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Keto Cinnamon Roll Cheesecake

This keto-friendly cinnamon roll cheesecake is so simple and delicious. Using our KetoCandyGirl Snickerdoodle Cookie Mix @ilunchboxyou made these sugar and guilt free dessert perfect for any occasion!  

Ingredients:

  • 1 package KetoCandyGirl Snickerdoodle Cookie Mix
  • 1 stick of butter (softened)
  • 2 ounces of cream cheese (softened)
  • 1 egg
  • 16 oz cream cheese (softened)
  • 1/3 cup sweetener (I used Xylitol)
  • 1/4 cup whipping cream
  • Vanilla
  • 2 eggs
  • 1 stick of butter (melted)
  • 1/2 cup brown sweetener (I used Lakanto Monk fruit) 
  • 2 tbsp cinnamon 

Here's what she did:

  1. Preheat the oven to 180 degrees.
  2. In a bowl, prepare the cookie mix as instructed on the back bag, in addition to that add the sugar-cinnamon mix to it.
  3. Spread as the first layer (crust) in the cheesecake tray.
  4. Prepare the second layer by mixing the cream cheese and the sweetener until smooth.
  5. Add the whipping cream and vanilla then mix well
  6. Add the eggs one by one. Mix well and set aside.
  7. In a different bowl, mix the melted butter, brown sweetener, and the cinnamon
  8. Pour the cream cheese mix on top of the cookie mix
  9. Using a spoon, drop spoonfuls of the cinnamon-sugar mix on the cheese batter and make swirls using a spoon or a butter knife.
  10. Bake for 35-40 minutes, just until the sides are firm, but the middle is still jiggly.
  11. Let it cool completely.
  12. Refrigerate for 2-3 hours.
  13. Enjoy!