Easy Keto Oreo Cheesecake Bars - Low Card Sweet Dessert Recipe

Who says going low carb has to mean saying goodbye to all your favorite childhood treats? If you're anything like me, you probably grew up obsessed with Oreo everything. (Guilty!) That iconic cookies-and-cream flavor combo is pure nostalgia—except now, it’s had a major keto glow-up. Say hello to these Oreo Cheesecake Bars, your new go-to treat when you're craving something rich, sweet, and totally guilt-free.

No, seriously. These bars are the real deal.

Imagine this: a rich cocoa crust (we're talkin’ more chocolatey than your basic chocolate crust), layered with a sweet, creamy cheesecake filling that’s just the right amount of indulgent—then topped off with more crumbled "oreo" crust. Oh, and did I mention it’s all low carb and sugar-free? Yeah. Welcome to dessert paradise, my friend.

Why You’ll Love These Bars

Let’s get real—some keto desserts try way too hard. Weird ingredients, complicated techniques, and a final result that tastes like disappointment. But not these beauties.

These Keto Cheesecake bars are easy-peasy, beginner-friendly, and don't require any fancy kitchen gear. Just a bowl, a mixer, and a baking pan. That’s it. It’s the kind of Keto Dessert Easy enough to whip up on a lazy Sunday or last minute for a birthday bash (especially if you double that filling—chef’s kiss).

And the best part? The flavors are on point. The crust has that deep, cocoa-rich bite you expect from anything Oreo-inspired, and the cheesecake filling? Slightly sweeter than your average keto version and packed with extra vanilla to give it that unmistakable Oreo icing vibe. It's basically dessert meets childhood nostalgia meets your Low Carb Diet Recipes goals.

A Few Pro Tips Before You Bake

• Don’t have xanthan gum or arrowroot starch? No biggie. Your bars will still turn out delish, but the texture might be slightly different. You can use cornstarch in place of arrowroot if that’s what’s in your pantry.

• Want thicker cheesecake layers? Go ahead and double the filling! Just remember to tack on a few extra minutes in the oven.

• Adding color to your crust? Use paste food coloring—it’s more pigmented and won’t water down your dough.

• And FYI: These bars are also amazing frozen. Just pop one out when that Low Carb Sweets craving hits. Instant happiness.

Versatile, Delicious, and Totally Shareable

These Oreo Cheesecake Bars are great for more than just dessert. They make an indulgent snack, a sneaky breakfast low carb win (hey, it’s mostly eggs and cream cheese), or even a fun potluck contribution. Trust me, no one will guess they’re a Postre Keto delight.

Plus, if you’re meal-prepping your week of Low Carb Low Fat Recipes, these babies fit right in—just don’t store them next to your Keto Lasagna unless you want sweet and savory to accidentally collide (not recommended 😂).

So what are you waiting for? This isn’t just another keto treat. It’s a whole vibe. A dessert that brings the joy of Oreos back into your life, minus the carbs, the sugar, and the guilt.

Grab your apron, preheat that oven, and let’s turn your keto game all the way up.

Easy Keto Oreo Cheesecake Bars - Low Carb Sweet Dessert Recipe

Servings: 16 | Type: Dessert | Created by: Aleda

Ingredients:

Chocolate Cookie Layer (Oreo-Inspired Crust):

• 1¼ cups unsweetened cocoa powder (120g)
• 1 cup coconut flour (112g)
• 1 cup powdered monkfruit-erythritol blend (192g)
• 1 tbsp arrowroot starch (7g) – optional, but adds a nice texture
• 1 tsp xanthan gum – also optional, but helps with consistency
• 1 tsp baking soda
• ¼ tsp salt (use ½ tsp if your butter is unsalted)
• 1 cup salted butter, softened at room temp
• 1–1½ tsp black food coloring – optional, for that deep Oreo color
• ¼ tsp vanilla extract

Sugar-Free Cream Cheese Filling:

• One 8 oz block cream cheese, softened
• 11 tbsp powdered monkfruit-erythritol sweetener (130g)
• 1 tsp vanilla extract
• A pinch of salt
• 1 large egg

Instructions:

1. Set the stage. Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9 inch baking pan with parchment paper. Lightly grease it with spray or a thin layer of oil.
2. Make the cookie base. In a large mixing bowl, whisk together your dry ingredients: cocoa powder, coconut flour, sweetener, arrowroot starch (if using), xanthan gum, baking soda, and salt.
3. Add wet ingredients. Toss in your softened butter and vanilla extract. Mix until everything comes together into a thick, fudgy dough. If you're using black food coloring for that Oreo look, stir it in until evenly distributed.
4. Assemble the base. Press about half to three-quarters of your dough evenly into the bottom of the prepared pan. Save the rest for the topping. Set the pan aside while you whip up the filling.
5. Mix the cheesecake filling. In another bowl, beat together the cream cheese, powdered sweetener, vanilla, and a pinch of salt until silky smooth. Add the egg and beat again until completely combined and creamy.
6. Layer it up. Pour the cheesecake mixture over your crust. Take the remaining cookie dough and crumble it over the top in small chunks. Feel free to lightly press and swirl the crumbs into the cheesecake layer for a marbled cookies-and-cream look.
7. Bake it! Place the pan in your oven and bake for 25–30 minutes, or until the edges look set and just barely golden. If you’re unsure whether it's done, you can turn off the oven and leave it inside for another 5 minutes to finish gently.
8. Cool it down. Once baked, let the pan cool on a wire rack for about 20 minutes, then move it to the fridge to chill completely—this should take about an hour.
9. Slice and serve. When fully cooled, grab a sharp knife (dip in hot water and wipe between cuts for clean slices), portion into bars, and serve up your delicious Keto Oreo Cheesecake Bars!

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