My easy recipe for Keto Snickerdoodle Cheesecake Parfaits stacks creamy cheesecake fluff with soft homemade snickerdoodle cookies for the dreamiest sugar free dessert. They stay light and fluffy with the perfect cookie to cream ratio.

❤️ Why You’ll Love This Keto Snickerdoodle Cheesecake Parfaits Recipe

• Creamy cheesecake fluff
• Layered between snickerdoodle cookies
• Perfect contrast in textures
• Easy to make
• Sugar-free and kid friendly

If desserts had MVP awards, these Snickerdoodle Cheesecake Parfaits would be right at the top. Creamy cheesecake fluff is layered with soft snickerdoodle cookies, creating that perfect mix of smooth and tender textures. Every spoonful feels rich without being heavy, which is exactly what makes this dessert so hard to stop eating.

I love recipes like this because they look impressive but come together fast with very little effort. These parfaits are an easy sugar free option for parties and holidays, but they’re just as good for casual weekend treats when you want something sweet without a lot of work.

If you love snickerdoodles treats, be sure to check out my Keto Snickerdoodle Muffins. They are great for breakfast or dessert.

🛒 Ingredients for Snickerdoodle Cheesecake Cups

• Keto Snickerdoodle Cookies: Soft and lightly spiced, these create the perfect cookie layer without overpowering the cheesecake.
• Cream cheese, softened: This is the base of the cheesecake fluff, so letting it soften fully makes all the difference.
• Heavy cream: Whipped cream adds lightness and keeps the parfaits from feeling dense.
• Monk fruit/allulose: This keeps everything sugar free while blending smoothly into the cream.
• Vanilla extract: Adds warmth and rounds out the cheesecake flavor.
• Ground cinnamon: Classic snickerdoodle flavor that ties the layers together.
• Ground nutmeg: A small amount adds depth without standing out too much.
• Pinch of salt: Balances the sweetness and enhances the overall flavor.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Hand mixer
• Piping bag with tip of your choice
• Glass jars or serving glasses

🔪 How to Make Keto Snickerdoodle Cheesecake Cups

Prepare the batch of Keto Snickerdoodle Cookies and allow them to cool completely.

While they are cooling, pour the heavy cream into a chilled mixing bowl and whip to soft peaks, then set it aside.

In a separate bowl, add in the cream cheese and fluff it up using a hand mixer.

Add in the sweetener, ground cinnamon, nutmeg, vanilla extract and salt.

Mix until well combined.

Add in the whipped cream and mix just until combined, then transfer to a piping bag fitted with the tip of your choice.

Take a small jar, parfait glass or other serving glass and crumble some of the cookie on the bottom.

Pipe some of the cheesecake fluff over the cookie, then add more crumbled cookie and top with the fluff and serve.

☑️ Storage Instruction

Store assembled parfaits covered in the refrigerator for up to three days. I do not recommend freezing because the textures go through too much of a change with thawed.

💡 Tips

• Let the cookies cool fully so the layers stay defined instead of blending together.
• Starting with cold equipment helps the whipped cream hold its shape longer.
• Soft peaks keep the cheesecake fluff light instead of stiff or dense.
• A quick taste before piping helps you fine tune the sweetness level.
• A piping bag keeps the layers neat and makes the parfaits look bakery worthy.
• Gently breaking the cookies keeps some bite in each layer.

🔄 Substitutions and Additions

• Out of snickerdoodles? Use keto vanilla wafer cookies for a classic cheesecake parfait vibe.

• Want more crunch? Add a few toasted pecans between the cookies layers.

• Prefer a chocolate twist? Use keto chocolate chip cookies or keto brownies as the cookie layer.

• Caramel cinnamon version: Add a thin drizzle of sugar free caramel sauce between layers.

• Chocolate swirl version: Add a thin drizzle of sugar free chocolate sauce between layers.

• Lighter mousse layer: Use a bit more whipped cream if you prefer a fluffier, cloud like texture.

Why Is My Cheesecake Fluff Too Soft?

The whipped cream may have been under whipped or the mixture was over mixed after combining.

Can I Make These Ahead Of Time?

Yes, but the cookies will soften more as they sit, which some people actually love.

Why Does My Mixture Look Grainy?

This usually means the cream cheese was too cold or not fully beaten before mixing.

Can I Use A Hand Whisk Instead Of A Mixer?

A mixer works best here since the fluff needs air for the right texture.

Do These Taste Overly Sweet?

No, the cinnamon and cream cheese balance the sweetness nicely.

🍽️ More Cheesecake Dessert Recipes

• Salted Caramel Cheesecake Bars
• Mini Cheesecakes with Raspberry Sauce
• Lemon Cheesecake Mousse
• Blackberry Cheesecake Bars
• Cheesecake with Strawberry Sauce
• Vanilla & Chocolate Cheesecake Bars
• Keto Cheesecake Fat Bombs