This Keto cookie dough cheesecake combines two all-time favourites: cheesecake for the grown-up in you and of course chocolate chip cookie dough for the kid inside. Loaded with chunks of chocolate chip cookie dough and semi-sweet chocolate chips, this for sure is a cookie dough lover’s dream!
Chocolates and Cheesecakes – a Dessert Lover’s Dream Combo
Given the fact that ready-to-eat chocolate chip cookie dough has become a popular dessert in recent years, it comes as no surprise that pairing cookie dough with my cheesecake recipe is an absolutely brilliant idea, thus the birth of this Keto cookie dough cheesecake.
Imagine snacking on these little morsels of smooth, creamy and divine cheesecake dotted with sweet chocolate chips sitting atop a buttery crust – get ready for a new addiction!
Mini Cookie Dough Cheesecake
Cheesecakes can sound like a daunting thing to bake – but this easy cookie dough cheesecake recipe is your ticket to producing an indulgent mini cookie dough cheesecake that’s a five-star in my book. Because if one can combine cheesecake with any form of chocolate (plus it’s keto-friendly), even better right?
As my other cheesecake recipes, this quick cookie dough cheesecake recipe makes use of my Monkfruit Erythritol Blend as a sweetener. It’s a perfect staple for all your baking and keto dessert needs as it doesn’t have any aftertaste, ensuring your low carb/ketogenic desserts still maintain that delicious sweetness.
If you don’t have a monkfruit sweetener on hand, you can substitute it with other erythritol sweeteners like Swerve, Natvia and So Nourished.
Just a couple more important tips for trying out this recipe:
- When using an unlined regular-sized muffin, make sure to spray it with baking spray so you won’t have a difficult time removing the cheesecakes. A lined muffin or a generously sprayed silicone mold is highly recommended. For this recipe, I used a mold with a 2.3 x 1.5-inch cavity.
- To give it that rich caramelized flavour that one gets from brown sugar traditionally used in chocolate chip dough, the use of browned butter in the crust and in the cookie dough is an important step that you don’t want to skip.
- Slightly press down any cookie dough balls that stick up past the top of the muffin so they fit snugly inside the cavity.
- Prevent from shaping your cookie dough balls too big as it will mess with the proportion of cookie dough to cheesecake. Any remaining cookie dough can be saved for garnish. Just pop them in the freezer to make it easier to crumble come serving time!
Related Recipes
Salted Caramel No-Bake Cheesecake
Keto Mini Cookie Dough Cheesecake
Equipment
- 9x13 pan with about a 1” of water
- Equipment: Lined Muffin Tin or Silicone Molds
Ingredients
For the Cookie Dough:
- 1/3 cup almond flour
- 2 tsp. coconut flour
- 1 Tbsp Monkfruit / Erythritol Sweetener + 1 tsp.
- 1 oz cream cheese room temperature
- ½ tsp vanilla extract
- 2 Tbsp salted butter browned and cooled to room temperature ** see notes
- 3 Tbsp sugar free semi-sweet chocolate chips roughly chopped
- Pinch of salt
For the Crust:
- 1 cup almond flour
- Pinch of salt
- 2 Tbsp Monkfruit/Erythritol sweetener
- ½ tsp. vanilla extract
- 3 Tbsp salted butter melted and browned ** see notes
- For the Cheesecake:
- 16 oz package cream cheese room temperature
- ½ cup Monkfruit/Erythritol sweetener
- 2 eggs room temperature
- 1/4 cup sour cream room temperature
- 2 Tbsp heavy cream room temperature
- 1 Tbsp vanilla extract
Instructions
To Prepare the Cookie Dough:
- In a bowl combine the almond flour, coconut flour and sweetener. Add the cream cheese, vanilla, and browned butter to the almond flour mixture and stir well to combine. Stir in the chocolate chips. Using a teaspoon, divide the dough into 12 and roll each into a ball. If the dough is too sticky to roll, place in the refrigerator for 5-10 minutes. Reserve any dough you have remaining to use for garnish and store in the freezer or fridge till time to serve. Place the dough balls on a plate and place in the freezer while you prepare the crust, about 15 minutes.
- To Prepare the Crust:
- Preheat oven to 350F (180C) degrees. Combine almond flour, and the next 4 ingredients and mix well to combine. Divide the crust mixture between 12 muffin liners, about 1 tablespoon per cavity. If using silicone molds, lightly spray the mold prior to using and divide the mixture between each cavity. Firmly press the crust mixture evenly into the bottom of the cups or muffin liners. Bake at 350F (180C) degrees for 7 minutes. Set aside to cool completely.
To Prepare the Cheesecake:
- Lower oven temperature to 320F (160C) Fill a 9" x 13" pan with about an inch of water and place it on the bottom rack of the oven.
- Beat cream cheese at medium speed with a handheld or stand mixer with a paddle attachment until creamy. Add the sweetener and mix well to combine. Do not beat the cream cheese mixture on high or you will work to much air into the batter. Add eggs, one at a time, mixing well after each addition. Stir in the sour cream, heavy cream and vanilla.
- Remove the cookie dough from the freezer and place one ball in the center of each cavity or muffin cup. Divide the batter evenly between the 12 liners or molds, pouring it over the dough and filling them almost to the top.
- Place the cheesecakes on the middle rack of the oven and bake 325F (160C) degrees for 15-20 minutes. When done, the cheesecake will be just about set. Turn the oven off oven, open the door slightly and let the cheesecake sit in the oven for an additional 20 minutes. Remove from oven and cool completely on a wire rack. Cover and chill at least 6 hours or preferably overnight. Let cheesecakes sit out for 10-15 minutes before serving.
- To serve: Remove the paper liner or unmold the cheesecake and place on serving platter or plate. Garnish each mini cheesecake with whipped cream, sugar free chocolate chips and top with crumbled remaining cookie dough, if desired.
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