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These cheesecake cookies have the best of both worlds. They feature the most delicious crispy and chewy chocolate cookies with a rich cream cheese filling.
Cream cheese stuffed cookies or rather, cheesecake cookies, are a spin on two of my all-time favorite cookies I’ve ever shared here- cream cheese cookies and chocolate chip cookies.
They make the perfect holiday cookie recipe when you want to bake something elegant, and delicious, and ridiculously easy.
For such a fancy-looking cookie, you’ll love how easy it is to prep, bake, and eat. It’s so simple, I love to get the little ones involved, too!
Table of Contents
Why this recipe works
- Easier than cheesecake. Sure, baking a cheesecake is fun, but it’s also super time-consuming. These cookies take just 25 minutes to bake.
- Perfect texture. The crumbly chocolate cookies and the smooth cream cheese filling create the most perfect contrast of textures.
- Only 8 ingredients. These cookies sound like a complex dessert. In reality, you only need eight simple ingredients to make them, and NO eggs.
- Double dose of cream cheese. Not only is it used in the filling, but it also features in the cookie dough too!
Ingredients needed
Besides a handful of baking staples, there isn’t much else needed to make this cheesecake cookie recipe. Here is everything you will need:
- Flour. I use all-purpose flour for this recipe but you can use wheat flour or even cake flour. I found cake flour was a little too delicate but if you prefer super soft cookies, you’ll want to use that.
- Butter. Unsalted and softened butter. When baking, always choose butter from a stick, not from a tub. The latter adds extra liquid and preservatives to make it spreadable, which in turn will affect how these cookies turn out.
- Sugar. I use both white and brown sugar for this recipe. The white sugar gives the cookies crispy edges and the brown sugar keeps everything soft in the middle.
- Baking soda. To help the cookie dough rise.
- Cream cheese. Because this is the star ingredient in these cookies, use a good quality one from a block, not a tub or spread. Also, DO NOT use light or fat-free varieties because the middle will dry out.
- Chocolate chips. I use a mix of milk chocolate chips and dark chocolate chips, but use whichever you prefer.
- Vanilla extract. A must for any good cookie.
- Salt. To balance all flavors.
For the filling:
- Cream cheese. As mentioned above, good quality and full-fat is the way to go.
- Powdered sugar. I use powdered sugar instead of granulated sugar as it melts easily and produces smoother results.
How to make cheesecake cookies
Step 1- Make the cream cheese filling. Whisk together the cream cheese and the powdered sugar until fully combined.
Step 2- Freeze cream cheese mixture. Use a teaspoon to freeze small portions of the cream cheese frosting. Place the frosting on a plate lined with food wrap and freeze for an hour. You should get 12 cream cheese balls when using a teaspoon.
Step 3- Make the cookie dough. Whisk together flour, baking soda, and salt. In a separate bowl, whisk together the softened butter, sugars, cream cheese, and vanilla extract. Cream until smooth and glossy. Add the dry ingredients and mix until fully combined. Fold in the chocolate chips.
Step 4- chill. Cover the bowl with food wrap and refrigerate the dough for at least an hour.
Step 5- Assemble. Remove the cookie dough from the fridge and scoop out 12 even-sized balls. Make an indent in the center of each ball. Remove the frozen cream cheese balls from the freezer and place one in each cookie. Shape the cookie dough around the cream cheese filling to cover it up.
Step 6- Bake. Place the cookies on lined baking sheets and bake for 12 to 15 minutes or until firm around the edges. Let the cookies cool completely before you eat them.
Tips to make the best recipe
- If you don’t have powdered sugar, use a food processor to blend granulated sugar into fine powder. This extra step is worth taking if you want to achieve a smooth consistency for the cream cheese filling.
- Don’t forget to chill the dough before shaping the cookies. Refrigerating the dough solidifies the fats in it and prevents the cookies from spreading too much in the oven.
- While the recipe specifies the baking time, always keep an eye on the cookies to prevent them from darkening or burning. Remember, the cookies continue to bake as they cool down.
Flavor variations
The beauty of these cookies is that you can jazz them up with a few little tweaks. Here are some suggestions:
- Make strawberry cheesecake cookies. Use chopped fresh strawberries or strawberry jam instead of chocolate chips for a pop of color and fruity flavor.
- Use white chocolate chips. White chocolate chips are certainly not a classic but they taste just as good as cookies made with dark chocolate.
- Add Oreos. If you love our Oreo cheesecake recipe, add crushed Oreo cookies to the batter before adding in the cream cheese.
- Experiment with the cream cheese frosting. You can add different flavors to the cream cheese frosting, including peanut butter, cocoa powder, pureed fruits, or honey.
- No bake cheesecake cookies. Stuff the filling into your favorite no bake cookie for a fun twist.
Storage instructions
To store: Place leftover cookies in an airtight container. They will stay fresh for up to 4 days in the fridge.
To freeze: You can make an extra batch of cookie dough and freeze it for up to 3 months.
More cookie recipes to try
Frequently asked questions
These cookies are not gluten-free as they are made with all-purpose flour. To make this recipe gluten-free, use gluten-free cup-for-cup flour. Also, make sure the cream cheese you are using is labeled gluten-free.
Yes, these cookies work with dairy free cream cheese. Simply choose cream cheese that comes from a block, not a spread.
Cheesecake Cookies
Ingredients
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/4 cup + 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons brown sugar
- 1/2 cup cream cheese 4 ounces, softened
- 1 teaspoon vanilla extract
Cheesecake filling
- 3/4 cup cream cheese softened
- 1/4 cup powdered sugar sifted
Instructions
- Prepare the cheesecake filling by whisking together the cream cheese and powdered sugar until combined.
- Place 12 teaspoons of the mixture onto a small lined plate and freeze for an hour.
- In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract, and cream together until smooth and glossy. Gently add in the dry ingredients until just combined. Fold in the chocolate chips at the end.
- Cover the bowl and refrigerate the cookie dough for at least an hour.
- Preheat the oven to 185C/375F.
- Remove the cookie dough from the refrigerator and roll out 12 balls of cookie dough. Make an indent into the center of each one. Remove the frozen cream portions from the freezer and place one in each cookie and shape the cookie dough around it to cover it up.
- Place the cheesecake-filled balls of cookie dough onto a lined pan and gently press down on each one. Bake for 12-15 minutes, or until firm around the edges.
- Let the cookies cool on the baking tray completely before enjoying them.
Heard of this idea in an American advert; didn’t think it’s possible till now.
YUM! What a unique idea. Pinned!
I’m still dreaming of that cookie monster ice cream.
Impatience is my middle name. Like why put three sweet potato’s worth of slices in the fridge when I can just eat them all right now?
omg. Cold roasted veggies are like crack. No wonder you have a fiber baby. Pop.
I’m inpatient if I’m really hungry. Then I just make PB&J. I’d rather eat than be creative. My favorite muffin is lemon poppyseed, but I’m not picky. I spread peanut butter on everything so the muffin is just a vehicle for that 😉
mm lemon poppyseed is something I need to try again!
Cheesecake and cookies and no bake – this is the language of LOVE!
Thanks Kate! 😀
Yes! The roof of my mouth is permanently burned because I refuse to wait for the cheese to cool! Impatient, I hear you. What a creative recipe- again! This looks great!
Thanks so much, Alex!
Okay, you know I’d use the full fat, creamy cream cheese for these, right?! YUM. I love me some blueberry muffins, but any/all will do. Except for maybe the bran ones.
I LOVE full fat cottage cheese. SO EFFING GOOD. Seriously, the best thing about America.
These muffin tops seem like they would be much more acceptable to the muffin tops I see at the pool lately… #eww
LOL. No judgement!
You had me at healthy.. and no bake.. and cheesecake.. and cookies. These look ridiculously good and easy to make! Can’t wait to try them
Please do- This is really easy and delicious! 🙂
The impatient queen is knocking and wanting her title back- I am the worst when it comes to waiting for food :P. Eggs always turn into scrambles, tongue is burned on a daily basis, and parfaits are turned into why waits while I eat the constituting parts before they can make it into a bowl. Either that or I give up and completely forget the food I’m baking is still in the oven! Love anything cheese related so this will definitely be a must!
Please do, Niki- It’s delicious!
What a smart idea putting cream cheese and muffin tops together! You are truly the King of No-Bake 🙂 I get super impatient waiting for ice cream to thaw… usually I just start eating it no matter how frozen it is!
Ohhhh I LOVE ice cream when it’s melted but froyo…that stuff melts too fast!
I saw the title of this recipe and my jaw literally dropped. You once again, completely nailed it. IN LOVE. Cheesecake + Cookies made from muffin tops = hello dessert everynight. Brilliant as always!
Thanks so much, Serena!
would you like us to assign someone to butter your muffin? well yes, and i would also like to assign someone to cream cheese it. but UDIS why must you be so egg filled!? i think i might have to go make your no-bake blueberry muffin energy bites and cream cheese them because you’re convincing me that living without these is simply not an option..
and speaking of impatient.. eating avocado rice cakes and wiping my hands on post-it notes at work right now.. (paper towels are too far) and have you ever burnt your face on reheated maple syrup? #skingraft
I have a Meredith twist on this 😉
OMG I WANT AVOCADO TOAST RIGHT NOW!!!!
Oh I love the idea of using cottage cheese because… #protein. Don’t worry, I’m still me and not going paleo/cross-fit, always fighting the good fight against hunger.
Go CrossFit. You know you want to.
I still need to try a class!
I love cottage cheese- Been eating it everyday here, you guys have the best full fat cottage cheese!
These look great! I am super impatient when it comes to food, unless if it’s me doing the cooking and even then!
I often end up eating a full meal WHILE prepping!
Don’t you love it when awesome things happen by accident? I’m super impatient when it comes to food. If dinner will take longer than 30 minutes, I’m probably not making it. Thank goodness for Trader Joe’s frozen meals!
YES. I just went and spent ages there but left successful!
um YES. i want these for breakfast. totally acceptable, right??
You know it is!
Man, you are one clever cookie, Arman. Get it? Clever cookie…and you made cookies. Haha. Seriously though, I love cheesecake, and I love cookies. So this combines the best of both worlds. I’ll need to grab some Udi’s muffin tops ASAP!
Haha, Clever Cookie. CC. KK. I notice a trend sir!
Your no bake creations are always so clever! I am super impatient too. Constantly burning my mouth on things. I should really stop waiting until I’m hangry to eat!
Thanks Tara!
I’m pretty impatient with all things but food falls right in there! This is a genius way to use GF muffin tops 🙂
Thanks Michele! 🙂
It’s super hot in the office and I am melting! A barely thawed cream cheese cookie sounds so so good right now! Can you please come over and bring me some cookies?
Btw impatience is my middle name! I always burn my mouth when I eat pizza! Always!
OH me too- And it’s worse when I add chilli flakes too!
These look super tasty! Love your creations! 🙂
Thanks Ashley- These are delicious!
Or trying hard to open that bottle of wine, you know it’s going to be soooo good and you so want a glass. But the cork breaks, a fourth on the bottle opener and sadly only one fourth left in the bottle neck. too tiny to use the bottle opener!
Hahahah touche!
Cottage cheese in a cookie? That sounds like a good way to get some extra protein to me!
Right? Definitely a good protein boost!
Cookies and healthy in the same sentence…brilliant! Definitely trying these.
Please do, Melissa 🙂
Dang Mr Creative! Seriously, you come up with the best ideas. Who would’ve ever thought to turn muffins into cookies like this? I gotta get me some of those!
Thanks Holly- Your a gem!
Muffins and cream cheese. Sounds like a match made in heaven to me.
mmmm yes, what megan said.cream cheese baby! P.S i want to know about your trifle story. I say you make a trifle (no bake) bar next. I bet Megan would agree!
Trifle is delicious, wish I had some now!
Heaven doesn’t even come close!