68 calorie gingerbread cheesecake cookies
A perfectly spiced, soft and gooey cookie with crispy edges, filled with sweet, tangy cheesecake filling!
Ingredients
Cheesecake filling
- 30 g (1/4 cup) Philadelphia lightest
- 1 tsp stevia
- 1 tsp lemon juice
Ginger cookies
- 65 g (1/2 cup + 2 tsp) all-purpose/plain flour
- 60 g (1/3 cup) 0 calorie brown sugar
- ¼ tsp baking soda
- 40 g (2 tbsp) applesauce
- 1 tbsp olive oil or oil of choice
- ½ tsp vanilla extract
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
Instructions
- The first step is making the cream cheese filling and freezing them. Mix together the cream cheese, stevia and lemon juice until well combined. Scoop 6, 1 tsp portions of the filling, place onto a baking tray lined with parchment paper and place in the freezer. I like to do this bit the night before I want to make these cookies just to ensure the cream cheese is fully frozen 2 hours should do.
- Pre-heat oven to 180°C (356°F).
- In a medium bowl, whisk together the 0 calorie brown sugar, applesauce, vanilla and oil until well combined. Fold in the flour, baking soda and spices and combine to form a dough.
- Scoop up 1/6 of the dough, flatten with your fingers and place a ball of cheesecake filling in the center. Roll the dough into a ball ensuring the cheesecake is covered.
- Repeat for the remaining 5 cookies and place onto a lined baking tray.
- Bake for 10-12 minutes and let the cookies cool on the baking tray for a few minutes before transferring onto a wire rack to cool completely. Enjoy!
Nutrition
Serving: 1 CookieCalories: 68kcalCarbohydrates: 9.3gProtein: 1.7gFat: 2.7gSaturated Fat: 0.5gMonounsaturated Fat: 1.7gSodium: 57.7mgPotassium: 10mgFiber: 0.67gSugar: 0.8gVitamin C: 6mgCalcium: 2mg
Tried this recipe?Let us know how it was!