Cheesecake Cookies

These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie recipe that’s not too sweet but totally addictive!

We love classic cookie recipes, like The Best Peanut Butter Blossoms and Oatmeal Raisin Cookies. These Cheesecake Cookies are the soon to be classic that everybody will be raving about.

Pan filled with cheesecake cookies


Cheesecake 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. These cookies have an ultra creamy texture that resembles a cheesecake, with the subtle flavor of one.

Pan filled with cheesecake cookies

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.

Stack of cheesecake cookies


  1. Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats. It’s important to preheat the oven so that the cookies will bake evenly.
  2. Beat room temperature cream cheese and butter together at high speed until the mixture is fluffy and smooth, then add sugar and beat until fully incorporated and fluffy. The mixture should be smooth and not at all gritty since the sugar will melt into the warm butter. Finally beat in eggs and vanilla.
  3. Mix the dry ingredients together in a separate bowl with a wire whisk. This helps to ensure that the ingredients are evenly incorporated once you add them to the butter mixture so there are no clumps of salt or baking power because EW.
  4. Be careful not to over-mix when adding the dry ingredients to the wet because this will release the gluten from the flour resulting in a dense cookie. We’re going for light and fluffy and oh so creamy.
  5. Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart. NOTE – THE BATTER WILL BE STICKY. You can put the batter in the fridge for 10-20 minutes to help it firm up a bit, but it will still be a little sticky and can be difficult to work with. I promise you though the end result is so worth it!
  6. Bake for about 10-11 minutes. The cookies should be light in color, not browned, and just starting to brown on the bottom. *The actual length of baking time may vary as oven temperatures do tend to vary as well.
  7. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

A close up of 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. Here are some tips based on questions and issues from readers.

  • “The flavor/sweetness is too subtle.” 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.
  • “They don’t taste like cheesecake.” This one is a tough one to answer because, well, this is not a cheesecake recipe. It’s a cookie recipe. The term “cheesecake” refers more to the creamy texture of the cookie. 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. This will give a more tangy bite which will more closely resemble the flavor of cheesecake.
  • “My batter was way too sticky.” 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. And if you watch the video just before the printable recipe, you can see that this cookie recipe really does work!
  • “Mine came out biscuit-like and crumbly.” – As stated in the original recipe, it is imperative to NOT 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 lightly 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.

A bowl of cheesecake cookie dough

Several people have asked about the silicone mats – I got them 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 recipe in our house. I hope you’ll give these awesome cookies a try – they really are super delicious!

Pan filled with cheesecake cookies

Looking to fill your chocolate fix? Try our Chocolate Cheesecake Cookies! And be sure to check out the Christmas Cheesecake Cookies version for the holidays!

For more delicious cookie recipes, try these:

A half eaten Cheesecake Cookie

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A half eaten Cheesecake Cookie

Cheesecake Cookies

Creamy, fluffy cookies with a delicate powdered sugar topping
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 44 cookies
Calories 87kcal


  • 8 ounces full fat 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


  • 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 about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
  • 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.


  • The vanilla smooths out the flavor, but for a more tart, cheesy 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.
  • Nutritional values and calorie count is per cookie.
  • These cookies do not need to be refrigerated. Store at room temperature in a sealed container.
  • For more tips, be sure to read the FAQs in the post.
  • For chocolate dipped cookies, melt some chocolate in the microwave (chocolate chips or wafers and dip the cooled cookies in the melted chocolate. 


Calories: 87kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 18mgSodium: 64mgPotassium: 35mgSugar: 5gVitamin A: 145IUCalcium: 16mgIron: 0.4mg
Keyword cheesecake cookies

A tray of cheesecake cookies with text overlay Cheesecake Cookies pinnable image (stacked cookies)

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. One of my all time favorite cookie recipes. I make them at least 5x per year, especially closer to the holidays. I love dipping them in chocolate and sprinkling them with coconut flakes or pieces of nuts.

  2. These cookies are so good but super simple. All of my husbands guy friends want to buy them from me-they’re that good! A nice subtle, not overly sweet cookie with a unique texture. I dip the bottoms of mine in chocolate and they’re wonderful.

  3. Love these cookies, can the raw cookie dough be frozen and baked at another time? Also, I do a vanilla drizzle on top to give it a little more sweetness, or add 1/4 tsp of almond extract…..delicious!

    1. To be honest I’ve never frozen this dough. However, it should work just fine. Vanilla drizzle sounds amazing!

  4. Pondering adding diced strawberries, of either dried or frozen, anyone have any luck with trying that? For the regular recipe, I use self-rising flour and let the dough chill for an hour before spooning out and baking. Simply such a happy recipe.

    1. I’m so glad you like the recipe! I’d be cautious adding strawberries because of their high water content. Dried might work though.

  5. One more question… Do you use salted or unsalted butter in the recipe for Cheesecake Cookies?

    Thank you,

  6. My friend’s favorite dessert is cherry cheesecake. Do you have a suggestion as to how to add cherry pie filling to the cookie?

    1. They are fairly small cookies so I’m not sure the best way to add that. Definitely read through the comments though because there are a lot of great suggestions from readers.

  7. Cheesecake cookies are a favorite at my house. But after I put them on baking sheet , I add about 1/2 tsp of strawberry preserves to each cookie just make a indention in cookie. These taste like strawberry cheesecake, we love them.

    1. Hi Susan, that would be a completely different recipe. I do have one that is similar and uses a cake mix. Find it HERE.

    1. Hi Heather, this is the same recipe as the chocolate dipped ones, which is why I combined the two. I added instructions for dipping them in chocolate in the recipe card.

  8. I substituted rice flour for the flour and monk fruit sweetener for the sugar (only used as cup) added some lemon extract along with the vanilla and they were wonderful!

  9. These are one of the best cookies I have ever mad. I hate to say this but no one got any of these cookies, I kept all of them for myself. They melt in your mouth.

  10. Hey there! If I wanted to add a maraschino cherry on top would you recommend doing that after baking them? Thanks so much for the recipe!

    1. I’d probably do it after baking, but it would be ok to do it before. Just make sure they are really dry.

  11. I made these last year for a few friends and family who don’t like (gasp) chocolate. I melted white chocolate and some lemon zest and dipped the cookie into the icing. Really delicious and very addictive. The texture is wonderful. This is becoming a staple on my Christmas baking list. The flavor variations are endless. Thank you for this delicious cookie recipe!

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