Low calorie chocolate cheesecake cookies
These low calorie chocolate cheesecake cookies are about to blow your mind! They are super rich, decadent and filled with a delicious and creamy vanilla cheesecake to truly give you the best of both worlds. Each cookie has just 108 calories making it the perfect grab and go low calorie snack prep for the week.
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Filling desserts with cheesecake is so genius and being in a calorie deficit shouldn’t stop you from indulging. And what better dessert to stuff cheesecake with than cookies? I mean they make the base of a classic cheesecake so stuffing the cheesecake into the cookie just makes sense. Plus, everyone knows the base is the BEST part of the cheesecake and the ratio of base to cheesecake is rarely ever perfect but stuffing the cheesecake into the cookie? Perfection ✨
These low calorie chocolate cheesecake cookies are so fudgy, rich and decadent and the cheesecake filling just takes them to the next level. Every bite has the perfect blend of crunchy outside, soft and gooey cookie and tangy vanilla cheesecake centre. What more could you want?
Ingredients in low calorie chocolate cheesecake cookies
Light cream cheese – To make the cheesecake filling.
0 calorie sweetener or stevia – You can use any sweetener of your choice for both the cookie and the cheesecake filling but I went with stevia for the cheesecake filling. You only need a small amount to sweeten the filling.
Vanilla – No cookie recipe is complete without a hint of vanilla and vanilla bean paste has been my go-to lately. You can use vanilla extract here too but the better quality your vanilla is, the better the cookies will be – trust me on this one!
Oil – You can use any oil of your choice, I used avocado oil.
0% fat greek yogurt – I typically use applesauce in my low calorie cookie recipes but I went with greek yogurt for this one. It gives these cookies the perfect fudgy texture, almost like a brownie. You can opt for an equal amount of applesauce for a dairy-free alternative or for a more classic crispy cookie texture.
0 calorie brown sugar – You can use any 0 calorie sweetener of your choice for the cookies but I find that 0 calorie brown sugar gives the best texture and flavor profile to these cookies.
Plain/all-purpose flour – You can opt for gluten-free flour here for a gluten-free alternative.
Unsweetened cocoa powder – Using a good, high quality cocoa powder will transform your bakes. These cookies come out so rich and decadent from the high quality, unsweetened cocoa powder.
Baking soda – To help the cookies spread.
Flaky salt (optional) – Adding flaky salt to top these cookies or adding a pinch to the batter just takes them to next level irresistible.
How to make low calorie chocolate cheesecake cookies
- Line a small tray with parchment paper and set aside.
- Make the cheesecake filling by whisking together the cream cheese, stevia and vanilla until smooth. Scoop one heaped teaspoon of the filling onto the lined tray. Repeat another 5 times to create 6 scoops of the cheesecake filling. Freeze for at least one hour to let the cheesecake discs set.
- Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- Make the cookie dough by whisking together the yogurt, oil, vanilla and 0 calorie brown sugar until well combined. Add the flour, cocoa powder, baking soda and salt and fold to combine. The cookie dough will be very thick.
- Use a scale to measure the total dough, divide that number by 6 and weigh out 6 cookie dough balls to make even cookies.
- Take the first cookie dough ball, flatten between your palms, add one cheesecake disc in the centre and fold over the edges of the dough to completely cover the cheesecake disc. Roll the cookie dough ball between your palms until you have a round cookie dough ball with no visible cheesecake. Flatten slightly and place onto the prepared baking tray.
- Repeat another 5 times for each cookie dough ball until you’ve made 6 filled cookies.
- Bake the cookies for 8-10 minutes.
- Allow the cookies to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Storage
These cookies can be stored in an airtight container in the fridge for up to 3 days. You can also prepare the cookies and freeze before baking. They will last in the freezer for up to 3 months. If baking from frozen, bake for 12-15 minutes.
more low calorie cookies…
Low calorie chocolate cheesecake cookies
Ingredients
For the cheesecake filling:
- 60 g light cream cheese
- 1 tsp stevia or 0 calorie sweetener
- 1 tsp vanilla bean paste or vanilla extract
For the cookies:
- 10 ml oil of choice
- 100 g 0% fat greek yogurt
- 80 g 0 calorie brown sugar
- 1 tsp vanilla
- 100 g plain/all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking soda
- sprinkle of salt
Instructions
- Line a small tray with parchment paper and set aside.
- Make the cheesecake filling by whisking together the cream cheese, stevia and vanilla until smooth. Scoop one heaped teaspoon of the filling onto the lined tray. Repeat another 5 times to create 6 scoops of the cheesecake filling. Freeze for at least one hour to let the cheesecake discs set.
- Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- Make the cookie dough by whisking together the yogurt, oil, vanilla and 0 calorie brown sugar until well combined.
- Add the flour, cocoa powder, baking soda and salt and fold to combine. The cookie dough will be very thick.
- Use a scale to measure the total dough, divide the number by 6 and weigh out 6 cookie dough balls to make even cookies.
- Grab the first cookie dough ball, flatten between your palms, add one cheesecake disc in the centre and fold over the edges of the dough to completely cover the cheesecake disc.
- Roll the cookie dough ball in between your palms until you have a round cookie dough ball with no visible cheesecake. Flatten slightly and place onto the prepared baking tray.
- Repeat another 5 times for each cookie dough ball until you've made 6 filled cookies.
- Bake the cookies for 8-10 minutes.Allow the cookies to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition
