Cookie Dough Cheesecake

Cookie Dough Cheesecake

Say Cheese...cake!

Losing weight isn’t the hardest part: it’s maintaining the weight loss that is most difficult.  Did you know that only 5% of people who lose weight are able to keep it off in the long term? Thanks to my approach to intermittent fasting and flexible dieting, it's a piece of cake keeping the fat off! (literally!).

Setp 1 2012 progress pic

My Cookie Dough Cheesecake is delicious!  I was reluctant to give this recipe away (it's like a government secret) - but it's just too good not to be shared with everyone!

cookie dough cheesecake

My cheesecake is:

  • Low net carbs, Low Sugar, High Fibre
  • High protein
  • Low fat
  • Low sodium
  • NO BAKE!


=>Cookie Dough Balls:

Mix by hand the following:

=>Cheesecake Filling:

In a clean food processor, blend the following:

  • 1 cup of peeled uncooked zucchini (use a peeler).  Thoroughly puree the zucchini in the food processor (you don't want chunks). Do this first before adding the next ingredients.
  • Pinch of cinnamon
  • 8 g of Jell-O Sugar Free Cheesecake pudding mix (optional)
  • 1/2 tsp lemon juice 
  • 1/4 tsp vanilla extract
  • 2 scoops BSN ISOBURN whey (vanilla ice cream flavour)
  • 2 TBSP Toffuti Cream Cheese (Vegan Cream Cheese) OR if you want a soy-free option, then use Daiya Dairy Free Cream Cheese Style Spread. You could also use low fat cream cheese or low fat cottage cheese if you don't have an allergy to dairy.
  • 2 TBSP water
  • 1 tsp cacao nibs (or you can substitute with >70% dark chocolate chips)
  • 1/2 tsp nutritional yeast (otherwise the cheesecake is too sweet, and it gives the cheesecake an authentic flavour)

Pour the cheesecake mixture into a small spring form pan.

spring form pan for cheesecake
  • Insert the 12 cookie dough balls into the cheesecake
  • Create the caramel “swirl”:  refer to the photo to see how I added the Walden Farms sugar free/calorie free caramel syrup on the top of the cheesecake. Then I used a knife tip to swirl it into a pretty design.  I also decorated the top of the cheesecake with a few extra raw cacao nibs. Feel free to substitute with dark chocolate chips (>70% recommended).
decorating the cheesecake
Place in the freezer for an hour.  Let it thaw on the counter for 5-10 minutes before serving.

Nutritional Information:

For my ENTIRE cheesecake (eat it all!). Note it will vary if you used the substitutions:

  • calories: 365 calories, fat: 9.4 g, saturated fat: 2.6g, cholesterol: 20mg, sodium: 478.9mg, carbohydrates: 26g, fiber: 9.3 g, net carbs: 16.7g, sugars: 12.8 g, protein: 47.3g

Let's compare mine to 1 slice Cheesecake Factory's Cookie Dough Cheesecake:

  • calories: 1090, fat: 72g, saturated fat: 38g, cholesterol: 290, sodium: 730mg, carbohydrates: 102g, fiber: 3g, sugars: 70 g, protein: 15g
  • Wowsers! Did you see how many carbohydrates and sugars are swimming in the Cheesecake Factory Cheesecake?

Welcome! If you want to learn how to MOVE and EAT BETTER, you've come to the right place! I'm Dr. Sara Solomon. I'm a certified StrongFit coach and an intermittent fasting expert. I have degrees in dentistry (DMD) and physiotherapy (BSc PT), and I'm also a Pilates Mat Level 1 Instructor, CrossFit Level 1 Trainer (2016-2021), ACE personal trainer, NASM fitness nutrition specialist, a Mad Dogg Spinning Instructor, and a certified level 2 Buddy Lee Jump Rope Trainer and Ambassador. I'm a BSN Supplements and Til You Collapse sponsored athlete. My passion is helping people overcome restrictive diets and muscle imbalances so they can FEEL their very best!


  1. Hello to all, how is everything, I think every one is getting more from this website, and your views are nice for new

    • Thank you for the feedback! 🙂


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