Low calorie lemon cheesecake cookies
There are just no words to describe how incredible these low calorie lemon cheesecake cookies taste. They are the perfect blend of two perfect desserts! This recipe features a soft, zesty lemon cookie with a creamy vanilla cheesecake filling. It truly is like biting into a summery, lemon flavored cloud!
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Spring is almost here so we’re getting all the lemon desserts ready to go. From these low calorie lemon brownies to these deliciously low calorie lemon muffins – there is a lemon infused sweet treat for every craving. These low calorie lemon cheesecake cookies are my new obsession. They are so soft, moist and filled with a velvety smooth cheesecake filling. The cookies are made with both lemon juice and lemon zest to pack a lemony punch with every single bite!
These cookies are one of the easiest low calorie desserts you’ll make but they taste like they took you forever to make. They bake in under 15 minutes and are just a case of mixing a few ingredients in a bowl, shaping them and baking them. The lemon flavor is very evident but definitely not overpowering. Every bite has a mix of buttery soft cookie and smooth, sweet cheesecake. And the best part? Each cookie has just 57 calories – sticking to your calorie deficit has never felt easier!
Looking for more cheesecake cookies? Try these low calorie strawberry cheesecake cookies or spice things up with these low calorie gingerbread cheesecake cookies.
Ingredients in low calorie lemon cheesecake cookies
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie lemon cheesecake cookies you will need:
Philadelphia lightest – To make the cheesecake filling. 3% fat cream cheese is a direct equivalent, but if you’re unable to find this then light cream cheese will work for a few extra calories.
Stevia – Any 0 calorie granulated sweetener will work for this recipe but be mindful of the conversion. The stevia I use is a 1:2 ratio of stevia to sugar.
Lemon juice – Will be added to both the cheesecake filling and the cookies for maximum lemony goodness.
Vanilla – Use vanilla bean paste to elevate your cookies. Vanilla extract will also work.
Plain/all-purpose flour – This recipe calls for plain/all-purpose flour. For a gluten-free alternative, opt for gluten-free flour.
Baking soda – To help the cookies spread.
Lemon zest – For extra lemon flavor.
Oil – A small amount to add some fat to the cookies, this helps them stay firm and keep their shape.
How to make low calorie lemon cheesecake cookies
- Line a small tray with parchment paper. Set aside.
- To make the cheesecake filling, mix the cream cheese, lemon juice and stevia in a small bowl until smooth.
- Create 6 equal circular blobs of the cheesecake filling onto the parchment paper and place in the freezer for at least 1 hour to set.
- Pre-heat the oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- In a medium bowl, rub together the lemon zest and stevia until well combined. The stevia should take on a slightly yellow hue.
- Add the lemon juice, oil and vanilla and whisk to combine. Add the flour and baking soda and fold to combine.
- Divide the dough equally between 6 cookie balls, flatten each dough ball between your palms and place a cheesecake disc in the middle and roll back into a ball.
- Place the cookies onto the baking tray, flatten slightly and bake for 8-10 minutes.
- Allow the cookies to cool on the baking tray for a few minutes before transferring to a cooling rack to cool completely. Enjoy!
Storage
These cookies can be stored in the refrigerator in an airtight container for 3-5 days.
more low calorie cookies…
Low calorie lemon cheesecake cookies
Ingredients
For the cheesecake filling:
- 30 g Philadelphia lightest
- 1 tsp stevia*
- 1 tsp lemon juice
- ¼ tsp vanilla
For the cookies:
- 20 g stevia*
- zest of 1/2 lemon
- 10 ml lemon juice
- 10 ml neutral oil
- ½ tsp vanilla extract
- 65 g plain/all-purpose flour
- ¼ tsp baking soda
Instructions
- Line a small tray with parchment paper. Set aside.
- To make the cheesecake filling, mix the cream cheese, lemon juice and stevia in a small bowl until smooth.
- Create 6 equal circular blobs of the cheesecake filling onto the parchment paper and place in the freezer for at least 1 hour to set.
- Pre-heat the oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- In a medium bowl, rub together the lemon zest and stevia until well combined. The stevia should take on a slightly yellow hue.
- Add the lemon juice, oil and vanilla and whisk to combine. Add the flour and baking soda and fold to combine.
- Divide the dough equally between 6 cookie balls, flatten each dough ball between your palms and place a cheesecake disc in the middle and roll back into a ball.
- Place the cookies onto the baking tray, flatten slightly and bake for 8-10 minutes.
- Allow the cookies to cool on the baking tray for a few minutes before transferring to a cooling rack to cool completely. Enjoy!
Nutrition
