If you adore the luscious, creamy texture of cheesecake but also crave the fun portability of a cookie, then you are in for a treat with this New York Cheesecake Cookies Recipe. These delightful little bites perfectly combine a buttery graham cracker cookie base with a tangy, rich cheesecake filling, all wrapped up in a soft, chewy texture that feels like a hug in dessert form. Trust me, once you make these, they’ll quickly become a favorite for your snack time, parties, or any moment you need a delicious pick-me-up.
Ingredients You’ll Need
This recipe keeps things beautifully simple with a handful of ingredients that pack incredible flavor and texture. Each item plays a crucial role; from the crispy graham cracker crumbs giving a nostalgic crunch, to the creamy smoothness of the cream cheese filling ensuring every bite melts in your mouth.
- 1 ¼ cups graham cracker crumbs: Adds crunch and classic cheesecake crust flavor that’s hard to resist.
- 1 cup all-purpose flour: Provides structure for soft, yet sturdy cookies.
- 1 ½ teaspoons baking powder: Gives a slight lift for lightness without making the cookie cakey.
- 1 stick (½ cup) butter, softened: Offers richness and tenderizes the dough.
- ½ cup brown sugar: Deepens the sweetness with subtle caramel notes.
- 1 large egg, separated: The white helps bind the cookie dough, yolk enriches the cheesecake filling.
- 3 oz. cream cheese, softened: The soul of this recipe, imparting that signature creamy tang.
- ¼ cup granulated sugar: Sweetens the filling without overpowering it.
- 2 teaspoons lemon zest: Adds bright, fresh citrus that balances richness beautifully.
- ½ teaspoon vanilla extract: Enhances all the flavors with its warm, sweet aroma.
How to Make New York Cheesecake Cookies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Getting your oven up to the right temperature before you begin ensures that your cookies bake evenly and develop that perfect golden edge while staying soft inside.
Step 2: Prepare the Cookie Dough
In a large bowl, whisk together the graham cracker crumbs, flour, and baking powder. Then, add your softened butter, brown sugar, and egg white. Beat at high speed until everything comes together smoothly into a soft dough. This combination promises crumbs that aren’t dry and dough that’s easy to shape but holds its form.
Step 3: Shape the Cookies
Divide the dough into roughly 1-tablespoon balls, aiming for about 36. Flatten them gently with your palm, then create an indentation in the center of each cookie with your thumb. This little well is where your luscious cheesecake filling will sit, making each bite a delightful surprise.
Step 4: Make the Cheesecake Filling
For the filling, combine softened cream cheese, granulated sugar, lemon zest, vanilla extract, and the reserved egg yolk in a separate bowl. Beat until smooth and silky, ensuring no lumps remain. This filling brings that classic New York cheesecake flavor into a fun, dollopable form.
Step 5: Fill the Cookies
Spoon a small portion of the cheesecake filling into the indentation on each cookie. Be generous but careful not to overflow, so the filling bakes up creamy and stays perfectly nestled in its graham cracker nest.
Step 6: Bake the Cookies
Place your cookies on a parchment-lined baking sheet, spacing them slightly apart. Bake for 10 to 12 minutes until the cookies are set and the edges turn a soft golden brown. The filling should look creamy and just slightly firm—avoid overbaking to keep them irresistibly tender.
Step 7: Cool and Serve
Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack. Cooling fully allows the cheesecake filling to set properly and makes the cookies easier to handle without losing that creamy center.
How to Serve New York Cheesecake Cookies Recipe
Garnishes
Sprinkle these cookies with a light dusting of powdered sugar or a drizzle of melted dark chocolate for an elegant touch. Fresh berries, especially raspberries or strawberries, complement the lemon zest and cut through the richness beautifully.
Side Dishes
Enjoy these cookies alongside a cup of rich coffee or a bright herbal tea for a soothing afternoon treat. Pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream will elevate your dessert experience to something truly special.
Creative Ways to Present
Place several cookies in a pretty glass jar or arrange them on a tiered dessert stand at your next gathering to impress your guests. You can even sandwich two cookies together with a thin layer of cream cheese filling in between for a delightful twist that mirrors the classic cheesecake flavor in double portions.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, storing them in the refrigerator helps maintain the structure of the cream cheese filling and keeps them fresh longer.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze initially, then transfer to a sealed freezer bag or container. They will stay fresh for up to a month and can be thawed overnight in the fridge before serving.
Reheating
If you want to enjoy them warm, reheat cookies gently in the microwave for about 10 seconds or briefly in a low-temperature oven just until the filling softens slightly. This brings back that fresh-from-the-oven feel without drying out the graham cracker base.
FAQs
Can I use regular sugar instead of brown sugar in the cookie dough?
Yes, you can substitute brown sugar with granulated sugar, but keep in mind that brown sugar adds moisture and a subtle caramel flavor that is key to the overall taste and chewiness of these cookies.
Is it necessary to separate the egg for this recipe?
Separating the egg allows the egg white to help bind the cookie dough without adding excess fat, while the yolk enriches the cheesecake filling, giving it a creamy texture and depth of flavor.
Can I make these cookies gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend and ensure that your graham cracker crumbs are gluten-free as well. This way, you can enjoy these cheesecake cookies without worry.
How do I know when the cookies are done baking?
Look for cookies that are set and slightly golden around the edges while the cheesecake filling appears firm but still creamy. Overbaking can dry them out, so keep a close eye during those last few minutes.
Can I add mix-ins like chocolate chips or nuts?
You can, but keep it minimal to avoid overpowering the delicate cheesecake flavor. Mini chocolate chips or finely chopped nuts can add a nice texture contrast if you like a bit more complexity.
Final Thoughts
Ready to fall in love with your new favorite dessert? The New York Cheesecake Cookies Recipe combines two beloved treats into one irresistible bite of creamy, crunchy happiness. Whether you’re baking for yourself or sharing with friends, these cookies bring nostalgia, indulgence, and joy with every mouthwatering bite. So, grab your mixing bowl and oven mitts—your next delicious adventure awaits!
Print
New York Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These New York Cheesecake Cookies offer a delightful twist on classic cheesecake flavors, combined into a soft, buttery cookie. Featuring a graham cracker crust base and a creamy lemon-vanilla cheesecake filling, these cookies are perfect for dessert lovers seeking an easy, bite-sized treat that bakes in just over 30 minutes.
Ingredients
Cookie Dough
- 1 ¼ cups graham cracker crumbs
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 stick (½ cup) butter, softened
- ½ cup brown sugar
- 1 large egg, separated (white for dough)
Cheesecake Filling
- 3 oz. cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- Egg yolk (from separated egg above)
Instructions
- Preheat the Oven: Set your oven to preheat at 350°F (175°C) to ensure an even and consistent baking temperature for the cookies.
- Prepare the Cookie Dough: In a large mixing bowl, combine graham cracker crumbs, all-purpose flour, and baking powder. Add the softened butter, brown sugar, and the egg white. Beat on high speed until the dough comes together smoothly.
- Shape the Cookies: Divide the dough into about 36 even-sized balls, approximately 1 tablespoon each. Flatten each ball slightly and create an indentation in the center with your thumb to hold the filling.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, lemon zest, vanilla extract, and reserved egg yolk until the mixture is smooth and creamy without lumps.
- Fill the Cookies: Spoon a small amount of the cheesecake filling into each cookie indentation carefully, ensuring even distribution.
- Bake the Cookies: Place the filled cookies on a parchment-lined baking sheet, spacing them slightly apart. Bake for 10-12 minutes until set and edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing the filling to set and making them easier to handle.
Notes
- Use softened butter and cream cheese for easier mixing and creamier texture.
- Do not overbake to keep the cookies soft and moist.
- Store leftover cookies in an airtight container in the refrigerator for up to 4 days.
- For a lemony twist, add a teaspoon of lemon juice to the filling.
