These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie that’s not too sweet but totally addictive!
*This recipe was originally created and shared in 2014. See the original HERE. Looking to fill your chocolate fix? Try our Chocolate Cheesecake Cookies! And be sure to check out the NEW Christmas Cheesecake Cookies version, too!
*This post contains affiliate links.
MY LATEST VIDEOSCheesecake Cookies are one of my favorite cookie recipes. They are so good! Back when I created them in 2014, I dipped them in chocolate which made them even tastier. This updated version I decided to skip the chocolate and instead give them a nice coating of powdered sugar.
This particular recipe has been pinned over 1 MILLION times and has been the most popular cookie on my site since it’s creation. However some bakers have had trouble with the cookies, either thinking they were not sweet enough, that the batter was too sticky to work with or that they came out more like biscuits.
I finally set some time aside a few weeks ago to work on the recipe, testing it for those exact things. I didn’t do much to tweak the recipe, other than adding a little bit more sugar. I’m going to address each of those issues in this post.
How to Make Cheesecake Cookies
When making these cookies, you want to be sure and follow the directions exactly. I’ve also updated those instructions to hopefully make them more clear.
- Flavor/Sweetness. I personally felt that once the cookies were dipped in chocolate they were sweet enough. I’m assuming that people who didn’t think they were sweet enough were skipping this step. Plain cheesecake isn’t always super sweet, and I liked the cookies the way they were. However to sweeten them up, I added a quarter cup more sugar to the recipe below. They still came out great and had a nice, subtle sweetness that was amplified by the powdered sugar I sprinkled on top. I also cut the vanilla in half, but you could leave it out altogether if you want more of a cream-cheesey flavor. The vanilla just kind of smooths out the flavor profile.
- If you really want more of a tart/tangy flavor, one reader suggested adding lemon juice. Great idea! I’d say if you want to try this method, replace the vanilla with 1-2 teaspoons of lemon juice.
- Sticky batter. I can see where people might have this concern about the batter being sticky. However, although it WAS sticky, I used my Medium Cookie Scoop and the dough released fairly easily for me after a few pumps of the trigger. A few times I had to help it along, but not to the point where they wouldn’t drop at all. These are super moist and tender cookies, so the batter IS going to be a little sticky. Just be prepared for that. The images below show what the batter should look like.
- “Biscuit-like and Crumbly” – As stated in the original recipe, it is imperative NOT to over-bake these cookies. In fact, you want it to almost feel like you’ve under-baked them. They should not get brown on the top and should just start to brown on the bottom. Over-baking will result in a crumbly, dry cookie, more resembling a biscuit. Each oven is different and may be actually baking at a different temperature than what you think. I recommend picking up an oven thermometer to test the temperature of your oven. I tested mine recently and realized that it’s about 10 degrees off, which in baking can cause issues. The other issue I think could cause a problem is the mixing. The cream cheese, butter and sugar should be mixed on high speed for a good 2-3 minutes. You can see in the first image how fluffy it is. That’s what you want. Then when you add the flour, it’s just stirred for enough time to incorporate it. Over-mixing the flour can also result in a dry or crumbly cookie.
Several people have asked about the silicone mats – I got the at Costco a couple of years ago and I doubt they are still available. However I did find something similar on Amazon HERE. (aff link)
Overall, these Cheesecake Cookies are still a favorite cookie in our house. I hope you’ll give these awesome cookies a try – they really are super delicious!
Watch this video to see how to make Cheesecake Cookies:
Cheesecake Cookies (Re-do)
Prep
Cook
Total
Yield 44 cookies
Ingredients
- 8 oz cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 1 1/4 cup 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
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
- In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
- Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky.
- Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, sprinkle with powdered sugar or dip in chocolate once cooled.
Notes
- The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all.
- Do not overbake. This can cause the cookies to come out more dry and biscuit like.
These cookies are also amazing when dipped in chocolate, like in the original recipe:
For more delicious cookies, try these:
- Chocolate Cheesecake Cookies
- Fudgy Dark Chocolate Brownie Cookies
- Magic Bar Cookies
- Chocolate Chip M & M Cookies
Just made these last night. Simple to make, but I added 1 1/2 cups of sugar instead of the 1 1/4 cup and let’s just say they came out “melt in your mouth” delicious. These are just as pretty as they are good. Not bland nor too sweet but PERFECT!
I just made these and followed the exact instructions! The first 6 came out very buiscuit like, you may want to add to the instructions I had to bake mine at 325 for 10 mins and had to roll them into balls instead of plopping them down with a ice cream scoop.
Re TIPS to prevent OVERBAKING & dryness. I would like to add 1 more tip by emphasizing something ALREADY stated in your recipe. You say to remove cookies from cookie sheet after 1-2 minutes & place on cooling rack. If you don’t remove the cookies within 1-2 minutes, they will continue to “cook” on the hot cookie sheet! We Bakers sometimes get so focused on getting the next batch ready to go in the oven, we can lose track of time & wait too long to remove the baked cookies from the cookie sheet. So I always set my microwave timer to remind me because 1-2 minutes passes so quickly! Also never place cookie dough on a hot cookie sheet! You need to either use 2 cookie sheets, which is my preference, or wait for cookie sheet to cool. Placing raw dough on a hot cookie sheet can cause them to “melt” & spread out. It definitely alters the consistency of the baked cookies. These tips apply to just about all cookies, not just to this recipe. Hope these tips are helpful!
Thank you so much for your feedback and tips Donna!
I just these cookies. I substituted the Vanilla for fresh lemon juice. I also added crushed graham cracker crumbs to the top of cookies before baking. I also used a 1 1/2 scoop , I prefer bite size cookies. DELICIOUS!
How do you store these cookies? Do they need to be in the refrigerator?
Just made these cookies last night and they are yummy. My husband loved them. Somewhere between a light cookie and a little pillow of deliciousness. I used vanilla. Will try lemon next time which may be tomorrow! Thanks.
Do these need to be refrigerated?
Hi!
I am of South America and our measures to Cook are different to the American, would be great than in the recipe you put the amount in grams, so it would be much easier.
Thank you
I tried these with almond and they were amazing!
This cookies are delicious, I only used 1 cup of sugar, and with the powdered sugar at the end they taste really nice without being too sweet. Which is the best way to store them? Thanks for sharing the recipe 😋
what type of flour do you use, Self rising or all Purpose
all-purpose flour
Hi Kristin, these cookies are amazing! I dusted half of them with powdered sugar and put a lemon glaze on the rest. Sooo good and they really do taste like cheesecake! The possibilities for these cookies are endless. I think next time I will add sprinkles for funfetti cheesecake cookies. I also think these would be great with chocolate chips and white chocolate chips and cranberries would be delicious too. Again, the possibilities are endless! If this recipe didn’t work out the first time, I definitely encourage to try again. You will not be disappointed. If you follow the recipe and tips, they should come out perfectly like they did for me. Also, I chilled my dough for a few hours which allows the flavours to develop and makes the dough easier to handle (I rolled my dough into balls after chilling.) Also, for people wondering if you can freeze the dough, yes you can! After chilling the dough in the fridge, I rolled into balls and placed on a parchment lined cookie sheet and put in the freezer. When the dough was frozen, I put the balls into Ziploc bags. When I baked the frozen cookie balls, I added a minute or two to the bake time. They come out perfectly. Thank you so much for this recipe, it is a new favourite and I will be baking it often! I look forward to trying your other recipes.
The BEST cookies ever. I just follow the recipe. It is PERFECT. It doesn’t need more sugar.
Could you put some jelly in the center?
I haven’t tried it, but some have and say it’s delicious!
The shape was perfect on the mat but after 3 mins they melted 😲😲😲😭😭😭
Why????
They melted after removing from the oven? Or before you put them in?
My son loves these. They remind me of the soft cookies that you can get in the bakery that have the frosting on them. I’ve added lemon on some batches, and sour cream on others. Then I put some vanilla or lemon frosting on them with sprinkles. Better than store bought!
It was perfect. I added cranberries and lemon juice – everyone loves it, thank you.
I sprayed olive on spray on my ice cream scooper and it helped alot!
Great tip!
Just made these cookies today for first time and they are SOOOO GOOD that I wanted to leave a comment! After they cooled down enough to be eaten, half of them were already gone and we kept wanting more. They are so moist and creamy and totally addictive. I think I’ll make another batch again tomorrow since I have extra cream cheese in the fridge. Thank you so much for this wonderful recipe!
I tried to make these and I was very disappointed. Won’t make again
Sounds very good
These were insanely GOOD! They were so quick & easy too. I loved how they weren’t TOO sweet but just sweet enough. I ate them warm right out of the oven with a glass of cold milk. AMAZING recipe.
cut you make them a day or two before?
Yes.
Made them and LOVED them !!! However I love almond extract, so I used that instead.. My taste tester loved them as well.. I only had one.. Stupid,stupid diets !!!!
OH MY GOSH THESES COOKIES ARE SOOOOOO GOOD!!!!! The first time I made them, I followed the recipe exactly. The next time I added an extra 1/4 cup of sugar, and an extra 1/2 teaspoon of vanilla. It just made them a tad sweeter is all. I even froze the dough in individual cookies and they bake perfectly. They are pillows of heaven! ❤️
I love your “pillow of heaven” analogy! So glad you enjoyed them!!
Oh wow, what did I do wrong? My mixtures was runny, like cake batter!
I am going to try this but I sure do hope I can keep them soft and not get hard like all the rest I have ever made lol
I have made these several times before but don’t think I left a comment. Well, these are heavenly. Their light and creamy taste make them addictive. I have been asked for the recipe several times and just today I took 40 to a meeting of 12 people and they were all gone! The only thing I changed was using shortening (with 1 tbs of water) instead of butter. Thanks Kristin;)
Can’t wait to try these.
I put the dough in the frig for just a few minutes and it is not so sticky. Thank you for the recipe I make these every week for my hubby he loves them. The only change is I put royal icing on the he hates the dust from powered sugar
Awesome! So soft and just sweet enough.