Drool-worthy Keto Cookies & Cream Cheesecake! 🍪
Macros are calculated at 12 servings, using Justine’s products.
Ingredients
For the Base:
250g Cookie Crumbs - This recipe used Justine's Orange Choc Chip Crumbs
50g Keto White Chocolate - This recipe used Justine's White Choc Baking Chips
80g Butter
1/2 tsp Cinnamon
For the Cheesecake Mix:
200g Cream
1 tbsp Gelatine Powder
300g Cream Cheese
100g Allulose or equivalent other powdered sweetener
1 tsp Vanilla paste or 2 tsp vanilla essence
1/2 tsp Cinnamon
150g Cookie Crumbs
Optional: 2 tsp flavoured essence like orange essence - depending on your flavour of cookie
Process
Grease a 26cm cake tin and place a piece of baking paper in the bottom to make sure you can get it out easy.
To make the base, melt the butter and chocolate until smooth and lump free. Mix all of the base ingredients together in a bowl, then press it into the bottom of your cake tin. Place the base in the fridge while you make the filling.
Put 3 tablespoons of water into a large microwave safe bowl, sprinkle over the gelatine and let it soften. In a large mixing bowl, beat the cream cheese, sweetener, vanilla, cinnamon and flavoured essence (if using) until smooth. In a seperate bowl, whip the cream to soft peaks.
Microwave the water and gelatine mix for 1 minute until dissolved. Watch it carefully as it can spill over. Pour the gelatine mix into the cream cheese and mix until combined. Fold through the whipped cream, then lastly fold through 3/4 of your cookie crumbs.
Pour the mix onto your base, then sprinkle over the remaining cookie crumbs. Set in the fridge for 3-4 hours, then cut into 12 pieces and store in the fridge or freezer.