Who doesn't love the taste of a cheesecake? Creamy delicious and sparkling with flavor. Now let's translate that into a cookie. Dipped cheesecake cookies are going to revolutionize your cheesecake experience. They are soft and crumbly with all the creamy deliciousness concentrated in the center.
What makes it even better is that this recipe is low-carb and sugar-free. Is that even possible?! With a little bit of kitchen magic, you can revel in the sweet goodness of a cheesecake cookie without all the nasty sugars and carbs that are in most other recipes.
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Cheesecake Cookie Recipe
I have a confession to make about these cheesecake cookies. As a food and faith blogger, there are some recipes that are 'fun' to make and there are other recipes that inspire us to continue to do what we do. These are the latter.
These cheesecake cookies came from a sudden bit of inspiration on a cold Saturday morning and as they started to take shape, I felt inspired and so stinking excited. I hope that you enjoy these delicious cookies as much as I enjoyed creating them.
Cheesecake cookies are delicate when warm, but they hold shape once they cool. They are soft in the middle and when dipped in chocolate they are saturated with sweet goodness. This recipe is Trim Healthy Mama friendly and absolutely on plan!
Cheesecake Cookie Recipe
- Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper.
- Beat cream cheese and butter together at a high speed until smooth, about 1-2 minutes.
- Add cottage cheese and Gentle Sweet and beat until incorporated and fluffy; another 1-2 minutes.
- Beat in eggs and vanilla.
- In a separate bowl, whisk together the Baking Blend or low carb baking mix, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until incorporated.
- Using a tablespoon, drop onto the prepared baking sheets about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes. Cookies will be light in color, but not browned. They will be starting to brown on the bottom.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool.
- Cookies will be delicate before cooling.
Ingredients
3 ounces full fat cream cheese room temperature
½ cup butter room temperature
5 ounces small curdle cottage cheese
1 cup Gentle Sweet or alternative
2 eggs
1 teaspoon vanilla extract
1 ½ cups THM Baking Blend of Low Carb Mix
1 cup almond flour
2 teaspoons baking powder
½ teaspoon salt
Lily's Chocolate Chips for Melting
Tips & FAQs for Creating the Best Cookies
- Don't overcook these. If you overcook you will get a dry and biscuit-like cookie
- Your low carb flour alternative will vary depending on your ingredients. Those pictured were made using my Low Carb Baking Mix. Using Baking Blend or your own alternative will give varying results.
- Make sure to use heaping tablespoons. This is dense dough and will not spread out as much on the baking sheet. You can use full tablespoons!
Storage and Freezing Instructions
These are best eaten fresh. However, you can store them in an airtight container for up to 2-weeks. Because there is cream cheese in this recipe you should store them in the refrigerator. These can be frozen and then thawed in the refrigerator and enjoyed.
Other Delicious Cookies from Healing Home and Beyond
Looking for other delicious cookie recipes. Try some of these from Healing Home and my other favorite THM bloggers and content creators.
- Cranberry Shortbread
- Snowball Cookies
- Peanut Butter Cheesecake Bites from Yellow Glass Dish
Dipped Cheesecake Cookies
Who doesn't love the taste of a cheesecake? Creamy delicious and sparkling with flavor. Now let's translate that into a cookie. Dipped cheesecake cookies are going to revolutionize your cheesecake experience. They are soft and crumbly with all the creamy deliciousness concentrated in the center.
Ingredients
- 3 ounces full fat cream cheese room temperature
- ½ cup butter room temperature
- 5 ounces small curdle cottage cheese
- 1 cup Gentle Sweet or alternative
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups THM Baking Blend of Low Carb Mix
- 1 cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Lily's Chocolate Chips for Melting
Instructions
- Preheat oven to 350 degrees F. Line 4 baking sheets with parchment paper.
- Beat cream cheese and butter together at a high speed until smooth, about 1-2 minutes. Add cottage cheese and Gentle Sweet and beat until incorporated and fluffy; another 1-2 minutes. Beat in eggs and vanilla.
- In a separate bowl, whisk together the Baking Blend or low carb baking mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until incorporated.
- Using a tablespoon, drop onto the prepared baking sheets about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes. Cookies will be light in color, but not browned. They will be starting to brown on the bottom.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool. Cookies will be delicate before cooling.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 47Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 77mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Nutritional calculations are just estimates. Please use your best judgements when consuming this recipe.