Low Carb Double Cheesecake Cookies

Low Carb Double Cheesecake Cookies

These cookies are easy, delicious, and unique…if you love cheesecake and want to enjoy the flavor of a low carb cookie that has both the taste and consistency of real cheesecake, this one has your name on it. The issue with cheesecake is it takes forever to bake – lets face it you could age while you’re waiting and then you need to chill it for another couple hours before even taking a fork to it.

Using a mix is the secret of these fast and delicious cookies. Even though its our best “biscuit mix”, this classic biscuit mix isn’t just for well, “biscuits”, but makes a quick, versatile cookie “shell” when used in a recipe like this one. Not just for great tasting cheesecake cookies, you can also fill the cookie shell with a favorite low carb fruit or nut filling.

The recipe makes 12 good size cookies. The carb count is only 1-1/2 carbs per large 3” cookie, plus the cookies are low calorie. And very easy to make & bake. Just follow the recipe and resist the urge to experiment… as it leaves very little room for jumping outside of this recipe box. Trust me on that one. Enjoy!


Ingredients for cookie crust and cheesecake filling:

1/3 cup plus 1 tablespoon Carb Counter’s Classic Biscuit Mix™
4 ounces cream cheese- softened (1 small package-or half a standard 8 oz. block)
1 Tablespoon softened or melted butter
1 Tabl espoons Sugar Not Spoonful™ all natural sugar replacer
1 teaspoon lemon juice

Baker’s Tip: Even though this cheesecake recipe calls for lemon juice it is not a “lemon cheesecake”. The juice simply provides a nice tang that enhances the cheesecake flavor. For a” lemon” or “vanilla” flavored cheesecake, see variations.


Place rack in center position of oven. Preheat oven to 350°.
Place 2 ounces (half) of the cream cheese, the butter and 4 Tablespoons of the Spoonful™ sweetener in a small bowl and mix well with spoon until creamy. Add 1/3 cup biscuit mix, ½ teaspoon lemon juice and 1 Tablespoon egg white. Stir to blend well.
Drop by 12 heaping teaspoons 2” apart on parchment covered (or lightly coated with non stick cooking spray) cookie sheet.
Form balls if desired. Press down to make thumb print indentations in and around the center of each cookie dough ball, which will spread the cookie out to about 2” wide. Using the same bowl, add the remaining cream cheese (2 ounces), and the remaining Tablespoon of Spoonful™ sweetener, Stir to blend well until smooth and creamy. Stir in the remaining ½ teaspoon lemon juice, the single teaspoon of egg yoke and the remaining Tablespoon of biscuit mix and stir until smooth and creamy.
Drop cheesecake filling by heaping teaspoonful into center of each cookie. Bake for 12-15 minutes until cheesecake centers are puffed and cookie crusts are brown on bottom. Makes 1 dozen, 3” cookies, less than 1-1/2 carb per cookie, 63 calories. Store cookies covered and chilled in fridge for 3 days. Freeze, tightly wrapped for up to 3 months.

For “lemon” flavor cheesecake, double the lemon juice to 2 full teaspoons.

For “vanilla” flavor cheesecake, omit the lemon juice and use 1-1/2 teaspoon vanilla extract total.
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