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Home » Recipes » Cheesecake Cookies

Cheesecake Cookies

Published on February 15, 2019, Updated January 5, 2021 by Kristin Maxwell | 621 Comments

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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.

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 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

  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.

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. 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 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

Kristin
Creamy, fluffy cookies with a delicate powdered sugar topping
4.94 from 29 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 44 cookies
Calories 87 kcal

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

Calories: 87kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 18mgSodium: 64mgPotassium: 35mgSugar: 5gVitamin A: 145IUCalcium: 16mgIron: 0.4mg
Keyword cheesecake cookies
Tried this recipe?Let us know how it was!

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

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About 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. Read more about Kristin HERE.

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  1. Baker1001 says

    December 19, 2020 at 2:24 pm

    Hi there, I’ve been looking for a great recipe like this, thank you! I’ve been meaning to use up a bottle of strawberry extract and was wondering if adding it to your recipe would require any changes? More flour maybe?

    Reply
    • Kristin Maxwell says

      December 20, 2020 at 1:10 am

      You could use strawberry extract in place of vanilla extract.

      Reply
  2. Gabbs says

    December 15, 2020 at 4:17 am

    I live in high altitude 8,500 ft above sea level. Do I need to add more flour or change anything so the altitude doesn’t affect my cookies? Will be making them for the first time for my holiday baked goods basket!

    Reply
    • Kristin Maxwell says

      December 17, 2020 at 11:57 pm

      You will need to add a few more tablespoons of flour and decrease the bake time. This chart is great: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

      Reply
  3. Cortney says

    December 14, 2020 at 6:14 pm

    Do you have to store them in the fridge?

    Reply
    • Kristin Maxwell says

      December 15, 2020 at 4:08 am

      No they can be stored at room temperature.

      Reply
  4. Charlotte says

    December 7, 2020 at 10:40 am

    Add candied cherry before baking . So good and beautiful for Christmas

    Reply
  5. Micki says

    December 6, 2020 at 8:59 am

    Just pulled them out of the oven!! Awesome cookies!! Thank you for a perfect goodie in my Christmas trays!!

    Reply
    • Kristin says

      December 7, 2020 at 9:34 am

      Nice! Thanks for stopping by Micki.

      Reply
  6. Gillian says

    November 29, 2020 at 6:44 pm

    Delicious! Just the right sweetness. I am eating them as they cool! Will make another batch for the holidays and freeze the dough once scooped.

    Thank you for sharing.

    Reply
    • Kristin says

      December 1, 2020 at 8:45 am

      Great feedback Gillian! Thanks for stopping by.

      Reply
  7. Renee Peralta Gamboa says

    November 20, 2020 at 11:00 pm

    Just wanted to say that these cookies are amazing and even my husband, who isn’t into sweets at all, can’t get enough of them! Thank you for sharing all your yummy recipes for all us at-home bakers to try!

    Reply
    • Kristin says

      November 22, 2020 at 5:15 pm

      You are so welcome Renee! Thanks for stopping by.

      Reply
  8. Tonya says

    November 15, 2020 at 6:23 pm

    I made these for a quick dessert and my family loved them! I followed the recipe as is and they came out perfectly. Thank you for sharing!

    Reply
    • Kristin says

      November 16, 2020 at 8:44 am

      You are so welcome Tonya! Thank you for the feedback.

      Reply
  9. Pinky Arellano says

    November 14, 2020 at 11:41 am

    I have been making these and bring them to my daughter’s tournaments. Recently, I started adding soaked dried blueberries and on another batch salted caramel….everybody loves them.

    Reply
  10. BARBARA MCLOUGHLIN says

    November 11, 2020 at 11:34 am

    I have made the original version with the bottoms dipped in chocolate and have loved them and so has anyone that I’ve every served them to. My question is, do they freeze well? I am making for the holidays and want to make in advance. Thank you!!

    Reply
    • Kristin Maxwell says

      November 11, 2020 at 1:52 pm

      Yes! Freeze them in a single layer so they don’t stick together. Once frozen you can package them all together.

      Reply
  11. Betty Larrison says

    November 3, 2020 at 3:42 pm

    made exactly as directed no issues actually a good tasting cookie I did put batter in frig maybe 5 mins and of course I had no ice cream scoop big spoon worked fine thank you

    Reply
    • Kristin says

      November 5, 2020 at 9:07 am

      Awesome feedback Betty! Thanks for stopping by.

      Reply
  12. Claudia Ghitan says

    November 3, 2020 at 4:39 am

    I have discovered this recipe nearly 4 years ago and ever since these cookies are the big hit for the family and friends. I literally LOVE them and I always made a double recipe at once to make sure we have enough :):)

    Reply
    • Kristin says

      November 5, 2020 at 9:13 am

      That’s awesome Claudia! Thank you for stopping by.

      Reply
  13. Valerie on the Coast says

    October 27, 2020 at 9:11 pm

    Theses cookies are amazing. Everytime I share them i get asked for the recipe. The latest batch i sprinkled with sugar and cinnamon. Be careful not to over bake!

    Reply
    • Kristin says

      October 30, 2020 at 8:58 am

      Awesome feedback Valerie! Thank you for stopping by.

      Reply
  14. Caro Ortiz says

    September 24, 2020 at 7:56 pm

    HI.. these look AMAZING. I was wondering if I can freeze the batter and if I can how long will it last? Thanks !

    Reply
    • Kristin Maxwell says

      September 27, 2020 at 7:51 pm

      You can freeze the cookie dough for up to 3 months.

      Reply
  15. Sue Sherman says

    September 14, 2020 at 9:42 am

    You mentioned you thought the cookies were sweet enough once they were dipped in chocolate. I didn’t see anything about dipping the cookies in chocolate. Can you please leave the information about what type of chocolate you dipped them in?

    Reply
    • Kristin Maxwell says

      September 15, 2020 at 10:21 pm

      If you want to dip them in chocolate, use melting chocolates.

      Reply
  16. Erica says

    August 28, 2020 at 1:11 pm

    These cookies were delicious! Thank you! Can you recommend an egg substitute that won’t compromise the taste and texture too much?

    Reply
    • Kristin Maxwell says

      August 29, 2020 at 2:46 pm

      hi Erica, I haven’t ever cooked with egg substitutes so I don’t have any recommendations, sorry!

      Reply
  17. Nhi says

    August 20, 2020 at 12:57 pm

    These cookies are wonderful! I’m actually looking for a recipe for strawberry cheesecake cookies. Could I add maybe 1 cup of chopped strawberries to this recipe?

    Reply
    • Kristin Maxwell says

      August 20, 2020 at 7:44 pm

      No, adding fruit would make the dough too wet. Maybe adding a strawberry icing like I used in my Strawberry Pound Cake?

      Reply
      • Sandra Breininger says

        October 22, 2020 at 2:14 pm

        How about strawberry jello replace some of the sugar with strawberry jello just a thought

        Reply
        • Kristin Maxwell says

          October 30, 2020 at 2:37 am

          Interesting thought – I would maybe try pudding instead of jello but either would probably work.

          Reply
      • Pinky Arellano says

        November 14, 2020 at 11:48 am

        I tried adding soaked dried blueberries as well as plain dried blueberries. It came out pretty good.

        Reply
  18. Stefanie Chaney says

    August 12, 2020 at 4:57 am

    I love love love these cookies!!

    Reply
    • Kristin says

      August 12, 2020 at 10:02 am

      Thank you Stefanie!

      Reply
  19. Priscilla Cortinas says

    July 27, 2020 at 11:36 am

    Can these be left out at room temp? Or do they need to be refrigerated?

    Reply
    • Kristin Maxwell says

      July 27, 2020 at 9:19 pm

      Yes they can be left out at room temp.

      Reply
  20. Nichole says

    July 4, 2020 at 11:40 am

    Just curious if adding more cream cheese is possible?

    Reply
    • Kristin Maxwell says

      July 5, 2020 at 11:01 am

      It would change the texture of the dough and it’s already very soft.

      Reply
      • Ashley says

        August 1, 2020 at 1:49 pm

        Would it be possible to add pumpkin to these? And if so, how much would you think?

        Reply
        • Kristin Maxwell says

          August 3, 2020 at 8:46 pm

          Yes, I’m working on a recipe to post! Omit the eggs and add half a cup of pumpkin. That should work.

          Reply
          • Stefanie Chaney says

            August 11, 2020 at 8:28 am

            Love that idea for thanksgiving!

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