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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 just made these [Cheesecake cookies] and used peppermint extract and peppermint chips , they turned out great.
Nice! Thanks for stopping by Marilee.
These will be a permanent item on the cookie roster at my house.
Nice! Thanks for stopping by Jacqui.
These recipes sound delicious and I’m anxious to try at least one of them today. I was looking for a Sour Cream cookie recipe when I came across this one. My mom used to make sour cream cookies when I was young (over 50 yrs ago) and I remember vividly how addicting they were! I’d sneak a few out of the jar all the time. Do you have a recipe like that or have you ever tried one?
I have Ricotta cookies that sounds maybe similar? https://www.yellowblissroad.com/ricotta-cookies/
About how many cookies does the recipe above make? I have to make 6 dozen.
It will make roughly 3-4 dozen. The recipe states 44 cookies because that’s what I get when I make them. It depends on the size you make each ball of dough.
Could you make these like a thumbprint cookie with a lemon or cherry filling? If so should you bake with the filling add filling halfway or when done?
This dough wouldn’t work for a thumbprint cookie.
Do you use salted or unsalted butter?
I alway sjust use salted, but it’s a personal preference.
These cookies are wonderful! This is my second year making them..definitely a keeper!
Thank you Dee and thanks for stopping by.
YUMMMMMMYYYY!!! TY!!!??chi?
Glad you liked the Recipe Cheryl! Thanks for stopping by.
Made these cookies 2 years in a row and going for a 3rd! They always come out perfect and are a huge hit at the exchange!! I follow directions exactly. Thank you!!
You are so welcome Shannon, thank you so much for taking the time to leave some positive feedback.
Hi Kristin, Just want to send you my results. I didn’t get light and fluffy cookies. It may be due to the following, I am not sure….I used almond flour (what I had), Demerara cane sugar crystals and 2 teaspoons of lemon juice (not vanilla. My cookies are flat and very soft texture in the middle almost as if they didn’t cook thru. I was experimenting with this recipe before taking to an event, so I am glad I tried it out. Not sure what happened though. I measured everything exactly and did not overmix at all! Maybe undermixed a little bit. The first group was at 350 degrees and the 2nd group at 375 degrees, which seemed to help slightly. The dough was put in the refrigerator for @ 10 minutes. They were light brown on the bottom also. Please let me know your thoughts…Just wondering. Thank you
Hi Linda, I’m guessing your substitutions are the cause of the issues. Any time you change out what is called for in a recipe, especially in baking, you run the risk of it not working out.
I used vanilla the first batch I made. After reading the comments I decided to use 2 tsp of lemon juice and some zest on the second batch. I also did as suggested and used 1/4 cup more of sugar. These cookies were delicious! As it. says, don’t over mix and the cookies have to be checked on the bottom to make sure done and not getting over baked.
This will be a go to recipe for me…love them!
That’s awesome Trish! Thank you so much for sharing your experience.
Hello, do you think the batter will freeze well? Everybody loves them and they’re quick to make but I was thinking of quicker by having a few predone Frozen.
If you want to freeze the dough make sure to wrap it tightly first with as little air as possible. Freeze for up to 4 months.
Can you use vanilla extract and lemon juice in the recipe?
Yes but you don’t want to use too much lemon juice because it could alter the te4\xture.
I think I read to use 1-2 tsp of lemon juice. Would that be ok?
Yes that would be fine.
I just read that you used salted butter, I used unsalted. After reading comments I kind of wished I tried the lemon. They taste a little “off” to me. I’m no baker so I can’t put my finger on what I taste that is making me think they are just ok. ??♀️
I really liked the cookie it was a good recipe except when storing them in the container and closing the lid all the powder sugar on top melted now I’m stuck what do I do? How do you store them without melting HEeeeeLP!!!!!!
My guess is they were too warm. You can serve them as is or sprinkle the powdered sugar on just before serving.
I’ve made these multiple times now, and they are a HIT in my house! I have a silicone mat, and I’m not sure how I ever baked cookies without it! Definitely worth buying. Thanks for the recipe!
Nice! Thanks for stopping by Leigh.
Hi dear , how long we can leave this cookies at room temperature and still fresh ??
They will stay fresh about 3-4 days.
Can these be frozen
Yes you can freeze these cookies. I’d recommend not adding the powdered sugar as that can get a little wet when defrosting.
Can you leave the dough in fridge over night? Or will it ruin it?
You could definitely leave the dough in the fridge overnight. In fact I recommend chilling it for a bit. I wouldn’t leave it longer than 24 hours, and be sure to cover it tightly.
I always use stoneware to bake. Do you think that will be fine for these?
I think it should work. I’ve never baked with stoneware so I can’t say that personally it’s worked for me but I imagine it should be fine.