Cheesecake Cookies

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5 from 10 votes
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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. 

cheesecake cookies.

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
  1. Why this recipe works
  2. Ingredients needed
  3. How to make cheesecake cookies
  4. Tips to make the best recipe
  5. Flavor variations
  6. Storage instructions
  7. More cookie recipes to try
  8. Frequently asked questions 
  9. Cheesecake Cookies (Recipe Card)

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.

cheesecake cookies recipe.

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. 

cheesecake cookie.

Frequently asked questions 

Are these cookies gluten-free?

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.

Can I use dairy free cream cheese?

Yes, these cookies work with dairy free cream cheese. Simply choose cream cheese that comes from a block, not a spread.

cheesecake cookie recipe.

Cheesecake Cookies

5 from 10 votes
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.
Servings: 12 Cookies
Prep: 1 minute
Cook: 12 minutes
Total: 13 minutes

Ingredients  

Cheesecake filling

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.  

Notes

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.

Nutrition

Serving: 1cookieCalories: 223kcalCarbohydrates: 32gProtein: 3gFat: 9gSodium: 193mgPotassium: 61mgFiber: 1gVitamin A: 292IUCalcium: 27mgIron: 1mgNET CARBS: 31g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 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?

  2. 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 😉

  3. 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!

  4. 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.

  5. These muffin tops seem like they would be much more acceptable to the muffin tops I see at the pool lately… #eww

  6. 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

  7. 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!

  8. 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!

  9. 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!

  10. 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

  11. 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.

    1. I love cottage cheese- Been eating it everyday here, you guys have the best full fat cottage cheese!

  12. These look great! I am super impatient when it comes to food, unless if it’s me doing the cooking and even then!

  13. 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!

  14. 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!

  15. 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!

  16. I’m pretty impatient with all things but food falls right in there! This is a genius way to use GF muffin tops 🙂

  17. 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!

  18. 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!

  19. Cottage cheese in a cookie? That sounds like a good way to get some extra protein to me!

  20. Cookies and healthy in the same sentence…brilliant! Definitely trying these.

  21. 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!

    1. 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!