I just baked these caramel cheesecake cookies and I’m literally speechless – they taste like someone took the best cheesecake ever and somehow transformed it into the perfect soft, chewy cookie!
I was craving cheesecake but didn’t want to deal with all that mixing and water baths and waiting around, so when I saw this recipe I had to try it immediately.
The cookies have this amazing cream cheese tang that tastes exactly like cheesecake, but then you bite into those gooey caramel pockets and it’s like pure heaven in cookie form!
I made two dozen thinking they’d last the week, but I’ve already eaten like six of them and I’m not even sorry because they’re just that incredible.
Why You’ll Love This Recipe
These caramel cheesecake cookies give you all the rich, creamy flavors of classic cheesecake in an easy-to-make cookie that’s perfect for any occasion!
They’re so much simpler than making actual cheesecake but deliver that same tangy cream cheese taste with soft, pillowy texture that melts in your mouth.
You’ll love how the caramel adds this amazing gooey surprise in every bite, creating the perfect balance of sweet and tangy flavors that make these cookies absolutely irresistible.
Plus, they’re great for gifting, bake sales, or just treating yourself when you want something that feels indulgent and special but doesn’t require any fancy techniques or ingredients you don’t already have!RetryB
What You’ll Need
For the cookie dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the cheesecake filling:
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For topping:
- ½ cup caramel sauce (store-bought or homemade)
- Flaky sea salt (optional)
Pro Tips
- Chill the dough. Cold dough makes it easier to stuff and helps the cookies hold shape.
- Seal the edges well. Make sure the cheesecake filling is fully enclosed so it doesn’t leak out.
- Don’t overbake. Pull the cookies as soon as the edges are set—they’ll finish cooking as they cool.
- Use softened cream cheese. This makes the filling smooth and easy to mix.
- Add the caramel last. Drizzle after baking for the prettiest presentation.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spoon or cookie scoop
Substitutions and Variations
- Caramel: Try chocolate or dulce de leche drizzle instead.
- Filling: Add a little lemon zest or almond extract to the cheesecake filling.
- Dough base: Swap in chocolate chip cookie dough for a decadent twist.
- Toppings: Sprinkle crushed pecans or toffee bits over the caramel.
- Mini version: Make smaller cookies for bite-sized party treats.
Make-Ahead Tips
- Make the dough and cheesecake filling up to 2 days ahead. Store in the fridge until ready to assemble.
- Shape stuffed cookies, freeze them unbaked, then bake straight from frozen (adding 2–3 minutes).
- Baked cookies freeze well for up to 2 months—drizzle with caramel after thawing for the freshest look.
How to Make Caramel Cheesecake Cookies
Step 1: Make the cheesecake filling
In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Chill while preparing the dough.
Step 2: Make the cookie dough
Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt, and mix until just combined. Chill dough for 30 minutes.
Step 3: Assemble
Scoop a tablespoon of dough, flatten slightly, and place a small spoonful of cheesecake filling in the center. Top with another small piece of dough and seal edges well. Place on a lined baking sheet.
Step 4: Bake
Bake at 350°F for 10–12 minutes, until edges are set but centers still look soft. Cool on the baking sheet.
Step 5: Add caramel
Drizzle caramel sauce over cooled cookies. Sprinkle with flaky sea salt if desired.
Serving Suggestions
- Serve warm with extra caramel drizzle for indulgence.
- Pair with coffee, chai, or hot cocoa for a cozy treat.
- Add to a holiday cookie platter for variety.
- Crumble into vanilla ice cream for a next-level sundae topping.
Leftovers & Storage
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Keep for up to 5 days for fresher cheesecake filling.
- Freezer: Freeze for up to 2 months; thaw before serving.
Nutrition & Benefits
These cookies are definitely on the indulgent side, but portioning them into single servings keeps them manageable.
Cream cheese adds a little protein and tang, while the caramel gives that indulgent sweetness.
They’re meant to be enjoyed as a treat and are perfect for sharing at gatherings or celebrations.
Recipe FAQ
1. Can I use store-bought cookie dough?Â
Yes—just flatten it, fill with cream cheese, and bake as directed.
2. Can I make the filling ahead of time?Â
Absolutely—it keeps in the fridge for up to 3 days.
3. Can I use homemade caramel?Â
Yes, and it makes them taste extra special.
4. How do I keep the filling from leaking out?Â
Make sure to completely seal the dough edges around the filling.
5. Can I double the recipe?Â
Yes—this recipe doubles easily and is great for parties.
6. Can I make them gluten-free?Â
Yes—substitute a 1:1 gluten-free flour blend.
7. Do they need to be refrigerated?Â
For best freshness, yes—the cheesecake filling makes them perishable.
Soft, Gooey, and Bakery-Worthy
These caramel cheesecake cookies are one of those recipes that instantly impress. They’re rich, gooey, and packed with flavor, but still simple enough to make without hours in the kitchen.
Whether you’re baking them for a holiday tray, a special occasion, or just a cozy weekend treat, they’re guaranteed to be a hit.
One bite in, and you’ll see why I keep coming back to this recipe again and again.