Low Carb Island


Cookies and Cream Cheesecake

Cookies and Cream Cheesecake


 A creamy, indulgent cake that is full of all of the good things and none of the bad. Good fats, no sugar and scrumptious taste. 


Chocolate Crust -

  • 2 Cups Almond Meal
  • 3/4 Cup Desiccated Coconut 
  • 2 Tablespoons Cacao Powder 
  • 2 Tablespoons Xylitol 
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 150gm Melted Butter
  • 1 Large Egg whisked


Cheesecake Filling -

  • 500gm Cream Cheese at room temp
  • 300ml Pure Cream
  • 5 drops of cookies and cream flavour
  • 2 Teaspoons Gelatine Powder
  • 1/3 Cup Boiling Water
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Xylitol 



Preheat oven to 180°C.

Line a 25cm spring form cake tin. Also place some baking paper on a cookie tray.

Combine dry ingredients for the base mix in a large mixing bowl.

Stir through melted butter and whisked egg until the mix resembles wet cookie crumbs.

Press evenly into a lined cake tin. Keep working it out from the centre, pinching it up the walls of the tin. The thinner the better. It doesn't have to go the whole  way up.

You will have extra come up the sides, break those off and press together on the cookie tray. It will be around the size of a bread plate.

Bake for around 20mins or until it is dry around the edges. Due to the dark colour use you noses. Remove from oven, press sides with a spoon just to flatten out slightly then allow to cool.



Freeze Individual Serves

Freeze Individual Serves

In a mug place the gelatine powder and boiling water and stir until dissolved. Add the xylitol and stir. All crystals won't dissolve but majority will.  Set aside for ten minutes.

In an electric mixer, whip the cream til it's light & thick then set aside.

Next whip/beat the cream cheese and vanilla until well combined and fluffy.

Add the cream and gelatine mixture to the cream cheese then mix on high til it's well combined.

Find online

Find online

Crumble the extra base mix you had flattened out and add to cream cheese mixture.

Add the drops of flavour (taste as you go, I was happy with 5 drops).

Mix until combined.

Pour mixture into your base.

Smooth top, cover in cling wrap and put it in the fridge to set for at least an hour.

I leave it in the cake tin until we are ready to serve.


Serve with fresh cream on top and enjoy!