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Low Carb Oreo Cheesecakes

Low Carb Oreo Cheesecake Bites

Need I say more? Back in the day I could polish off a full sleeve of Oreos in a blink. I never really liked the center cream…too waxy. But the chocolate cookie with cream is really delightful. So Low Carb Oreo Cheesecake Bites are like…duh!

Low Carb Oreo Cheesecakes

Oreo Cheesecake Bites came to me as I was trying to marry a chocolate cookie and my classic cheesecake. I hope you like them as much as we do.

Just one dessert…occassionally

These little guys are just 3g net carbs per cheesecake and are the perfect size. I serve mine with a dollop of fresh whipped cream. They save really well in the freezer too.

Here’s how I make them…

I preheat the oven to 350*….kind of a staple routine. Then, in a small clean bowl I mix up the chocolate cookie crust part. Mixing the cocoa powder, sweetener, almond flour and butter together using the back of my fork makes this crust slightly crumbly. You can add a pinch of salt to balance out the sweetness, but I did not include that in the recipe.

I take about 1/3 cup of this chocolate cookie mixture and set it aside. Then I evenly distribute the rest of the chocolate cookie crust into each of the paper muffin cups to make the Oreo Cheesecake Bites. I bake these little cookie crusts for about 8 minutes. While they are cooking I start on the Oreo Cheesecake filling.

Low Carb Oreo Cheesecakes

Cheesecake Filling

In a large clean bowl using a hand mixer I whip the cream cheese and sour cream together until creamy and smooth. Then I beat in the sweetener and vanilla. After I get the sweetener and the creamy mixture blended I whip in one egg at a time until fully combined.

Folding Gently

This is the part that you need to just carefully combine the creamy cheese mixture with the chocolate cookie mixture you had set aside. Using just a simple rubber spoon fold the cookie crumble into the cream cheese mixture. Only one or two folds. You want the chocolate cookie to get fully incorporated, but you also want some of the chocolate to still show on top.

Low Carb Oreo Cheesecakes

Spoon Over

This is the last part before you bake your Oreo Cheesecake Bites. I spoon equal amounts of the sweetened cream cheese mixture over each of the chocolate cookie crust in each muffin cup.


No Bake Strawberry Cheesecake Cups

Other Cheesecake Desserts

Keto Blueberry Cheesecake...OMG!
Keto Cheesecake
Simple….or topped with Salted Caramel or Strawberries
Low Carb Oreo Cheesecakes

Low Carb Oreo Cheesecake Bites

Another classic dessert made low carb in The Kellie Kitchen and I’m thrilled to share it! These Low Carb Oreo Cheesecake Bites are super fun, rich and hit the spot.
Prep Time: 30 minutes
Cook Time: 30 minutes
resting time: 2 hours
Total Time: 3 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, easy dessert, keto dessert
Servings: 12 cheesecakes
Calories: 266kcal
Author: The Kellie Kitchen



  • Crust
  • Blend together with the back of a fork new. Set aside 1/3 cup of the chocolate crumbly mixture for the filling later.
  • Using a small scooper or about a tablespoon place chocolate mixture into a muffin pan lined with parchment paper cups. Press chocolate crust into bottom and halfway up the sides of the muffin liner.
  • Bake at 350° for 8 minutes. Pull out of oven and set aside to cool. (I pop the whole tin into the fridge to speed up the cooling.) Turn oven down to 325*
  • Filling
  • In a large clean bowl mix the cream cheese with a handmixer until the cream cheese until creamy and smooth. Add in the sour cream and your sweetener of choice and continue to mix with the handmixer.
  • Add in both eggs and vanilla and continue to whip the cream cheese mixture on medium speed.
  • Gently crumble the remaining 1/3 cup chocolate cookie mixture onto the top of the cream cheese mixture. Using a rubber spatula gently fold the chocolate cookie mixture into the cream cheese mixture. Maybe three or four folds as you want to be very gentle in this folding process.
  • Equally distribute the Oreo cheesecake mixture into each of the 12 muffin cups. Bake at 325° for 20 minutes. Turn oven off and leave muffin/cheesecake pan in the oven with the door slightly open for another 20 minutes. This helps prevent cracking.
  • Remove muffin pan from the oven and place on counter to cool completely. Placed muffin pan in refrigerator for at least one hour to fully chill.
  • Serve with whipped cream if desired. These mini Oreo cheesecake bites can be frozen for up to one month.


Calories: 266kcal | Carbohydrates: 6g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 156mg | Potassium: 92mg | Fiber: 3g | Sugar: 2g | Vitamin A: 630IU | Calcium: 76mg | Iron: 1.2mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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