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Keto New York Cheesecake Cookies Recipe

Keto New York Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 98 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Description

Enjoy all the creamy, decadent flavor of New York cheesecake in an easy, keto-friendly cookie! These Keto New York Cheesecake Cookies are rich, luscious, and perfectly sweetโ€”with less than 2g net carbs per serving. Perfect for low-carb dessert lovers or anyone craving a guilt-free treat.


Ingredients

Units Scale

For the Cookie Base

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup Erythritol or monk fruit sweetener
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Cheesecake Filling

  • 6 oz cream cheese, softened
  • 1/4 cup powdered sweetener (erythritol or monk fruit)
  • 1 large egg yolk
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 350ยฐF (175ยฐC) and line a large baking sheet with parchment paper. This will prevent sticking and make cleanup much easier.
  2. Make the Cookie Base: In a large mixing bowl, cream together the softened butter and 1/3 cup sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined. Add the almond flour, coconut flour, and salt, mixing until a soft dough forms.
  3. Shape the Cookies: Using a cookie scoop or spoon, roll the dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Flatten each ball with your thumb or the back of a spoon to create a small well in the center.
  4. Mix the Cheesecake Filling: In a separate bowl, blend the softened cream cheese with the powdered sweetener, egg yolk, lemon zest, and vanilla extract until smooth and creamy.
  5. Fill and Bake: Spoon about 1 teaspoon of cheesecake filling into the center of each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cheesecake filling is just set. Keep an eye on them to prevent over-baking.
  6. Cool and Serve: Allow the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. The centers will firm up as they cool. Enjoy!

Notes

  • You can substitute the sweetener for any keto-friendly options, like stevia or allulose.
  • Letting the cookies cool completely helps the cheesecake centers set properly.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Optional: Add a sugar-free berry sauce or lemon zest on top for extra flavor.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 0.5g
  • Sodium: 60mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 32mg