Attention all dessert lovers out there! I have a treat for you – an irresistible Oreo Cheesecake recipe that is entirely sugar-free. As a baker, I believe that everyone should be able to enjoy a delectable dessert, regardless of any dietary restrictions they might have. And my recipe aims to achieve just that.
This Oreo Cheesecake doesn’t contain any sugar, yet still packs a punch in terms of flavor and texture. It uses sugar substitutes like Splenda and reduced-fat cream cheese to create the perfect balance of sweet and creamy without compromising on taste. The best part? It is keto-friendly and low carb, making it a guilt-free indulgence for those watching their carb intake.
But don’t mistake the absence of sugar as a compromise on taste; this cheesecake is every bit as delicious as a traditional one. With its decadent Oreo cookie crust and creamy cheesecake filling, this recipe is sure to dazzle your senses and leave you feeling satisfied.
Whether you follow a strict keto diet or simply want to indulge in a healthier version of a classic dessert, this Sugar-Free Oreo Cheesecake is the perfect option for you. So let’s get baking!
Why You’ll Love This Recipe
Looking for a delectable dessert that won’t ruin your diet? Look no further than our sugar-free Oreo cheesecake! Made with a blend of reduced-fat cream cheese, heavy whipping cream, and Splenda sugar substitute, this indulgent treat is low-carb and keto-friendly.
But don’t let the healthy ingredients fool you – this cheesecake is packed with flavor from every creamy bite to every crunch of the chocolate sandwich cookie crust. Oreo lovers will swoon over the blend of cookies and cream flavors that melt in your mouth with each bite.
And the best part? You won’t have to sacrifice your health or your waistline for this sweet indulgence. This sugar-free recipe allows you to enjoy all of the classic flavors of an Oreo cheesecake without any added sugar, making it a guilt-free dessert that tastes like a cheat day treat.
So whether you’re looking for something to satisfy your sweet tooth on a low-carb or keto diet or just want to indulge without feeling guilty, this recipe is sure to impress. Trust us, once you try our Oreo cheesecake, you’ll never go back to the regular sugary version again.
Here is a list of ingredients you will need to make this scrumptious sugar-free Oreo cheesecake recipe:
For the Crust:
- 24 Oreo cookies (2 packages Murray sugar-free chocolate sandwich cookies)
- 2 tablespoons butter, melted
- Cooking spray
For the Filling:
- 24 ounces reduced-fat cream cheese, at room temperature
- 1 and 1/4 cup Splenda sugar substitute
- 2 teaspoons vanilla extract
- 8 ounces sour cream
- ½ cup heavy whipping cream
- 4 eggs, at room temperature
- ¼ cup cocoa powder
For the Topping (Optional):
- Cool Whip
- Sugar-free Oreo Cookies or sugar-free chocolate sandwich cookies
This recipe also includes some unique variations like using keto oreo cookies, gluten-free oreo crust, or vegan oreo cheesecake. The ingredients are mostly dairy-free and keto-friendly. Ensure to have all the required ingredients before you proceed.
The Recipe How-To
Now that we have covered the ingredients list, it’s time to dive into the recipe. Get your baking utensils ready and follow these step-by-step instructions to make the perfect Oreo Cheesecake:
Oreo Cheesecake Recipe
Step 1: Making the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine 2 cups of crushed sugar-free Oreo cookies, 2 tablespoons of unsweetened cocoa powder, and ½ cup of melted unsalted butter.
- Mix until all ingredients are well combined.
- Spray a 9-inch springform pan with vegetable cooking spray.
- Pour the crumb mixture into the prepared pan and press firmly to make an even crust on the bottom and up the sides of the pan.
- Bake for 8-10 minutes or until golden brown.
Step 2: Making the Filling
- In a large mixing bowl, beat 24 ounces of reduced-fat cream cheese softened at room temperature with a handheld electric mixer until smooth.
- Add 1 cup of Splenda sugar substitute, 2 teaspoons of vanilla extract and mix until well combined.
- Add 4 eggs, one at a time, beating on low speed after each addition.
- Add ⅔ cup of sour cream and mix until well combined.
- Lastly, add ½ cup of heavy whipping cream and mix until everything is blended together.
Step 3: Assembling and Baking the Cheesecake
- Spread remaining crumb mixture onto a 9-inch springform pan sprayed with vegetable cooking spray.
- Pour cheesecake mixture over crust and smooth top with a spatula.
- Bake for approximately 55-60 minutes or until the center of the cheesecake is almost set when you shake it gently.
- Remove from oven and carefully run a knife around the edge of the cheesecake so it doesn’t stick to the sides while cooling down.
Step 4: Cooling Down and Serving
- Allow your Oreo Cheesecake to cool down completely at room temperature.
- Cover your cheesecake with plastic wrap or foil and place in refrigerator for at least 4 hours or preferably overnight to set completely.
- When ready to serve, remove cheesecake from pan, slice it into wedges, and enjoy!
Now that you’ve learned how to make this delicious Sugar-Free Oreo Cheesecake successfully, don’t forget to share it with family and friends!
Substitutions and Variations
The flexibility of this sugar-free Oreo cheesecake recipe allows for substitutions and variations to make it even more unique and delicious.
For a lower calorie option, substitute heavy whipping cream with fat-free or low-fat yogurt, or use reduced-fat cream cheese instead of regular cream cheese. Additionally, you can opt for a dairy-free version by using non-dairy cream cheese and coconut whipped cream instead of heavy whipping cream.
To add a bit of crunch to your cheesecake bites, try making an Oreo crust with gluten-free or almond flour cookies. Or, if you prefer a chocolatey flavor, swap the vanilla extract with cocoa powder or melted sugar-free chocolate chips.
If you want to switch up the texture of your cheesecake, try making mini cheesecakes using muffin tins or baking the cheesecake as bars in a square baking pan. You can also try adding in mix-ins like diced strawberries, blueberries, or nuts for added texture and flavor.
For our vegan friends out there, use vegan Oreo cookies instead of traditional Oreos and swap out the eggs for a flax egg alternative. Additionally, you can make a no-bake version of this cheesecake by skipping the baking process altogether and setting it in the fridge until it is firm enough to hold its shape.
In summary, this versatile Oreo Cheesecake recipe is perfect for experimenting with different substitutions and variations to match your taste preferences and dietary needs.
Serving and Pairing
No dessert spread is complete without a rich, indulgent slice of Oreo Cheesecake. This sugar-free recipe is perfect for those looking to cut down on carbs and sugar without sacrificing taste.
Serve your cheesecake chilled or at room temperature for optimal flavor. Top with whipped cream and a sprinkle of crushed sugar-free chocolate sandwich cookies to give your slice an extra richness and crunchiness.
Pair your Oreo Cheesecake with a steaming cup of coffee or tea to balance the sweetness of the dessert. Alternatively, add a scoop of sugar-free vanilla ice cream for a luscious, cooling contrast.
For an even more indulgent treat, try serving these cheesecake bites alongside a glass of red zinfandel wine. The wine’s fruity aroma and bold tannins perfectly complement the richness of the dessert.
No matter how you choose to serve your Oreo Cheesecake, be prepared for all eyes to be on it as soon as it hits the table. Its decadent aroma and luxurious flavors make it the perfect treat for any occasion.
Make-Ahead, Storing and Reheating
Ah, the age old question of what to do with leftover cheesecake. Fear not, because I have the answers on how to store and reheat your sugar-free Oreo cheesecake.
Firstly, if you want to make ahead, this recipe works perfectly for that. You can make it up to two days before you plan on serving it. Just be sure to refrigerate it immediately after baking and allow enough time for it to cool completely before covering it with plastic wrap or foil.
Now, let’s talk about storing. If there happens to be any cheesecake left over (which is unlikely), you can keep it fresh for up to 5 days by storing it in the refrigerator covered in plastic wrap or in an airtight container.
When it’s time to reheat your scrumptious dessert, preheat your oven to 325 degrees F (160 degrees C). Take the cheesecake out of the fridge and allow it to come up to room temperature for about 30 minutes. Next, remove the plastic wrap or foil and place the cheesecake on a baking sheet lined with parchment paper. Place it in the oven and bake for about 10 minutes or until slightly warm.
But wait, there’s more! You can also freeze your sugar-free Oreo cheesecake for up to 2 months in an airtight container. When ready to serve, simply take out of the freezer and let sit at room temperature until thawed completely before reheating.
So there you have it, folks! Perfect instructions on how to make-ahead, store, and reheat your keto-friendly Oreo cheesecake.
Tips for Perfect Results
If you are preparing Oreo Cheesecake, and want to make sure your dessert comes out just right, here are a few tips to ensure perfect results every time.
Firstly, for the crust, make sure to use sugar-free chocolate sandwich cookies or gluten-free sandwich cookies that mimic Oreos. To help the crust hold together better, combine the crushed cookies with melted butter or coconut oil before pressing them into the bottom of the cheesecake pan.
Secondly, when making the filling, make sure all ingredients are at room temperature before beginning. This will prevent lumps from forming in the filling, and ensures ingredients mix together smoothly.
Thirdly, remember to beat softened cream cheese until it is completely smooth and creamy before adding any additional ingredients. This can be done by using an electric mixer or stand mixer at medium-high speed for 2-3 minutes.
Fourthly, when integrating Splenda sugar substitute into the filling mixture, stir in it gradually and taste as you go to ensure sweetness suits your taste preferences.
Fifthly, remember to mix one ingredient at a time into the filling mixture. Beating too many ingredients at once can cause them not to mix evenly and lead to lumpy cheesecake texture issues.
Sixthly, use a water bath when baking your cheesecake. This prevents cracking of the top of the cake as well as ensuring even baking throughout.
Seventhly, avoid opening the oven door during baking which also helps prevent cracks.
Lastly, allow your cheesecake to cool fully before slicing or serving (or putting it in a fridge). Letting refrigerate for two hours or more will help chill and set up cheesecake so that each bite melts deliciously in your mouth!
As you venture to make this Keto-friendly Oreo Cheesecake, you may encounter some questions or concerns along the way. In this section, we address some of the most frequently asked questions regarding this recipe to ensure that your experience is as smooth and successful as possible. So, let’s clear up any confusion before diving into making this delicious treat!
Are Oreos keto friendly?
If you are following a keto diet, then traditional packaged oreos are not suitable for you. This is because they contain high amounts of white flour and sugar, which are not keto-friendly ingredients. However, there is a way to satisfy your oreo cookie cravings while staying in ketosis. You can make keto oreo cookies using ingredients that are compatible with the keto diet. By doing so, you will be able to indulge in a sweet treat without going over your daily carb limit. One serving of these cookies contains only 3.5 grams of net carbs. So, let’s get started on making these delicious keto oreo cookies!
Does Oreo cheesecake contain eggs?
Hey there, I noticed that you and Nurazhani Ani are interested in our egg-less cakes, like our Cappuccino cheesecake and Oreo cheesecake! Just so you know, these cakes are made without eggs. However, the base of the cake typically uses butter and biscuits or cookies, which might contain eggs.
In conclusion, this sugar-free Oreo cheesecake is a recipe worth trying for any dessert lover, whether they are on a keto or low-carb diet. With its deliciously crumbly Oreo crust, creamy cheesecake filling, and guilt-free credentials, there’s no reason not to indulge in this dessert.
Not only is this cheesecake recipe gluten-free and sugar-free, but it also offers options for those with dietary restrictions such as dairy-free and vegan. By using ingredients like reduced-fat cream cheese, Splenda sugar substitute, and Greek yogurt, this dessert packs all the flavor without sacrificing on health benefits.
Whether you’re hosting a party, baking for a special occasion, or just treating yourself after a long day, these easy-to-make cheesecake bites will surely satisfy your sweet tooth. And for those concerned about keeping their waistline in check, fear not! This sugar-free Oreo cheesecake is low in carbs and contains fewer calories than traditional cheesecake recipes.
So what are you waiting for? Don’t miss out on the chance to indulge in this delectable treat that promises not to wreck your diet. Just follow the recipe steps carefully and share with friends and family who will surely be impressed by your culinary skills. The Oreo cheesecake may have always been enticing but the sugar free version complements well with everyone’s taste buds!
Oreo Cheesecake - Sugar Free Recipe
- vegetable oil cooking spray
- 24 ounces sugar free Oreo cookies (2 packages) or 24 ounces murray's sugar free chocolate sandwich style cookies, divided (2 packages)
- 1/4 cup butter, melted
- 32 ounces reduced-fat cream cheese, softened (4 - 8oz packages)
- 1 1/4 cups Splenda sugar substitute
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 1/4 cup heavy whipping cream
- 4 eggs
- Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn't seep out and burn in the oven and place on a baking sheet. Set aside.
- Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray's) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
- In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest)!
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.