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!
*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.
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.
Tip #1 – 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.
Tip #2 – 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.
Tip #3 – “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!
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 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.
These cookies are also amazing when dipped in chocolate, like in the original recipe:
For more delicious cookies, try these:
Fudgy Dark Chocolate Brownie Cookies
Chocolate Chip Zucchini Cookies
For all cookies go HERE, for all desserts go HERE and for the recipe index go HERE.
Can i use cake flour instead of all purpose flour?
Do you need to store them in the frig?
I don’t, but you could.
I they last that long
really easy to make..taste just like cream cheese…
These are delicious! Your directions were perfect; I sprayed my cooky scoop with oil; the dough didn’t stick too much. I baked them 11 minutes at 350. I’m not a big fan of cheesecake, but these looked so cute, and I love powdered sugar, so I thought I’d try them. To me, they taste like a very tender shortbread cooky, which is very nice! Thank you so much for your recipe.
This is exactly what I want to use them for. I used a serrated knife to cut one in half and put some strawberry preserves on it. Tasted just like strawberry shortcake.
I just made these for Easter. They were delicious. I made them on Friday and had a taste they were good. Stored them in an airtight container and served them on Sunday. The flavors were absorbed and the taste was exceptional. Definitely making these again. My granddaughter said these need to be added to the Christmas cookie list.
Awesome, thanks for the feedback!
Hello Kristin,
Just wondering is the 350 in degrees celcius or Fahrenheit.
Thanks tammy
Fahrenheit.
Can you freeze the cheesecake cookie dough?
I haven’t tried that, so I can’t be sure.
omggggg
These r d best cookies in d world!!!!
I ♡♡♡ them.
Followed the recipe exactly & then turned out great.
Made them again and they are fabulous, soft and creamy, still warm out of the oven, can’t have enough. I just have a tiny problem with the bitter taste of the baking powder in my throat that lingers after eating them. Is there anything I can do about it?
I made these and used self rising flour, no need for salt or baking powder. They were delicious. I also used lemon extract instead of vanilla. I can’t wait to make some with coconut extract and some with banana extract.
I forgot to rate the recipe 😊
Thank you!
Fabulously easy to make, tasted yummy. Dipped my scoop in flour before scooping out mix and they came out fine, just need a smaller scoop, mine were a little large. Overall, yummo !
Hi
tired it and loved it. VERY easy to make but just a little bit toooo sweet.
Eliminated powder sugar step.
Will reduce the mount of sugar next time.
Funny how most people think they’re not sweet enough! I’m with you though, I like them a little on the “less sweet” side.
I’m hoping to make this Gluten-free possibly in the future and/or Ketogenic friendly. Would that be probable?
I don’t cook that way so you’d have to do the research and let us know how it works out.
can these be frozen ?
I would freeze them plain, before adding any powdered sugar, but yes!
Hello, i baked the cookies on weekend, wonderful, tender and smooth.
I would mention, for the dip you can take also an lemon-frosting (powdered sugar mixed with lemon sprinkles, go really good together with cheescream!
I’m a fan of your recipes!
Hello! What butter do you use? Salted butter or unsalted butter
It’s totally up to you!
I made these with our 3 year old granddaughter today, and I absolutely love them! This is definitely one of the best cookie recipes I have ever made. I used spelt flour in place of all-purpose flour because of a wheat allergy and I skipped the powder sugar and just ate them plain and they were perfect! Thanks so much for sharing this recipe.
Is there someplace to find the nutritional value, please?
Have you ever tried to make them in a thermo mix ?
No, I haven’t.
Direction say on cooling rack then powdered sugar. Yet pic shows still on cookie sheet and totally powdered????
Hi Susan, yes that is correct. Sometimes we food bloggers do funny things like take pretty pictures just for the pretty factor. 😉
Good. Answer..
OH MY GOD!!! I love love love cheesecakes in any way shape and form – yummy! for sure I am going to make this. Bye Bye diet….
I can’t wait to try these. I am making them tonight!
They are fabulous! Everyone that has had them loves them! I did not over bake and they turned out perfect! I dipped them in Ghirardelli chocolate they were delicious!
I added grated lime zest and a tsp of fresh lime to the batter! My husband was in Lime Cheesecake Cookie heaven! Thank you! A new family tradition to start with the family!
Oh that sounds delicious!
Where can I find a silicone mat with the printed circles for cookie dough? I really need something like that!
I bought mine at Costco a while ago, but here’s a link to something similar that I found on Amazon: http://amzn.to/2roE2Mq (affiliate link)
Have you tried these with a strawberry swirl. like strawberry cheesecake cookies
I haven’t but that sounds awesome!
Made them tonight turn out so good I added lemon and lemon frosting so good thank you
How long will these stay? I was thinking of making them for my cousins wedding (we have a family tradition of making Italian cookies for all weddings) would they stay fresh for one week without refrigeration?
I would probably try freezing them if you were going to make them that far ahead. Just take them out to thaw the day before.
Please specify if Philadelphia brand cream cheese or whipped cream cheese should be used? Thanks!
Just regular, plain cream cheese. Any brand will do, but I prefer Philadelphia.
Hi Kristin, I have celiac disease and am always looking for new recipes.. your cheesecake cookie recipe sounded so good so I had to try making them gluten free. I followed your recipe exactly except with gluten free flour..
They turned out AMAZING!
Also, I made a chocolate drizzle, lemon drizzle to go over the top, plus I did some with the powdered sugar..
My friends had no idea they were gluten free…
Thank you for the recipe…
That’s awesome Kay! So glad to hear it!!
I made a thumbprint in middle and filled with cherry pie filling. Yum
OMG–that SOUNDS yum! I have used the lemon juice in them, and really like that extra lemon kick!
Just wondering if you could use an alternative flour? Almond, coconut ,etc..
I haven’t tried other flours so I can’t say how they’d turn out.
How long will they stay fresh out of the refrigerator? I made them Friday afternoon and I need them for Sunday. I just don’t want them to be hard or dry out.
They will be fine in a sealed container. Make sure they are completely cooled. But you could keep them in the fridge and just take them out a few hours before your event.
can i use self rising flour?
I haven’t tested this recipe that way. If you try it, please let us know how it turns out!
I made these today and found they had no taste – no cheesecake resemblance at all. It was like eating white bread. I used the vanilla extract. If I made them again I would try the lemon but I probably won’t. Very disappointing. I can’t imagine how mine were so tasteless after reading all the other wonderful comments. Must be “user error” !!
I wanna add Nutella should I do it in the batter on on top for decoration
Added to the batter it would make it pretty sticky. I would spread some on top.
One word….AMAZING!
Thank you…you kind of cookie!
My kind of cookie! Sorry
I made these the other day and I loved them!! Recipe is easy to follow and they turned out great. In fact they were so good I made my husband take them to work so they were out of sight and I didn’t eat the whole batch!! Yum!!
Yay!!
Dear Kristin,
Just by chance i have found your website (from istanbul) the idea captured me and immediately baked chocolate cheesecake cookies with small changes. İ have gluten intolerance, therefore i used rice flour, coconut oil and coconut sugar instead of regular sugar. I forgot the eggs :)) and put some coconut additionally. The result was amazing! So happy to have found youe website and thank you very much for the wonderful receipes.
Welcome Ayca! So glad you were able to make the cookies your own. 🙂
Do they need to be stored in the refrigerator and how long are they good for once you make them? Can you make strawberry cheesecake cookies?
They do not need to be stored in the fridge, but that would certainly lengthen their life. I haven’t tried them with strawberry, but I would maybe add some strawberry frosting, or make them with strawberry butter.
I make these with coconut sugar, 1/2 C coconut flour, coconut oil & cream cheese oil. Then sprinkle non melting powdered sugar, wait for cookies to cool….melt lemon wafers & coconut wafers on the bottom of parchment paper wait a few minutes, lift off & melted wafers have hardened. They don’t last more than a couple of days! The non melting sugar I send to King Arthur flour! Also the lemon wafers, Michaels carries them but they are Wilton & cannot compare with King Arthur!
Hi Kristin thanks for sharing the recipe. I baked this cookie this afternoon and they were beautiful and moist.