Strawberry Cheesecake Stuffed Cookies
If you’re trying to lose weight but still want dessert… this is the recipe that proves you don’t have to choose.
These strawberry cheesecake stuffed cookies are soft, lightly sweet, packed with fresh strawberries, and filled with a creamy cheesecake centre, all while staying controlled in calories and boosted with protein.
Nutrients
Per serving
Steps
Line a small tray with parchment paper.
In a small bowl, whisk together the cream cheese, strawberry shake powder, stevia, lemon juice, and vanilla until completely smooth and creamy.
Scoop 12 equal circular portions onto the lined tray (about 1–2 teaspoons each).
Preheat oven to 180ºC (350ºF).
Line a baking tray with parchment paper.
In a medium bowl, whisk together the oil, stevia, applesauce, and vanilla until smooth and well combined.
Add the flour, strawberry shake powder, and baking soda. Fold gently until a soft dough forms. Do not overmix.
Fold in ¾ of the diced strawberries. Reserve the remaining ¼ for topping.
Weigh and divide the dough into 12 equal portions & Split each portion into two pieces.
Place half of each portion onto the lined tray and gently flatten into a small circle.
Remove cheesecake discs from the freezer and place one disc in the centre of each flattened cookie base.
Cover with the remaining dough portion & use the back of a spoon or your fingers to carefully seal the edges, fully enclosing the cheesecake centre.
Top with the remaining diced strawberries and heart sprinkles.
Bake for 12–14 minutes, or until lightly golden around the edges.
Allow cookies to cool on the tray for 5 minutes before transferring to a cooling rack.
Ingredients
| 60g | Philadelphia Lightest or low |
| 20g | Strawberry shake powder |
| 2 tsp | Stevia |
| 2 tsp | Lemon juice |
| 0.5 tsp | Vanilla extract |
| 20ml | Oil |
| 20g | Applesauce |
| 1 tsp | Vanilla extract |
| 40g | Stevia |
| 70g | Plain (all |
| 30g | Strawberry shake powder |
| 0.5 tsp | Baking soda |
| 120g | Fresh strawberries (diced) |
