Name: Easy New York Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1.75 cup 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; 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; 0.25 cup graham cracker crumbs; 0.25 cup strawberry jam

Ingredients

1.75 cups all-purpose flour (for cookie dough)

0.75 cup graham cracker crumbs (for cookie dough)

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 (for cookie dough)

0.25 cup light brown sugar (packed)

1 large egg (room temperature)

2 tsp vanilla extract (for cookie dough)

8 oz cream cheese (softened; for filling)

0.25 cup granulated sugar (for filling)

2 tbsp sour cream (for filling)

1 tsp vanilla extract (for filling)

0.5 tsp lemon zest (optional; for filling)

1 tbsp all-purpose flour (for filling; helps set)

0.25 cup graham cracker crumbs (for topping)

0.25 cup strawberry jam (optional; for topping)

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.

Step 2: Prepare the cheesecake filling by beating cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest (if using), and 1 tbsp flour together in a bowl until smooth. Set aside in the refrigerator while making the dough.

Step 3: In a separate bowl, cream together the softened butter, 0.75 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.

Step 4: Beat in the egg and 2 tsp vanilla extract until fully combined.

Step 5: Whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a soft dough forms.

Step 6: Scoop the dough into 24 portions (about 1.5 tablespoons each). 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.

Step 7: Fill each indent with about 1 teaspoon of the cheesecake filling. If you like, add a small dollop of strawberry jam on top for extra flavor. Sprinkle with the remaining 0.25 cup graham cracker crumbs.

Step 8: Bake for 10 to 12 minutes, until the edges are set and just lightly golden but the centers remain soft.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For the best cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.

Tips & Variations

Using room temperature ingredients ensures smoother mixing and better texture.

If you prefer, swap strawberry jam for raspberry or blueberry preserves for a different fruit topping.

To make these cookies nut-free, double-check your graham cracker crumbs; some brands may contain nuts.

For a stronger lemon flavor, increase the lemon zest by up to 1 teaspoon in the filling.

Storage

Store these cheesecake cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. When ready to enjoy, thaw in the refrigerator and serve chilled or at room temperature. Reheating is not recommended, as the filling may lose its creamy texture.

FAQs

Can I make the dough or filling ahead of time?

Yes, you can prepare the cheesecake filling and cookie dough separately and refrigerate them for up to 24 hours before assembling and baking. This makes for an easy make-ahead dessert.

What if I don’t have graham cracker crumbs?

You can substitute crushed digestive biscuits or vanilla wafers in equal amounts. They’ll provide a similar flavor and texture to the cookie base and topping.