Dessert

Cheesecake Caramel Cookies Recipe

ByOlivia Monroe January 21, 2026January 21, 2026

Introduction

Cheesecake Caramel Cookies combine buttery cookie cups with a creamy cheesecake filling and a luscious caramel topping. These delightful treats offer a perfect balance of sweet and salty flavors, ideal for any dessert lover.

The image shows close-up views of four round cookies with three clear layers each: a thick, grainy, golden-brown cookie base with a crumbly texture; a smooth, thick white cream layer on top that looks soft and fluffy; and light brown caramel drizzle arranged in diagonal lines across the tops of the cream. One cookie is bitten, revealing the soft interior of the cookie layer below the creamy top. The cookies are placed on a light surface with a subtle texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 egg yolk
1/2 cup caramel sauce
1/4 teaspoon sea salt flakes

Instructions

Step 1: In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour and salt, mixing until just combined into a soft dough. Refrigerate the dough for 30 minutes.
Step 2: Preheat the oven to 350°F (175°C). Roll the cookie dough into 1.5-inch balls and place each into a muffin tin cup. Press down in the center of each ball to form a cup shape. Bake for 10-12 minutes until the edges are just golden.
Step 3: While cookies are baking, beat together the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy.
Step 4: Once the cookie cups are baked, remove them from the oven and immediately press the centers down again if they have puffed up. Fill each cookie cup with 1-2 teaspoons of the cream cheese mixture.
Step 5: Return the filled cookie cups to the oven and bake for an additional 5 minutes to set the filling. Allow the cookies to cool completely in the pan.
Step 6: Carefully transfer the cooled cookies to a wire rack. Warm the caramel sauce slightly if it’s too thick, then transfer it to a piping bag fitted with a star tip. Pipe a decorative swirl of caramel on top of each cookie and sprinkle with sea salt flakes.
Step 7: Refrigerate the cookies for at least 1 hour to let them set completely. For the best texture and flavor, allow the cookies to sit at room temperature for 10 minutes before serving.

Tips & Variations

Use room temperature ingredients for the smoothest cheesecake filling.
If you don’t have a piping bag, drizzle the caramel sauce with a spoon for a rustic look.
Make the cookies a day ahead and store them in the refrigerator to save time.
For easier removal from the muffin tin, let the cookies cool for 10 minutes in the pan before loosening the edges with a knife.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. When ready to eat, let them sit at room temperature for about 10 minutes to soften slightly. These cookies can also be frozen for longer storage; thaw in the refrigerator before serving.