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These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!
I love a good cookie, especially one that I can use all year round and for any occasion! I haven’t found a cookie that I don’t like yet, and I intend to keep it that way! For some more delicious cookie recipes that your family will go crazy over, try out these classic Oatmeal Chocolate Chip Cookies, these delicious Texas Sheet Cake Cookies or my personal favorite, these Butter Pecan Cookies!
What are Cheesecake Cookies?
The name describes them perfectly! I love cheesecake, and I love cookies. If you combine your favorite soft and delicious cookie with the creamy cheesecake filling we all love… Well, that is precisely what this cookie is! It’s the best of both worlds, and my mouth waters just thinking about it!
Not only do these cheesecake cookies taste insanely delicious, but they are easy to make! The recipe uses pantry staple ingredients, so all that you need fresh from the store is some berries of your choice. I love the combination of blueberries and raspberries but feel free to add on top whatever you love! These cookies are great to make festive for any occasion.
Ingredients in Cheesecake Cookies
As I said before, these cookies use simple, pantry staple ingredients, which only means one thing… You should have all of the ingredients on hand to make these whenever you want! Check out the recipe card at the bottom of the post for exact ingredient measurements.
Cookie Ingredients
- Butter: I used unsalted butter that is at room temperature for this recipe.
- Granulated Sugar: This sweetens the cookies right up and goes great with the tangy cream cheese filling.
- Brown Sugar: I love the deep and delicious flavor that brown sugar brings to this recipe.
- Vanilla Extract: Adding a splash of vanilla extract adds a subtle but delicious flavor.
- Salt: The salt enhances all of the flavors in the cookie.
- Eggs: I always use large eggs when I am baking.
- Flour: I used all-purpose flour in these cheesecake cookies.
- Baking Soda: This helps the cookies stay soft and not go flat.
Cheesecake Filling
- Cream Cheese: Let your cream cheese sit out and come to room temperature before making the filling.
- Egg Whites: This helps keep the integrity of the color and also helps maintain a creamy texture.
- Vanilla Extract: This adds a splash of flavoring.
- Powdered Sugar: The sweet sugar dissolves and sweetens up the tangy cream cheese for these cheesecake cookies.
Toppings
- Berries: I love using blueberries and raspberries, but you could put on any toppings that you love and they will go great with these cookies.
How to Make Cheesecake Cookies
Get ready to make a super easy dessert that is sure to impress your guests! This is an elegant cookie, and once you top it with some fresh berries, it will be fit to serve for any occasion!
Prepare Dough
- Prep: Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
- Mix, Scrape, Mix: In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
- Sift and Whisk: Sift together your flour and baking soda in a separate large bowl. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
- Scoop and Chill: Scoop your cheesecake cookie dough onto your prepared baking sheets, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
Fill Cookies and Bake
- Whip Filling: In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Fill Cookies: When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cheesecake cookie so it’s not just a mound of filling.
- Bake: Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
- Cool on Rack: Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.
Variations
Just like all cookies and cheesecakes, there are so many different variations and kinds that you can make! Change up the flavors, add different toppings and make these cookies everything you want them to be!
- Flavors: Instead of vanilla, add a different flavor of extract to either the filling or the cookie itself. I always love lemon, orange, or almond, but the possibilities are endless.
- Drizzle: Go ahead and drizzle your favorite sauce across the top! You can never go wrong with chocolate sauce, raspberry sauce, or even some delicious caramel sauce!
- Toppings: Using fresh berries is a classic cheesecake topping but try out some m&m’s, sprinkles, mini chocolate chips, white chocolate chips, dried fruit, or some nuts!
How to Store Leftovers
You may just want to double the batch on these cookies… they are that good! They store well as leftovers, so you can make them ahead of time and enjoy them all week.
In the Refrigerator: Once your cookies have cooled, then you can place them in an airtight container and store them in your fridge. They will last for about four days.
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Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
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In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
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In a separate bowl, sift together your flour and baking soda. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
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In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
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Scoop your cookie dough onto your prepared pans, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
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Preheat your oven to 350 degrees Fahrenheit.
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When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cookie, so it’s not just a mound of filling.
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Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
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Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.
Serves: 24
Calories196kcal (10%)Carbohydrates23g (8%)Protein3g (6%)Fat10g (15%)Saturated Fat6g (30%)Polyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.2gCholesterol41mg (14%)Sodium216mg (9%)Potassium61mg (2%)Fiber1g (4%)Sugar12g (13%)Vitamin A361IU (7%)Vitamin C2mg (2%)Calcium25mg (3%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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