Decorated with red and green sprinkles, this low-carb Christmas cookie cheesecake is a velvety delight for the holidays.
Christmas Cookie Cheesecake
Ok, I have a confession. This cheesecake doesn’t actually taste like cookies. There aren’t any bits of cookie dough in it.
In fact, the only thing about it that resembles cookies are the sprinkles on top. This cheesecake filling tastes like a traditional cheesecake.
It’s perfectly sweet, without being overpowering. This is all thanks to the combination of cream cheese and sour cream.
If you’re looking for a holiday dessert that you’ll be proud to show off, then make this tasty cheesecake! The crust is homemade too – made from almond flour and butter and sweetened with Swerve brown sugar substitute.
But it really is the red and green sprinkles that sets this apart from all other cheesecakes you might make.
Low-Carb Christmas Cheesecake
Every part of this cheesecake is low in carbs, but I still suggest that you control how much of it you eat. This one cheesecake recipe makes 8 slices and there are 7 grams net carbs in each slice.
All those carbs come from the almond flour and all the dairy. Yes, dairy is a surprising source of natural sugars.
When you make the crust, remember to use almond flour, not almond meal or coconut flour. Almond meal will make the cheesecake crust too grainy and coconut flour will make it too dry.
Almond flour is just the perfect choice.
Cookie Cheesecake
Decorating this cheesecake is really easy. All you have to do is add red and green sprinkles on the top.
There is a lot of room for creativity here. Sprinkle some white chocolate chips on top, add a low-carb sugar cookie on top as a garnish or drizzle some melted white chocolate on top.
The last way that you could change this recipe up is by adding some cocoa powder to the crust. A rich vanilla cheesecake will taste incredible on top of a chocolate crust.
What To Eat With Cheesecake
This Christmas cookie cheesecake will become one of your favorite low-carb holiday desserts! If you’re serving it at a party, make some Keto Peppermint Cheesecake Chocolate Cups to go with it.
The minty flavors will be perfect with the rich cookie cheesecake.
If you’re serving this for Christmas, make some red and green Keto White Chocolate Christmas Shooters. They are a lot of fun to make and look extra festive.
If you love the bite of ginger, then make some Keto No Bake Gingerbread Cheesecake Bites. They really do taste like gingerbread cookies.
How To Store Cheesecake
If you’ve ever made a cheesecake before, then you probably already know how to store it. You should store the cookie cheesecake in an airtight container in the refrigerator.
It will stay fresh for about three days. The sooner you eat it, the better the crust will taste.
Store it in a freezer-safe pie container and seal it completely with a lid and/or aluminum foil. Keep it in the freezer for up to six months.
Let it thaw naturally in the refrigerator before eating it.
Low-Carb Christmas Cookie Cheesecake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this low-carb Christmas cookie cheesecake recipe. The exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8
Net Carbs: 7 net carbs per serving
Ingredients:
For the crust:
- Almond flour
- Swerve brown sugar substitute
- Vanilla
- Butter melted
For the cheesecake filling:
- Cream cheese
- Swerve confectioners sugar substitute
- Vanilla
- Heavy whipping cream
- Sour cream
- Sugar free Christmas sprinkles (optional)
Instructions:
Blend together the crust ingredients in a bowl, and press into the bottom of a well greased 9” Springform pan.
Beat together the cream cheese and Swerve confectioners sugar substitute in a mixing bowl until lightly and fluffy.
Add in the vanilla, heavy whipping cream and sour cream. Beat well until smooth and creamy. Spread the mixture over the crust in the springform pan.
Chill the cheesecake for a minimum of 4 hours.
Sprinkle with sugar free Christmas sprinkles before serving if desired.
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Low Carb Christmas Cookie Cheesecake
Equipment
- Cheesecake Pan
Ingredients
Crust
- 1 1/2 cups Almond Flour
- 1/3 cup Swerve Brown Sugar Substitute
- 1 tsp Vanilla
- 4 tbsp Butter melted
Cheesecake Filling
- 24 ounces Cream Cheese
- 1 cup Swerve Confectioner's Sugar Substitute
- 2 tsp Vanilla
- 1 cup Heavy Whipping Cream
- 1/3 cup Sour Cream
- Sugar Free Christmas Sprinkles
Instructions
- Blend together the crust ingredients in a bowl, and press into the bottom of a well greased 9” Springform pan.
- Beat together the cream cheese and Swerve confectioners sugar substitute in a mixing bowl until lightly and fluffy.
- Add in the vanilla, heavy whipping cream and sour cream. Beat well until smooth and creamy.
- Spread the mixture over the crust in the springform pan.
- Chill the cheesecake for a minimum of 4 hours.
- Sprinkle with sugar free Christmas sprinkles before serving if desired.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
Are you in the mood to make more cheesecake recipes? Here are some more incredibly delicious low-carb cheesecake recipes you should try next.
