Thanks for stopping by, friend! I’m so excited to share a cookie recipe that’s been a total game-changer in my keto kitchen: Keto New York Cheesecake Cookies. These little treats are soft, creamy, and have just the right pop of lemon zest to make your taste buds dance. Whether you’re knee-deep in keto or just love cheesecake, this one’s for you!
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Overview of Recipe Content
Cheesecake in cookie form? Yes, please. These Keto New York Cheesecake Cookies are like biting into a mini slice of your favorite tangy dessert—except they’re perfectly portioned and completely low carb.
Why You’ll Love These Cookies
- Soft, creamy, melt-in-your-mouth centers
- Low-carb and gluten-free
- Quick and easy to mix up with minimal ingredients
- Taste like a slice of classic New York cheesecake!
What They Taste Like
They’re rich and tangy thanks to the cream cheese and lemon zest, but balanced with sweetness and a light almond base. Each bite has that nostalgic, bakery-style cheesecake flavor with none of the sugar crash.
Great For:
- Midday pick-me-ups
- Holiday keto dessert platters
- Freezer-friendly snack stash
Ingredients You’ll Need:
- 8 oz Cream Cheese, softened 🧀
- 1/4 cup Almond Flour 🌰
- 1/4 cup Erythritol or preferred sweetener 🍬
- 1 large Egg 🥚
- 1 tsp Vanilla Extract 🍦
- 1/2 tsp Lemon Zest 🍋
- 1/4 tsp Baking Powder 🧪
- Pinch of Sea Salt 🧂
Tools You’ll Need:
- Hand mixer or whisk
- Mixing bowl
- Baking sheet lined with parchment
- Cookie scoop (optional but helpful)
Substitutions & Additions
- No almond flour? Try coconut flour, but use less (start with 1 tbsp and adjust).
- Want extra tang? Add a teaspoon of lemon juice.
- Feeling fancy? Drop a sugar-free raspberry or blueberry on top before baking!
How to Make Keto New York Cheesecake Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
- Beat cream cheese and sweetener in a bowl until smooth and fluffy.
- Add the egg, vanilla extract, and lemon zest. Mix until fully incorporated.
- Fold in almond flour, baking powder, and sea salt. The dough will be soft and creamy—more like batter than traditional cookie dough.
- Scoop spoonfuls onto the baking sheet. Use a cookie scoop if you’ve got one.
- Bake for 10–12 minutes until the edges are set but the centers are still slightly soft.
- Cool completely on the baking sheet—they’ll firm up as they chill.
And don’t worry if they look a little puffed up—they settle beautifully into creamy, dreamy bites.
What to Serve with Keto Cheesecake Cookies
Pair these cookies with:
- A hot almond milk latte
- A dollop of whipped cream
- A drizzle of sugar-free berry sauce
- Or serve alongside other keto faves like my Keto Banana Bread or Peanut Butter Protein Balls!
Tips for Making It Perfect
- Softened cream cheese is key. If it’s too cold, the batter won’t blend well.
- Don’t overbake! They should be slightly jiggly in the center when you pull them out.
- Cool completely. I mean it—these cookies firm up only after chilling.
- Want more lemon zing? Add a pinch more zest!
Storage Instructions
Let them cool completely before storing:
- Fridge: Up to 5 days in an airtight container.
- Freezer: Freeze flat, then transfer to a bag. Thaw at room temp or in the fridge.
- Reheat: No need! They’re best served chilled (just like cheesecake!).
General Information
New York cheesecake is known for its dense, rich texture and slightly tangy flavor—these cookies bring all that nostalgia without the sugar overload. They’re ideal for summer BBQs, holiday trays, or whenever you’re craving cheesecake but don’t want to bake a whole one!
Frequently Asked Questions
Can I make these dairy-free?
Yes! Swap in a dairy-free cream cheese like Kite Hill.
Do they taste eggy?
Not at all. The egg binds the ingredients without affecting flavor.
Can I use monk fruit instead of erythritol?
Absolutely. Use your preferred keto-friendly sweetener.
How many carbs per cookie?
Each cookie has about 1.5g net carbs depending on your portion size.
Can I freeze the dough?
Yes—scoop onto a tray and freeze, then bake from frozen (add 1–2 mins).
Conclusion
I hope these creamy, tangy Keto New York Cheesecake Cookies bring a little bakery magic into your keto kitchen. They’ve become a freezer staple around here!
If you loved these, you might also enjoy:
- Protein Cookie Dough
- Keto Chocolate Chip Cookies
- No-Bake Peanut Butter Bars
- Keto Pumpkin Muffins
- Keto Lemon Loaf
Interactive Elements
Tried this recipe? Leave a review below—I’d love to hear how it turned out!
Tag me in your cookie creations on Pinterest or Instagram @poulefrecipe.
Nutritional Information
| Serving | Calories | Fat | Carbs | Fiber | Net Carbs | Protein | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| 1 cookie | 110 | 9g | 2.5g | 1g | 1.5g | 3g | <1g | 80mg |
Irresistibly Tangy Keto New York Cheesecake Cookies You’ll Crave Again and Again
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
Creamy, tangy, and low-carb—these Keto New York Cheesecake Cookies taste just like a slice of cheesecake, but in cookie form! Perfect for keto dessert lovers.
Ingredients
8 oz cream cheese (softened)
1/4 cup almond flour
1/4 cup erythritol or sweetener of choice
1 large egg
1 tsp vanilla extract
1/2 tsp lemon zest
1/4 tsp baking powder
Pinch of sea salt
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat cream cheese and sweetener until smooth and fluffy.
3. Add egg, vanilla, and lemon zest. Mix until well combined.
4. Fold in almond flour, baking powder, and salt.
5. Scoop dough onto baking sheet using a spoon or cookie scoop.
6. Bake for 10–12 minutes until edges are set and centers slightly soft.
7. Cool completely on the tray before serving or storing.
Notes
Store in fridge up to 5 days or freeze for 1 month. Serve chilled like classic cheesecake.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0.5g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2.5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
