These Patriotic Cheesecake Cookies are an adorable version of our classic cookie. Created in a swirl of red, white and blue, they are the perfect dessert for Fourth of July!
Hey all! Sam back from The Culinary Compass! I’m excited to bring you these Patriotic Cheesecake Cookies this month just in time for Fourth of July! You’ll be the talk of your barbecue when you bring them along.
If you’re a fan of Yellow Bliss Road (who isn’t?!), you’ve absolutely seen the viral video on Facebook of THE Cheesecake Cookies. They’re perfectly moist (sorry if you hate that word) and gooey and full of decadent cheesecake flavor in a small cookie form. Be sure to check the original recipe here! Kristin has included some tips and updates to make sure they come out perfect every time!
I wanted to try out her recipe and add a little patriotic flare to it! The recipe is still her original, but the one thing I found to help add in food coloring is to chill the dough for 15 minutes once you divide it into thirds. This helps cool it down and makes it less sticky so it’s easier to dye and handle.
There’s all sorts of ways that I’ve seen to create a marble effect with dough, but I found one way that was the best for this type of dough. After I divided the dough into three and dyed it, I took 1/2 tbsp of each color and rolled it in the palm of my hands until I liked the marbling effect! They don’t have to be perfectly portioned or rolled out before you create each cookie either so it’s very easy for kids to help with.
It’s super easy and easy to create all sorts of fun designs. Each one is like a snowflake in the fact that no one will ever be the same. Just be careful in over rolling in your hands! The colors will start to muddle and get muted if you mix  them together too much.
The best part about the coloring? You can use whatever color combination and food coloring that you like for whatever event you have coming up! Be sure to tag @yellowblissroad on Instagram to show off your creation!
Check out this Fruit Pizza or Lemon Crinkle Cookies for other desserts to bring to your summer barbecue!
Patriotic Cheesecake 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
- Red and blue food coloring
- Optional: 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.
- Separate the dough into three small bowls. Refrigerate for 15 minutes.Â
- Once chilled, add in food coloring and incorporate into the dough until your desired color is reached. Dough will still be sticky, but easier to work with!Â
- To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
- 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.Â
- Optional: Dust with powdered sugar!
Love these Patriotic Cheesecake Cookies? You’ll love these too:
 
No Bake Chocolate Oreo Cheesecake
 
For all things Patriotic go HERE, for all desserts go For all desserts go HERE and for the Recipe Index go HERE.
Do these need to be refrigerated after being baked?
Know, they are good sitting out for a few days.
The cream cheese gives the cookies a nice texture but I really can’t taste it much. Fairly easy to make and still taste good but seems better to call it cream cheese cookies and not cheesecake. It doesn’t taste like cheesecake at all just a good cookie.
Hi Lexi, Thank you so much for sharing your feedback.
It tastes like a basic sugar cookie, and I would suggest serving them as a compliment to a beverage rather than alone. Also, the dough needs to be chilled for far longer than suggested to achieve a rollable consistency. I strongly recommend oiling your hands both to form the balls and to perfect them a little once they’re on the baking sheet. The cookie does have a nice soft, puffy texture. I’m sure this recipe would be lovely with some lemon juice and lemon zest. Use pink or yellow tones instead if you must try the marble effect and call them lemonade cookies.
Hello Greta, thank you for sharing your feedback.
hello can you use Wilton color right food coloring instead regular liquid food coloring?
I think that would work just fine. You may have to play around with the amounts a bit – I recommend starting with just a tiny bit and go from there.
Thank you for getting back to me. I will let you know how it turns out.
Love your page and all the Recipes getting ready to try the red white and blue cheese cake cookies
I love that they are moist and it cracks me up that some people have a problem with that word. It doesn’t bother me at all. These cookies are absolutely adorable!
Thank you for a great set of so delicious looking recipes!!!! Love the cheesecake cookies. Have a great summer:)
Pinned both the cheesecake cookies and the patriotic roundup to my Red White and Blue board. Love all of it 🙂