Recently a few of my friends have started the Keto diet and asked if I could help them make a Keto-friendly treat that was easy and flavorful. I learned that cream cheese is Keto-friendly and thought “cheesecake”! The filling itself is very simple to make and I wanted to make a crust that was super easy too.

Fortunately I learned that Fancypants Baking Co. has a new Keto-friendly cookie line. Perfect for  the crust as we can avoid using a long list of ingredients to get a similar result. Fancypants Keto cookies also taste delicious. I used Double Chocolate flavor for this recipe, but they also offer Pumpkin Chocolate, Peppermint Chocolate, and classic Chocolate Chip. Fancypants cookies are sold at Costco, Whole Foods, BJ’s, etc. but you can also find them online at Amazon.

Fancypants Keto Friendly cookies make for an easy cheesecake crust.

For the sweetener, I use monkfruit which is common in many Keto diets. My recipe suggests using a range of 3/4 cup to 1 cup of monkfruit. To gauge how much you like in your cheesecake I suggest starting with a smaller amount, tasting it, then adding more if desired.

Fancypants Icebox Keto Cheesecake

Tip: this is a no-bake, icebox cake. Please allow at least 6 hours refrigeration or preferably overnight.

Fancypants Icebox Keto Cheesecake

Crust

1 ½ tbsp coconut oil (sold in glass jars and in “solid form”)

1 6-ounce package Fancypants Keto Friendly Double Chocolate Cookies

Filling

1 ½ cups heavy cream

1 envelope unflavored gelatin

2 8-ounce packages of cream cheese, fully softened

¾ cup to 1 cup of Monkfruit sweetener

Juice of ½ lemon

1 tsp vanilla extract

¼ tsp salt

Zest of ½ lemon

1 pint total of fresh blackberries and raspberries for filling and topping

Sprigs of mint for garnish (optional)

For the crust, grease 9” springform pan. Line bottom of the pan with parchment paper and grease paper. In a food processor fitted with blade attachment, add Fancypants cookies and pulse until they resemble coarse sand. In a medium microwave-safe bowl, melt coconut oil until liquified, about 20 seconds. Add processed cookies to melted oil and mix well. Press into prepared pan.

For the filling, whisk ¼ cup of the cream and gelatin together in a microwave-safe glass cup and let stand until the gelatin is softened, about 5 minutes. Microwave until the gelatin has completely dissolved, about 30 seconds.

Using whip attachment, whip the remaining 1 ¼ cups cream in a large bowl with an electric mixer on medium speed until soft peaks form. Switch to the paddle attachment and add the softened cream cheese and beat until combined, about one minute. Beat in ¾ cup of monkfruit sweetener, juice of lemon, vanilla, and salt. Taste, add more monkfruit sweetener if desired.

Increase the speed to medium-high and continue to beat util the mixture is smooth and combined. About three minutes. Beat in the dissolved gelatin mixture and zest until smooth. Stir in ½ cup of fresh berries, careful to not break up berries in the filling. Pour filling into pan with prepared crust, smooth with a spatula, and refrigerate, uncovered, a full 6 to 8 hours or overnight . Keep cold until ready to serve.

Prior to serving, top with remaining fresh blackberries and raspberries and a few sprigs of mint.

Fancypants Icebox Keto Cheesecake

Course: Dessert
Keyword: cheesecake, fancypants, keto
Servings: 8

Ingredients

  • 1 1/2 tbsp coconut oil (sold in glass jars and in “solid form”)
  • 1 6 oz pkg Fancypants Keto Friendly Double Chocolate Cookies
  • 1/2 cups heavy cream
  • 1 envelope unflavored gelatin
  • 2 8-oz pkg cream cheese fully softened at room temperature
  • 3/4-1 cup monkfruit sweetener see recipe for more information on amount
  • 1/2 lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 lemon zest
  • 1 pint raspberries and blackberries mix to equal one pint
  • sprigs of fresh mint for garnish optional

Instructions

  • For the crust, grease 9” springform pan. Line bottom of the pan with parchment paper and grease paper. In a food processor fitted with blade attachment, add Fancypants cookies and pulse until they resemble coarse sand. In a medium microwave-safe bowl, melt coconut oil until liquified, about 20 seconds. Add processed cookies to melted oil and mix well. Press into prepared pan.
  • For the filling, whisk ¼ cup of the cream and gelatin together in a microwave-safeglass cup and let stand until the gelatin is softened, about 5 minutes.Microwave until the gelatin has completely dissolved, about 30 seconds.
  • Using,whip attachment, whip the remaining 1 ¼ cups cream in a large bowl with an electric mixer on medium speed until soft peaks form. Switch to the paddle attachment and add the softened cream cheese and beat until combined, about one minute.Beat in ¾ cup of monkfruit sweetener, juice of lemon, vanilla, and salt. Taste,add more monkfruit sweetener if desired.
  • Increase the speed to medium-high and continue to beat util the mixture is smooth and combined. About three minutes. Beat in the dissolved gelatin mixture and zest until smooth. Stir in ½ cup of fresh berries, careful to not break up berries in the filling. Pour filling into pan with prepared crust, smooth with a spatula,and refrigerate, uncovered, a full 6 to 8 hours or overnight . Keep cold until ready to serve.
  • Prior to serving, top with remaining fresh blackberries and raspberries and a few sprigs of mint.