Easy New York Cheesecake Cookies Recipe

Introduction

These Easy New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with a graham cracker cookie base. Soft, luscious, and topped with a hint of strawberry jam, they make a perfect treat 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. Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Step 2: Prepare the cheesecake filling by beating the cream cheese, 0.25 cup granulated sugar, sour cream, 1 teaspoon vanilla extract, lemon zest (if using), and 1 tablespoon flour together until smooth. Refrigerate the filling while making the dough.
3. Step 3: Cream the softened butter, 0.75 cup granulated sugar, and brown sugar until light and fluffy, about two minutes.
4. Step 4: Beat in the egg and 2 teaspoons vanilla extract until fully combined.
5. Step 5: In a separate bowl, whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a soft dough forms.
6. Step 6: Divide the dough into 24 portions (about 1.5 tablespoons each). Roll each portion into a ball and place on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon.
7. Step 7: Spoon or pipe about 1 teaspoon of cheesecake filling into each indent. If desired, add a small dollop of strawberry jam on top. Sprinkle with the remaining 0.25 cup graham cracker crumbs.
8. Step 8: Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For the best texture, chill them in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

• Softened cream cheese and butter make mixing easier and results smoother cookies.
• Try swapping strawberry jam with raspberry or blueberry for a different fruity twist.
• Chilling the dough before baking can improve shape and texture if you prefer a firmer cookie.
• Use full-fat sour cream for a richer filling, or substitute with Greek yogurt for a tangier taste.

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 enjoy, thaw frozen cookies in the refrigerator overnight. Reheat briefly at room temperature or in a low oven if you prefer a soft, freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough and filling a day before baking. Keep them refrigerated until ready to assemble and bake.

What if I don’t have graham cracker crumbs?

You can substitute crushed digestive biscuits or vanilla wafers for graham cracker crumbs to achieve a similar flavor and texture.

Easy New York Cheesecake Cookies Recipe

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★★★★★

4.8 from 680 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

These Easy New York Cheesecake Cookies combine a rich, creamy cheesecake filling with soft, tender cookie dough flavored with graham cracker crumbs. Topped with more graham crumbs and optional strawberry jam, they offer the perfect creamy, tangy, and sweet bite that delivers all the flavors of classic New York cheesecake in cookie form.

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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)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Make the filling: In a medium bowl, beat together cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest if using, and 1 tablespoon flour until smooth and creamy. Place the filling in the refrigerator to chill while you prepare the dough.
3. Cream the butter and sugars: In a large bowl, beat 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 ensures a tender cookie texture.
4. Add egg and vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined, creating a smooth wet mixture.
5. Combine dry ingredients: Whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt in a separate bowl.
6. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing just until all is incorporated and a soft dough forms. Avoid overmixing to keep cookies tender.
7. Shape dough balls: 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. Then, 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.
8. Add cheesecake filling and topping: Spoon or pipe about 1 teaspoon of the chilled cheesecake filling into each indent. If desired, add a small dollop of strawberry jam on top of the filling for extra sweetness and flavor. Finally, sprinkle each cookie with the remaining 0.25 cup graham cracker crumbs.
9. Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set and lightly golden but the centers remain soft and creamy.
10. Cool and chill: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. For the optimal creamy cheesecake texture, refrigerate the cookies for 20 to 30 minutes before serving.
11. Storage: Store the cookies in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months to maintain freshness.

Notes

• Using room temperature ingredients helps achieve a smooth dough and filling.
• The lemon zest in the filling is optional but adds a subtle brightness to the cheesecake flavor.
• If you prefer, you can skip the strawberry jam topping or replace it with another fruit jam.
• Be careful not to overbake; cookies should be lightly golden at the edges but still soft in the center for the best texture.
• Chilling the cookies before serving really enhances the creamy cheesecake sensation.
• Freezing leftover cookies works well and they can be thawed in the refrigerator before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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