I promise these Keto Oreo Cheesecake Bars deliver a ridiculously indulgent-looking cookies-and-cream bar that’s shockingly low in carbs and guaranteed to make kids beg for seconds.
I’m obsessed with these Keto Oreo Cheesecake Bars because they hit the childhood-cookie jackpot without the sugar crash. The creamy cream cheese interior is tangy and dense, the low carb “Oreo” cookie crust brings that crunchy, chocolatey nostalgia, and the chopped cookies on top make every bite a snack and dessert at once.
My kids actually beg for them. And I love how they look like a treat you’d only find in a bakery, but better.
Not fussy, just bold flavor and texture. Pure indulgence that doesn’t wreck my week.
Worth every crumb, every guilty little craving satisfied. Right now.
Ingredients
- Crushed low carb “Oreo” cookies: crunchy chocolate base that keeps carbs in check.
- Unsalted butter, melted: adds richness and helps crumbs stick together, basically buttery comfort.
- Full fat cream cheese: creamy, tangy body for that classic cheesecake feel.
- Powdered erythritol: sweetens without sugar, it’s a little cooling on the tongue.
- Large eggs: bind everything and give the bars a tender, cakey bite.
- Vanilla extract: classic aroma that makes it taste homemade, brightens the mix.
- Sour cream: adds tang and silkiness, makes the filling less dense.
- Fine salt: cuts sweetness and makes the chocolate notes pop, trust me.
- Low carb “Oreo” cookies, chopped: good for texture, adds cookie chunks on top.
- Sugar free chocolate chips, melted: optional drizzle that adds shine and extra chocolate punch.
Ingredient Quantities
- 1 3/4 cups crushed low carb “Oreo” cookies (about 18 to 20 cookies)
- 4 tablespoons unsalted butter, melted
- 16 ounces (2 packages) full fat cream cheese, room temp
- 1/2 cup powdered erythritol or other powdered keto sweetener (adjust to taste)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, room temp
- 1/8 teaspoon fine salt
- 6 to 8 low carb “Oreo” cookies, coarsely chopped for topping
- Optional: 2 tablespoons sugar free chocolate chips, melted for drizzling
How to Make this
1. Preheat oven to 325 F and line an 8×8 inch square pan with parchment paper leaving some overhang so you can lift the bars out later.
2. Crush 1 3/4 cups low carb “Oreo” cookies until fine crumbs, stir in 4 tablespoons melted butter until it holds together when pressed.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to make the crust, use the bottom of a measuring cup to compact it. Optional: bake crust 8 minutes for extra stability, then cool slightly.
4. In a large bowl beat 16 ounces full fat cream cheese until smooth and creamy, scrape the sides so there’s no lumps.
5. Add 1/2 cup powdered erythritol and 1/8 teaspoon fine salt, beat until combined but dont overmix or you’ll add air.
6. Add 2 large eggs one at a time, mixing on low speed just until incorporated, then stir in 1 teaspoon vanilla extract and 1/4 cup sour cream until silky.
7. Pour the cheesecake batter over the crust and smooth the top with a spatula. Sprinkle the 6 to 8 coarsely chopped low carb “Oreo” cookies evenly on top, gently press some into the batter so they stick.
8. Bake at 325 F for about 22 to 28 minutes or until the edges are set and the center is just slightly jiggly; avoid overbaking or you’ll get cracks.
9. Let the bars cool to room temp on a wire rack, then chill in the refrigerator at least 2 hours (overnight is best) before slicing. For clean slices, run a sharp knife under hot water, wipe dry and slice between each cut.
10. If using, drizzle 2 tablespoons melted sugar free chocolate chips over chilled bars, store in the fridge up to 5 days or freeze for longer.
Equipment Needed
1. 8×8 inch square baking pan lined with parchment paper (leave an overhang to lift the bars out)
2. Food processor or heavy zip-top bag plus rolling pin to crush the cookies fine
3. Measuring cups and spoons for dry and wet ingredients
4. Large mixing bowl (for the cheesecake batter) and a smaller bowl for crumbs/butter
5. Electric hand mixer or stand mixer to beat the cream cheese smooth
6. Rubber spatula and a spoon to fold and smooth the batter
7. Dry measuring cup or the flat bottom of a measuring cup to press the crust firmly
8. Wire cooling rack to cool the bars before chilling
9. Sharp knife and a bowl or mug of hot water to clean the blade between slices
10. Small microwave-safe bowl or double boiler for melting butter and optional chocolate chips
FAQ
Keto Oreo Cheesecake Bars Recipe Substitutions and Variations
- 1 3/4 cups crushed low carb “Oreo” cookies: swap with 1 1/2 cups almond flour plus 2 tbsp unsweetened cocoa powder and 1-2 tbsp powdered sweetener. Gives a nutty, crumbly crust thats still low carb.
- 4 tablespoons unsalted butter, melted: use 4 tbsp melted coconut oil instead. Works same for binding and gives a subtle coconut note if you dont mind.
- 1/2 cup powdered erythritol: replace with 1/2 cup powdered monk fruit or 1/2 cup powdered allulose. Both measure about the same and mix smooth in the batter, allulose will brown a bit more.
- 1/4 cup sour cream: swap for 1/4 cup full fat Greek yogurt or 1/4 cup mascarpone for extra creaminess. Greek yogurt is tangier, mascarpone richer.
Pro Tips
1) Let everything hit room temp. Cold cream cheese or eggs make lumps and mean youll have to overbeat which adds air. If youre in a hurry, cut the cream cheese into cubes so it softens faster, but dont microwave it or youll get greasy spots.
2) Bake the crust for about 6 to 8 minutes. It sounds optional but it helps the bars not fall apart when you slice them. Press crumbs really tight with the bottom of a cup or jar, uneven pressing = crumbly edges.
3) Dont overmix the batter. Beat until smooth then stop. Overbeating adds air which causes cracking and sinking when it cools. Stir the eggs in slowly on low speed or fold them by hand for a denser, creamier texture.
4) Chill at least overnight if you can. Cooling fully makes the bars firm and lets flavors meld, making slicing way cleaner. For perfect slices, warm your knife under hot water, wipe it dry between cuts, and make one confident straight pull instead of sawing.
5) Taste and adjust sweetener before baking. Powdered erythritol can have a cooling aftertaste so mix a little into a spoonful of batter to test sweetness. If you drizzle chocolate, melt it slowly in short bursts so it doesnt seize, and keep drizzles minimal so they dont overpower the cheesecake flavor.
Keto Oreo Cheesecake Bars Recipe
I promise these Keto Oreo Cheesecake Bars deliver a ridiculously indulgent-looking cookies-and-cream bar that's shockingly low in carbs and guaranteed to make kids beg for seconds.
12
servings
270
kcal
Equipment: 1. 8×8 inch square baking pan lined with parchment paper (leave an overhang to lift the bars out)
2. Food processor or heavy zip-top bag plus rolling pin to crush the cookies fine
3. Measuring cups and spoons for dry and wet ingredients
4. Large mixing bowl (for the cheesecake batter) and a smaller bowl for crumbs/butter
5. Electric hand mixer or stand mixer to beat the cream cheese smooth
6. Rubber spatula and a spoon to fold and smooth the batter
7. Dry measuring cup or the flat bottom of a measuring cup to press the crust firmly
8. Wire cooling rack to cool the bars before chilling
9. Sharp knife and a bowl or mug of hot water to clean the blade between slices
10. Small microwave-safe bowl or double boiler for melting butter and optional chocolate chips
Ingredients
1 3/4 cups crushed low carb "Oreo" cookies (about 18 to 20 cookies)
4 tablespoons unsalted butter, melted
16 ounces (2 packages) full fat cream cheese, room temp
1/2 cup powdered erythritol or other powdered keto sweetener (adjust to taste)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup sour cream, room temp
1/8 teaspoon fine salt
6 to 8 low carb "Oreo" cookies, coarsely chopped for topping
Optional: 2 tablespoons sugar free chocolate chips, melted for drizzling
Directions
- Preheat oven to 325 F and line an 8×8 inch square pan with parchment paper leaving some overhang so you can lift the bars out later.
- Crush 1 3/4 cups low carb "Oreo" cookies until fine crumbs, stir in 4 tablespoons melted butter until it holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan to make the crust, use the bottom of a measuring cup to compact it. Optional: bake crust 8 minutes for extra stability, then cool slightly.
- In a large bowl beat 16 ounces full fat cream cheese until smooth and creamy, scrape the sides so there's no lumps.
- Add 1/2 cup powdered erythritol and 1/8 teaspoon fine salt, beat until combined but dont overmix or you'll add air.
- Add 2 large eggs one at a time, mixing on low speed just until incorporated, then stir in 1 teaspoon vanilla extract and 1/4 cup sour cream until silky.
- Pour the cheesecake batter over the crust and smooth the top with a spatula. Sprinkle the 6 to 8 coarsely chopped low carb "Oreo" cookies evenly on top, gently press some into the batter so they stick.
- Bake at 325 F for about 22 to 28 minutes or until the edges are set and the center is just slightly jiggly; avoid overbaking or you'll get cracks.
- Let the bars cool to room temp on a wire rack, then chill in the refrigerator at least 2 hours (overnight is best) before slicing. For clean slices, run a sharp knife under hot water, wipe dry and slice between each cut.
- If using, drizzle 2 tablespoons melted sugar free chocolate chips over chilled bars, store in the fridge up to 5 days or freeze for longer.
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.
Nutrition Facts
- Serving Size: 117g
- Total number of serves: 12
- Calories: 270kcal
- Fat: 33g
- Saturated Fat: 19g
- Trans Fat: 0.04g
- Polyunsaturated: 3.3g
- Monounsaturated: 11.1g
- Cholesterol: 79mg
- Sodium: 233mg
- Potassium: 62mg
- Carbohydrates: 6.5g
- Fiber: 1.7g
- Sugar: 0.3g
- Protein: 4.1g
- Vitamin A: 225IU
- Vitamin C: 0mg
- Calcium: 64mg
- Iron: 0.33mg
