Uniquely cool. Shop our new patterned styles.

Foodie Friday: Skinny Chocolate Chip Cookie Cheesecake Cups

Foodie Fridays

A delectable skinny dessert recipe from one of our fave bloggers and registered dietitian, Kristen Smith! 

Kristen is the dietitian for WellStar Comprehensive Bariatrics located near Atlanta, Georgia. She is very passionate about sharing the importance of healthy nutrition to all of her clients and the general public. For more of Kristen's delicious recipes visit www.360familynutrition.org


  • 1 1/4 cup enriched white flourFoodie Fridays
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter (unsalted), at room temperature
  • 3 tablespoons light buttery spread (ie. Smart Balance light)
  • 3 tablespoons unsweetened applesauce
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 3/4 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup semi sweet chocolate chip
  • (cheesecake)
  • 8 oz 1/3 reduced fat cream cheese, at room temperature
  • 6 oz low fat plain Greek yogurt
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large egg whites
  • 1 tablespoon enriched white flour


  • Caramel syrup
  • Mini chocolate chips
  • Optional: nut


    1. Preheat oven to 325 degrees Fahrenheit
    2. Place cupcake liners in 24 muffin pans
    3. Cream together butter, buttery spread, and applesauce; add egg; add sugars and vanilla
    4. In a separate bowl mix together flour, baking soda, and salt; gradually beat flour mixture into butter mixture; mix in chocolate chips
    5. Refrigerate dough for at least 30 minutes
    6. While the dough is in refrigerator start cream cheese mixture; beat together cream cheese, yogurt, sugar, vanilla, egg whites, and flour
    7. Once dough refrigerated spoon about 1 tablespoon of dough in center of cupcake liners (I used a small cookie scoop); repeat for remainder of dough
    8. Bake at 325 degrees Fahrenheit for about 12-14 minutes or until cookies slightly browned
    9. Remove from oven and spoon about 1 - 1 1/2 tablespoon of cheesecake mixture onto cooked cookie; repeat for remainder of mixture
    10. Bake at 325 degrees Fahrenheit for about 15-18 minutes; let cool and then top with caramel syrup and mini chocolate chips
    11. Refrigerate for at least 1 hour before serving; keep refrigerated.

      Serving size: 1 cup • Servings: 24 • Calories: 139.1 kcal • Protein: 3.5 g • Carbs: 18.5 g • Fat: 5.8 g • Fiber: 0.5 g • Sugar: 8.0 g • Sodium: 144.2 mg


        Liquid error (layout/theme line 212): Could not find asset snippets/scm-currency-switcher.liquid Liquid error (layout/theme line 213): Could not find asset snippets/scm-currency.liquid