These Cheesecake Cookies taste exactly like cheesecake, but in handheld form. Egg-free and so simple to make.
These cookies are ridiculously good! I saw my friend Muriel post them on Instagram and knew I needed to make them. Luckily I had everything and made them that night. I prefer cheesecake chilled, so I put them in the fridge and tried one the next morning- amazing! Exactly like cheesecake- for real! It seemed too good to be true, but it's not.
These cookies have it all: The soft creamy center and the slight crunch of the graham cracker crumbs. It makes you think that you're eating the real thing. I brought these to church and so many people came up to me to tell me how good they were. I saw one guy take four! FOUR!! Then he requested me to make them again. So yeah.....these are incredible.
A couple other awesome thing about these cookies :
-They're egg free so if you have an allergy or maybe you just ran out of eggs, no worries! These are the cookies to make!
-They don't need to be chilled. You just mix, scoop, and bake! They don't spread at all- they stay thick and chewy!
I added some cherry preserves because I have a hard time leaving a recipe alone 🙂 Also because I love cherry cheesecake!
These Cheesecake Cookies are best served cold. So go make a batch and throw them in the fridge for later. The perfect treat!
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Cheesecake Cookies
Ingredients
- 8 oz cream cheese at room temperature
- 1 cup butter room temperature
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1 cup graham cracker crumbs divided
- OPTIONAL
- ½ cup cherry preserves or preserves of choice
- ½ cup additional flour
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper
- Cream butter and cream cheese together until fully mixed.
- Add in sugar and vanilla, stir to combine.
- Stir in flour and ½ cup graham cracker crumbs. Mix well.
- If using the preserves, stir them and the additional flour in until well combined.
- Scoop into balls and roll in remaining cracker crumbs.
- Place on tray and bake for 13-15 minutes.
- If desired, press down cookies slightly when still warm.
- Once cooled, place in fridge and let chill. Best served cold.
Nutrition Information
Recipe adapted from Chocolate Moosey
Laura says
Loved this receipe! Easy to use and taste great warm and chilled. Just a quick question about storage, would you store these in the fridge or at room temperature?
Gabbie R says
I had some leftover graham crackers and cream cheese from a cheesecake I made and was looking for a quick recipe to use and I found these and decided to whip them up. They came together SO quickly and they were absolutely delicious. The graham cracker crumbs on the outside really make this cookie special. They taste a bit like an upgraded version of snickerdoodle cookies! I will be making these again and again! One of the best cookie recipes i’ve ever tried!
Jessica DeMay says
Thanks, Gabbie! So glad you like them!
Gabbie says
Do you think I would be able adjust the recipe to make them key lime cheesecake cookies? If I added lime juice to the cream cheese would I need to adjust the recipe by adding more flour? Thanks!
Jessica DeMay says
Hi Gabbie- I would follow the instructions for the strawberry ones which adding more flour, yes. That sounds like a great flavor- hope you love them!
JO says
Thanks. This is an awesome and yummy recipe. Made a few batch before and everyone loved it. Though I did reduce the sugar and added a bit more flour to better fit my own taste.
One question though, do you know if the dough made ahead of time and be kept in the freezer until use?
Jessica DeMay says
Thanks for trying my recipe, JO! I'm not totally sure if it can be made ahead, but I feel like probably. My only thought is the cream cheese in it making it weird when it thaws. Let me know if you try it. Sorry I can't me more of a help!
Katy | Her Cup of Joy says
Wow these cookies look so delicious:) I need to make these sometime soon, I love all of your recipes!
Jessica DeMay says
Thanks so much Katy! I hope you try them- they are delicious! Thanks for the sweet words!
Anna Banta says
I wonder if I could use chocolate chips instead of preserves?
Jessica DeMay says
That sounds awesome!! I definitely think it would work. I was thinking of trying that with mini chips- I think they would distribute evenly. Let me know if you try it!
Lola says
This sounds delicious and what a great idea to make cheesecake into cookies! I love cheesecake and I love cookies, so I have to give this a try! Thanks for the recipe!
Jessica DeMay says
Thanks Lola! They are so delicious- I think you'll love them! Let me know if you try them 🙂
liat says
anyway we can skip the gluten cracker part and substitute it for something else?
Jessica DeMay says
I can't guarantee it will work, but you can try gluten free graham crackers or any other gluten free cookie. It should work okay. Let me know if you try it and how it comes out.
Felesha says
I love cheesecake! What a wonderful idea!! On my "must try" list!!! Beautiful pic BTW!!
Jessica DeMay says
Thanks Felesha! Let me know if you try them. They taste exactly like cheesecake- so good!
Mairéad says
These cookies look divine. I love cheesecake, so a quick and easy cheesecake cookie is exactly my kind of recipe.
Jessica DeMay says
Thanks Mairead! If you like cheesecake then you will love these cookies 🙂
Jenna says
What a great idea to make cheesecake into a cookie! Love that it is so simple too!
Jessica DeMay says
Thanks Jenna! I've fallen in love with them- they're my new favorite! I hope you try them. Let me know if you do!