Introduction

These Easy New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with a soft, crumbly cookie base. Topped with graham cracker crumbs and optional strawberry jam, they’re a delightful treat perfect for any occasion.

Easy New York Cheesecake Cookies Recipe - Recipe Image

Ingredients

1.75 cup all-purpose flour (for cookie dough)
0.75 cup graham cracker crumbs (for cookie dough)
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 (for cookie dough)
0.25 cup light brown sugar (packed)
1 large egg (room temperature)
2 tsp vanilla extract (for cookie dough)
8 oz cream cheese (softened; for filling)
0.25 cup granulated sugar (for filling)
2 tbsp sour cream (for filling)
1 tsp vanilla extract (for filling)
0.5 tsp lemon zest (optional; for filling)
1 tbsp 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 the oven to 350°F and line two baking sheets with parchment paper.
Step 2: Prepare the filling by beating 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. Refrigerate while making the dough.
Step 3: In a bowl, cream the softened butter, 0.75 cup granulated sugar, and light brown sugar until light and fluffy, about 2 minutes.
Step 4: Beat in the egg and 2 teaspoons vanilla extract until fully combined.
Step 5: In a separate bowl, whisk together 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Step 7: Divide the dough into 24 portions (about 1.5 tablespoons each), roll into balls, and place on the prepared baking sheets. Press a deep indent in the center of each ball with your thumb or the back of a teaspoon.
Step 8: Spoon or pipe about 1 teaspoon of the cheesecake filling into each indent. If desired, add a small dollop of strawberry jam on top, then sprinkle with the remaining 0.25 cup graham cracker crumbs.
Step 9: Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For the best texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

Use full-fat cream cheese and softened butter for the creamiest texture.
Replace strawberry jam with raspberry or blueberry jam for a different fruit flavor.
Ensure your cream cheese is well softened to avoid lumps in the filling.
Chilling the cookies before baking can help them keep their shape better.

Storage

Store these cheesecake cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. To serve after freezing, thaw in the refrigerator and chill briefly for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and filling up to a day in advance. Keep them refrigerated separately until ready to assemble and bake.

Can I omit the graham cracker crumbs?

The graham cracker crumbs add texture and flavor, especially for the filling and topping, but if unavailable, you can substitute with crushed digestive biscuits or leave them out for a simpler cookie.

Easy New York Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 557 reviews

These Easy New York Cheesecake Cookies are a delightful combination of soft, buttery cookie dough with a creamy cheesecake filling. The graham cracker crumbs add a subtle crunch and classic flavor, while optional strawberry jam on top provides a fruity contrast. Perfectly baked until golden at the edges and soft in the center, these cookies make for a decadent treat that’s simple to prepare and sure to impress.

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

Ingredients

Scale

For the 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

For the 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

For the Topping

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

Instructions

Preheat Oven and Prepare Baking Sheets: 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 softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, optional lemon zest, and 1 tbsp flour until the mixture is smooth and creamy. Refrigerate this filling while you prepare the cookie dough to let it firm up slightly.
Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar. Beat together until the mixture becomes light, fluffy, and pale in color, about 2 minutes using an electric mixer.
Add Egg and Vanilla: Beat in the large egg and 2 tsp vanilla extract until fully combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together 1.75 cups all-purpose flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt to ensure even distribution.
Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Portion and Shape Dough: Scoop out 24 equal portions of dough (about 1.5 tablespoons each). Roll each portion into a ball and place them spaced evenly on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon to create space for the filling.
Fill Cookies: Using a piping bag or spoon, add about 1 teaspoon of the chilled cheesecake filling into the indent of each cookie. If desired, add a small dollop of strawberry jam on top of the filling. Finally, sprinkle each cookie with the remaining 0.25 cup graham cracker crumbs to add texture and flavor.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and just lightly golden but the centers remain soft and creamy.
Cool and Chill: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack. For optimal cheesecake texture, refrigerate the cookies 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 to enjoy them later.

Notes

Using room temperature ingredients (egg, butter, cream cheese) ensures better mixing and a smoother dough and filling.
Optional lemon zest adds a subtle brightness that complements the cheesecake flavor.
If you prefer a fruit topping, strawberry jam adds a nice sweetness and color contrast.
Don’t overbake to keep the centers soft and creamy as intended for cheesecake cookies.
Chilling the cookies after baking enhances their flavor and texture for the best experience.
Ensure to press a deep enough indent in the cookie dough to hold the filling without spilling.
Graham cracker crumbs add a delightful crunchy texture that mimics the classic cheesecake crust.

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