Why You’ll Love This Recipe
These cookies are rich, gooey, and totally satisfying. The contrast between the soft cookie dough and the cool, creamy cheesecake filling makes them a standout treat. They’re freezer-friendly, easy to customize with your favorite mix-ins, and guaranteed to impress everyone who takes a bite. Whether you’re a cookie lover or a cheesecake fan, this dessert delivers the best of both worlds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cheesecake filling:
cream cheese (softened)
powdered sugar
vanilla extract
For the cookie dough:
all-purpose flour
baking soda
salt
unsalted butter (softened)
brown sugar
granulated sugar
eggs
vanilla extract
chocolate chips or other mix-ins (optional)
Directions
- Make the filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into small 1-teaspoon portions and place on a parchment-lined tray. Freeze for at least 30 minutes.
- Make the cookie dough: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in chocolate chips if using.
- Scoop out cookie dough into 2-tablespoon-sized balls. Flatten each piece and place a frozen cheesecake ball in the center. Fold the dough around it, sealing the edges completely.
- Chill the filled dough balls in the fridge for 15–30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place chilled dough balls on the baking sheet 2 inches apart. Bake for 12–14 minutes, or until edges are golden and centers are just set.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies.
Prep time: 20 minutes (plus chilling)
Cook time: 12–14 minutes
Total time: 1 hour (including freezing and chilling)
Variations
- Red Velvet: Use red velvet cookie dough and white chocolate chips for a festive twist.
- Chocolate Lovers: Use chocolate cookie dough and mix in dark chocolate chunks.
- Nutty Version: Add chopped pecans, walnuts, or hazelnuts to the cookie dough.
- Fruit Swirl: Mix in a teaspoon of raspberry or strawberry jam with the cheesecake filling.
- Oreo Stuffed: Add crushed Oreos to the dough or into the cheesecake center.
- Cinnamon Roll: Use a cinnamon-spiced dough and drizzle with cream cheese glaze.
- Holiday Style: Add peppermint extract to the filling and crushed candy canes on top.
Storage/Reheating
Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Serve chilled or at room temperature.
To freeze, place cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Warm in the microwave for 10–15 seconds if you like a gooey center.
FAQs
Do I have to freeze the cheesecake filling?
Yes, freezing makes it easier to stuff the cookies and helps the center stay intact while baking.
Can I use store-bought cookie dough?
Yes, you can use pre-made dough, but homemade yields better flavor and texture.
How do I prevent the filling from leaking out?
Make sure the dough completely seals around the cheesecake ball. Chill the stuffed dough before baking.
Can I make these ahead of time?
Absolutely. Make and freeze the stuffed dough balls, then bake straight from frozen—just add 1–2 minutes to the bake time.
What’s the best cream cheese to use?
Full-fat brick-style cream cheese works best for a rich, creamy filling.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking flour should work well in this recipe.
How do I know when they’re done baking?
The edges should be golden, and the center just set. Don’t overbake—they’ll continue to firm up as they cool.
Can I add flavor to the cheesecake filling?
Yes! Try lemon zest, cocoa powder, or flavored extracts like almond or peppermint.
Are these freezer-friendly?
Very! You can freeze the baked cookies or the unbaked, stuffed dough balls for later use.
Can I make mini versions?
Yes, just use smaller portions of dough and filling. Adjust baking time by reducing it 2–3 minutes.
Conclusion
Cheesecake Stuffed Cookies are the ultimate dessert fusion, combining the best parts of a soft, chewy cookie and creamy cheesecake in every bite. Whether you make them for a party, the holidays, or just because, they’re sure to be a hit. Fun to make and even more fun to eat, these cookies are next-level delicious.
PrintCheesecake Stuffed Cookies
Cheesecake Stuffed Cookies are soft, chewy cookies with a creamy cheesecake filling hidden inside. These decadent, surprise-inside treats are perfect for parties, holidays, or satisfying a serious dessert craving.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 12–14 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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Instructions
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-sized portions and freeze for at least 30 minutes.,In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.,Beat in eggs and vanilla extract.,In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.,Fold in chocolate chips if using.,Scoop 2 tablespoons of cookie dough, flatten it, and place a frozen cheesecake portion in the center. Wrap and seal the dough around the filling.,Chill filled dough balls in the refrigerator for 15–30 minutes.,Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.,Place chilled dough balls 2 inches apart and bake for 12–14 minutes, until edges are golden and centers are just set.,Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
Freezing the cheesecake filling is essential for easy stuffing and preventing leaks.,Chilling the dough before baking helps the cookies hold their shape.,Use full-fat brick-style cream cheese for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: undefined
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 27g
- Fiber: undefined
- Protein: 3g
- Cholesterol: undefined
