If you’re a fan of creamy, dreamy desserts, then New York Cheesecake Cookies are about to become your new obsession. These indulgent little treats combine everything you love about classic New York cheesecake—rich cream cheese, a buttery graham cracker crust, and just the right amount of sweetness—into a soft, handheld cookie. Perfect for holidays, parties, or a cozy night in, this recipe is easy to follow and totally crowd-pleasing.
Whether you’re a seasoned baker or just starting out, New York Cheesecake Cookies bring that iconic NYC dessert vibe right into your kitchen.
Table of Contents
🍪 What Are New York Cheesecake Cookies?
New York Cheesecake Cookies are soft, chewy cookies filled with a sweet, tangy cheesecake center and rolled in crushed graham crackers for that authentic cheesecake crust flavor. They’re the best of both worlds: the nostalgic comfort of a cookie with the creamy luxury of cheesecake.
These cookies are:
- Soft-baked with a tender crumb
- Filled with luscious cream cheese
- Perfectly sweetened and tangy
- Rolled in graham cracker crumbs for texture and flavor
🛒 Ingredients You’ll Need
Let’s break it down into the cookie dough and cheesecake filling:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup crushed graham crackers (for coating)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
👩🍳 How to Make New York Cheesecake Cookies
Follow these step-by-step instructions for perfect results every time.
Step 1: Make the Cheesecake Filling
- Mix the cream cheese, powdered sugar, and vanilla together in a small mixing bowl until smooth.
- Scoop out small dollops (about 1 tsp each), place on a baking sheet lined with parchment, and freeze for 30–45 minutes.
Step 2: Prepare the Cookie Dough
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract. Mix until fully incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Slowly incorporate the dry mixture into the wet ingredients, stirring until a soft dough comes together.
Step 3: Assemble the Cookies
- Scoop about 1.5 tablespoons of dough and flatten it into a disc.
- Place a frozen cheesecake center in the middle.
- Wrap the dough around the filling and roll into a ball.
- Coat each ball of cookie dough by rolling it in the crushed graham crackers.
- Place on a baking sheet and chill for 15–20 minutes.
Step 4: Bake
- Preheat your oven to 350°F (175°C).
- Bake for 10 to 12 minutes, or until the edges begin to turn a light golden brown.
- Allow the cookies to cool on the tray for about 5 minutes, then move them to a wire rack to finish cooling.
Tips for Perfect New York Cheesecake Cookies
- Freeze the filling: Don’t skip freezing the cream cheese mixture—it helps keep the center intact while baking.
- Don’t overbake: These cookies should be soft. Remove them from the oven when the edges start to turn golden.
- Chill the dough: Chilling helps the cookies hold their shape and enhances flavor.
- Add fruit: For a fruity twist, mix in some finely chopped strawberries or blueberries into the cheesecake filling.
How to Store Cheesecake Cookies
These cookies can be frozen—either before or after baking—and kept for up to 3 months. If refrigerating, store them in an airtight container for up to 5 days.
Serving Suggestions
Serve these cookies:
- With a drizzle of chocolate or caramel sauce
- Alongside fresh berries
- Slightly warmed for an ooey-gooey bite
They also make the perfect sweet addition to a brunch table or holiday cookie platter.
Why You’ll Love New York Cheesecake Cookies
- Combines the best of both cheesecake and cookies
- Freezer-friendly for make-ahead prep
- Kid-approved and adult-loved
- Ideal for parties, gifts, or a self-care dessert moment
Final Thoughts
If you’re ready to impress your friends and satisfy your sweet tooth all in one bite, then New York Cheesecake Cookies are your go-to recipe. They’re cozy, creamy, and downright irresistible. Plus, they’re as fun to make as they are to eat.
Print
These New York Cheesecake Cookies combine the best of two worlds: the rich, creamy flavor of classic New York cheesecake and the soft, buttery texture of a cookie. Each bite features a smooth cheesecake filling wrapped in a golden cookie shell and topped with sweet graham cracker crumbles for that signature cheesecake finish.
- Cook Time: 10–12 minutes
- Total Time: 35 minute
- Category: Desserts
- Cuisine: American
Ingredients
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
For the Cookie Dough:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
For the Topping:
½ cup graham cracker crumbs
Optional: powdered sugar for dusting
Instructions
Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Scoop into small teaspoon-sized mounds, place on a parchment-lined tray, and freeze for at least 30 minutes or until firm.
Make the Cookie Dough:
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients and mix until combined.
Chill the dough for 30 minutes for easier handling.
Assemble the Cookies:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 1½ tablespoons of cookie dough and flatten it into a disc. Place a frozen cheesecake filling ball in the center and wrap the dough around it, sealing the edges completely.
Roll the tops in graham cracker crumbs and place on prepared baking sheets, spaced about 2 inches apart.
Bake for 10–12 minutes or until the edges are golden but centers are still soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
Make Ahead: The cheesecake centers can be made and frozen up to a week in advance.
Variations: Add a fruit jam center with the cheesecake for a fruity twist, or mix mini chocolate chips into the dough.
Storage: Store cookies in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months.
Tip: Make sure the cheesecake filling is well frozen before wrapping it in the cookie dough to prevent it from leaking during baking.
Keywords: New York Cheesecake Cookies
