Maple Butter Raspberry Cheesecake Cookies

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In our last recipe, we hit you with an epic new addition to your breakfast staples. This time we're coming in hot with a new dessert treat, Maple Butter Raspberry Cheesecake Cookies, featuring PODIUM Whey Maple Butter Pancake. Guaranteed to make your mouth water, this recipe includes a moist, delicious maple butter cookie, topped with a light, refreshing raspberry cheesecake cream. With each cookie packing over 10g of protein, these are the ultimate health/macro conscious dessert. 

"...a moist, delicious maple butter cookie, topped with a light, refreshing raspberry cheesecake cream."


Servings 8.0

Prep time 20 min

Cook time 10 min


Calories 246.0

Fat 16.0g

Carbs 29.0g

Protein 11.0g

  • 1/2 C light butter (like Land O'Lakes canola spread)
  • 1/2 C 1:1 granulated sugar replacement (like Truvia or Swerve)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 scoops PODIUM Whey Maple Butter Pancake
  • 1/2 C all purpose flour
  • 1/2 tsp Baking Powder
  • [Topping] 6oz low-fat cream cheese (softened)
  • [Topping] 1/2 C non-fat greek yogurt
  • [Topping] 4 tbsp 1:1 confectioners sugar replacement (like swerve)
  • [Topping] ½ tsp vanilla extract
  • [Topping] 8 tsp raspberry jam for topping cookies


1. Preheat oven to 350 degrees.

2. Using an electric mixer, combine the softened butter and sugar, and cream together until smooth.

3. Add egg and vanilla and mix to incorporate completely.

4. Add protein powder, flour, and baking powder and mix until crumbles form and begin to combine into a dough. Mix one minute more and scoop dough into a ball using your hands.

5. Divide the dough ball into 8 equal parts, roll the balls and flatten them into discs.

6. Place all 8 cookies on a baking sheet about an inch apart.

7. Bake at 350 degrees for 10 minutes or until edges begin to turn golden brown.

8. Allow to cool completely before topping.


Cheesecake Topping:

1. In a mixing bowl combine softened cream cheese, greek yogurt, sugar and vanilla and beat until smooth with electric mixer (about 30 seconds).

2. When cookies have cooled, top with cheesecake mixture and finish each cookie with 1tsp of raspberry jam. enjoy!

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