These cheesecake cookies are truly just like taking a cheesecake and transforming it into a gourmet cookie! They start with a crispy and buttery graham cracker crust, then a soft chewy cookie, and finally a sweet cream cheese filling.
THE BEST CHEESECAKE COOKIES
Ok, I know that’s a bold statement to say these are the best, but hear me out! What makes these the best is that they take each delicious element of a traditional cheesecake and reimagine them into a cookie. One of my favorite bites of a cheesecake is getting a nice scoop of the crispy graham cracker crust and how that combines with the cool and creamy cheesecake filling…and that’s exactly what you’ll get with this cookie!
You’ll make these cookies in 3 steps: graham cracker crust, sweet cream cheese filling, soft cookie dough.
HOW TO MAKE CHEESECAKE COOKIES
So I mentioned you make these in 3 steps…don’t let that scare you away! It’s 3 simple steps, and the end results is totally worth it.
STEP 1: CHEESECAKE FILLING
Start by making the cream cheese filling since this needs to go in the freezer for 30 minutes. Blend together the softened cream cheese, powdered sugar, vanilla, and dash of salt. Make 20 small portions, place on parchment paper, then freeze for 30 minutes.
STEP 2: GRAHAM CRACKER CRUST
While the cheesecake filling is freezing, whip up the graham cracker crust. Combine the melted butter, crushed graham crackers, brown sugar, and cinnamon. Mix well then pop this bowl in the fridge to chill and harden while you make the cookie dough.
STEP 3: COOKIE DOUGH
Now onto the cookie dough. Combine the butter with the vanilla, egg yolks, and sugars. In another bowl combine the dry ingredient, then mix the wet and dry ingredients together. Section off 20 cookie dough balls.
STEP 4: MAKE AND BAKE
Almost done! Now let’s assemble the cookies and bake. Remove the cheesecake filling from the freezer and the graham cracker crust from the fridge. Form 20 portions of the graham cracker crust, it’s ok that they will be small. Flatten a piece of crust on the cookie sheet. Then, take a cookie dough portion and flatten it in your hand and place a cheesecake filling inside. Gently fold the cookie dough up and around the cheesecake, but don’t enclose it! Bake at 350 degrees for 11-12 minutes.
STOREAGE AND REHEATING
Since this has a cream cheese filling the leftover cookies will need to be stored in the fridge. Eat them within 3 days for the best texture and freshness.
When you’re ready to devour another cookie, you can allow it to come to room temperature then enjoy! Or, for a fresh from the oven taste, first allow it to come to room temperature then pop it in the microwave for about 8-10 seconds!
For more out of this world cookies, try some of these favorites!
Pumpkin Spice Latte Cookies
Espresso Dark Chocolate Cookies
Hot Cocoa Cookies
Strawberry Dark Chocolate Cookies
Blueberry Pie Cookies
Or, browse my whole cookie section.
PrintCheesecake Cookies
These cheesecake cookies are truly just like taking a cheesecake and transforming it into a bakery-style cookie!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18-20 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
For the cheesecake filling
6 ounces of cream cheese, softened
4 tablespoons powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
For the graham cracker crust
1 cup crushed graham crackers (plus more for garnishing)
5 tablespoons of butter, melted
3 tablespoons dark brown sugar
1/4 teaspoon salt
For the cookie dough
10 tablespoons of butter, melted
1 and 1/2 cups all purpose flour
1 cup dark brown sugar
1/3 cup + 1 tablespoons white sugar
2 egg yolks
3/4 teaspoons salt
1 teaspoon baking soda
1 teaspoons vanilla extract
Instructions
1. Make the cheesecake filling: Combine all the ingredients for the cheesecake filling. Make 20 portions and place on a platter lined with parchment paper. Place in the freezer for 30 minutes.
2. Make the graham cracker crust: Combine all the ingredients for the graham cracker crust in a small bowl. Place the bowl in the fridge to chill while you make the cookie dough. At this time preheat the oven to 350 degrees.
3. To make the cookie dough, start by mixing the melted butter with the egg yolks, vanilla, brown sugar, and white sugar.
4. In another bowl, combine the flour, baking soda, and salt.
5. Pour the dry ingredients into the wet and stir until everything is well combined, you might need to use your hands towards to end for everything to get fully incorporated. Form 20 cookie dough balls.
6. To form the cookies, remove the graham cracker crust and cheesecake filling from the fridge and freezer. Make 20 small portions of the graham cracker crust.
Note: I say 20 portions for everything but depending on how large you make your portions it’s possible you might only make around 18.
7. Place one of the graham cracker portions on the baking sheet and press down to flatten. Then, take a cookie dough ball and flatten it in your hand and place a cheesecake filling inside. Gently fold up the cookie dough around the cheesecake but do not enclose it fully. You want the cheesecake filling to be visible from the top! Place this on top of the flattened graham cracker crust (see photos in post!)
8. Bake for 11-12 minutes. Immediately after you remove from the oven, use a spatula or rubber spatula to push the graham cracker crust back towards the cookie to form a nice circular edge. Garnish with a sprinkle of more crushed graham cracker.
Enjoy! See notes in post for storage and reheating tips.
Notes
You should be able to get 20 cookies, but depending on how large the portions are you might only get about 18.
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