5 Easy Cheesecake Cookies Recipes to Try Today
Why Cheesecake Cookies Are Your New Favorite Treat
Get ready to fall in love with the dessert mashup that’s taking the internet by storm: cheesecake cookies! Imagine all the creamy, dreamy, tangy-sweet goodness of your favorite cheesecake, but packed into a perfectly portable, bite-sized cookie. No more wrestling with springform pans or waiting hours for a cheesecake to set! These little gems are the answer to your instant dessert cravings.
What makes cheesecake cookies so amazing? Let us count the ways!
- Super Portable: Picnics, potlucks, lunchboxes, or just sneaking one from the fridge – these cookies travel like a dream.
- Quick & Easy: Most recipes come together faster than baking a whole cheesecake, and many even have no-bake options! Perfect for last-minute treats.
- Endless Flavors: Just like traditional cheesecake, you can swirl, mix, and top cheesecake cookies with almost anything your heart desires – fruits, chocolates, cookies, you name it!
- Perfect Portion Control: (Well, in theory!). Enjoy just one or two without committing to a giant slice.
These delightful cheesecake cookies truly blend that signature creamy richness with unbeatable cookie convenience. Ready to bake some magic? Let’s make sure yours turn out perfect every time!
Table of Contents
5 Pro Tips for Perfect Cheesecake Cookies
Before we dive into the yummy recipes, here are five super simple secrets to baking the absolute best cheesecake cookies:
Soften Cream Cheese Properly
This is the golden rule! Take your cream cheese out of the fridge at least 30-60 minutes before you start baking. Let it get nice and soft at room temperature. Why? Cold cream cheese is lumpy cream cheese, and no one wants lumpy cookies! Soft cream cheese blends smoothly with your other ingredients, giving you that velvety texture we all crave.
Avoid Overmixing
Once you add the dry ingredients to the wet, mix just until everything is combined. Stop as soon as you don’t see any more streaks of flour or graham cracker crumbs. Overmixing the dough makes tough cookies. We want tender, melt-in-your-mouth bites, not hockey pucks! Gentle folding is key, especially if you’re adding berries or chocolate chips later.
Chill Your Dough
Patience is a virtue, especially with cheesecake cookies! Chilling the dough in the fridge for at least 30 minutes (or sometimes longer, depending on the recipe) is crucial. This does a few wonderful things:
- Firms up the dough so your cookies hold their shape beautifully in the oven.
- Prevents them from spreading out too thin and turning into crispy pancakes.
- Helps the flavors meld together for an even tastier treat.
Think of it as giving your cookie dough a little nap before its big performance!
Use Parchment Paper
Line your baking sheets with parchment paper. It’s a baker’s best friend! Parchment paper prevents sticking without needing to grease your pan (which can sometimes alter the flavor or texture of the cookie bottoms). It also makes cleanup an absolute breeze – just lift the paper off the pan, cookies and all! Silicone baking mats work great too.
Garnish Creatively
This is where the fun really begins! Don’t just stop at baking – make your cheesecake cookies look as amazing as they taste:
- Fruit Swirls: Add a dollop of berry jam or pie filling on top before baking, or swirl it into the dough.
- Chocolate Drizzle: Melt some chocolate chips and drizzle it artfully over the cooled cookies.
- Crumb Toppings: Sprinkle extra graham cracker crumbs, crushed Oreos, or even a streusel topping before baking.
- Powdered Sugar: A light dusting of powdered sugar makes anything look fancy.
- Fresh Fruit: Top cooled cookies with a fresh raspberry, blueberry, or slice of strawberry right before serving.
Let your creativity shine!
5 Easy Cheesecake Cookies Recipes to Try Today
Alright, the moment you’ve been waiting for! Here are five absolutely delicious and surprisingly easy cheesecake cookie recipes. Whether you love classic flavors or something fruity and fun, there’s a perfect cookie here for you.
1. Classic New York-Style Cheesecake Cookies
Bring the iconic diner dessert right to your cookie jar! These capture the true essence of cheesecake.
Ingredients:
- 8 oz (1 block) full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk (save the white for another use!)
- 1 tsp pure vanilla extract
- 1 cup graham cracker crumbs (about 8 full sheets)
- Pinch of salt
- For Topping (Optional but recommended!): Your favorite berry compote or pie filling
Instructions:
- Prep: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Creamy Base: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Beat in the egg yolk and vanilla extract until just combined.
- Dry Mix: In a separate small bowl, stir together the graham cracker crumbs and salt.
- Combine: Gently fold the graham cracker mixture into the cream cheese mixture using a spatula. Mix only until just combined – don’t overmix! The dough will be soft.
- Chill (Important!): Cover the bowl and refrigerate the dough for at least 30 minutes. This helps it firm up.
- Shape & Bake: Using a small cookie scoop or a tablespoon, scoop dough into balls (about 1.5 tbsp each) and place them on the prepared baking sheet, leaving a little space between. Gently flatten the tops slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes. The edges should be set, but the centers will still look soft and slightly puffed. Do not overbake! They firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
- Top & Serve: Once completely cool, add a small spoonful of berry compote or pie filling to the center of each cookie. These classic cheesecake cookies deliver pure New York-style nostalgia in every bite! Enjoy chilled or at room temperature.
2. Lemon Blueberry Cheesecake Cookies
Bright, fruity, and bursting with flavor! These taste like sunshine in cookie form.
Ingredients:
- 8 oz (1 block) full-fat cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest (about 1 lemon)
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh blueberries (washed and dried well)
- For Glaze (Optional): 1/2 cup powdered sugar + 1-2 tsp fresh lemon juice
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Creamy Lemon: Beat softened cream cheese and sugar until smooth. Beat in egg yolk, lemon juice, and lemon zest.
- Dry Mix: Whisk flour, baking powder, and salt in a separate bowl.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix.
- Fold Berries: Gently fold in the fresh blueberries. Try not to break them!
- Chill: Cover and chill dough for 30 minutes (helps prevent spreading).
- Shape & Bake: Scoop dough balls (about 1.5 tbsp) onto baking sheet. Bake for 10-12 minutes, until edges are lightly golden and centers are set.
- Cool: Let cookies cool on sheet for 5 mins, then transfer to wire rack to cool completely.
- Glaze (Optional): Whisk powdered sugar and lemon juice until smooth. Drizzle lightly over cooled cookies. Enjoy the bright burst of lemon and blueberry in these delightful cheesecake cookies!
3. Chocolate Swirl Cheesecake Cookies
Chocolate lovers, rejoice! These rich cookies have a beautiful marbled look and deep chocolate flavor.
Ingredients:
- 8 oz (1 block) full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 oz semi-sweet or dark chocolate, melted and slightly cooled
- Powdered sugar for dusting (optional)
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Creamy Base: Beat softened cream cheese and sugar until smooth. Beat in egg yolk and vanilla.
- Dry Mix: Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
- Combine: Gradually add dry ingredients to wet, mixing until just combined. Don’t overmix.
- Melt Chocolate: Melt chocolate in microwave in 20-second bursts, stirring between, until smooth. Let cool slightly.
- Marble: Drop spoonfuls of the melted chocolate over the cookie dough. Use a butter knife or spatula to gently swirl the chocolate through the dough just a few times – you want distinct ribbons, not fully mixed in.
- Chill: Cover and chill dough for 30 minutes.
- Shape & Bake: Scoop dough balls (about 1.5 tbsp) onto baking sheet. Bake for 12-14 minutes, until edges are set. Centers will be soft.
- Cool: Cool on sheet for 5 mins, then transfer to wire rack to cool completely.
- Dust: If desired, lightly dust cooled cookies with powdered sugar. Indulge in the decadent swirls of these chocolatey cheesecake cookies!
4. Strawberry Shortcake Cheesecake Cookies (No-Bake!)
No oven? No problem! These easy, refreshing cookies taste just like strawberry shortcake.
Ingredients:
- 8 oz (1 block) full-fat cream cheese, softened
- 1/4 cup powdered sugar (plus extra if needed)
- 1 tsp vanilla extract
- 1 cup vanilla wafer cookies (like Nilla Wafers), finely crushed (about 30-35 cookies)
- 1/4 cup freeze-dried strawberries, crushed into powder (plus extra for topping)
- Fresh strawberries, diced small (for garnish, optional)
Instructions:
- Crush: Finely crush vanilla wafers in a zip-top bag using a rolling pin or process in a food processor. Place crumbs in a medium bowl. Crush freeze-dried strawberries into a fine powder (a few small chunks are ok).
- Creamy Base: In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Combine: Add the vanilla wafer crumbs and crushed freeze-dried strawberry powder to the cream cheese mixture. Stir gently with a spatula until everything is evenly combined. If the mixture seems too soft, you can add a little more powdered sugar (1 tbsp at a time). If it seems too stiff, add a tiny splash of milk.
- Chill Dough: Cover the bowl and refrigerate for at least 1 hour, or until firm enough to scoop and roll.
- Shape: Scoop dough (about 1 tbsp each) and roll into balls. If desired, roll the balls in extra crushed freeze-dried strawberry powder for a pretty finish and extra strawberry punch.
- Chill Cookies: Place the rolled balls on a plate or small baking sheet lined with parchment. Refrigerate for at least another 30 minutes, or until firm.
- Serve: Keep refrigerated until ready to serve. Garnish with a tiny piece of fresh strawberry on top just before serving, if you like. Enjoy these cool, creamy, no-bake strawberry cheesecake cookies!
5. Oreo Cheesecake Cookies
Cookies and cream meets cheesecake! These crowd-pleasers are rich, decadent, and oh-so-simple.
Ingredients:
- 8 oz (1 block) full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups Oreo cookies (about 15 cookies), coarsely crushed (divided – reserve 1/4 cup for rolling)
- 1/2 cup white chocolate chips (optional)
Instructions:
- Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Creamy Base: Beat softened cream cheese and sugar until smooth. Beat in egg yolk and vanilla.
- Dry Mix: Whisk flour, baking powder, and salt in a separate bowl.
- Combine: Gradually add dry ingredients to wet, mixing until just combined.
- Crush Oreos: Place Oreos in a zip-top bag and crush with a rolling pin. You want a mix of fine crumbs and small chunks. Measure out 1 1/4 cups for the dough and set aside 1/4 cup for rolling.
- Fold Ins: Gently fold the 1 1/4 cups crushed Oreos and the white chocolate chips (if using) into the cookie dough.
- Chill: Cover and chill dough for 30 minutes.
- Shape: Place the reserved 1/4 cup crushed Oreos in a small bowl. Scoop dough balls (about 1.5 tbsp). Roll each ball in the reserved crushed Oreos, pressing gently to coat.
- Bake: Place coated balls on baking sheet. Bake for 10-11 minutes. Centers will be soft.
- Cool: Cool on sheet for 5 mins (they will firm up!), then transfer to wire rack to cool completely. Sink your teeth into these irresistible Oreo-packed cheesecake cookies!
How to Store and Serve Cheesecake Cookies
You’ve baked (or no-baked!) a batch of amazing cheesecake cookies. Now, let’s make sure they stay delicious!
Storage Tips
Because they contain cream cheese, cheesecake cookies need to be stored in the refrigerator.
- Airtight is Key: Place cooled cookies in a single layer inside an airtight container. If you need to stack them, place a sheet of parchment paper between layers.
- Fridge Life: Properly stored, most baked cheesecake cookies will stay fresh for 3-5 days. No-bake versions (like the Strawberry Shortcake) also last 3-5 days in the fridge.
- Freezing (Yes!): You can freeze cheesecake cookies! Place cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe bag or airtight container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
- Room Temp? They are safe to sit out for serving for up to 2 hours, but for best texture and food safety, return uneaten cookies to the fridge promptly. Keep cheesecake cookies fresh in the fridge for those impromptu dessert cravings!
Serving Suggestions
Cheesecake cookies are delicious all on their own, but here are some fun ways to serve them:
- Chilled Perfection: Serve them straight from the fridge for a cool, creamy treat.
- Slightly Warmed: Pop them in the microwave for just 5-10 seconds to take the chill off and make them extra soft and gooey (be careful not to melt them!).
- Coffee or Tea Time: Pair them with your favorite cup of coffee, espresso, or tea. The creamy richness complements the bitterness perfectly.
- Classic Combo: A tall glass of cold milk is always a winner with cookies!
- Fancy Garnish: Elevate them for guests by adding a fresh berry, a mint leaf, or an extra drizzle of sauce right before serving.
- Ice Cream Sandwich? Try sandwiching a small scoop of vanilla ice cream between two cookies for an ultimate treat (eat immediately!).
Final Thoughts
Whew! Look at all that deliciousness. From the timeless Classic New York style to the vibrant Lemon Blueberry, the decadent Chocolate Swirl, the refreshing no-bake Strawberry Shortcake, and the crowd-pleasing Oreo explosion – these 5 easy cheesecake cookie recipes prove just how incredibly versatile and downright irresistible this dessert hybrid is.
Whether you need a quick treat for yourself, something impressive for guests, or a fun baking project, cheesecake cookies are the perfect solution. They capture all the magic of cheesecake without any of the fuss.
So, which cheesecake cookies will YOU try first? Did one recipe jump out at you? Maybe you have a brilliant flavor idea of your own? Share your baking plans, experiences, or photos in the comments below! We’d absolutely love to hear from you and see your creations.
