Easy New York Cheesecake Cookies Recipe

Introduction

These Easy New York Cheesecake Cookies combine the rich creaminess of classic cheesecake with the fun texture of a cookie. With a graham cracker-infused dough and a smooth cheesecake filling, they’re perfect for a sweet treat any time of day.

Ingredients

• 1.75 cups all-purpose flour (for cookie dough)
• 0.75 cup graham cracker crumbs (for cookie dough)
• 0.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp kosher salt
• 0.5 cup unsalted butter (softened)
• 0.75 cup granulated sugar (for cookie dough)
• 0.25 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 2 tsp vanilla extract (for cookie dough)
• 8 oz cream cheese (softened; for filling)
• 0.25 cup granulated sugar (for filling)
• 2 tbsp sour cream (for filling)
• 1 tsp vanilla extract (for filling)
• 0.5 tsp lemon zest (optional; for filling)
• 1 tbsp all-purpose flour (for filling; helps set)
• 0.25 cup graham cracker crumbs (for topping)
• 0.25 cup strawberry jam (optional; for topping)

Instructions

1. Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Step 2: Prepare the cheesecake filling by beating the cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest, and 1 tbsp flour together until smooth. Refrigerate while making the dough.
3. Step 3: In a separate bowl, cream the softened butter, 0.75 cup granulated sugar, and brown sugar until light and fluffy, about two minutes.
4. Step 4: Beat in the egg and 2 teaspoons vanilla extract until fully combined.
5. Step 5: Whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt in another bowl. Gradually add this mixture to the wet ingredients, mixing until a soft dough forms.
6. Step 6: Scoop the dough into 24 portions, roughly 1.5 tablespoons each. Roll each into a ball and place them on the prepared baking sheets. Press a deep indent into the center of each cookie using your thumb or the back of a teaspoon.
7. Step 7: Spoon or pipe about 1 teaspoon of the cheesecake filling into each indent. If desired, add a small dot of strawberry jam on top of the filling. Sprinkle the 0.25 cup graham cracker crumbs over each cookie.
8. Step 8: Bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack. For the best texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest filling.
• Substitute strawberry jam with raspberry or cherry preserves for different flavors.
• Chilling the dough before baking can help maintain the cookie shape better.
• For a lemon twist, add a bit more lemon zest or a few drops of lemon juice to the filling.

Storage

Store the cookies refrigerated in an airtight container for up to 4 days to maintain freshness. They can also be frozen for up to 2 months. When ready to eat, thaw in the refrigerator and enjoy chilled or at room temperature. Reheating is not recommended as it may soften the cheesecake filling too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives, and use coconut cream instead of sour cream. Keep in mind the texture may vary slightly.

Can I prepare the dough or filling in advance?

Yes, both the dough and cheesecake filling can be made a day ahead. Keep them covered and refrigerated until ready to assemble and bake for the best results.

Easy New York Cheesecake Cookies Recipe

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★★★★★

4.6 from 89 reviews

These Easy New York Cheesecake Cookies combine buttery graham cracker cookie dough with a creamy cheesecake filling, topped optionally with strawberry jam and extra graham crumbs for a delightful twist on classic cheesecake flavors. Perfectly soft and slightly tangy, these cookies bake up golden at the edges while staying tender and creamy inside.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 1.75 cups all-purpose flour
• 0.75 cup graham cracker crumbs
• 0.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp kosher salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar, packed
• 1 large egg, room temperature
• 2 tsp vanilla extract

Cheesecake Filling:

• 8 oz cream cheese, softened
• 0.25 cup granulated sugar
• 2 tbsp sour cream
• 1 tsp vanilla extract
• 0.5 tsp lemon zest (optional)
• 1 tbsp all-purpose flour

Topping (Optional):

• 0.25 cup graham cracker crumbs
• 0.25 cup strawberry jam

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
2. Make the Filling: In a mixing bowl, beat together softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, lemon zest if using, and 1 tablespoon of flour until the mixture is smooth and creamy. Place the filling in the refrigerator to chill while preparing the dough.
3. Cream Butter and Sugars: In a separate bowl, cream the softened butter with 0.75 cup granulated sugar and 0.25 cup packed light brown sugar until the mixture is light and fluffy, approximately 2 minutes, to incorporate air for a tender cookie.
4. Add Wet Ingredients: Beat in the egg and 2 teaspoons vanilla extract until fully combined and smooth.
5. Combine Dry Ingredients: Whisk together 1.75 cups of all-purpose flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt in another bowl.
6. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms to avoid overworking and toughening the cookies.
7. Shape Cookies: Scoop out 24 portions of dough, about 1.5 tablespoons each, and roll into balls. Place them on the prepared baking sheets. Press a deep indent in the center of each cookie ball using your thumb or the back of a teaspoon to hold the filling.
8. Fill and Top: Spoon or pipe about 1 teaspoon of the cheesecake filling into each indent. If desired, add a small dot of strawberry jam on top of the filling. Sprinkle the remaining 0.25 cup graham cracker crumbs over each cookie for added texture and flavor.
9. Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden while keeping the centers soft and slightly creamy.
10. Cool and Chill: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. For optimum cheesecake texture, refrigerate the cookies for 20 to 30 minutes before serving.
11. Storage: Store the cookies in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months for longer preservation.

Notes

• Using room temperature ingredients (butter, egg, cream cheese) ensures smooth mixing and better texture.
• The optional lemon zest adds a subtle brightness to the cheesecake filling but can be omitted if preferred.
• The strawberry jam topping adds a fruity contrast that pairs beautifully with the creamy filling and graham crumb crunch.
• Chilling the cookies before serving enhances the cheesecake flavor and texture.
• Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.
• This recipe makes 24 cookies, perfect for sharing or parties.
• For a gluten-free version, substitute the flour and graham cracker crumbs with gluten-free alternatives.

Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, cream cheese cookies, easy cookie recipe, dessert cookies