Keto Cookie Dough Cheesecake

If you love chocolate chip cookies and creamy cheesecake, this keto cookie dough cheesecake gives you the best of both worlds.

I wanted to create a dessert that feels like a real bakery treat without all the sugar that usually comes with it.

This cheesecake is completely low carb and keto friendly, so you can enjoy a thick slice while sticking to your daily food goals.

You get little bites of cookie dough hidden inside the creamy filling, plus a smooth chocolate layer on top.

It takes a bit of patience while it chills in the fridge, but the actual prep work is very straightforward.

Why I Love This Recipe

Two Desserts in One – You get rich cheesecake combined with bite-sized keto chocolate chip cookie dough in every single forkful.

Ultra Creamy Texture – Adding sour cream to the batter creates a silky, velvety filling that rivals any bakery dessert.

No Cooling Effect – Using powdered monk fruit allulose blend keeps the cheesecake completely smooth without any weird icy aftertaste.

Decadent Chocolate Ganache – A velvety low carb ganache topping ties the crust, dough bites, and creamy filling together beautifully.

Ingredients You’ll Need

For the Cookie Dough

• 1 cup Almond Flour
• 1/4 cup Butter, Softened
• 1/3 cup Brown Monk Fruit Sweetener
• 1 tbsp Heavy Cream
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/3 cup Sugar Free Chocolate Chips

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Butter, Melted
• 3 tbsp Brown Monk Fruit Sweetener
• 1/4 tsp Salt

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Monk Fruit Allulose Blend
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract

For the Topping

• 1/2 cup Sugar Free Chocolate Chips
• 1/4 cup Heavy Cream

How To Make

Step 1

Make the cookie dough. Beat the softened butter and brown sweetener until creamy, then mix in the heavy cream, vanilla and salt. Stir in the almond flour and chocolate chips, roll into small marble sized balls and freeze for 20 minutes.

Step 2

Preheat the oven to 350F and line a 9 inch springform pan with parchment. Mix the crust almond flour, melted butter, brown sweetener and salt, press into the pan and bake for 10 minutes. Cool and reduce the oven to 325F.

Step 3

Beat the cream cheese and powdered sweetener for 2 minutes until smooth. Add the eggs one at a time on low speed, then mix in the sour cream and vanilla.

Step 4

Pour half the batter over the crust and scatter half the frozen cookie dough balls over it. Cover with the remaining batter and smooth the top.

Step 5

Bake for 50 to 55 minutes until the edges are set and the center jiggles slightly. Turn the oven off, crack the door and cool inside for 1 hour, then refrigerate for at least 6 hours.

Step 6

Heat the heavy cream until steaming, pour over the chocolate chips and let sit for 2 minutes, then stir into a smooth ganache. Cool for 5 minutes.

Step 7

Spread the ganache over the chilled cheesecake and pile the remaining cookie dough balls on top. Chill for 15 minutes to set before slicing.

Tips

Freeze the Dough Balls Solid

I recommend keeping those little cookie dough balls in the freezer until the exact second you need them.

If they are too warm when they go into the batter, they will melt completely during baking.

Freezing them solid keeps them intact, so you get nice, soft pockets of dough in every bite.

Bring Ingredients to Room Temperature

You’ll get the best results if your cream cheese, eggs, and sour cream sit on the counter for about an hour before baking.

Cold ingredients create small, stubborn lumps that will not blend smoothly into the batter.

If you try to mix cold batter for too long, you will trap air inside that causes the cheesecake to crack.

Always Use Powdered Sweetener for Filling

From my experience, you should never swap the powdered sweetener in the filling for a granular version.

Keto sweeteners do not dissolve the same way regular sugar does in heavy dairy.

Using a powdered blend makes sure your filling turns out silky and smooth without any gritty texture.

More Recipes

• Keto Brookie Bars
• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Salted Caramel Cookie Skillet
• Keto Strawberry Crunch Cheesecake

FAQ

Do I need to use a water bath for this cheesecake?

No, you do not need a water bath for this recipe because cooling the cake slowly in the oven prevents it from cracking.

Just make sure you turn off the oven and crack the door open after baking so the center finishes setting gently.