Ho to make Caramel Cheesecake Cookies

These Caramel Cheesecake Cookies combine the rich tanginess of cheesecake with the soft, chewy texture of a classic cookie, all finished with a luscious drizzle of caramel. Each bite delivers a creamy center surrounded by a buttery cookie base, making them an irresistible dessert for holidays, gatherings, or simple weeknight treats.

Why You’ll Love This Recipe

These cookies offer the perfect balance of creamy and chewy textures. The cheesecake filling stays smooth and slightly tangy, while the cookie exterior bakes to golden perfection. The caramel topping adds a deep, buttery sweetness that ties everything together. They are easy to prepare, require simple pantry ingredients, and can be made ahead for parties or special occasions. If you love cheesecake but want something more portable and fun, this recipe is for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cheesecake filling:

4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cookie dough:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1/2 cup thick caramel sauce
1/4 teaspoon sea salt (optional, for salted caramel flavor)

Directions

1. Prepare the cheesecake filling by mixing the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy.
2. Scoop small teaspoon-sized portions of the filling onto a parchment-lined tray. Freeze for at least 30 minutes, or until firm.
3. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
4. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
5. Add the egg and vanilla extract, mixing until fully incorporated.
6. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
8. Scoop about 1 1/2 tablespoons of cookie dough and flatten slightly in your hand. Place a frozen cheesecake filling portion in the center and wrap the dough around it, sealing completely.
9. Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 11–13 minutes, or until the edges are lightly golden. The centers should remain soft.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Once cooled, drizzle caramel sauce over the top and sprinkle lightly with sea salt if desired.

Servings and timing

Servings: 18 cookies

Preparation time: 20 minutes
Freezing time: 30 minutes
Baking time: 12 minutes
Total time: Approximately 1 hour 5 minutes

Variations

For a chocolate twist, add 1/2 cup mini chocolate chips to the cookie dough. You can also mix 1/2 teaspoon cinnamon into the dough for a warm, spiced flavor. If you prefer a richer filling, blend 1 tablespoon of sour cream into the cheesecake mixture. For a nutty crunch, sprinkle finely chopped toasted pecans over the caramel drizzle.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.

For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Thaw overnight in the refrigerator before serving.

To enjoy warm, microwave a cookie for 8–10 seconds to slightly soften the center and caramel topping.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the filling up to 2 days in advance. Keep it tightly covered in the freezer until ready to use.

Why do I need to freeze the filling?

Freezing helps the cheesecake center stay intact while wrapping it in dough and prevents it from leaking during baking.

Can I use store-bought caramel sauce?

Yes, a thick store-bought caramel sauce works perfectly. Just make sure it is not too runny.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before assembling the cookies.

How do I know when the cookies are done?

The edges should be lightly golden while the centers remain soft. They will continue to set as they cool.

Can I double the recipe?

Absolutely. Simply double all ingredients and bake in batches as needed.

What if I do not have brown sugar?

You can substitute it with additional granulated sugar, though the flavor will be slightly less rich.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used if needed.

Why did my filling leak out?

This usually happens if the dough was not sealed completely around the filling or if the filling was not frozen long enough.

Can I skip the caramel topping?

Yes, the cookies are delicious on their own, but the caramel adds extra sweetness and flavor depth.

Conclusion

Caramel Cheesecake Cookies are the perfect fusion of creamy cheesecake and soft, buttery cookies finished with a rich caramel drizzle. They are simple to prepare yet impressive enough for celebrations and gatherings. With their indulgent flavor and beautiful presentation, these cookies are sure to become a favorite in your dessert collection.

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