Cheesecake Cookies

These Cheesecake Cookies are tender and melt in your mouth. They're packed full of cream cheese flavor and incredibly soft. Easily turn these into holiday cheesecake cakes by sprinkling them with festive sprinkles or rolling them in colored sanding sugar.

a white plate full of cheesecake cookies with a red linen under it


 

If you need more cookies in your life, check out the Peppermint Snowball Cookies, Iced Molasses Cookies, Potato Chip Cookies, and Italian Anise Cookies.

If you're looking for a cheesecake cookies recipe full of flavor, this is the recipe for you. They will quickly become a family favorite in your house.

I love to dust these with a little powdered sugar before serving them or adding some fun sprinkles just before baking them.

What are Cheesecake Cookies

Cheesecake cookies are cookies packed full of cream cheese and have a tender, creamy texture like a cheesecake. They're similar to a soft, cream cheese sugar cookie and not so much like a slice of cheesecake.

overhead photo of cookies on a white platter with a red fabric under it on a white surface

How to make Cheesecake Cookies

These cookies are so easy to whip up. The hardest part is the wait after putting them in the fridge to chill for an hour or more. The batter is sticky and that's okay. Adding more flour only means that your cookies will be dryer and harder.

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  1. Beat the cream cheese in a large mixing bowl. I like to make sure that the cream cheese is creamy before adding the next ingredients.
  2. Beat in the butter, granulated sugar, and powdered sugar.
  3. Add in the vanilla extract and the egg and beat just until the egg is incorporated.
  4. Beat in the flour and baking soda. Don't overmix the cookie dough.
  5. CHILL the cookie dough for 1 hour or more before scooping it and baking it.

How to store Cheesecake Cookies

The best way to store these cheesecake cookies is in an airtight container in the fridge. They should be good for up to 5 days in the fridge.

You can let them sit out to come up to room temperature before serving them.

stack of cookies on a white dessert plate with a red linen under it

Can you freeze Cheesecake Cookies

Yes! To freeze the dough you can chill it, scoop it and roll it if you want a smooth top, and place it on a parchment-lined baking sheet.

Place the balls of cookie dough in the freezer until firm. Then you can move them to a freezer bag or a freezer container and store up to 3 months in the freezer.

To bake them, pull them out of the freezer and onto a parchment-lined baking sheet. Place in the preheated oven and bake. It may take 1 to 3 additional minutes since it was frozen.

To freeze the baked cookies, place them in a single layer in a freezer bag and then in the freezer container and store up to 1 month in the freezer. They're so delicate always baked that they can easily break, get smashed, or stick to the top of the freezer bag if you add a second layer especially before they're frozen completely.

two rows of cookies on a white plate with a red cloth under it

Why did my cookies turn out biscuit like?

They could either be overmixed or overbaked. Just mix the ingredients until they're incorporated. As soon as the ingredients disappear, I quit mixing.

Tools for this Cheesecake Cookies Recipe

cookies on a white platter with a red polka dotted fabric under it

Cheesecake Cookies

These Cheesecake Cookies are packed full of cream cheese flavor and melt in your mouth.
4.39 from 13 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 39 cookies
Calories 75 kcal

Ingredients
  

  • 8 ounces cream cheese room temperature
  • ½ cup butter room temperature
  • ¾ cup granulated sugar
  • ¼ cup powdered sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined. Scrape down the sides of the bowl.
  • Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.
  • Add in the vanilla extract and egg. Beat just until the egg is incorporated.
  • Add in the flour, baking soda, and salt. Beat until the flour is just combined.
  • Cover the dough and refrigerate for at least 1 hour.
  • Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.
  • Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.
  • Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.
  • Place in an airtight container in the fridge for up to 5 days.

Notes

For a smooth cookie top like in my photos, roll the chilled scoops of cookie dough into a ball. You may need to lightly grease your hands if the dough is sticking. 

Nutrition

Calories: 75kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 17mgSodium: 85mgPotassium: 14mgFiber: 1gSugar: 5gVitamin A: 157IUCalcium: 8mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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2 Comments

  1. Followed directions and cookies where not baked through added additional 2 minutes intervals of cooking time still not done turned them over and tried again till not good checked oven temp it is is working right this was a waste of time and money1 star

    1. Susan, you turned the cookies over? That wasn't in the directions. I just baked these again two nights ago and they baked up in the time frame given in the recipe card.

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