Low calorie lemon cheesecake cookies
There are just no word 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!
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
Serving: 1 CookieCalories: 57kcalCarbohydrates: 9gProtein: 1.6gFat: 1.8gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 53.9mgPotassium: 5mg
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