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 make a delightful treat perfect for any occasion.

Easy New York Cheesecake Cookies Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2: Make the filling by beating together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest if using, and 1 tbsp flour until smooth. Refrigerate while preparing the dough.
Step 3: Cream the softened butter with 0.75 cup granulated sugar and brown sugar until light and fluffy, about 2 minutes.
Step 4: Beat in the egg and 2 tsp vanilla extract until well combined.
Step 5: In a separate bowl, whisk together the flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt.
Step 6: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
Step 7: Scoop the dough into 24 portions (about 1.5 tablespoons each). Roll each into a ball 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 cheesecake filling into each indent. If desired, add a small dot 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 while 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 room temperature ingredients to ensure smooth mixing and even baking.
For a fruity twist, try raspberry or blueberry jam instead of strawberry.
If you prefer a stronger cheesecake flavor, add a bit more cream cheese or a splash of lemon juice to the filling.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

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. When ready to enjoy, thaw refrigerated cookies at room temperature or warm frozen cookies briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough or filling ahead of time?

Yes, you can prepare the dough and filling the day before. Store them separately in the refrigerator and assemble the cookies just before baking.

Why do the cookies need to be chilled before serving?

Chilling allows the cheesecake filling to set properly and enhances the cookie’s texture, giving you that creamy, authentic cheesecake experience.

Easy New York Cheesecake Cookies Recipe

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4.6 from 73 reviews

Easy New York Cheesecake Cookies combine the beloved flavors of classic cheesecake and graham crackers in a soft, delicious cookie form. These cookies feature a creamy cheesecake filling with a hint of lemon zest, nestled in a graham cracker and all-purpose flour cookie dough, topped with optional strawberry jam and extra graham cracker crumbs for added texture. Perfect for dessert or a sweet snack, these cookies are baked until just golden at the edges while remaining soft and creamy in the center.

Author: Kai
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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

Instructions

Preparation Steps: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Make the cheesecake filling: In a medium 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 the mixture is smooth and creamy. Refrigerate the filling while you prepare the cookie dough.
Cream butter and sugars: In a large mixing bowl, beat the softened butter, 0.75 cup granulated sugar, and light brown sugar together until light and fluffy, approximately 2 minutes using a hand or stand mixer.
Add egg and vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully combined into the creamed mixture.
Combine dry ingredients: In a separate bowl, whisk together 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and kosher salt.
Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms. Avoid overmixing to maintain tenderness.
Form cookies: Divide the dough into 24 equal portions, about 1.5 tablespoons each. Roll each portion into a ball and place on the prepared baking sheets. Press a deep indentation in the center of each cookie using your thumb or the back of a teaspoon to create space for the filling.
Fill cookies: Spoon or pipe approximately 1 teaspoon of the cheesecake filling into each indentation. If desired, add a small dollop of strawberry jam on top of the filling. Finally, sprinkle each with the remaining 0.25 cup graham cracker crumbs for added texture.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and just starting to turn golden, while the centers remain soft and creamy.
Cool and chill: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. For the best texture, chill the cookies in the refrigerator for 20 to 30 minutes prior to serving.
Storage: Store the cookies in an airtight container refrigerated for up to 4 days. They can also be frozen for up to 2 months for longer storage.

Notes

The lemon zest in the filling is optional but adds a lovely brightness to balance the richness.
Using room temperature ingredients helps to create a smooth dough and filling.
Don’t over-bake the cookies to maintain their soft and creamy cheesecake texture.
Chilling the cookies before serving enhances the cheesecake flavor and sets the filling.
Strawberry jam topping is optional but adds a sweet and tangy contrast that complements the cheesecake flavor.

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