How to Make Cheesecake Stuffed Chocolate Chip Cookies at Home

Two beloved treats—chocolate chip cookies and cheesecake—come together in this irresistible, lighter dessert. These soft, gooey cookies are stuffed with a creamy cheesecake center, delivering a perfect balance of sweet, rich, and comforting in every bite. All the indulgence, made smarter for your lifestyle.

Why You’ll Love This Recipe

Two Desserts in One: Classic chocolate chip cookies meet creamy cheesecake filling.
Lightened-Up Indulgence: Smart swaps reduce calories without sacrificing flavor.
Perfectly Gooey: Crispy edges with a soft, melty center.
Crowd Favorite: A guaranteed hit for parties, holidays, or sweet cravings.

Ingredients

For the Cookie Dough:

• 1 cup almond flour
• 1/4 cup light butter or coconut oil, softened
• 1/4 cup brown sugar substitute (like Swerve or monk fruit blend)
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips (sugar-free or dark chocolate)

For the Cheesecake Filling:

• 4 oz light cream cheese, softened
• 1 tablespoon powdered sweetener
• 1/4 teaspoon vanilla extract

Instructions

Make the Cheesecake Filling:

• In a small bowl, mix the softened cream cheese, powdered sweetener, and vanilla extract until smooth.
• Scoop into 12 small dollops and place them on a parchment-lined plate.
• Freeze for at least 30 minutes or until firm.

Prepare the Cookie Dough:

• In a mixing bowl, cream together the light butter and brown sugar substitute.
• Add egg and vanilla, and mix until smooth.
• Stir in almond flour, baking soda, and salt until a dough forms.
• Fold in chocolate chips. Chill dough for 20 minutes.

Assemble the Cookies:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Take a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center.
• Top with another small scoop of dough, then seal the edges around the filling. Repeat for all cookies.

Bake and Cool:

• Bake for 11–13 minutes, or until edges are golden and centers are just set.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Cookie, Approximate)

• Calories: 140
• Carbs: 8g
• Protein: 4g
• Fat: 10g
• Fiber: 2g
• Sugar: 3g

Tips for Success

Freeze the Filling: Make sure the cheesecake center is firm before assembling—this keeps it from oozing out.
Chill the Dough: Chilling helps prevent spreading and keeps cookies soft and thick.
Don’t Overbake: Cookies should look slightly underdone in the center when removed from the oven—they’ll firm up as they cool.
Customize It: Add a sprinkle of sea salt on top or swap chocolate chips for white chocolate for a twist.

Why This Recipe Works

• Balanced Sweetness: The cheesecake core cuts the sweetness of the cookie for a rich, layered bite.
• Smart Ingredients: Almond flour and low-sugar substitutes make this a lighter treat that satisfies.
• Fun to Make & Eat: The surprise center is a crowd-pleaser for all ages.
• Perfectly Portion-Controlled: One cookie hits the sweet spot without going overboard.

Cheesecake Stuffed Chocolate Chip Cookies are the dessert you didn’t know you needed—until now. Each bite is a delightful combination of chewy cookie and creamy cheesecake, made with better-for-you ingredients. Whether you’re treating yourself or sharing with others, these cookies are guaranteed to impress and satisfy.