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Healthier Cookie Dough Cheesecake

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If you’re looking for a petite birthday treat for just a small gathering, look no further than this cookie dough cheesecake cookie cake!

What makes this cake “healthier”?

With ingredients like Greek yogurt, flax seed and oat flour, this cake offers more nutrition than your average cake made with all-purpose flour and full-fat cream cheese. As a bonus, this cake is also eggless for those who have allergies or abstain from eating eggs!

What does this cake taste like?

The base is a tender, buttery cookie with a slight chew. The topping is tangy from the Greek yogurt and cream cheese, studded with creamy morsels of cookie dough that has a pleasant (and subtle) grainy flavor from the oat flour.

Baking tips

Instead of making this in a 6″ springform pan, you could also try making individual cheesecakes in a cupcake tin, putting a ratio of about 1/3 cookie cake to 2/3 cheesecake mixture and baking at 350 for 20-30 minutes together.

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Cookie dough cheesecake cookie cake

An eggless cheesecake cookie cake hybrid that's perfect for a small gathering!
Servings 6

Ingredients

For the eggless cookie cake

  • 4 tbsp unsalted butter, room temperature
  • 2 tbsp sugar
  • 3 tbsp brown sugar (light or dark works)
  • 1/4 tsp vanilla extract
  • 1/2 cup flour, plus 1 tablespoon
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup chocolate chips

For the eggless cookie dough

  • 2/3 cup oat flour
  • 1/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup ground flaxseed
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 tbsp vegetable oil or any neutral oil
  • 2-5 tbsp milk of choice, as needed
  • 1 tsp vanilla extract
  • 3 tbsp chocolate chips

For the Greek yogurt cheesecake

  • 4 oz cream cheese
  • 1/2 cup plain, full-fat Greek yogurt (I like Fage 2%)
  • 1/3 cup sugar
  • 1/4 tsp kosher salt
  • 1 large egg, room temperature

Instructions

Make the eggless cookie cake

  • Preheat oven to 350 degrees and grease a 6" springform cake pan. Beat butter, sugars and vanilla together with an electric mixer until light and fluffy.
  • Sprinkle the flour, baking soda and salt evenly over the butter mixture and fold in until just combined. If the mixture seems too dry, add a tablespoon of milk or water. Stir in chocolate chips.
  • Spread dough into pan. Bake for 20 minutes or until golden and top springs back lightly when touched. While the cookie cake is baking, prep the cookie dough and cheesecake.

Make the eggless cookie dough

  • Combine all dry ingredients well. Add oil, milk (start with 2 tablespoons) and vanilla and mix until dough starts to come together. If dough looks too dry, add milk one tablespoon at a time until it forms a smooth dough. Place in the refrigerator while you make the cheesecake.

Make the Greek yogurt cheesecake

  • While cookie dough is chilling, beat the cream cheese, yogurt and sugar together until smooth. Mix in the salt and vanilla. With mixer on low speed, add eggs and beat until combined.
  • Break up the cookie dough into chunks and scatter into the cheesecake batter. Pour batter into prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until edges are set, but the center jiggles slightly when shook. Let cool completely or refrigerate for a few hours before removing from pan.

Notes

Cookie base adapted from April J.

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Reader Interactions

Comments

    • erika

      Thanks Leah! Omg I was looking at this site full of DIY crafts (hello making neon-bottomed heels with nail polish?!) and thought of you! Can’t wait to see what amazing crafty things you come up with for the holidays 🙂

      • Leah

        Haha, thanks Erika! You’re too cute ;). The holidays are coming too quickly – I need to get crafting!!

  3. Bailey (@BaileyBakes)

    Yum! I love me some cheesecake. If you find a better, less evil alternative to sugar, let me know, lol! I’ve been on the hunt for a while now.

    • ekwee

      I definitely will! It’s so easy to get creative with cutting out fat in a recipe but sugar is just so necessary in some cases 🙁