Cookies & Cream (low Sugar) Recipe

Make cookie crumbs

Place 10 low-sugar chocolate sandwich cookies in a food processor or a resealable plastic bag. Pulse or crush until fine crumbs remain with a few slightly larger pieces for texture (about 30 seconds in a processor or 1–2 minutes by hand).

Bind crumbs

Melt 2 tablespoons unsalted butter in a small saucepan or microwave until just melted. Transfer cookie crumbs to a small bowl, pour melted butter over crumbs, and stir until evenly moistened and holds together when pressed between fingers.

Form base

Divide the crumb mixture into 4 serving glasses or ramekins (or press into 8 mini cups) and press down firmly to form an even base layer about 1/4-inch thick. Place assembled bases in the refrigerator to chill while you make the filling (10–15 minutes).

Soften cream cheese

Ensure 4 oz cream cheese is at room temperature so it blends smoothly. If not soft enough, microwave in 5–7 second bursts until just softened.

Beat cream base

In a medium bowl, beat the softened cream cheese with 2 tablespoons Greek yogurt using a hand mixer or whisk until smooth and lump-free (about 1–2 minutes).

Sweeten and flavor

Add 2 teaspoons powdered erythritol, 1 teaspoon vanilla extract, and a pinch of salt to the cream mixture. Beat briefly to combine and taste; adjust sweetener to taste if needed (add up to 1 additional tsp).

Lighten filling (optional)

If you prefer a lighter, whipped filling, whip 2 tablespoons heavy cream in a separate small bowl until soft peaks form, then gently fold the whipped cream into the cream cheese mixture until homogenous. Alternatively, skip the heavy cream for a denser filling.

Fold in cookie pieces

Chop 4 additional low-sugar chocolate sandwich cookies into small pieces (about 1/4-inch). Fold the chopped cookies into the cream mixture, reserving a few pieces for garnish.

Pipe or spoon filling

Remove the chilled crumb bases from the refrigerator. Spoon or pipe an even layer of the cookies & cream filling over each cookie base, dividing the mixture among the 4 servings. Smooth the tops with a spatula.

Chill to set

Cover the assembled desserts with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours — chilling helps the filling firm and the flavors meld.

Garnish and serve

Just before serving, sprinkle the reserved cookie pieces on top of each dessert. Optionally dust with 1 teaspoon unsweetened cocoa powder across the four servings (light dusting). Serve chilled.