Break one of these open and the middle is pure cheesecake. These sugar-free cheesecake stuffed cookies wrap a creamy vanilla cheesecake center inside a thick, soft chocolate chip cookie.
The dough is almond and coconut flour with egg, butter and Greek yogurt, studded with chopped Baker’s unsweetened chocolate. The filling is Neufchâtel and powdered allulose, and the 10 cookies come to about 122 calories and 3g net carbs each.
The trick is freezing the cheesecake mounds before you wrap them. Frozen filling is easy to handle and stays creamy inside the cookie instead of leaking out.
Why You’ll Love These Sugar-Free Cheesecake Stuffed Cookies
- A real surprise inside. Every cookie has its own creamy cheesecake center.
- Thick and soft. The dough is shaped into tall, rounded cookies that stay soft in the middle.
- 3g net carbs per cookie. Each of the 10 cookies has about 122 calories and 5g protein.
- Big chocolate chunks. Chopped baking chocolate goes in the dough and on top, so it melts into glossy pools.
Ingredient Notes
Cheesecake center. Four ounces of Philadelphia Neufchâtel, 2 tablespoons of powdered pure allulose and ½ teaspoon of alcohol-free vanilla flavoring make the filling. Powdered allulose blends smoothly into the cheese without any grit.
Cookie dough. About ⅝ cup of super-fine almond flour and 2 tablespoons of coconut flour form the base, with one egg, a little softened butter, ¼ cup of FAGE Total 0% Greek yogurt and baking powder.
Chocolate. One ounce of Baker’s Unsweetened Baking Chocolate is chopped into chunks. It contains no sugar, so all the sweetness comes from the allulose in the dough and the filling; 20g is folded in and 8g is pressed on top.
Allulose. Granulated allulose sweetens the dough and powdered allulose sweetens the cheesecake. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, eggs and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Cheesecake Stuffed Cookies
You need an 18×13-inch baking sheet, parchment, mixing bowls and an electric mixer. Prep takes about 25 minutes, the cookies bake for 13 to 16 minutes, and the freezing, chilling and resting add up to about an hour.
Freeze the cheesecake centers
Step 1. Beat the Neufchâtel, powdered allulose and vanilla until smooth.
Step 2. Divide the filling into 10 mounds on parchment and freeze for 30 minutes.
Make the cookie dough
Step 3. Beat the butter and granulated allulose until creamy.
Step 4. Add the egg and Greek yogurt and mix until combined.
Step 5. Stir in the almond flour, coconut flour and baking powder.
Step 6. Fold in 20g of the chocolate, reserving 8g for the tops.
Step 7. Refrigerate the dough for 20 minutes.
Stuff and shape
Step 8. Preheat the oven to 350°F (177°C) and line the baking sheet.
Step 9. Divide the dough into 10 portions and flatten each one.
Step 10. Place one frozen cheesecake mound in the center of each and seal the dough around the filling.
Step 11. Shape each one into a thick, rounded cookie.
Step 12. Press the remaining chocolate chunks into the tops.
Bake and rest
Step 13. Bake for 13 to 16 minutes, until the edges are golden and the centers are still soft.
Step 14. Cool on the baking sheet for 10 minutes, then transfer to a rack.
Step 15. Rest the sugar-free cheesecake stuffed cookies another 15 minutes before serving.
Success Tips for Sugar-Free Cheesecake Stuffed Cookies
Keep the filling frozen. Work with the cheesecake mounds straight from the freezer. Soft filling smears into the dough and is much harder to seal.
Seal the dough completely. Pinch the seams closed all the way around each mound. Any gap is where the cheesecake will leak in the oven.
Keep them thick. Shape tall, rounded cookies and do not flatten them too much. A thick cookie protects the creamy center.
Do not overbake. Take them out when the edges are golden and the centers still look soft. The center should stay creamy.
More Cheesecake Cookies and Bars
If you like the idea but want it without chocolate, my sugar-free cheesecake cookies wrap a tangy cream cheese center in a plain soft dough. For a classic without a filling, try the sugar-free chocolate chip cookies.
For a pan version of the same idea, the sugar-free chocolate chip cheesecake bars are cut into squares.
Storage
The recipe does not give a storage time. These cookies are at their best after the 15-minute rest, while the cheesecake center is still creamy.
Sugar-Free Cheesecake Stuffed Cookies FAQ
Why freeze the cheesecake filling?
Frozen mounds keep their shape while you wrap the dough around them. That makes the cookies easier to seal and keeps the filling inside.
What if the cheesecake leaks?
A leak means the dough was not sealed all the way around. Pinch every seam closed and keep the cookies thick.
Can I use chocolate chips instead of baking chocolate?
The recipe calls for Baker’s Unsweetened Baking Chocolate, chopped. Other chocolate would change the sweetness and the nutrition numbers.
How many sugar-free cheesecake stuffed cookies does this make?
The recipe makes 10 sugar-free cheesecake stuffed cookies, one for each frozen cheesecake mound.
Are these the same as your plain cheesecake cookies?
No. These sugar-free cheesecake stuffed cookies have chopped chocolate in the dough and on top, while the plain cheesecake cookies have no chocolate.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft chocolate chip cookie on the outside and creamy cheesecake on the inside, these sugar-free cheesecake stuffed cookies are worth every minute of the wait.
Sugar-Free Cheesecake-Stuffed Chocolate Chip Cookies
Ingredients
Equipment
Method
- Beat Neufchâtel, powdered allulose and vanilla until smooth.
- Divide into 10 mounds on parchment. Freeze 30 minutes.
- Beat butter and granulated allulose until creamy.
- Add egg and Greek yogurt. Mix until combined.
- Stir in almond flour, coconut flour and baking powder.
- Fold in 20g chocolate, reserving 8g for topping.
- Refrigerate dough for 20 minutes.
- Preheat oven to 350°F (177°C). Line baking sheet.
- Divide dough into 10 portions and flatten each.
- Place one frozen cheesecake mound in each center. Seal dough around filling.
- Shape into thick, rounded cookies.
- Press remaining chocolate chunks into tops.
- Bake 13–16 minutes until edges are golden and centers remain soft.
- Cool on baking sheet 10 minutes, then transfer to rack.
- Rest another 15 minutes before serving.
Notes
- Keep cheesecake filling frozen during shaping.
- Seal dough completely to prevent leaks.
- Avoid flattening too much or overbaking.
- Centers should remain creamy.