Easy New York Cheesecake Cookies Recipe
These Easy New York Cheesecake Cookies combine the classic flavors of rich cheesecake with the crunch and sweetness of graham cracker cookie dough. Featuring a soft, creamy cream cheese filling and optional strawberry jam topping, these delightful cookies bring the indulgence of a New York-style cheesecake into a convenient, handheld treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Make the Filling: In a mixing bowl, beat 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. Place the filling in the refrigerator to chill while you prepare the cookie dough.
- Cream Butter and Sugars: In a separate large bowl, cream the softened butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully incorporated.
- Combine Dry Ingredients: Whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt in another bowl.
- Mix Dough: Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Scoop the dough into 24 roughly 1.5-tablespoon portions. Roll each into a ball and place on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon.
- Fill and Top: Spoon or pipe about 1 teaspoon of the chilled cheesecake filling into each indent. Optionally, add a small dollop of strawberry jam on top of the filling. Sprinkle each cookie with the remaining 0.25 cup of graham cracker crumbs for added texture.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set and just lightly golden but the centers remain soft.
- Cool and Chill: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. For an optimal cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
- Storage: Store any leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 2 months.
Notes
- Use room temperature ingredients, especially cream cheese and egg, for the best texture.
- The lemon zest in the filling is optional but adds a nice fresh brightness to the cheesecake flavor.
- Adding strawberry jam is optional; substitute with your favorite fruit preserves for variation.
- Do not overbake to keep the centers soft and creamy like cheesecake.
- You can freeze baked cookies; thaw in the refrigerator before serving for best results.
- Press a deep indent gently but firmly to hold enough filling in each cookie.
Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, cream cheese cookies, easy dessert, handheld cheesecake, soft cookies
