Easy New York Cheesecake Cookies Recipe

Introduction

These Easy New York Cheesecake Cookies combine the tender crumb of a classic cookie with a creamy cheesecake center. With a graham cracker crust crunch and optional strawberry jam topping, they offer a delightful twist perfect for any occasion.

Ingredients

• 1.75 cups 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

1. Preheat the oven: Set your oven to 350°F and line two baking sheets with parchment paper.
2. Prepare the filling: In a bowl, beat together the cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest if using, and 1 tbsp flour until smooth. Refrigerate to keep it firm while you make the dough.
3. Cream the butter and sugars: In a separate bowl, beat the softened butter with 0.75 cup granulated sugar and brown sugar until light and fluffy, about 2 minutes.
4. Add egg and vanilla: Beat in the egg and 2 tsp vanilla extract until fully combined.
5. Mix dry ingredients: Whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt in another bowl.
6. Combine dough: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Avoid overmixing.
7. Shape the cookies: Scoop the dough into 24 portions (about 1.5 tablespoons each). Roll into balls and place them on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon.
8. Fill the cookies: Spoon or pipe about 1 teaspoon of the cheesecake filling into each indent. If desired, add a small dot of strawberry jam on top of the filling. Sprinkle with the remaining 0.25 cup graham cracker crumbs.
9. Bake: Bake for 10 to 12 minutes until the edges are set and lightly golden while the centers remain soft.
10. Cool and chill: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. For the best cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

• Ensure your cream cheese and butter are softened to room temperature for smoother mixing and better texture.
• Try different jam flavors like raspberry or blueberry instead of strawberry for variety.
• Use a piping bag or a resealable plastic bag with a corner snipped off to neatly fill the cookie centers.

Storage

Store these cheesecake cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness. They can also be frozen for up to 2 months; thaw them in the refrigerator before serving. Reheat gently at room temperature or enjoy chilled 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 a day in advance. Keep both refrigerated separately until ready to assemble and bake.

What if I don’t have graham crackers?

You can substitute graham cracker crumbs with digestive biscuits or plain crushed cookies for a similar texture and flavor.

Easy New York Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

These Easy New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with a soft, graham cracker-infused cookie base. Topped with optional strawberry jam and extra graham cracker crumbs, these delightful cookies are perfect for a sweet treat that captures the essence of a NYC cheesecake in a handheld bite.

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

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking.
2. Make the Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, optional lemon zest, and 1 tablespoon flour until the mixture is smooth and creamy. Refrigerate this filling while you prepare the cookie dough to let it firm up slightly.
3. Cream Butter and Sugars: In a separate bowl, cream the softened butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, about 2 minutes. This step adds air to your dough, creating a tender cookie.
4. Add Egg and Vanilla: Beat in the large egg and 2 teaspoons vanilla extract into the creamed butter mixture until fully combined.
5. Combine Dry Ingredients: In another bowl, whisk together 1.75 cups all-purpose flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients and mix just until a soft cookie dough forms. Do not overmix to keep cookies tender.
6. Shape the Cookies: Scoop the dough into 24 equal portions, approximately 1.5 tablespoons each. Roll each portion into a ball and place them evenly spaced on the prepared baking sheets. Press a deep indent in the center of each dough ball using your thumb or the back of a teaspoon to create a well for the filling.
7. Fill Cookies: Pipe or spoon about 1 teaspoon of the chilled cheesecake filling into each indent. For extra flavor and a pop of color, add a small dot of strawberry jam on top of the filling, if desired. Sprinkle the tops with the remaining 0.25 cup of graham cracker crumbs for texture and crunch.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and just beginning to turn light golden, while the centers remain soft and creamy.
9. Cool and Chill: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. For the best cheesecake texture and flavor, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
10. Store Properly: Store any leftover cookies in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months to maintain freshness and texture.

Notes

• Using room temperature ingredients helps achieve a smooth batter and even mixing.
• The optional lemon zest in the filling adds a bright, fresh note that complements the creamy cheesecake flavor.
• Do not overbake; the centers should remain soft for a true cheesecake texture.
• Chilling the cookies before serving enhances the cheesecake-like consistency.
• These cookies can be frozen; thaw in the refrigerator before serving.
• If you don’t have graham cracker crumbs, you can crush digestive biscuits or similar cookies as a substitute.

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