Name: Cheesecake Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon cornstarch; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Optional mix-ins: white chocolate chips, crushed Oreos, or fruit jam swirls

Soft, rich, and irresistibly creamy—these cheesecake cookies are a dream come true for anyone who loves the tangy sweetness of cheesecake in a portable, cookie-sized package. With cream cheese baked right into the dough, every bite delivers a perfectly chewy texture and a melt-in-your-mouth finish. Whether I’m baking for a party or just craving something comforting, these cookies never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

4 oz cream cheese, softened

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon cornstarch

1/4 teaspoon salt

Optional mix-ins: white chocolate chips, crushed Oreos, or fruit jam swirls

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, I beat together the butter, cream cheese, and sugar until the mixture is smooth and creamy.

I add the egg and vanilla extract, mixing just until everything is combined.

In a separate bowl, I whisk the flour, cornstarch, baking powder, and salt.

I slowly mix the dry ingredients into the wet mixture until a soft dough forms.

If I’m adding any mix-ins like white chocolate or crushed cookies, I gently fold them in.

I scoop out tablespoon-sized balls of dough and place them on the prepared baking sheet.

I bake the cookies for 9–11 minutes, just until the edges are set but the centers are still soft.

I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Calories: Approximately 140 kcal per cookie

Variations

When I want to switch things up, I’ve tried mixing in different flavors and textures:

I add white chocolate chips for a sweeter, creamier flavor.

Crushed Oreos give them a cookies-and-cream twist.

A spoonful of raspberry or strawberry jam swirled into the dough brings a fruity brightness.

I’ve also added lemon zest for a tangier profile—it pairs so well with the cream cheese.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I store them in the fridge for up to a week. To freeze, I place them in a zip-top freezer bag and store for up to 2 months. I let them thaw at room temperature or pop them in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

FAQs

How do I know when the cheesecake cookies are done baking?

I look for edges that are set and slightly golden, while the centers should still look a bit soft. They’ll continue to firm up as they cool on the baking sheet.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 48 hours before baking. It actually enhances the flavor and texture. I just let it sit at room temperature for a few minutes to soften slightly before scooping.

Do I have to use mix-ins?

Not at all. These cookies taste amazing on their own thanks to the cream cheese, but I like adding mix-ins for variety.

Can I use low-fat cream cheese?

I’ve tried it, but the cookies aren’t as rich or soft. For the best texture and flavor, I stick with full-fat cream cheese.

Why are my cookies spreading too much?

That usually happens if the butter or cream cheese was too soft or if I didn’t measure the flour correctly. I make sure to chill the dough briefly if it seems too loose before baking.

Conclusion

These cheesecake cookies are a soft, creamy twist on the classic cookie. They’re quick to make, customizable, and always a hit with family and friends. I love how they feel like a little bite of cheesecake in every cookie—comforting, indulgent, and just the right amount of sweet. Whether I’m baking for a holiday, a party, or just because, these cookies always make the moment feel special.

Recipe:

Cheesecake Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft and creamy cheesecake cookies that combine the tangy richness of cheesecake with the ease and portability of classic cookies. Perfect for any occasion, they’re customizable, quick to make, and irresistibly delicious.