Keto Cookies and Cream Cheesecake

Keto Cookies & Cream Cheesecake

By Trish Rapley - 9th May 2023

Serves 10-12 people

This Cookies & Cream cheesecake is the perfect rich and creamy delight of keto cheesecake recipes here at Heavenly Creations.

This decadent dessert features smooth, velvety cheesecake filling with crushed gluten-free cookies, stacked onto a buttery gluten-free choc ripple biscuit base.

It’s the perfect guilt-free treat for anyone craving something sweet while sticking to their healthy sugar-free lifestyle.

Enjoy every bite without compromising your goals!

For the Crust:

350g Gluten-free chocolate ripple biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

¾ cup sugar replacement

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

1 lemon - for zest & juice

100g Gluten-free chocolate ripple biscuits

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream I like to place

my mixing bowl into the freezer. It helps whip it up well but firm too!

For the sugar replacement, I use "Whole Earth Stevia Sugar Replacement"

I use Arnotts Choc Ripple Gluten-free biscuits for my base and cheesecake filling! They weigh 150g per packet so you'll need 3 and you'll roughly be left with 100g for the crushed biscuit for the cheesecake filling after the base is complete. It's important to crush these in a separate bag and not with the food processor. We want biscuit chunks not finely crushed!

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the chocolate ripple biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the freezer to set.

Prepare the Cheesecake Filling:

In a bag roughly crush the remaining biscuits and set aside - chunks not finely crushed.
In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
Fold in the crushed biscuits until well combined - set aside.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Pour the cheesecake filling into the baking tin and level it out by smoothing it with a spatula.
Place in the fridge either for 6-8 hours or overnight to set.