Quick and Delicious Sweet Potato Pie Cheesecake Cookies for Thanksgiving

Craving the cozy flavors of sweet potato pie and the creamy decadence of cheesecake? These Sweet Potato Pie Cheesecake Cookies deliver the best of both worlds in one delightful bite! Made with wholesome ingredients and bursting with warm spices, these spiced, velvety cookies are perfect for holiday gatherings, autumn baking sprees, or anytime you need a wholesome yet indulgent pick-me-up. A guilt-free treat that’s as comforting as it is delicious!

Why You’ll Love This Recipe

• Weight Watchers-Friendly: 2 SmartPoints® per cookie (Blue Plan).
• Fall Flavors, Year-Round Joy: Cinnamon, nutmeg, and sweet potato create warmth in every bite.
• Creamy Surprise: A hidden cheesecake filling adds luxury without the guilt.
• Meal Prep Magic: Freeze dough or baked cookies for quick dessert fixes.

Ingredients 

For the Cookie Dough:

• 1 cup mashed sweet potato (cooked and cooled, no added sugar)
• 1/2 cup whole wheat flour (or gluten-free 1:1 flour)
• 1/4 cup granulated sugar substitute (e.g., Swerve)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp vanilla extract
• 1 large egg (or 2 egg whites for fewer points)

For the Cheesecake Filling:

• 4 oz reduced-fat cream cheese, softened
• 2 tbsp powdered sugar substitute (e.g., Swerve Confectioners)
• 1/2 tsp vanilla extract

Optional Toppings:

• Light whipped cream, a dusting of cinnamon, or crushed pecans (+1 SmartPoint®).

Instructions

Prep the Oven:
Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

Make the Cheesecake Filling:
Beat cream cheese, powdered sugar substitute, and vanilla until smooth. Chill for 15 minutes.

Mix the Cookie Dough:
In a bowl, combine mashed sweet potato, flour, sugar substitute, spices, vanilla, and egg. Stir until a thick dough forms.

Assemble the Cookies:
Scoop 1 tbsp of dough, flatten slightly, and place 1/2 tsp cheesecake filling in the center. Fold dough over the filling and roll into a ball. Repeat for all cookies.

Bake:
Place dough balls on the baking sheet. Bake 12–15 minutes until edges are firm. Let cool completely.

Top & Serve:
Add a dollop of light whipped cream or a sprinkle of cinnamon. Enjoy chilled or at room temperature!

Nutrition & SmartPoints®

Per cookie (without toppings):

• Calories: 45
• Protein: 2g
• Carbohydrates: 6g
• Fiber: 1g
• Fat: 1.5g
• SmartPoints®: 2 (Blue Plan)

Points vary with toppings or flour substitutions.

Serving Suggestions

• Holiday Platter: Pair with zero-point apple cider or spiced tea.
• Brunch Upgrade: Serve alongside scrambled egg whites and turkey bacon.
• Dessert Charcuterie: Arrange with fresh berries and dark chocolate squares (1–2 SmartPoints® each).

Pro Tips

• Sweet Potato Hack: Use canned puree (no added sugar) for quicker prep.
• Creamier Filling: Add 1 tsp lemon zest to the cheesecake mixture.
• Portion Control: Use a mini cookie scoop for 1 SmartPoint® bites.
• Freeze Dough: Store unbaked cookie balls in the freezer for up to 3 months.
• Vegan Option: Swap cream cheese for dairy-free alternative and use flax eggs.

Why This Recipe Works for Weight Loss

• Fiber-Rich Sweet Potato: Keeps you full and adds natural sweetness.
• Protein-Powered: Cream cheese adds satiating protein without excess fat.
• Portion Perfection: Pre-portioned cookies curb overindulgence.

These Sweet Potato Pie Cheesecake Cookies are a triumph of flavor and balance. With their spiced cookie shell, luscious cheesecake center, and autumn-inspired aroma, they’re a dessert that feels decadent but aligns perfectly with your wellness journey. Bake a batch for Thanksgiving, cookie swaps, or a cozy night in—and savor the magic of guilt-free indulgence!