Cheesecake cookies are the perfect fusion of two beloved desserts: the creamy richness of cheesecake and the classic simplicity of cookies. These delightful treats are soft, and fluffy, and have just the right hint of sweetness. Topped with powdered sugar, they’re irresistible for any occasion, from holiday gatherings to cozy weekends at home. If you’re ready to bake a treat that’s as unique as it is delicious, this cheesecake cookies recipe will be your new favorite!
Table of Contents
Recipe Card
Recipe name: Cheesecake Cookies Recipe
Description: These cheesecake cookies are delightfully creamy, fluffy, and tender, with a subtle sweetness and a powdered sugar topping. Ideal for cookie lovers looking for a fun twist, this recipe combines a cheesecake-like texture with the ease of a cookie.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 44 cookies
- Calories: 87 kcal
Ingredients
- 8 ounces full-fat cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar, for topping
Instructions
- Preheat the Oven: Get your oven ready by preheating it to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
- Cream the Wet Ingredients: In a large bowl, beat the cream cheese and butter together at high speed until fluffy and smooth (about 2 minutes). Add the sugar and continue beating until light and fully incorporated. Stir in the eggs and vanilla extract until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Mix the Dough: Slowly mix the dry ingredients into the wet ingredients. Stir just until combined; avoid overmixing to keep the cookies light and fluffy.
- Chill the Batter (Optional): The dough will be sticky. For easier handling, refrigerate the dough for 10–20 minutes.
- Portion and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–11 minutes, until the cookies are set but not browned.
- Cool and Finish: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- For a tangier flavor, replace the vanilla extract with 1 teaspoon of lemon juice.
- Avoid overbaking to prevent a dry or crumbly texture.
- Store cheesecake cookies at room temperature in an airtight container for up to 5 days.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 87 kcal
- Carbohydrates: 11 g
- Sugar: 5 g
- Fat: 4 g
- Saturated Fat: 2 g
- Cholesterol: 18 mg
- Sodium: 64 mg
- Protein: 1 g
Why You’ll Love This Recipe
- Easy to Make: Whether you’re a seasoned baker or just starting, this recipe is straightforward and beginner-friendly. With simple steps and common ingredients, you’ll have a batch of perfect cheesecake cookies in no time.
- Irresistibly Creamy Texture: These cookies strike the perfect balance between soft and chewy, with a velvety texture reminiscent of a classic cheesecake. Every bite melts in your mouth, leaving you wanting more.
- Customizable to Your Taste: Love a fruity twist? Add freeze-dried strawberries. Craving chocolate? For an extra touch of indulgence, dip them in melted chocolate. The options are endless, making this recipe adaptable to any preference.
- Crowd-Pleasing Treat: Perfect for any occasion, these cookies are a hit at parties, holiday gatherings, or as a simple weeknight dessert. They’re unique enough to impress but familiar enough to be comforting.
- Perfect Blend of Cheesecake and Cookies: Why choose between two favorite desserts? These cheesecake cookies combine the best of both worlds, delivering the rich creaminess of cheesecake in a convenient, portable cookie form.
Key Ingredients and Substitutions
- Cream Cheese: Full-fat cream cheese provides the best texture and flavor for your cheesecake cookies. Reduced-fat versions can be used, but the cookies may be less creamy.
- Butter: Use unsalted butter for better control over the saltiness of the cookies. If you’re using salted butter, just cut back on the added salt in the recipe.
- Vanilla Extract: Adds warmth and sweetness. For a tangy twist, swap it with lemon juice.
- All-Purpose Flour: A pantry staple, but gluten-free flour blends work as a substitution if needed.
How to Make Cheesecake Cookies (Step-by-Step)
Creating cheesecake cookies is a straightforward process that yields soft, tender cookies with minimal effort. Follow these simple steps to make sure your cookies come out perfectly every time:
Step 1: Gather and Prepare Your Ingredients
Before you start, check that all your ingredients are at room temperature. Cream cheese and butter blend more easily when softened, resulting in a smooth and creamy batter.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the cream cheese and butter together using a hand or stand mixer at medium-high speed. The mixture should become light and fluffy, which takes about 2 minutes. Proper creaming is crucial for achieving the delicate, soft texture of the cookies.
Step 3: Incorporate the Sugar and Eggs
Add the granulated sugar to the bowl and mix until fully combined. The batter should become even lighter in color. Next, add the eggs one by one, mixing thoroughly after each addition. Stir in the vanilla extract for a warm and fragrant flavor base.
Step 4: Mix the Dry Ingredients Separately
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed, preventing any uneven rising while baking.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Overmixing can develop gluten, which may lead to dense cookies, so stop as soon as everything is incorporated.
Step 6: Chill the Dough (Optional but Recommended)
The dough for cheesecake cookies tends to be sticky due to the cream cheese and butter. To make the dough easier to handle, refrigerate it for 10 to 20 minutes. Chilling the dough also helps the cookies keep their shape during baking.
Step 7: Portion the Dough
Use a medium-sized cookie scoop or tablespoon to portion the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave about 2 inches of space between each scoop to allow the cookies to spread slightly.
Step 8: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 10–11 minutes or until they are set and the edges look slightly firm. Avoid overbaking—the cookies should remain light in color to retain their soft, cheesecake-like texture.
Step 9: Cool and Finish
Give the cookies a chance to cool on the baking sheet for about 5 minutes. After that, gently move them to a wire rack so they can cool completely. Dust the cooled cookies generously with powdered sugar for a finishing touch.
Expert Tips for Success
- Handle Sticky Dough with Ease: Chill the dough briefly or lightly oil your hands to manage stickiness.
- Perfect Texture: Mix the flour just until incorporated to avoid activating the gluten, which can make cookies dense.
- Check Your Oven: Oven temperatures can vary. Use an oven thermometer to ensure accurate baking.
Variations and Customizations
- Strawberry Cheesecake Cookies: Add 1/4 cup of freeze-dried strawberry powder to the batter for a fruity twist.
- Chocolate-Dipped: Melt chocolate and dip the cooled cookies for extra indulgence.
- Gluten-Free: Use a gluten-free all-purpose flour blend for a celiac-friendly version.
Storage and Reheating Instructions
- Storage: Keep them in an airtight container at room temperature, and they’ll stay fresh for up to 5 days.
- Freezing: Freeze the baked cookies in a single layer, then place them in a freezer-safe bag, where they can stay fresh for up to 3 months. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed fresh but can be gently warmed in the microwave for 10 seconds if desired.
Serving Suggestions
Pair these cheesecake cookies with:
- A warm cup of coffee or tea for a cozy afternoon treat! It’s the perfect way to relax and unwind.
- Fresh strawberries and whipped cream for a dessert platter.
- Vanilla ice cream for a cool, creamy combination.
Frequently Asked Questions (FAQs)
Why is my Cheesecake Cookie batter too sticky?
The batter is naturally sticky due to the cream cheese and butter. Chill the dough for 10–20 minutes, use a cookie scoop for portioning, and embrace the stickiness—it’s what makes these cheesecake cookies so tender!
Can I make the dough ahead of time?
Yes! Make the dough and pop it in the refrigerator for up to 24 hours. Allow it to soften slightly before scooping and baking.
Am I allowed to add mix-ins such as chocolate chips or nuts?
Absolutely! Fold in up to 1 cup of your favorite mix-ins for extra flavor and texture.
Related Recipes
If you loved these cheesecake cookies, here are a few more irresistible treats to try:
- Strawberry Cheesecake Cookies: A fruity twist on the classic, made with freeze-dried strawberries for an extra burst of flavor.
- Chocolate Chip Cookie Bars: A chewy, chocolatey spin on traditional cookies, perfect for sharing.
- Classic Oatmeal Raisin Cookies: A timeless favorite with warm spices and plump raisins.
Conclusion
Cheesecake cookies combine the best of both worlds: the creamy tang of cheesecake and the delightful ease of a cookie. With their soft texture, subtle sweetness, and versatility, they’re sure to become a favorite in your household. Gather your ingredients, follow the steps, and prepare to enjoy a batch of these heavenly treats. Don’t forget to share your creations with friends and family—they’ll be asking for the recipe in no time!