If you’re a fan of cheesecake or cookies, you’re going to OBSESS over cheesecake cookies (I literally can’t think of a better combo).

Cheesecake cookies piled on a cooling rack.

Cheesecake Cookie Recipe

You can search high and low, but you’ll never find someone who loves cheesecake quite like I do. But let’s be honest, cookies are my love language (shocker, I know). So of course I had to create a cheesecake cookie recipe.

Cheesecake cookies are every bit as creamy as you would hope with the perfect iconic cheesecake flavoring. They stand well on their own, but are also delightful topped with fruit. Really, you cannot go wrong with this cheesecake cookie recipe.

A stack of cheesecake cookies on a wire cooling rack.

What Ingredients are in a Cheesecake Cookie?

Salted butter – Here’s the deal: I always use salted butter. But if you don’t have any, you can use unsalted and just add an extra pinch of salt to the dough.
Cream cheese – Use the bar of cream cheese, not the spreadable stuff in the tub!
Granulated sugar + extra for rolling
Eggs
Vanilla extract – The vanilla really helps elevate the cream cheese/cheesecake flavor.
All purpose flour
Powdered sugar – This is what gives our cookie that yummy cheesecake texture!
Cheesecake pudding mix – Only use the powder from the box (aka, don’t mix up the pudding first!)
Baking soda
Salt

Cheesecake cookies stacked horizontally on a wire cooling rack.

How to Make Cheesecake Cookies

Preheat oven to 350° F. Line a baking sheet with either parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, cream cheese, and granulated sugar until light in color and fluffy in texture (this will take about 2 minutes).
Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until well combined.
Add the flour, powdered sugar, cheesecake pudding mix powder, baking soda, and salt. Mix until the dough comes together. Note: the dough will be very soft and sticky.
Scoop the cookie dough using a #40 scoop (1 1/2 tbsp of dough).
Roll the dough in granulated sugar before arranging on the prepared cookie sheet.
Once all of the cookie dough has been prepped, use the bottom of a drinking glass the press the cookies flat. The cookies will not spread or flatten at all when baked, they will puff up slightly.
Bake at 350° F for 9-11 minutes. The cookies will puff up and begin to crack when they are supposed to come out of the oven.
Allow the cookies to cool completely on the pan and then chill before serving, if desired. (I like them best chilled!)

Aerial view of a stack of cheesecake cookies on a wire rack.

How can I achieve a creamy and cheesecake-like texture in these cookies?

First, make sure to use the bar of cream cheese, not the tub! Second, don’t skip the powdered sugar – it really helps create that cheesecake-like texture! Third, make sure to cream your butter, cream cheese and granulated sugar until it is light in color and fluffy!

Doing all three of these things will ensure you get nice, creamy cookies!

Can I add toppings to my cheesecake cookies?

Yes, you totally can! You can top these cookies with fresh topped fruit and whipped cream, canned pie fillings (or make your own), or anything else you’d like!

How do I store cheesecake cookies?

I like these cookies best chilled! Once your cookies are cooled, store in an airtight container in the refrigerator for 3-5 days!

These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Cheesecake cookies stacked horizontally on a wire cooling rack. Across the top it says "cheesecake cookies" in text.

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