Cheesecake Cookies

Chewy chocolate chip cookies with creamy cheesecake filling, these cheesecake cookies are the best decadent and indulgent cookies you will find.

And I don’t mean to brag, but they are the best. Double the amount of airy and chewy cookie dough, smooth and rich cream cheese filling, and gooey chocolate chips in every bite. They are the chocolate chip cookies married to a cheesecake slice!

And I will share my best-kept secret to make them into these perfect sandwiches – it is to place the whole teaspoon of filling like in thumbprint cookies and cover with another cookie dough ball. Perfectly sealed, they will now hide the soft and creamy cheesecake filling while being crispy and chewy on the outside.

Kids are absolutely raving about these if I ever bring them as a treat for potluck or friends’ gatherings.

Why You’ll Love This Recipe

• A large batch making 18 cookies – perfect for holidays, gifting, and snacks.
• Only simple ingredients, most of which you already have in your pantry!
• A delicious recipe to make an affordable sweet treat.
• No mixer is needed.
• Freezer-friendly. Once cookies cool completely, you can freeze them for months!

Ingredients Notes

You can find all the exact measurements and step-by-step instructions in the recipe card at the bottom of the post.

Cheesecake filling

• Full-fat cream cheese softened to room temperature. You need block-style cream cheese. Vegan cream cheese is possible to use too!
• Granulated sugar (white sugar)
• Vanilla extract

Cookies

• Unsalted butter softened to room temperature. Salted butter is ok to use too, just adjust the salt amount in the dough.
• Granulated sugar.
• Brown sugar (light or dark brown sugar) is the secret in baking recipes to make perfectly chewy cookies and introduce some subtle caramel flavors.
• Egg (room temperature)
• Vanilla extract for a very light flavor, it is a perfect pairing for chocolate and cheesecake.
• Flour mixture: all-purpose flour + baking soda + kosher salt
• Semi-sweet chocolate chips

Kitchen Equipment

• Baking sheet/cookie sheet with parchment paper or silicone mats
• Bowls – bowl of a stand mixer
• Measuring cup
• Electric mixer or stand mixer with the paddle attachment
• Cookie Scoop
• Wire Rack or cooling rack
• Plastic wrap for storing leftover cookies

How To Make Cheesecake Cookies Recipe

To make cheesecake cookies, we are going to mix the filling first, then prepare and roll dough balls. After that we are going to assemble each stuffed cookie: make an indentation in every dough ball, place the cream cheese filling, and then seal it with another cookie dough ball. Bake and serve.

1: Make The Cream Cheese Filling

Combine the softened cream cheese, granulated sugar, and vanilla extract for the cheesecake filling in a small bowl. Mix well, and set aside.

2: Prepare The Cookie Dough

1. Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Beat together until light and airy.
2. Mix in the eggs and vanilla.
3. Slowly stir in the flour, baking soda, and salt until fully combined and a dense dough has formed and no flour streaks remain.
4. Gently fold in the chocolate chips.

3: Assemble Cheesecake Cookies

1. Preheat the oven to 350°F. 
2. Line several cookie baking sheets with parchment paper and set aside.
3. Portion 1 tbsp of cookie dough onto the baking sheet. Make an indentation in the center of the cookie dough balls.
4. Fill the indentation in the dough with 1 tsp of the cream cheese mixture.
5. Add another tablespoon of the remaining cookie dough on top of the cheesecake filling. Press the dough to cover the filling and seal it into the bottom layer of dough. Repeat with all the remaining dough.
6. Bake for 12-14 minutes in the preheated oven or until the edges are golden brown. The tops will still be soft but will set as they cool. Move the cookies to the rack to cool completely.

Storage

Store leftover cream cheese cookies in an airtight container at room temperature for 3-4 days. Let the cookies warm up at room temperature before serving. In the fridge, cheesecake cookies will last for a week.

You can freeze them for up to 3 months. Do not thaw before baking, simply add 1 to 2 minutes to bake frozen cookies.

You can make the filling 2 days in advance, and you can make the dough 2 days in advance too, refrigerate it or freeze it for 2 months.

Assembled unbaked cookies can be frozen for later for up to 2 months. Thaw overnight and bake as instructed.

Substitutions & Variations

• You can use any chocolate chips (dark, milk, white chocolate chips).
• Cheesecake filling can be any flavor. Vanilla, almond, salted caramel, strawberry – the choice is yours! If you want to highlight the tang you should add a little bit of sour cream or plain yogurt, and mascarpone for extra silky texture.
• Use graham crackers cookies as the dough for extra crunch or crushed Oreos for more chocolate flavor and texture.
• Mix cream cheese into the cookie dough, not the filling. Yes, you can mix all the ingredients in one medium bowl, scoop it, and bake. Done! Much easier, but you lose that signature cheesecake-like filling in the center. In that case, I recommend using powdered sugar.
• Strawberry cheesecake cookies are my favorite variation. You can use frozen strawberries, jam, or diced fresh strawberries for the filling or even use a flavored cookie mix to make strawberry cookie dough. Of course, you can use any other fruit or berry jam too!
• Toppings: extra mini chocolate chips, sprinkles, and drizzle some sauce.
• Assemble the cookies after, not before baking. Bake the cookies, prepare the cream cheese filling, and once the cookies are cooled completely, assemble them like sandwich cookies.

If you love this awesome cookie recipe, you’re going to love these other cookie ideas too. Please click each link below to find the easy, printable recipe!

More Cheesecake-Inspired Recipes

Cake Batter Oreo Cheesecake Dessert

Strawberry Cheesecake Cookies

Raspberry Cheesecake Cookies

Christmas Cheesecake Snickerdoodles

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