Is it even Summer without S’mores?! Of course we had to have a S’mores Cheesecake to celebrate National S’mores Day 🙂
INGREDIENTS
Cheesecake Filling
- 1 lb cream cheese, room temp
- 1/2 cup keto-friendly sweetener
- Pinch of salt
- 1/3 cup heavy whipping cream
- 1/3 cup sour cream
- 2 large eggs
- 1 tbsp vanilla extract
Crust
- 1 Snickerdoodle Keto Cookie Mix
- 4 tbsp butter
Toppings
- Chocolate ganache made with sugar-free baking chips and heavy cream
- Homemade gluten-free and keto-friendly graham crackers. I used a recipe from @fooddreamer
- Sugar-free milk chocolate hazelnut bark
INSTRUCTIONS
First make crust, using one bag of snickerdoodle cookie mix and 4 tbsp butter. Combine well and press cookie dough into an 8″ cheesecake or spring form pan then freeze for 10-15 mins. Meanwhile, make cheesecake filling. Add cheesecake filling ingredients to a stand mixer (or blender) and continue mix until well combined. Pour mixture on cookie dough crust and bake for 45 minutes at 350 degrees F. Let cheesecake cool completely before placing in the refrigerator. Refrigerate overnight and before serving, top with chocolate ganache, graham crackers and mini marshmallows. Enjoy!!
