baking, The Keto Dessert eBook 2.0. Peanut butter cheesecake cookies and pumpkin snickerdoodle cheesecake cookies, anyone?

Ingredients: What Makes These Keto Oreo Cheesecake Cookies Irresistible

Every ingredient in this recipe serves an important purpose. Let’s break it down so you understand how each one contributes to the flavor, texture, and keto-friendliness of these cookies.

For the Cookie Dough:

1. Blanched Almond Flour
   Almond flour is the backbone of this keto cookie recipe. It’s low in carbs, gluten-free, and creates a tender, slightly crumbly texture that’s perfect for cookies. Make sure to use blanched almond flour for a smooth, consistent dough.
2. Coconut Flour
   Coconut flour helps absorb moisture, ensuring the dough is firm enough to hold the creamy filling. It also adds a hint of natural sweetness while keeping carbs low. A little goes a long way!
3. Black Cocoa Powder
   This is the secret ingredient that gives these cookies their authentic Oreo flavor. Black cocoa powder is heavily Dutched (alkalized), which removes bitterness and intensifies the deep, dark chocolate flavor. I usually buy mine on Amazon. If you can’t find black cocoa, you can substitute regular Dutch-process cocoa, but the flavor won’t be quite as Oreo-like.
4. Sugar-Free Granulated Sweetener
   A granulated sweetener like erythritol or allulose keeps these cookies low-carb without sacrificing sweetness. I love using monk fruit-erythritol blends because they’re easy to work with and don’t leave a cooling aftertaste.
5. Baking Soda
   A small amount of baking soda provides just enough leavening to give the cookies a slight lift without making them cakey.
6. Salt
   A pinch of salt balances the sweetness and enhances the rich chocolate flavor.
7. Unsalted Butter
   Butter gives these cookies their tender, melt-in-your-mouth texture. It also adds richness and a slight creaminess that pairs perfectly with the filling.
8. Egg
   The egg acts as a binder, holding all the ingredients together. It also helps the cookies stay soft and chewy.

For the Cheesecake Filling:

1. Cream Cheese
   Cream cheese is the star of the filling, providing that classic tangy cheesecake flavor. Make sure it’s softened to ensure a smooth, creamy texture.
2. Powdered Sugar-Free Sweetener
   A powdered sweetener dissolves easily into the cream cheese, creating a silky-smooth filling. Just like with the cookie dough, I recommend using a monk fruit-erythritol blend for the best taste.
3. Vanilla Extract
   A splash of vanilla enhances the cream cheese filling, giving it a warm, sweet depth of flavor.

Optional Drizzle:

To take these cookies to the next level, you can add a simple icing drizzle made with powdered sweetener and a splash of water or almond milk. It’s completely optional but highly recommended!

How to Make Keto Oreo Cheesecake Cookies

These cookies are surprisingly easy to make, even if you’re new to keto baking. Here’s how to do it step by step:

1. Prepare the Cookie Dough
   Start by mixing the dry ingredients—almond flour, coconut flour, black cocoa powder, sweetener, baking soda, and salt. Then add softened butter and an egg, stirring until the dough forms. Chill the dough in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling
   Beat the cream cheese, powdered sweetener, and vanilla extract together until smooth. It should be creamy and spreadable.
3. Assemble the Cookies
   Divide the cookie dough in half. Roll half into small balls, flatten each one, and place them on a parchment-lined baking sheet. Add a dollop of cheesecake filling to the center of each cookie, then cover with another flattened dough circle. Seal the edges gently with your fingers.
4. Bake
   Bake the cookies in a preheated oven at 350°F for 7–10 minutes. Let them cool completely before handling—this step is crucial for the cheesecake filling to set.
5. Optional Icing Drizzle
   Mix powdered sweetener with a few drops of water or almond milk to create a drizzle. Drizzle it over the cooled cookies for a pretty finish.

Tips for Success

• Use Softened Ingredients: Make sure both the butter and cream cheese are softened to room temperature. This ensures a smooth dough and filling.
• Chill the Dough: Don’t skip chilling the dough! It helps firm it up, making it easier to work with.
• Seal the Cookies Well: Make sure the edges of the cookies are sealed properly to prevent the cheesecake filling from leaking out during baking.
• Don’t Overbake: These cookies only need 7–10 minutes in the oven. They’ll continue to firm up as they cool, so don’t worry if they seem soft when you take them out.

Substitution Options

• Black Cocoa Powder: If you can’t find black cocoa powder, you can use regular Dutch-process cocoa, though the flavor and color won’t be quite the same.
• Almond Flour: For a nut-free option, you could try sunflower seed flour, but keep in mind it may alter the flavor slightly.
• Sweeteners: Feel free to use your favorite keto-friendly sweetener, such as allulose, monk fruit-erythritol blends, or xylitol. Just make sure it’s powdered for the filling.
• Cream Cheese: Dairy-free cream cheese alternatives can be used for a dairy-free version, but the texture may be slightly different.

FAQ

1. Can I make these cookies ahead of time?
Absolutely! These cookies store well in the fridge for up to 5 days. You can also freeze them for up to 3 months.

2. Do I have to use black cocoa powder?
While black cocoa powder gives the authentic Oreo flavor, you can substitute regular Dutch-process cocoa in a pinch.

3. How do I store these cookies?
Store them in an airtight container in the refrigerator. Let them come to room temperature before serving for the best texture.

4. Can I use a different filling?
Yes! You can get creative with the filling. Try adding a splash of peppermint extract for a festive twist or stirring in sugar-free chocolate chips for added texture.

Why You’ll Love These Cookies

• They’re soft, rich, and bursting with Oreo-like flavor.
• The creamy cheesecake filling takes them to the next level.
• They’re low-carb, gluten-free, and keto-friendly.
• Perfect for satisfying your sweet tooth without the sugar crash!

If you’re looking for a complete guide to keto baking, I highly recommend The Keto Dessert eBook 2.0. This is my most popular resource containing over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more.

Try These Oreo Cheesecake Cookies!

I hope you give these Keto Oreo Cheesecake Cookies a try. They’re one of my all-time favorite recipes, and I can’t wait for you to taste them. If you make them, don’t forget to leave a rating and comment below—your feedback means the world to me!

And if you’re on Instagram, snap a photo of your cookies and tag me @sarahsfitfood. I love seeing your creations and sharing them with our community.

Happy baking!

XO,
Sarah