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: 23 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
Find it online: https://mirayamsrecipe.com/new-york-cheesecake-cookies/