Made with buttery vanilla cookie dough and tangy cream cheese filling, these soft cheesecake cookies are an indulgent dessert that you can make to impress your family and friends. If you're looking for a way to step up your cookie game, this recipe is what you need!
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Why you should try this cheesecake cookie recipe
- More than just a cookie! These cheesecake cookies are a fun twist on classic cookies. Instead of the usual, you get a creamy surprise inside that takes them to the next level. They're like little bites of cheesecake in cookie form!
- A great sweetness and flavor balance. The buttery vanilla cookie dough gives just the right sweetness, while the tangy cream cheese filling adds a delicious kick. It's a flavor combo you won't be able to resist!
- Freezer-friendly cookies. One of the best things about this recipe? You can make a big batch of unbaked cookie dough balls and freeze them for later. Just pop them in the oven whenever you want a fresh-baked treat. It's convenient, easy, and ensures you always have something tasty on hand.
Looking for more easy but delicious recipes? I've got you covered! Try these Mini cheesecakes, these Honey cookies, or this San Sebastian cheesecake.
Ingredients you will need
For the cheesecake filling
- Cream cheese - I use original Philadelphia cream cheese (cold!).
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
For the cookie dough
- Butter - Make sure it's at room temperature, and use unsalted butter.
- Sugar - I use a mix of white and light brown sugar, but you can replace the brown sugar with an equal amount of white sugar if you prefer.
- Vanilla extract
- Large eggs - Make sure they're at room temperature to emulsify well with the butter. If you forget to take them out of the fridge in advance, you can place them in a bowl of warm water for 3-5 minutes.
- Flour - All-purpose flour works best for these cheesecake cookies.
- Baking powder
- Salt
Cooking tips
- Don't overwhip the cream cheese filling. Whipping the cream cheese filling until it's stiff and creamy is key, but don't go overboard! Stop when it's smooth and holds its shape or the cream will split and you will have to start all over again.
- Freeze the cheesecake filling until firm. Pop those little cheesecake filling portions in the freezer until they're nice and firm. This makes them easier to handle when you're wrapping them in cookie dough.
- Chill the dough well. Before you start forming your cookie dough balls, give the dough some time to chill out in the fridge or freezer. It helps them keep their shape and prevents spreading too much in the oven.
- Use a rolling pin to flatten the cookie dough balls. Flatten out your cookie dough balls with a rolling pin or just press them down gently with your hand. This helps create a nice even surface to wrap around the cheesecake filling.
- Allow the cookies to cool down completely before serving. As tempting as it may be to dive right in, let those cookies cool off completely on a wire rack before enjoying. This helps the cookie dough and the filling set properly.
How to make cheesecake cookies
Make the cream cheese filling
- Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment.
- Whip to stiff peaks, scraping the sides and the bottom of the bowl a couple of times in between.
- Spoon or pipe the cheesecake filling into 12 small portions, about 1-2 tablespoons each, onto a baking sheet lined with parchment paper.
- Freeze the cheesecake filling portions until firm, usually for at least 1-2 hours or until they are solid enough to handle.
Make the dough
- In another bowl, add white and brown sugar, butter, and vanilla. Beat with a hand mixer for 1-2 minutes or until fluffy. Then, add the eggs one at a time, and beat until well incorporated.
- Sift in the flour, salt, and baking powder, and mix on low just until no dry ingredients are left.
- Wrap the dough in plastic wrap and freeze for 30-60 minutes or until solid enough to form dough balls.
Assemble and bake
- Preheat the oven to 180C (355F) and line two baking sheets with parchment paper.
- Form 12 cookie dough balls (50g each).
- Take one cookie dough ball and flatten it into a disc in the palm of your hand or you can roll it between two pieces of plastic wrap with a rolling pin.
- Then, take one frozen cheesecake filling portion from the freezer and place it in the center of the cookie dough disk.
- Enclose the cheesecake filling by wrapping the dough around it.
- Place the filled cookie dough balls on the baking sheets, leaving some space between each cookie.
- Bake one batch at a time for 15-17 minutes or until the cookies have spread, puffed up, and become golden around the edges.
- Allow to cool down completely before serving!
Flavor variations
- Nuts - Consider adding chopped walnuts, pecans, or other nuts to the cookie dough. The combination of creamy cheesecake filling and crunchy nuts creates an amazing texture contrast.
- Add fresh or freeze-dried berries - Incorporating fresh or freeze-dried berries into the cheesecake filling adds a burst of fruity flavor and a pop of color to your cookies. Whether you prefer raspberries, strawberries, or blueberries, the tangy sweetness of the berries pairs beautifully with the creamy cheesecake filling and buttery cookie dough.
- Lemon, lime, or orange zest - For a refreshing citrus kick, try adding lemon, lime, or orange zest to the cookie dough, the cream cheese filling, or both.
FAQ
How to store cheesecake cookies?
Because of the cream cheese filling, you should store these cookies in the fridge for up to 4 days.
Can you freeze unbaked cookies?
Yes, you can assemble the cookies and freeze them for up to 2 months.
Can you freeze the cheesecake cookie leftovers?
Yes, these cookies can be frozen for up to 2 months.
More cookie recipes you may like
Pumpkin chocolate chip cookies
Recipe card
Cheesecake cookies
Made with buttery vanilla cookie dough and tangy cream cheese filling, these soft cheesecake cookies are an indulgent dessert that you can make to impress your family and friends. If you're looking for a way to step up your cookie game, this recipe is what you need!
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Servings: 12 cookies
Calories: 278kcal
Equipment
- Digital kitchen scale
- Rubber spatula
- Stand mixer or hand mixer and a large mixing bowl
- Parchment paper
Ingredients
Cheesecake filling
- 200 g cream cheese cold
- 15 ml heavy whipping cream cold
- 35 g powdered sugar
- ½ teaspoon vanilla extract
Cookie dough
- 120 g unsalted butter at room temperature
- 70 g white granulated sugar
- 70 g light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 250 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
Instructions
Cheesecake filling
- Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment (or use a mixing bowl and a hand mixer).
- Whip to stiff peaks, scraping the sides and the bottom of the bowl a couple of times in between. Don't overwhip!
- Spoon or pipe the cheesecake filling into 12 small portions, about 1-2 tablespoons each, onto a baking sheet lined with parchment paper.
- Freeze the cheesecake filling portions until firm, usually for at least 1-2 hours or until they are solid enough to handle.
The dough
- In another bowl, add white and brown sugar, butter, and vanilla. Beat with a hand mixer for 1-2 minutes or until fluffy. Then, add the eggs one at a time, and beat until well incorporated.
- Sift in the flour, salt, and baking powder, and mix on low just until no dry ingredients are left.
- Wrap the dough in plastic wrap and freeze for 30-60 minutes or until solid enough to form dough balls. You can also refrigerate the dough overnight.
- Preheat the oven to 180C (355F) and line two baking sheets with parchment paper.
- Form 12 cookie dough balls (50g each).
- Take one cookie dough ball and flatten it into a disc in the palm of your hand or you can roll it between two pieces of plastic wrap with a rolling pin.
- Then, take one frozen cheesecake filling portion from the freezer and place it in the center of the cookie dough disk.
- Enclose the cheesecake filling by wrapping the dough around it, then roll the filled cookie dough between your palms to form a smooth ball. Repeat the process with the remaining cookie dough and frozen cheesecake filling portions.
- Place the filled cookie dough balls on the baking sheets, leaving some space between each cookie.
- Bake one batch at a time (keep the second batch in the fridge while the first batch is baking) for 15-17 minutes or until the cookies have spread, puffed up, and become golden around the edges.
- Remove from the oven and allow the cookies to cool down on the baking sheets for 10 minutes before transferring them onto a cooling rack to cool down completely before enjoying.
Video
Notes
Store in the fridge for up to 4 days.
Freeze assembled, unbaked cookies for up to 2 months.
Freeze cookie leftovers for up to 2 months.
Nutrition
Nutrition Facts
Cheesecake cookies
Serving Size
1 cookie
Amount per Serving
Calories
278
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
67
mg
22
%
Sodium
331
mg
14
%
Potassium
67
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
4
g
8
%
Vitamin A
532
IU
11
%
Vitamin C
0.01
mg
0
%
Calcium
71
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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