Dessert

Cheesecake Cookies Recipe

ByRita Bennet December 29, 2025December 29, 2025

Introduction

These cheesecake cookies combine the rich, creamy flavor of cheesecake with the soft texture of a classic cookie. They are easy to make and perfect for anyone who loves a tender, flavorful treat. You’ll love how they melt in your mouth!

A close-up of a woman's hand holding a small, round, white cookie with a bite taken out of it. The cookie has a soft, crumbly texture inside and is covered with a thick white powder, likely powdered sugar. The background shows more cookies that are soft-focused on a white marbled surface, giving a bright and clean appearance. photo taken with an iphone --ar 4:5 --v 7

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 (for dusting, optional)

Instructions

Step 1: Preheat your oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
Step 2: Beat the cream cheese and butter together at high speed until smooth and fluffy, about 1 to 2 minutes. Add the granulated sugar and continue beating until fully incorporated and fluffy, another 1 to 2 minutes.
Step 3: Beat in the eggs and vanilla extract for about one minute until well combined.

Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Avoid over-mixing.
Step 5: Drop rounded tablespoons of the sticky batter onto the prepared baking sheets, spacing them about 2 inches apart. If needed, chill the batter in the refrigerator for 10-20 minutes to firm it up.
Step 6: Bake the cookies at 350 degrees for 10 to 11 minutes. They should be light in color without browning on top, with just a hint of browning on the bottom. Baking time may vary slightly depending on your oven.

Step 7: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar or dip in melted chocolate once cooled.

Tips & Variations

For firmer dough that’s easier to handle, refrigerate the batter for up to 20 minutes before baking.
Add lemon zest or a splash of lemon juice for a bright, tangy twist.

Dip half of each cooled cookie in melted chocolate and allow to set for an indulgent finish.
Use light cream cheese to reduce fat content, though full fat yields a richer flavor and softer texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month. To reheat, warm gently in a low oven for a few minutes or at room temperature before serving.

How to Serve

The image shows a baking sheet filled with 30 round cookies arranged in a 6 by 5 grid. Each cookie is light golden brown, slightly rough in texture, and generously covered with a dusting of white powdered sugar, creating a soft, powdery top layer. The powdered sugar spreads slightly onto the edges of the baking sheet, giving a snowy effect all over the surface. The baking sheet has a browned, rustic look with slight darkened spots around the edges. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese instead of full fat?

Yes, you can use low-fat cream cheese, but the cookies may be less rich and slightly less tender. Full-fat cream cheese provides the best texture and flavor.

Why are my cookies spreading too much?

This recipe’s batter is sticky, so chilling it before baking can help prevent excessive spreading. Also, make sure your butter and cream cheese are softened but not melted, and avoid over-mixing the dough.