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Keto Dream Oreo Cheesecake Bars

Prep Time 15 mins
Cook Time 28 mins
Course Dessert
Servings 6


  • Mixer
  • 2 Mixing Bowls
  • Oven
  • Oven Safe Baking Dish (I used an 8x8)


For the Oreo Base

  • ¼ Cup softened butter I use Kerrygold
  • 2 Tbsp Heavy Whipping Cream I use Organic Valley
  • 6 Tbsp granulated sweetener I use Lakanto Classic
  • 5 Tbsp Black Cocoa Powder I use Weirdo Good Black Velvet Cacao Powder
  • 5 Tbsp Almond Flour I use Bob's Red Mill
  • 1 pinch Sea Salt or Pink Himalayan Salt

For the Cheesecake

  • 4 Oz Softened Cream Cheese I use Organic Valley
  • ¼ Cup Confectioner's Sweetener I prefer granulated Lakanto Classic
  • 2 Tbsp Sour Cream I use Green Valley Organics
  • 1 Tsp Pure Vanilla Extract I use Simply Organic
  • 1 Splash Lemon Juice In a pinch, white wine vinegar works too
  • ¼ Cup Freshly Whipped Heavy Whipping Cream I use Organic Valley (and the second time I made this, I did not whip the HWC)
  • 6 HighKey Brownie Bites


  • Preheat your oven to 350F degrees
  • Line your baking dish with parchment paper
  • Mix together all ingredients for the oreo base in the order listed. I used a hand mixer for this step.
  • Spread the oreo mixture in the bottom of a small parchment paper lined baking dish
  • Separately, beat until smooth (I used my stand mixer for this) all ingredients, except for the brownie bites, for the cheesecake layer.
  • Mix in crushed HighKey Brownie Bites. I don't pre-crush them, but instead, add them whole to the bowl and use my stand mixer on the lowest setting the crush/incorporate.
  • Spread the cream cheese mixture on top of the brownie batter
  • Bake at 350 degrees for 18 minutes, or until set (Personally, I bake for 28 minutes).


Nutrition Information per serving: 2.2 net carbs // 28g Fat // 6g Protein // 292 Calories
Keyword Cheesecake, Keto, Keto Oreo, Oreo, Oreo Cheesecake