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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.
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Cheesecake Cookie Recipe
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.
This particular recipe has been pinned over 1 MILLION times and has been the most popular cookie on my site since its 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
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cheesecake Cookie Recipe Tips & FAQs
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. Overbaking 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, its 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 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!
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:
- Fudgy Dark Chocolate Brownie Cookies
- Magic Bar Cookies
- Chocolate Chip M & M Cookies
- Oatmeal Raisin Cookies
- Oatmeal Peanut Butter Cookies
- Chocolate Chip Cookie Bars
Cheesecake Cookies
Ingredients
- 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
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, 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.
Nutrition
I made the cookies, they were fantastic. They were gone in three hours. Soft, creamy, and just the perfect sweetness. The next time I will try them with almond extract just to see what will happen.
Awesome! Thanks for sharing your feedback!
These sound WONDERFUL!! How would they be with a little lemon flavoring or juice added to the batter? Cheesecake has a subtle lemony flavor… can’t wait to try these!! Thnk you for sharing!!!
I think that would be an excellent addition!
Kristin;
These cookies look amazing. I will certainly try to make them, only in a smaller batch; 44 cookies for the 2 of us will last forever.
I just made these for the first time. We have a potluck coming up at work. Do they freeze ok – it would only be for a few days…..that is of course – if there are any left!!!! I love them!!!!
So glad you enjoyed them! These actually stayed nice in a sealed Tupperware container for a few days…as for the freezer, it depends if you used powdered sugar. Not sure how that would take to the freezer. I think they’d be ok in the fridge though.
I start making Christmas cookies begining of December and I make lots of different ones. I freeze them in plastic containers or freezer bags and they are just as good after being frozen as they are prior to freezing. The only thing I don’t do prior to freezing is add the powdered sugar. I do that after freezing, right before serving. Once I had cookies in the freezer for almost a whole year. When I found them the following November, I let them thaw and they were just as good as prior to freezing. My guests thought I had just baked them.
Great idea to wait to add the powdered sugar! Thanks for sharing your tips.
1. These are perfect and not too sweet!so Thank You for sharing!
2. Actual question: I’m trying to keep track of macros. Can you provide nutritional facts for these including serving size, protein, carbs, fat and calories please??
So glad you enjoyed them! Unfortunately I’m not a nutritionist and therefore am not comfortable providing nutritional information. There are lots of free sites, like My Fitness Pal, that can help though.
These are delicious! I made half the recipe as I had 4 oz of cream cheese leftover from another recipe. None of my cookies cracked and the texture was wonderful! Have you ever tried mixing anything into the batter? I was thinking mini chocolate chips might be very tasty, but the powdered sugar adds just the right amount of sweetness.
I haven’t but other people have said that they’ve added chocolate chips – I think it would be fantastic! Thanks for sharing your positive experience!
Do u use whipped or unwhipped cream cheese?
Regular, unwhipped cream cheese.
OMG they look so soft and tender, I can’t wait to try it!
This was not a good cookie, couldn’t taste the cream cheese. Baked three of them in case it needed some improvements. It did. I added white chips, didn’t really help. A waste of white chips. This is definitely a biscuit. Will have to use them for strawberry shortcake. I will not make these again.
Thanks for your feedback, sorry you didn’t like them. Did you add the powdered sugar or the chocolate?
I made the cheesecake cookies last yesterday! Drizzled them in chocolate and sprinkled with powder sugar! BIG HIT! Even my pickiest eater loved these.
Hi Kristen,
You have pictured a “mat” with the uncooked cookie balls on it. Where did you get the mat and can you bake on it and what is the correct name of the mat?
I use a silpat…walmart or target…also amazon…
this mat is from baker’s 13. there are multiple designs. they have a Facebook page but it doesn’t show recent pics. since i’ve bought several from them i sent a note (just now) asking if they’re still selling them. i’d suggest you go to their Facebook page and message them directly. they sold the mats both directly and in shops.
I made these last night and they are deeeelicious! I made one batch with powdered sugar and they are amazing. I did the second batch by dipping the bottom in graham cracker crumbs and then drizzling chocolate and caramel over the top of them and they are also super delicious. Could even press a few pecan pieces in. Thanks!!
That sounds amazing!! Thanks for sharing!
Sounds yummy . For the butter is it salted or unsalted.
I use salted butter.
these cookies are wonderful. i always weigh my flour so i never had dry crumbly items. it does take a bit longer to weigh the flour but it is worth it for cakes and cookies. make these, i even put a few mini choc chips in a few and it worked very well. enjoy
Thanks for your feedback! Glad you enjoyed the cookies!
I’m so excited to try these!!!
Have you tried gluten free flour ?
I tried them with gluten free flour and they turned out great.
Question. I Use “America’s Test Kitchen” GF Blend. Did you add any Xanthan Gum?
I tried making Russian Teacakes with gluten-free flour and they came out horrible. If you’ve never used gluten-free flour for baking before, be careful. It affects both texture and taste.
Hi there! These look amazing! Quick question, would these need to stay refrigerated? My boyfriend is deployed right now and I was wondering if these would get bad. Let me know what you think. Also if it’s easier I can send an email to contact me if you have time.
Hi Kaylah, I have had these in a Tupperware container for about a week and a half and they are still good. That being said, I don’t know how well they would survive that kind of shipping.
Sidenote, please thank your boyfriend for his service.
Refrigerated?
You can, but I didn’t.
Mine deeply cracked all over, which is annoying because my cheesecake always cracks too LOL!! The texture was wonderful, even on the last few I overbaked. So moist and soft! The flavor was lacking for me; I wish there was a way to make the cream cheese flavor more pronounced. My husband and kids liked them and we all thought they were plenty sweet (I only used a cup of sugar) but we don’t eat a lot of sweet stuff. Thank you for the recipe!
A few of mine cracked too. You may have left them in just a minute too long. The cream cheese taste is definitely subtle in these cookies.
These look great! and delicious. I wonder if using less vanilla would allow the cheesecake flavour to stand out a little more?
Also, I’ve made cheese cake with liquid Splenda…and it was good. I wonder if it would work for these cookies so they are lower in carbs and sugar???
You could certainly cut back on the vanilla, I can’t speak to how the Splenda would work though.
Just how high are the carbs and sugar numbers. Bad for diabetics????
Hi Carolyn, you’d have to search out that information since you’re asking for a specific health concern. I recommend using myfitnesspal.com to get nutritional information
I am on low carb diet and used almond flour instead of flour & used stevia! Still delicious & only came to 1.8 carbs per cookie
I just made these but I kept sugar to 1 cup and used 1.5 cups flour…10mins and wow so yum…thanks for this recipe….would never have thought up cheesecake as a cookie!!
So glad you enjoyed them with your changes.
Cheesecake cracks when it is over baked. When you make a cheesecake, bake it in the oven at 325 for 1/2 hour, then 225 for the other half, then turn off oven and leave it in there for another hour. Do not open the oven to check it, this will also cause it to crack.
These look delicious! Wondering if I could add a thumbprint after baking and fill with jam? I’m thinking like a strawberry cheesecake cookie.
Yum thats a great idea!
s Thinking the same thing. But maybe a cherry in the middle.
do I have to use parchment paper cant I just use nonstick cookie sheet pans.. is there a difference in taste?
No difference in taste, just makes it easier to slide them off when they are finished baking.
Jackie , I had never used parchment paper until a couple of years ago. Guess I just thought it was unnecessary and a waste of money… boy, was I wrong! Now I won’t do cookies without it! I found that you can bake at least 2 batches and then turn the paper over and use the other side for a batch or two. I’m not really much of a cookie baker, so sometimes I buy the ones in the refrigerated section, and may only take out 6 or 8 at a time since it is just my husband and me. When I do that, I fold the parchment and put it in a plastic bag in the ‘fridge, or freezer (depending on where the cookies are), and then use it the next time to make just a few. Try it sometime. Cleanup is so much easier than even a non-stick pan. Of course you do have to wash the pan a little more than if you don’t turn it over and use both sides, like I do, but it is still so much easier.
You can use a sheet of parchment paper much more than 3 or 4 times. When I go on a cookie baking marathon at xmas, I’ll use each sheet of parchment as many as a dozen times, and it works just fine. The paper will darken some, but it won’t affect the usefulness of the nonstick properties. I’ve never had a cookie stick to my parchment paper.
I sprayed a mini cupcake pan with Pam and used a #50 scoop to drop into each cup. Then used the back of a teaspoon measuring spoons to indent. (Dipped in flour to prevent sticking). I then added a dash (1/8 teaspoon) of Smuckers Fruit and Honey Blueberry Lemon fruit spread to the indent. Bake for 10 minutes. The #50 scoop makes 65 cookies in the tin. The Pam allows them to release easily. Sprinkle with powdered sugar to make them look nice and enjoy.
That sounds absolutely divine!!
Hi quick question… the recipe says to drop by rounded tablespoons but in your tips you state you used a medium cookie scoop which is much larger than a tablespoon. The small cookie scoop is tablespoon size. So I’m just wondering which to use and if larger than a tablespoon did you still bake for 10 minutes? Did you get 44 cookies using the medium cookie scoop?
Hi Jaime,
Sorry if that was confusing.The medium scoop holds about 1.5 tablespoons so it is a little larger. However the bake time wouldn’t change drastically.