Introduction

These Easy New York Cheesecake Cookies bring the rich, creamy flavor of classic cheesecake into a delightful cookie form. With a buttery graham cracker dough and a luscious cream cheese filling, they make a perfect treat for any occasion.

Easy New York Cheesecake Cookies Recipe - Recipe Image

Ingredients

1.75 cups all-purpose flour (for cookie dough)
0.75 cup graham cracker crumbs (for cookie dough)
0.5 teaspoon baking powder
0.25 teaspoon baking soda
0.5 teaspoon kosher salt
0.5 cup unsalted butter (softened)
0.75 cup granulated sugar (for cookie dough)
0.25 cup light brown sugar (packed)
1 large egg (room temperature)
2 teaspoons vanilla extract (for cookie dough)
8 ounces cream cheese (softened; for filling)
0.25 cup granulated sugar (for filling)
2 tablespoons sour cream (for filling)
1 teaspoon vanilla extract (for filling)
0.5 teaspoon lemon zest (optional; for filling)
1 tablespoon all-purpose flour (for filling; helps set)
0.25 cup graham cracker crumbs (for topping)
0.25 cup strawberry jam (optional; for topping)

Instructions

Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Step 2: Prepare the cheesecake filling by beating together cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, lemon zest (if using), and 1 tablespoon flour until smooth. Refrigerate the filling while you make the dough.
Step 3: In a separate bowl, cream the softened butter with 0.75 cup granulated sugar and brown sugar until the mixture is light and fluffy, about 2 minutes.
Step 4: Beat in the egg and 2 teaspoons vanilla extract until fully combined.
Step 5: Whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir just until a soft dough forms.
Step 6: Scoop the dough into 24 even portions (around 1.5 tablespoons each). Roll each portion into a ball and place on the prepared baking sheets. Use your thumb or the back of a teaspoon to press a deep indent in the center of each.
Step 7: Fill each indent with about 1 teaspoon of the cheesecake filling. If desired, top with a small dot of strawberry jam, then sprinkle with the remaining graham cracker crumbs.
Step 8: Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden, while centers remain soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. For the best cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

For a burst of fresh flavor, try adding finely chopped fresh strawberries or blueberries as a topping instead of jam.
Use full-fat cream cheese and sour cream for a richer, creamier filling.
Ensure all dairy ingredients are at room temperature for smooth mixing and better texture.
Press indents carefully to avoid flattening the cookies earlier in baking.

Storage

Store these cheesecake cookies in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 2 months; thaw in the fridge before serving. To restore freshness, allow refrigerated cookies to come to room temperature or warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Replacing the cream cheese and butter with dairy-free alternatives may affect texture and flavor, but it’s possible. Use firm dairy-free cream cheese and vegan butter substitutes for best results.

How do I prevent the cookies from spreading too much?

Make sure the dough is chilled before shaping if it feels too soft. Also, avoid over-mixing the dough once dry ingredients are added to maintain structure during baking.

Easy New York Cheesecake Cookies Recipe

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4.7 from 133 reviews

These Easy New York Cheesecake Cookies combine the buttery crunch of graham cracker cookie dough with a creamy cheesecake filling, topped optionally with strawberry jam and extra graham cracker crumbs. Perfectly soft in the center and lightly golden around the edges, these cookies offer the delightful flavors of classic cheesecake in a handheld treat, ideal for dessert lovers and cheesecake fans alike.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1.75 cups all-purpose flour
0.75 cup graham cracker crumbs
0.5 teaspoon baking powder
0.25 teaspoon baking soda
0.5 teaspoon kosher salt
0.5 cup unsalted butter, softened
0.75 cup granulated sugar
0.25 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract

Cheesecake Filling

8 ounces cream cheese, softened
0.25 cup granulated sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
0.5 teaspoon lemon zest (optional)
1 tablespoon all-purpose flour

Topping

0.25 cup graham cracker crumbs
0.25 cup strawberry jam (optional)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Make the Cheesecake Filling: In a bowl, beat together the cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, optional lemon zest, and 1 tablespoon all-purpose flour until the mixture is smooth and creamy. Place the filling in the refrigerator to chill while you prepare the cookie dough.
Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, which should take about 2 minutes using an electric mixer.
Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until well combined and smooth.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and kosher salt.
Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Shape Cookies: Scoop the dough into 24 equal portions, about 1.5 tablespoons each. Roll each portion into a ball and place on the prepared baking sheets. Press a deep indentation into the center of each ball using your thumb or the back of a teaspoon.
Add Filling and Topping: Pipe or spoon about 1 teaspoon of the cheesecake filling into the center indent of each cookie. Optionally, add a small dot of strawberry jam on top of the filling, then sprinkle with the remaining 0.25 cup graham cracker crumbs.
Bake: Bake the cookies for 10 to 12 minutes, until the edges are set and just lightly golden while the centers remain soft and creamy.
Cool and Chill: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. For the best cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
Storage: Store the cookies refrigerated in an airtight container for up to 4 days or freeze for up to 2 months for longer storage.

Notes

Room temperature ingredients ensure even mixing and better texture.
Lemon zest in the filling is optional but adds a lovely brightness.
Do not overbake; cookies should be lightly golden at the edges and soft in the centers.
Chilling after baking improves the cheesecake filling texture.
For a variation, swap the strawberry jam with raspberry or blueberry jam.
These cookies freeze well; thaw in the refrigerator before serving.

Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, creamy filling cookies, easy dessert recipe