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.
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.
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)
Print Pin RateIngredients
- 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 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.
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
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
These are the best cookies, EVER! I’ve made them a couple of times and they are amazing. I love how they aren’t super sweet. The powered sugar adds that extra goodness. They are the softest and wonderful with my morning cup of coffee.
Thank you April!
Made the batter and put it in the fridge, but the constancy is more like a heavy pudding. A far cry from cookie dough. Is this normal?
That doesn’t sound quite right, but the dough is pretty loose, If it’s really rainy and cold where you are that could play a part in the moisture of the dough.
These turned out great! Thanks! I used 2 different pans and the dark nonstick one definitely baked the cookies faster than the pampered chef one. Just watched them closely and both were great!
Nice light cookie and easy and quick to make,
Delicious and easy! I’m a fan of soft cookies and cheesecake, so I was excited to give this a try. Followed the recipe and had so much cheesecakey goodness! My first batch came out a little wonky without a cookie dough scoop, but the next one I just rolled them with slightly wet hands and they look much more photogenic.
I made these today and they are nothing like in your photo. Yours are round mine are heaped up.
Even though they taste good. The first batch I made were-doughy after 11 minutes in the oven so I’m wondering at what altitude you baked yours and if I need to add or decrease any flour we are at 4500 feet any suggestions would be helpful I really like the flavor of them and I think the kids will like them .
Thank you for sharing
Hi Bonnie, We live i Southern California, by the beach so not at a high altitude. Perhaps that could be part of the issue? They should flatten slightly but still be puffy. I’m glad they at least tasted good!
Made these today followed the recipe to the T and they came out bland, any suggestions?
Everyone’s palate is different, I’m sorry they didn’t turn out how you expected.
Hi Kristin! A little update from my previous comment! I decided to make a second batch of this recipe to give to my cousin as a Christmas gift. I replaced 0.5 cup all purpose flour with 0.5 cornflour to give the outside of the cookies that little extra crunch. I don’t know if it’s because I’m from Indonesia and it’s kinda warm here that my 1st batch came out a little cakey even though I left it in the oven until the bottom of the cookies were golden brown. Nevertheless, perfect recipe. Will do it again! Xxx -Merry Christmas from Indonesia!
Hi Kristin! Thank you for the recipe, it was a hit on my Christmas party!
Trying these tomorrow but thinking if replacing the vanilla with an almond extract.
Yes, you could do that.
Do these have to be refrigerated after being cooked? We baked 2 days ago and left out on a plate under plastic wrap. Wondering if they are bad now?
No, they don’t.
Forgot to make these the night before for a holiday party at work. Woke up and baked this at 5am and was done by 7am. Fairly easy and they tasted great. Received lots of compliments.
Can I let dough sit overnight in fridge ?
Yes, but no more than 24 hours.
Hi Kristin,
Can I use almond flour to make it gluten free? Thank you. I would love them and so would my kids.
I haven’t it tried so I’m sure sure how it would work.
Can you refridgerate/freeze the batter for a few days?
I wouldn’t refrigerate more than 24 hours.
Can you freeze cream cheese cookie dough ? Also how long do they stay fresh?
Thank you
They will stay fresh for a few days and yes you can freeze them.
Hi Kristin,
Could I make them with almond flour to make them gluten free? Thank you.
I haven’t tried that, but if you do, please let us know how they turn out.