Cheesecake Cookies Recipe (Low Carb Raspberry Cheesecake Cookies)
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- 1/2 package Driscoll's Raspberries (3 ounces or ~2/3 cup)
- 1 1/2 tbsp Powdered erythritol
Cream cheese filling
- 4 oz Cream cheese (softened)
- 2 tbsp Powdered erythritol
- 1/2 tsp Vanilla extract
- 1/2 large Egg (whisk a whole egg and use 1/2 of that, or about 1 1/2 tablespoons)
- 1/4 cup Butter (softened)
- 1 oz Cream cheese (softened)
- 1/2 cup Erythritol
- 1/2 large Egg (use remaining whisked egg from filling)
- 1 tsp Vanilla extract
- 2 1/2 cup Blanched almond flour
Puree the raspberries and powdered erythritol in a blender. Press liquid through a fine mesh sieve over a small saucepan. Discard seeds caught in the sieve.
Bring the raspberry sauce to a gentle simmer. Simmer the raspberry sauce gently over low heat for about 3-5 minutes, until volume is reduced by about 1/3. Remove from heat and allow to cool to room temperature.
Cream cheese filling
Meanwhile, make the cream cheese mixture. Using a hand mixer or stand mixer, beat the cream cheese, powdered erythritol, and egg together, until smooth. Beat in vanilla.
Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it's fluffy and light in color.
Beat in the vanilla extract and remaining egg.
Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Use a medium cookie scoop (about 2 tbsp (30 mL) volume) to scoop balls of the dough onto the prepared cookie sheet. (When scooping, level the dough flat against the scoop.) Use the back of a round teaspoon-size measuring spoon to press on the center of each dough ball and create a large well in the center of each cookie, flattening in the process. If any large cracks form on the sides, press them back together (some smaller cracks are fine to leave as is).
Use a small spoon to dollop the cream cheese mixture into each well, filling almost but not quite full.
Use a small spoon to dollop smaller amounts of the reduced raspberry puree onto the center of each cookie. Use a toothpick to swirl into the cream cheese. (You may have a little raspberry puree left over - save it for another use.)
Bake for about 10-12 minutes, until the edges are golden and filling is barely set. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Net carbs per serving (1 cookie): 3g
*Time saving tip: For the prettiest and most uniform results, use the method above. However, if you'd like to make these more quickly, you can swirl the cream cheese mixture and raspberry puree prior to adding to the cookies. Just be careful not to overmix - you want them swirled, not fully incorporated.
Video Showing How To Make Cheesecake Cookies:
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