Servings: 24 cookies
WW Points: ~3 points per cookie (Blue/Green/Purple plans)
(Estimate – always track with your app for accuracy!)
✅ Cookie Base:
- 6 tbsp light butter (like Land O’Lakes Light)
- ⅔ cup monk fruit sweetener or erythritol
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Optional: ¼ cup unsweetened shredded coconut (adds texture but a point too)
✅ Cheesecake Topping:
- 6 oz reduced-fat cream cheese (Neufchâtel)
- 3 tbsp powdered monk fruit or powdered sugar substitute
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
✅ Topping:
- ¼ cup unsweetened shredded coconut
👩🍳 Instructions (simplified):
- Preheat oven to 350°F (175°C) and line a tray with parchment.
- Make dough: Cream butter and sweetener, add egg, vanilla, lemon zest, juice. Add dry ingredients.
- Scoop dough (1 tbsp each), flatten into thick disks.
- Bake 8–10 min, then let cool completely.
- Make cheesecake mix: Beat cream cheese with sweetener, lemon juice, zest, and vanilla until smooth. Chill.
- Top each cookie with 1 tsp cheesecake mix.
- Sprinkle coconut on top.
- Optional broil: Broil 1–2 mins to toast the coconut OR bake at 375°F for 3–4 mins.
🍋 Notes:
- You can skip the coconut for 0-point savings.
- These are best stored in the fridge due to the cream cheese topping.
- You can also freeze un-topped cookies and add cheesecake later.
