Best Cheesecake Cookies You’ll Ever Make

Cheesecake meets cookie—and it’s a match made in dessert heaven. These Cheesecake Cookies are everything you didn’t know you needed: buttery vanilla cookies with a soft, creamy cheesecake center that melts in your mouth. If you’re like me and you can’t decide between a rich cheesecake slice or a warm cookie fresh out of the oven… this recipe is your sweet spot.

Honestly, I stumbled upon this idea while baking for a family gathering where I couldn’t decide what to bring. Cheesecake felt too fussy, cookies felt too simple—so I married the two. And let me tell you, they disappeared off the dessert table faster than anything else I’ve made. There’s just something about a tender cookie that surprises you with a creamy center that keeps everyone coming back for “just one more.”

These cookies aren’t just for special occasions either. They’re easy enough to make on a weeknight but feel fancy enough for holidays and potlucks. Plus, you can customize them with fruity swirls, chocolate chips, or even a graham cracker sprinkle for a real cheesecake vibe. Ready to dive in?

Ingredients You’ll Need

Let’s break it down into two simple components: the soft cookie dough and the creamy cheesecake filling.

For the cookie dough:

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

For the cheesecake filling:

• 4 ounces cream cheese, softened

• 1/4 cup granulated sugar

• 1/2 teaspoon vanilla extract

STEP 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step helps the cookies bake evenly and prevents sticking (because no one wants to scrape cheesecake off a pan).

STEP 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This will take a couple of minutes with a hand mixer or stand mixer—don’t rush it! Creaming properly adds air, which helps give the cookies that soft, tender texture.

Once it’s fluffy, add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add it to the wet mixture. Mix just until a soft dough forms. You don’t want to overwork it, or you’ll end up with tough cookies (and no one wants that!).

Now here’s a crucial tip: chill the dough in the fridge for 20 to 30 minutes. This helps the dough firm up a bit, which makes shaping easier and keeps the cookies from spreading too much in the oven.

STEP 3: Make the Cheesecake Filling

While the dough chills, grab a small bowl and beat together your softened cream cheese, sugar, and vanilla extract. You want this mixture to be completely smooth and creamy—no lumps. This filling is the heart of these cookies, so take your time with it. If you’re using a handheld mixer, it should only take a minute or two.

At this point, you can also prep any optional mix-ins you might want to swirl into the filling—think raspberry jam, chocolate chips, or lemon zest. This is where you get to play and make these cookies your own!

STEP 4: Shape and Fill the Cookies

Once your dough is chilled and your filling is ready, it’s time to shape these beauties. Scoop the dough into 1½ tablespoon-sized balls (a medium cookie scoop works great here). Place each ball on your prepared baking sheet.

Now gently press an indentation into each dough ball using your thumb or the back of a small spoon. Think of it like a little cheesecake nest! Spoon a small amount of the cream cheese filling into each well. Don’t overfill—you want just enough to fill the center without it spilling over.

Optional but highly recommended: Add a tiny dollop of fruit preserves or a few mini chocolate chips on top of the cheesecake filling. It adds an extra flavor punch and makes them look bakery-worthy with zero extra effort.

We left off with our cheesecake cookie dough filled and ready to bake, and now we’re diving into the final steps—plus all the helpful tips to make these cookies truly next-level. Whether you’re baking these for a party, a cozy night in, or just because you’re craving something sweet and creamy, these steps will make sure your cookies turn out soft, flavorful, and beautiful every time.

STEP 5: Bake the Cookies

With your filled cookie dough balls spaced about 2 inches apart on the baking sheet, pop them into your preheated 350°F oven. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. You don’t want them to brown too much—these cookies are meant to stay soft in the center.

Here’s the trick: the centers will look slightly underdone, and that’s exactly what you want. The residual heat will finish setting the cheesecake filling as the cookies cool, leaving you with that luscious, creamy bite inside.

STEP 6: Cool and Set

Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. They’ll be fragile right out of the oven, especially in the middle, so resist the urge to move them too soon.

After that short rest, transfer them to a wire rack to cool completely. You can enjoy them at room temperature, but here’s a little secret: they’re even better chilled. Once cooled, pop them into the fridge for 30 minutes or so if you love that classic, firm cheesecake texture.

Pro Tips for Cheesecake Cookie Success

I’ve made these cookies more times than I can count, and after a few rounds of testing (and lots of taste-testing), here are a few tips that make a real difference:

• Use full-fat cream cheese: This keeps the filling creamy and rich. Low-fat versions can make it too watery and bland.

• Don’t skip the chilling time for the dough: It helps the cookies hold their shape and keeps the filling from running.

• Scoop consistently: Use a medium cookie scoop or measuring spoon to keep all the cookies the same size. This ensures even baking.

• Fruit swirl variations: Add a ½ teaspoon of raspberry, strawberry, or blueberry preserves right on top of the cream cheese filling before baking. It gives a gorgeous marbled look and that pop of fruity flavor.

• Add some crunch: Sprinkle crushed graham crackers or even crushed cookies (like Nilla Wafers) over the cheesecake center before baking for extra texture.

Make-Ahead and Freezer Tips

If you’re planning ahead for the holidays or a party, these cookies are fantastic for freezing. You have two options:

1. Freeze the raw dough balls with filling: Assemble the cookies, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag or container. When ready to bake, add an extra 1-2 minutes to the baking time—no need to thaw.

2. Freeze the baked cookies: Let them cool completely, then store in an airtight container or freezer bag. Place parchment paper between layers to prevent sticking. Thaw in the fridge or at room temperature before serving.

Flavor Variations to Try

These cookies are delicious just as they are, but if you’re looking to switch things up, here are a few ways to change the flavor profile while keeping that irresistible creamy center:

• Lemon Cheesecake Cookies: Add 1 teaspoon lemon zest to the cream cheese filling and top with lemon curd before baking.

• Chocolate Swirl: Drop a few mini chocolate chips into the filling or drizzle melted chocolate over the cooled cookies.

• Pumpkin Spice: Add 1/4 teaspoon cinnamon and a pinch of nutmeg to the cookie dough for a fall-inspired twist.

• Graham Cracker Crumble: Mix 1 tablespoon melted butter with crushed graham crackers and sprinkle a little on top of the filling for a classic cheesecake crust flavor.