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Blackberry Cheesecake Cookie

Blackberry Cheesecake Cookie

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Makes 18 cookies Calories 140 Prep Time 20 minutes Total Time 1 hour, 30 minutes Made with Splenda® Original Sweetener


To make the graham cracker cookie:

  1. Preheat oven to 350ᵒF.   Line a cookie baking sheet with parchment paper.
  2. In a bowl, whisk together dry ingredients: flour, graham cracker crumbs, baking soda, baking powder and salt.
  3. In a medium bowl, beat plant-based butter with Splenda Sweetener and Splenda Brown Sugar Blend until creamy and fluffy. Add in egg and vanilla beating until incorporated. Beat in dry ingredients a little at a time until fully mixed.
  4. Scoop out cookie dough onto prepared sheet in 1 ½ tablespoon balls, forming a disk by pressing each ball down (cookies will not spread much).  Bake for 7  minutes (be careful not to over bake!)  Remove and set cookies aside to cool.

To make blackberry topping:

  1. Add blackberries, lemon juice and sweetener to a small saucepan; turn heat to medium. Cook for about 5-7 minutes, mashing berries against the side of the pan while they are heating. Berries are done as soon as they are thick and jam-like (with a little sauce).

To make cream cheese topping:

  1. In a small blender or mini processor, add Splenda Sweetener with cornstarch and blend on high to make a powdered sweetener.  In a bowl, beat together cream cheese with powdered sweetener until smooth.  Add mixture to a piping bag.
  2. After cookies cool, pipe about ½ tablespoon of cream cheese topping onto the outside rim of each cookie, then add a little over a teaspoon of blackberry jam in the center, letting some of the sauce drip over the side.  If desired, put a fresh blackberry half into the middle of each cookie. Serve and enjoy!

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories 140
Total Fat 4.5g
Saturated Fat 1g
Cholesterol 15mg
Sodium 310mg
Total Carbs 21g
Dietary Fiber 1g
Sugars 7g
Added Sugars 4g
Protein 3g