Cheesecake Cookies – Soft, Chewy & Filled with Creamy Cheesecake!

Introduction

The first time I made cheesecake cookies, I wanted something rich, creamy, and indulgent—a dessert that combined the best of both worlds. Imagine a soft, chewy cookie with a luscious, tangy cheesecake center. One bite and you get gooey cookie dough on the outside and silky-smooth cheesecake filling on the inside.

Now, this has become my favorite go-to recipe for special occasions and whenever I want a decadent treat. If you love cookies and cheesecake, you’re about to discover your new dessert obsession!

Why You’ll Love These Cheesecake Cookies

✔️ Two Desserts in One – A classic cookie + creamy cheesecake filling
✔️ Soft & Chewy Texture – The perfect balance of crispy edges and gooey centers
✔️ Rich, Tangy Cheesecake Core – A delightful surprise in every bite
✔️ Easy to Make – Simple ingredients and bakes in under 20 minutes

Ingredients for Cheesecake Cookies

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 cup mini chocolate chips (optional)

Step-by-Step: How to Make Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop 1 tsp portions onto a parchment-lined plate and freeze for 30 minutes.

Step 2: Make the Cookie Dough

1. In a bowl, whisk together flour, baking soda, and salt.
2. In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
3. Mix in eggs and vanilla extract.
4. Gradually add dry ingredients and fold in chocolate chips (if using).

Step 3: Stuff & Shape the Cookies

1. Scoop 1 ½ tbsp cookie dough and flatten slightly.
2. Place a frozen cheesecake filling ball in the center.
3. Cover with another scoop of cookie dough and seal the edges.
4. Gently roll into a ball and place on a parchment-lined baking sheet.

Step 4: Bake to Perfection

1. Preheat oven to 350°F (175°C).
2. Bake for 11-13 minutes, or until golden on the edges.
3. Let cool for 5 minutes, then transfer to a wire rack.

Best Variations to Try

🍓 Strawberry Cheesecake Cookies – Add chopped freeze-dried strawberries to the dough.
🍫 Double Chocolate Cheesecake Cookies – Use cocoa powder + white chocolate chips.
🍯 Caramel Cheesecake Cookies – Drizzle with salted caramel sauce before serving.

Common Mistakes to Avoid

🚫 Not Freezing the Cheesecake Filling – Helps prevent it from melting into the dough.
🚫 Overmixing the Dough – Can make the cookies dense instead of soft.
🚫 Overbaking – Cookies will continue to set as they cool, so don’t wait for them to be firm in the oven.

FAQs About Cheesecake Cookies

1. How do I store cheesecake cookies?

Keep in an airtight container in the fridge for up to 5 days.

2. Can I freeze cheesecake cookies?

Yes! Freeze baked cookies for up to 3 months.

3. Can I make the dough ahead of time?

Absolutely! Store dough in the fridge for up to 48 hours before baking.

4. What’s the best way to reheat them?

Warm in the microwave for 10-15 seconds to get a gooey texture.

Conclusion

These cheesecake cookies are the ultimate soft, chewy, and creamy dessert! Whether you’re baking for a party or treating yourself, they’ll quickly become a new favorite. Try them today and enjoy the best of both worlds—cookies and cheesecake in one bite!

• Try our Black Velvet Cake for another rich dessert!
• Want more cookies? Check out Cotton Candy Cookies!
• Love crispy treats? Don’t miss Crispy Bang Bang Chicken for a savory contrast.