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Easy New York Cheesecake Cookies Recipe

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★★★★★

4.7 from 70 reviews

These Easy New York Cheesecake Cookies combine a buttery graham cracker cookie base with a creamy, tangy cheesecake filling, topped with a bit of graham cracker crumbs and optional strawberry jam for a perfect balance of flavors and textures. Soft and slightly golden cookies offer a delightful twist on classic cheesecake in a portable, bite-sized treat.

Ingredients

Scale

Cookie Dough

  • 1.75 cups all-purpose flour
  • 0.75 cup graham cracker crumbs
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp 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 tsp vanilla extract

Cheesecake Filling

  • 8 oz cream cheese (softened)
  • 0.25 cup granulated sugar
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 0.5 tsp lemon zest (optional)
  • 1 tbsp all-purpose flour

Topping (Optional)

  • 0.25 cup graham cracker crumbs
  • 0.25 cup strawberry jam

Instructions

  1. Preparation: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Make the filling: In a bowl, beat together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, lemon zest if using, and 1 tablespoon flour until smooth and well combined. Place the filling in the refrigerator to chill as you prepare the cookie dough.
  3. Cream the butter and sugars: Using a mixer, cream together the softened unsalted butter, 0.75 cup granulated sugar, and 0.25 cup light brown sugar until the mixture is light and fluffy, about 2 minutes. This creates a tender cookie base with the right texture.
  4. Add egg and vanilla: Beat in the large egg and 2 teaspoons vanilla extract until fully incorporated, ensuring even distribution of flavor throughout the dough.
  5. Combine dry ingredients: In a separate bowl, whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt. Gradually add these dry ingredients to the wet mixture, mixing just until a soft dough forms to avoid overworking.
  6. Form the cookies: Scoop the dough into 24 equal portions, approximately 1.5 tablespoons each, and roll each portion into a ball. Place the balls on the prepared baking sheets, spacing them evenly. Press a deep indent in the center of each ball using your thumb or the back of a teaspoon to create a well for the filling.
  7. Fill the cookies: Pipe or spoon about 1 teaspoon of the chilled cheesecake filling into each indentation. If desired, add a small dollop of strawberry jam on top for sweetness. Sprinkle each cookie with a bit of the remaining 0.25 cup graham cracker crumbs for added texture and flavor.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. Cookies are done when the edges are set and lightly golden, but the centers remain soft and slightly underbaked to maintain creamy texture.
  9. Cool and chill: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. For the best cheesecake-like texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
  10. Storage: Store the cookies refrigerated in an airtight container for up to 4 days or freeze for up to 2 months to preserve freshness and flavor.

Notes

  • Chilling the cookies after baking enhances the creamy cheesecake texture.
  • You can omit the strawberry jam topping if you prefer a more classic cheesecake cookie flavor.
  • Use room temperature ingredients (butter, egg, cream cheese) for best mixing results and texture.
  • Be careful not to overbake; the centers should remain soft for the ideal creamy bite.

Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, cream cheese filling, easy dessert recipe, soft cookies

Find it online: https://dinewithdylan.com/easy-new-york-cheesecake-cookies-recipe/