Drool-worthy Keto Cookies & Cream Cheesecake! ūüć™

Nov 16, 2021


Macros are calculated at 12 servings, using Justine’s products.


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 


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.